January 14, 2023
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The reason why eating chocolate feels so good has been discovered by researchers at the University of Leeds in the UK.
Scientists have analyzed the process that occurs when chocolate is eaten, focusing more on the texture than the taste.
They claim that the location of the fat in the chocolate helps make it smooth and pleasant to taste.
Study leader Siavash Soltanahmedi hopes the results will lead to the development of a “next generation” of healthier chocolate.
When chocolate is put in the mouth, the surface releases a film of fat that gives that characteristic sensation.
But the researchers say the fat plays a more limited role deeper in the chocolate, so the amount there can be reduced without affecting the feel of the chocolate.
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Scientists said their findings could lead to the creation of healthier chocolate that’s just as delicious to eat as traditional chocolate.
Professor Anwesha Sarkar of the Leeds School of Food Science and Nutrition said it is “the position of the fat in the chocolate composition that is important at every stage of lubrication and this has rarely been explored”.
And Soltanahmedi said, “Our research opens up the possibility that manufacturers can intelligently engineer dark chocolate to reduce total fat.”
The team used an artificial “tonguelike 3D surface” designed at the University of Leeds to conduct the study, and the researchers hope the same equipment could be used to create other texturechanging foods such as ice cream, margarine and cheese investigate.