Chocolate with 20% less fat thanks to physics
Chocolate with 20% less fat thanks to physics

Being able to gorge on chocolate without rising like panettone at Christmas time is a common dream that the physicists at Temple University in Philadelphia, led by Rongjia Tao, are helping us to turn into reality with the first light chocolate.

Light in the sense of devoid of the cocoa butter, the fatty substance obtained from cocoa beans used to simplify processing but responsible for a significant increase in calories.

Reducing the fat content in chocolate is a real challenge, the cause is the physics that regulates the behavior of liquid suspensions such as melted chocolate during production.

Composed of 40% of the volume of fats, chocolate is obtained by combining cocoa, sugar, milk solids and some particles that remain suspended in the liquid fat substance such as cocoa butter: by decreasing the fat you end up increasing the viscosity of the mixture by increasing the formation of lumps.

To overcome the obstacle, Temple University has devised an ingenious method that could open the doors to a new generation of healthier chocolate, and which, due to its complexity, seems stolen from a science fiction film.

They applied an electric field to the flow of liquid chocolate to push the solid cocoa particles to pile up in an orderly manner within fine micro-structures, capable of decreasing the viscosity of the compound, allowing to reduce fats by up to 20%.

As for the production costs of this kind of chocolate 2.0, Tao considers them in line with the current ones. To reduce the calorie intake of chocolate, just add a machine to the production line.

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