The secret that makes chocolate irresistible is in physics which regulates its melting in the mouth: the pleasantness on the palate depends in fact on the lubrication determined by the fats of the chocolate as well as by the saliva. The discovery, by the University of Leeds, is published in the journal ACS Applied Materials & Interfaces. It paves the way for the production of a sweeter product but less fat and more Howdy, and equally rewarding.
Chocolate, passion without limits
Laboratory tests, conducted on an artificial 3D surface similar to a tongue, show that what sends us into ecstasy every time we taste a piece of chocolate is its change of state, from solid to emulsion. Fats play a crucial role in the first stage of the process, as soon as the chocolate comes into contact with the tongue, but subsequently it is the release of solid cocoa particles that determines a large part of the tactile sensation.
“If the chocolate is 5% or 50% fat, it will still form droplets in your mouth and this will give you a 'chocolaty' feel. However – explains physicist Anwesha Sarkar – it is the position of the fat in the food that matters in each phase of lubrication and this has rarely been studied. We are proving that the layer of fat has to be on the outside of the chocolate, this matters the most. Followed by an effective coating of the cocoa particles by the fat: this contributes to making the food so good”.
Thanks to this discovery it will be possible to develop new recipes to obtain a healthier and equally pleasant chocolate. but not only. The physical techniques used in the study could also be applied to other foods that undergo a phase change in the mouth, such as ice-cream, margarine or cheese.
