Your taste for chocolate has a scientific explanation and this study proves it

Our language is responsible for the obsession of many with this sensitivity.

which way Chocolate melts when we put it in mouth It is an essential part of our love for one of the foods that cause the greatest pleasure in humans. Thanks recently Research published in the journal ACS Applied Materials and InterfaceNow we know who to blame for our obsession with chocolate. File appears change the situationfrom a solid to a silky liquid, which occurs in the mouth It is what drives us crazy.

Chocolate and fat are an unavoidable temptation for many people

from Leeds School of Nutrition and Food Science We receive strange news about this food, which is a staple in the preparation of many You can find recipes on the Internet. The team of scientists noted in their research that Chocolate sensation In the mouth has risen when this lubricated, both for its own ingredients and for the saliva produced. This is where an essential component comes into play: fat. However, depending on where it was located, the sensation would be very different.

As shown in the study, if fat In the inside of the chocolate bar being consumed feeling Whoever eats it will appear drop. however, Anwisha Sarkarteacher of this school, it states which – which:

If the chocolate has 5% or 50% fat, it will still swell in your mouth, which is what gives the chocolate its texture. However, the location of the lipids in the chocolate coating is important at each stage of the oiling and has not been nearly investigated. We have shown that the fat layer should be on the outside, this is the most important thing, followed by the coating of cocoa fat particles, which helps make the chocolate taste very good.

To prove this point, The team created a 3D tongue And I used an unknown engineering major, which responds to a name tribology, which is “the science that studies the friction, wear, and lubrication that occur during contact between solid, moving surfaces.” Chocolate, on contact with the tongue, seems to secrete a layer of fat, which is what gives us the wonderful sensation of this food. Siavash Sultan Ahmadilead author of the study, it states which – which:

Our research opens up the possibility that manufacturers can intelligently engineer dark chocolate by reducing the overall fat content. We believe that dark chocolate can be produced in a gradual, layered structure with fat covering on the surface and particles to deliver the desired experience without adding too much fat inside the body of the chocolate.