The research shows that applying an electric field charge in the direction of the flow of liquid chocolate might reduce viscosity, thereby allowing manufacturers to reduce the minimum amount of melted fat needed to maintain proper flow within the pipeline.
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Cocoa butter, a vital ingredient of most chocolate, boosts fat levels and is added to give chocolate a smooth velvety texture when it melts in the mouth, so when it’s taken away or substituted, the chocolate becomes gloopy. By doing this, they are going to be able to cut the fat percentage by as much as 20 percent!
According to CBS News, Mary Ellen Camire, a professor of food science and human nutrition at the University of ME in Orono―who was not involved in the project―said the paper left some important questions unanswered.There was no scientific evaluation of how the treatment affects taste and texture, she said.
However, the study’s lead author, Rongjia Tao reassures the public in the University news release that, “The treated chocolate has wonderful taste”, said Tao. Because this field polarizes the cocoa particles, they were able to essentially reorient and aggregate the particles inside the chocolate, turning them into short chains that flow more easily.
Researchers at Temple University claim to have invented a healthier, tastier chocolate.
The work was partially financed by the Mars chocolate company, and Temple holds patents on the technique.
Cutting the fat in chocolate has been a much-studied challenge in the industry.
Just a thought: but there are many ways to lose weight other than through low-fat chocolate.
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As quoted directly from a well-respected scientific journal, “A new class of healthier and tastier chocolate should come soon”. Now their method of reducing the fat content of chocolate is not something that rolls off the tongue, or computer keyboard, but for those who wish to know the details of what they did we’ll turn to Vlad Slavov, a tech-knowledgeable writer for The Verge. If you would like to discuss another topic, look for a relevant article. Chocolate makers and scientists have been searching for a way to lower the fat for decades with little success. “Many people love chocolate”.
