Chocolates are kind of an enigma on our lists of food they are just simply delicious to eat but on the other hand are a source of unwanted fat.
However, this is mainly due to its production technique, which relies on a relatively high fat percentage i.e. as much as 40 percent in order to keep chocolate in liquid form during production. However, there is this new method which allows manufacturing chocolate using low fat content, reported The Verge.
All this with the help of electricity, Physicists at Temple University in Philadelphia, discovered that the electric field can be used with the deformation and flow of matter when affected by electricity.
“We want to reduce the fat that makes chocolate unhealthy to make it better for future generations,” lead author Rongjia Tao, Business Insider reported. “We developed a new scientific method to solve this long outstanding problem.”
What was discovered was that an electric field applied in the flow direction of a liquid stream of chocolate helped to reduce its viscosity along that direction, while also reducing the amount of fat. And that is because, the electric field polarizes the chocolate cocoa particles, breaking the particles and turning them into short chains that flow more easily.
The study is to be published in the ‘Proceedings of the National Academy of Sciences’ journal and its authors are of the view that they are "expecting a new class of healthier and tastier chocolate soon."
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