Chocolate bar that can be eaten during Lent

By Andrew Hough Published: 8:00AM GMT 20 Feb 2010

Experts said the breakthrough could help tackle Britain?s obesity crisis by producing a "new generation of low-fat foods". Photo: CATHAL McNAUGHTON

The low-fat chocolate containing almost two thirds water is said to taste identical to regular bars and could pave the way for a new generation of "healthy" foods.

Researchers are also developing a low-fat mayonnaise and porridge which prevents people from feeling hungry by staying in their stomach longer.

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Experts said the breakthroughs could help tackle Britains obesity crisis by producing a "new generation of low-fat foods".

Recent figures showed that child obesity was rising in England from 10 per cent of children in 1995 to 17 per cent in 2008 while almost one in four adults in Britain are now considered obese.

In their research, University of Birmingham scientists discovered they could replace a normal chocolate bars fat particles with calorie-free substances such as water, air or gels.

The team, which are in negotiations to develop their research, created the "water-chocolate" by then connecting water particles with cocoa butter crystals.

The bar, which contains about 60 per cent water, was found to have the same taste, smell and feel in a persons mouth.

Because the particles are so small, they also discovered the new "healthy" bar could even melt at between 89F and 93F (32-34C).

"It is possible that small, stable, air bubbles designed to resemble oil droplets in terms of their size and physical properties could be used to produce a new generation of low fat foods," said Dr Philip Cox, who led the research.

A similar technique has been known to reduce a foods salt content by up to 80 per cent because water is hidden inside oil droplets.

This means only an outer skin contains any salt.

The researchers said their new "super porridge" can last in a persons stomach for up to six hours because liquid changes into a gel after coming into contact with stomach acid.

Prof Ian Norton, who is overseeing the research, said: "It remains there for 5-6 hours, so is perfect for between meals.

"We are well advanced with the work and are already talking to manufacturers about creating products based on our research."

Prof Norton told the Evening Standard that the new mayonnaise tasted identical to full-fat produce but with just five per cent fat.