Scientists from the School of Food Science and Nutrition at the University of Leeds, UK, have discovered why there is chocolate It is irresistible, and not only because of the taste, but has to do with the process in which the mouth changes from a hard emulsion to a soft emulsion due to its special ingredients and the combination with saliva.
The study, whose conclusions were published this week in the journal Applied materials and interfaceHe analyzes in depth the physical process that occurs in the mouth when eating a piece of chocolate and the pleasure that results from its touch and texture. Specifically, oiling the behavior of this Phase change materials (PCMabbreviated in English).
the fat It plays a major role the moment a piece of chocolate comes into contact with the tongue, after which the cocoa solids are released and become important in terms of tactile sensations.
Investigation in artificial language
Tested using premium brand dark chocolateon a surface similar to artificial language. The researchers used analytical techniques from an engineering field called “tribology», which studies the friction, wear, and lubrication that occur during contact between hard, moving surfaces.
In this case, check for this interaction between the components of the chocolate itself and saliva. In taste buds, “the specific mechanisms were formation Cocoa Butter Bridges between the particles of this substance and the fatty substances of the emulsion droplets, “according to the study.
The authors also verified that the product, when connected to language, releases a layer of fat that covers this organ and other surfaces of the mouth. This film is what makes this product feel so soft the entire time it is in the mouth.
search schemes. / Siavash Soltan-Ahmadi et al. / Applied materials and interface
Supported by far-reaching lubrication theories, the unprecedented results of this study reveal how Tribological mechanism of licking It switched from a predominantly solid-fat lubrication (a low-saliva system) to a water-based lubrication (a saliva-dominated system), resulting in an increase in the coefficient of friction, the authors note in their study, where they also highlight “characteristic hydrodynamic viscous film formation” on the tongue.
Remove the fat, not the flavor
The researchers also point out that deeper fatty substances Within chocolate, it plays a somewhat limited role, so it can be reduced without affecting the sense of pleasure generated by consumption.
The team believes that this work can contribute to the development of A new generation of chocolate It had the same texture and texture but was much healthier to eat.
This work may help develop a new generation of chocolate that has a similar texture and feel but is much healthier to eat.
In addition, the physical techniques used can be applied Check out other foods that undergo a phase change, in which matter changes from a solid to a liquid, such as ice cream, margarine, or cheese.
The project on which this work is framed has received funding from the European Research Council under the European Union’s Horizon 2020 research and innovation programme.
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