If there is one thing that almost all people agree on, it is the taste for chocolate. Yes, there may be people who are not so attracted to it. But, in general, most of us like at least one kind: if not black, then with milk, with almonds or white. While white chocolate isn’t actually chocolate, that’s another matter. The important thing is that it has something that almost everyone likes. This is partly due to the presence of substances such as phenylethylamine, which have a strong effect on nervous system. In fact, they say that it causes a feeling similar to falling in love. But it’s not all chemistry. physical it also plays an important role in our love for the texture of chocolate.

You just need to see how all cocoa advertising uses its ability melt in your mouth and invade it with your scent. Adult pleasure.

For this reason, a group of scientists from Leeds University conducted a study aimed at the physical analysis of this process. They don’t consider taste. only changing the texture of chocolate and their interaction on the tongue and in the mouth of the consumer. In this way, they hope to find a way to make chocolate that is just as pleasant to consume, but much healthier.

The physics of chocolate that melts in your mouth

To develop their study, these scientists used a number of methods from the field of physics known as tribology. This one takes care of study friction, wear and lubrication which occur when moving solid surfaces come into contact or when a liquid passes over a solid surface. In this case, the tongue will be the solid body, and the saliva and liquids released by the chocolate when it melts will be the liquids.

The experiments were carried out with luxury brand of dark chocolate, but they have not been tested directly in the mouth. Instead they used 3D artificial tongue design. Thus, it was easier for them to see the physical interactions that occurred when chocolate came into contact with saliva. They saw that first of all fat layer which surrounds the entire mouth. This is why we feel so creamy when we eat chocolate because both the tongue and everything around it stays lubricated.

Then they are released cocoa particles, that until now remained protected by this layer of fat. These are the ones that can lead to a subsequent flavor explosion, although this has not been studied. Finally was new layers of fatbut this was not so important, since the role of lubrication and protection of cocoa particles is performed by the first layer.

A luxurious and healthier product

Revealing the importance of the first layer of fat is very important for the development of new products. These scientists believe that it is possible to make luxurious chocolate, in which the role of the first layer of fat will be enhanced, and the deepest. Thus, the feeling of lubrication will be the same, but the product will be less greasy and, a priori, it would be healthier.

It is important to keep in mind here that if you have a lot of sugar, there is little point in removing fat. And this fat as such This is not necessarily a bad thing, as this statement has many nuances. But if, rough, a less fatty product will be healthier. At the moment, sticking to physics, these scientists think they can do it. As for the rest of us mortals, we have at least learned why eating chocolate is an adult treat.

Source: Hiper Textual

Previous articleThe series “Penguin” will be directly connected to the continuation of “Batman”.
Next articleTim Cook will receive less money from Apple in 2023

LEAVE A REPLY

Please enter your comment!
Please enter your name here