Cocoa, Fat gives tangible stir to Chocolates

 Fat lubricates the Chocolate and makes it tasty, according to studies conducted so far if a chocolate has 5 % or 50% fat it will still form droplets inside in the mouth and that what which gives us the chocolaty sensation. In a recent study published in ACS Applied Materials and Interface, Scientists have explained the physical process that occurs in the mouth when a piece of chocolate is consumed, as it transforms from a solid to a smooth emulsion that many people find absolutely tantalizing.

However, it is the location of the fat in the makeup of the chocolate which matters the most in each stage of lubrication, states the researchers. During the moment it is in the mouth, the chocolate sensation arises from the way the chocolate is lubricated, either from the ingredients in the chocolate itself or from saliva or a combination of the two.

Tests were also conducted using a luxury brand of chocolate on an artificial 3D tongue-like surface that was designed at the University of Leeds. The researchers also used analytical techniques from a field if engineering called tribology to conduct the study.

According to experts, "Lubrication science gives mechanistic insights into how the food actually feels in the mouth. You can use that knowledge to design food with better taste, texture or health benefits". 

These studies are conducted so that the next generation chocolates are way healthier and yummier, adding both yumminess and nutritive value in a much more effective way. 

As chocolate consumption is associated with the feelings of pleasure and happiness, it will be worth it if its nutritive value gets higher while performing this useful research.

Now if we come to the health benefits part, cocoa has various health benefits which lists, Prevention of cancers, allergies, anxiety, insulin resistance, inflammatory conditions, etc.

Let's now come to the fact how common people like us in our everyday lives can make a proper difference between a bad and a good chocolate?

-> Good chocolates should appear glossy with no blemishes or bubbles. Now chocolates with cloudy spots and gray areas general talks about its quality.

-> "Sound Says", yes absolutely, so please from now onwards whenever you have a chocolate, and you break it listen to the sound carefully, good chocolates always have a crisp & clean sharp sound when it is broken.

-> Lower quality chocolates bend instead of snapping cleanly has a dull sound when we break it.

-> Now "Time for Taste", high quality chocolate made with real cocoa butter feels smooth and silky in your mouth. The texture and the time interval of how quickly the chocolate melts also go into the quality factor of the chocolate

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So, am concluding with all the love for you guys. hope you liked it; May God bless you. Stay blessed and happy.

Love & regards,

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