For anyone who enjoys the taste of chocolate but doesn't have the macros for the high fat content, scientists have found a revolutionary way to keep chocolate in liquid form during production. By doing this, they are going to be able to cut the fat percentage by as much as 20 percent! It has to do with the electric fields used in the cooking process. They rejig the cocoa particles to make the liquid chocolate easier to pour - something that the high fat content used to help.
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The discovery came from electrorheology, which is a study of how matter can be deformed and manipulated using electricity. It's a somewhat new field but has always been promising.
The physicists that worked with the research at Temple University in Philadelphia found that when they used an electric field in the same direction that the chocolate flowed, they reduced the viscosity in that direction. They were also able to determine that the fat content would be able to be cut from 40-60% to 32-59%, though they still have some research before they can reveal exact numbers.
A lower fat content means that the chocolate bar will be healthier. The researchers have said that they "are expecting a new class of healthier and tastier chocolate", in about a year. The study was funded in part by Mars, so that will probably be where we will see the first test.
"The treated chocolate has wonderful taste," said lead researcher Rongjia Tao. "Some people even claim that the ER-treated chocolate has a slightly stronger cocoa flavour, better than the original chocolate."
Tao and the team have done previous studies about blood and oil as well.
These new findings have been published in Proceedings of the National Academy of Sciences. Check out the video below for more:
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