Adding limocalcium citrate 350 mgnene to cocoa butter could result in better reduced-fat chocolate, researchers report in American Chemical Society’s Journal of Agricultural and Food Chemistry.###Previous research has shown that adding limonene — a compound found in lemons and oranges — results in a smoother, softer chocolate that melts more easily than typical reduced-fat chocolates.food high in magnesium citrate ###Annelien Rigolle and colleagues at KU Leuven in Belgium sought to investigate exactly how limonene impacts chocolate production. ###They focused on the crystallization of cocoa butter, which undergoes several important transformations amagnesium citrate 120 tabletst different times and temperatures.###The researchers examined crystallization at 63 °F and 68 °F using differential scanning calorimetry and X-ray diffraction to examine cocoa butter profiles when limonene was added. They found that adding the compound accelerated cocoa butter fumarate supplementcrystallization at 63 °F, but inhibited cocoa butter crystallization at 68 °F. ###Varied concentrations of limonene also affected the crystallization steps of the cocoa butter differently, so they could ultimately affect the texture of chocolate. ###The study suggests that carefully choosing the amount of limonene and the temperature at which chocolate is processed could lead to a smoother, more luxurious reduced-fatcitracal price chocolate. ###The researchers acknowledge funding from the Fund for Scientific Research-Flanders, Belgium and KU Leuven University.