Tao and his team have developed a method of making chocolate flow easier through pipes without adding cocoa butter, which contributes to the fat content.
Low-Fat Chocolate May Soon Become a Reality
A compound found in citrus fruits called ‘limonene’ could improve lower-fat chocolate versions' texture, ability to melt and reinstate chocolate's delightful properties.
A compound found in citrus fruits called ‘limonene’ could improve lower-fat chocolate versions' texture, ability to melt and reinstate chocolate's delightful properties.
‘By running liquid milk chocolate through an electrified sieve, Temple University researchers have reduced the amount of fat by 20 percent, paving the way for a “healthier” version of chocolates.’
The main ingredient in chocolate is cocoa solids. In liquid chocolate, cocoa butter is added to keep these solids free flowing. Cocoa solids are circular, suspended in the fat and oil from the cocoa butter and is responsible for the higher fat content of chocolates. Therefore, researchers ran the liquid chocolate with cocoa solids through an electrified sieve, which flattened the cocoa solids and made them behave like little bar magnets that line themselves up in a chain-like formation. This arrangement provided more space for the chocolate to flow freely without the need to add more cocoa butter.
"Here we show that, by applying an electric field to liquid chocolate in the flow direction, we aggregate the suspended particles into prolate spheroids. This microstructure change reduces the viscosity in the flow direction and enables us to reduce the fat level by 10 to 20 percent," wrote the researchers.
Rounded Pieces of Chocolate Taste Sweeter Than Square Ones: Study
People tend to relate roundness with sweetness and angular shapes with bitterness, reveals a new study.
People tend to relate roundness with sweetness and angular shapes with bitterness, reveals a new study.
Source-Medindia
Yeast Diversity may Help Explain Difference in the Taste of Chocolates
Do you love Swiss chocolates more than those from Indonesia? You may thank diverse yeast population for that particular taste.
Do you love Swiss chocolates more than those from Indonesia? You may thank diverse yeast population for that particular taste.
Social Media 'Likes' as Rewarding as Eating Chocolates
When teenagers saw their own photos with a large number of likes, their brain's reward circuitry got activated which is is thought to be particularly sensitive.
When teenagers saw their own photos with a large number of likes, their brain's reward circuitry got activated which is is thought to be particularly sensitive.
