{"id":11116,"date":"2023-01-23T14:08:24","date_gmt":"2023-01-23T13:08:24","guid":{"rendered":"https:\/\/fei-online.com\/?p=11116"},"modified":"2023-01-23T14:11:09","modified_gmt":"2023-01-23T13:11:09","slug":"why-do-we-all-love-chocolate-so-much-scientists-have-found-the-answer","status":"publish","type":"post","link":"https:\/\/fei-online.com\/why-do-we-all-love-chocolate-so-much-scientists-have-found-the-answer\/","title":{"rendered":"Why do we all love chocolate so much? Scientists have found the answer"},"content":{"rendered":"<div id='av_section_1'  class='avia-section main_color avia-section-default avia-no-border-styling  avia-bg-style-scroll  avia-builder-el-0  avia-builder-el-no-sibling   container_wrap fullsize' style=' '  ><div class='container' ><main  role=\"main\" itemprop=\"mainContentOfPage\"  class='template-page content  av-content-full alpha units'><div class='post-entry post-entry-type-page post-entry-11116'><div class='entry-content-wrapper clearfix'>\n<div class=\"flex_column av_one_fifth  flex_column_div av-zero-column-padding first  avia-builder-el-1  el_before_av_three_fifth  avia-builder-el-first  \" style='border-radius:0px; '><section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  '   itemprop=\"text\" ><p style=\"text-align: center\"><div id=\"ads-slider-28\" class=\"custom-slider ads-slider-212074361 ads-slider\"><ul><li><!--Begin ClixTrac.com Banner Code -->\r\n<a href=\"https:\/\/clixtrac.com\/goto\/?308404\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/clixtrac.com\/banner\/308404.jpg\" alt=\"Free from food\" title=\"Free from food\" border=\"0\" \/><\/a>\r\n<!--End ClixTrac.com Banner Code --><\/li><li><!--Begin ClixTrac.com Banner Code -->\r\n<a href=\"https:\/\/clixtrac.com\/banner\/click.php?banner=302805\" target=\"_blank\" rel=\"noopener\">\r\n<img decoding=\"async\" src=\"https:\/\/clixtrac.com\/banner\/302805.jpg\" alt=\"LUBRIPLATE\" title=\"LUBRIPLATE\" border=\"0\" width=\"120\" height=\"600\" \/><\/a>\r\n<!--End ClixTrac.com Banner Code --><\/li><li><div style=\"margin-left: auto; margin-right: auto; text-align: center; \" id=\"ads-698739058\"><!--Begin ClixTrac.com Banner Code -->\r\n<a href=\"https:\/\/clixtrac.com\/banner\/click.php?banner=297426\" target=\"_blank\" rel=\"noopener\">\r\n<img decoding=\"async\" width=\"100%\" height=\"auto\" src=\"https:\/\/clixtrac.com\/banner\/297426.jpg\" alt=\"Click here for more information!\" title=\"Click here for more information!\" border=\"0\" \/><\/a>\r\n<!--End ClixTrac.com Banner Code --><\/div><\/li><\/ul><\/div><script>( window.advanced_ads_ready || jQuery( document ).ready ).call( null, function() {var $adsslider212074361 = jQuery( \".ads-slider-212074361\" );$adsslider212074361.on( \"unslider.ready\", function() { jQuery( \"div.custom-slider ul li\" ).css( \"display\", \"block\" ); });$adsslider212074361.unslider({ delay:5000, autoplay:true, nav:false, arrows:false, infinite:true });$adsslider212074361.on(\"mouseover\", function(){$adsslider212074361.unslider(\"stop\");}).on(\"mouseout\", function() {$adsslider212074361.unslider(\"start\");});});<\/script><\/p>\n<\/div><\/section><\/div><div class=\"flex_column av_three_fifth  flex_column_div av-zero-column-padding   avia-builder-el-3  el_after_av_one_fifth  el_before_av_one_fifth  \" style='border-radius:0px; '><section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  '   itemprop=\"text\" ><p style=\"text-align: center\"><\/p>\n<\/div><\/section><br \/>\n<section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  '   itemprop=\"text\" ><header class=\"entry-content-header\"><h1 class=\"post-title entry-title\" itemprop=\"headline\">Why do we all love chocolate so much? Scientists have found the answer<\/h1><span class=\"post-meta-infos\">\/ <span class=\"blog-categories minor-meta\">in <a href=\"https:\/\/fei-online.com\/category\/e-news\/\" rel=\"tag\">E-News<\/a> <\/span><\/span><\/header>\n<\/div><\/section><br \/>\n<section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  '   itemprop=\"text\" ><h3>Scientists have decoded the physical process that takes place in the mouth when a piece of chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally irresistible.<\/h3>\n<p><!--more--><\/p>\n<p><span lang=\"EN-ZA\" style=\"font-family: 'Calibri',sans-serif;color: #212121\">By analysing each of the steps, the interdisciplinary research team at the University of Leeds hope it will lead to the development of a new generation of luxury chocolate that will have the same feel and texture but will be healthier to consume.\u00a0<\/span><\/p>\n<p><span lang=\"EN-ZA\" style=\"font-family: 'Calibri',sans-serif;color: #212121\">During the moments it is in the mouth, the chocolate sensation arises from the way the chocolate is lubricated, either from ingredients in the chocolate itself or from saliva or a combination of the two.\u00a0<\/span><\/p>\n<p><span lang=\"EN-ZA\" style=\"font-family: 'Calibri',sans-serif;color: #212121\">Fat plays a key function almost immediately when a piece of chocolate is in contact with the tongue. After that, solid cocoa particles are released and they become important in terms of the tactile sensation. Fat deeper inside the chocolate plays a rather limited role and could be reduced without having an impact on the feel or sensation of chocolate.\u00a0<\/span><\/p>\n<\/div><\/section><br \/>\n<section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  '   itemprop=\"text\" ><blockquote>\n<p><span lang=\"EN-ZA\" style=\"font-family: 'Calibri',sans-serif;color: #212121\">If a chocolate has 5% fat or 50% fat it will still form droplets in the mouth and that gives you the chocolate sensation. However, it is the location of the fat in the make-up of the chocolate which matters in each stage of lubrication, and that has been rarely researched.<\/span><\/p>\n<\/blockquote>\n<\/div><\/section><br \/>\n<div   class='hr hr-default   avia-builder-el-8  el_after_av_textblock  el_before_av_image '><span class='hr-inner ' ><span class='hr-inner-style'><\/span><\/span><\/div><br \/>\n<div  class='avia-image-container  av-styling-    avia-builder-el-9  el_after_av_hr  el_before_av_textblock  avia-align-center '  itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\"  ><div class='avia-image-container-inner'><div class='avia-image-overlay-wrap'><img class='avia_image' src='https:\/\/fei-online.com\/wp-content\/uploads\/sites\/4\/2023\/01\/chocolate_1-e1674479048136.jpg' alt='' title='chocolate_1' height=\"873\" width=\"900\"  itemprop=\"thumbnailUrl\"  \/><\/div><\/div><\/div><br \/>\n<section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  '   itemprop=\"text\" ><p><em>A confocal microscope image of molten dark chocolate.<\/em><\/p>\n<p><em><strong>Photo credit:<\/strong> <\/em><br \/>\n<em>Dr Siavash Soltanahmadi.<\/em><\/p>\n<\/div><\/section><br \/>\n<div   class='hr hr-default   avia-builder-el-11  el_after_av_textblock  el_before_av_textblock '><span class='hr-inner ' ><span class='hr-inner-style'><\/span><\/span><\/div><br \/>\n<section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  '   itemprop=\"text\" ><h4><b><span lang=\"EN-ZA\" style=\"font-family: 'Calibri',sans-serif;color: #212121\">Better taste, texture and health<\/span><\/b><\/h4>\n<p><span lang=\"EN-ZA\" style=\"font-family: 'Calibri',sans-serif;color: #212121\">Anwesha Sarkar, Professor of Colloids and Surfaces in the School of Food Science and Nutrition at Leeds, said: \u201cLubrication science gives mechanistic insights into how food actually feels in the mouth. You can use that knowledge to design food with better taste, texture or health benefits.\u00a0\u00a0<\/span><\/p>\n<p><span lang=\"EN-ZA\" style=\"font-family: 'Calibri',sans-serif;color: #212121\">\u201cIf a chocolate has 5% fat or 50% fat it will still form droplets in the mouth and that gives you the chocolate sensation. However, it is the location of the fat in the make-up of the chocolate which matters in each stage of lubrication, and that has been rarely researched.\u00a0<\/span><\/p>\n<p><span lang=\"EN-ZA\" style=\"font-family: 'Calibri',sans-serif;color: #212121\">\u201cWe are showing that the fat layer needs to be on the outer layer of the chocolate, this matters the most, followed by effective coating of the cocoa particles by fat, these help to make chocolate feel so good.\u201d\u00a0\u00a0<\/span><\/p>\n<p><span lang=\"EN-ZA\" style=\"font-family: 'Calibri',sans-serif;color: #212121\">The study \u2013 published 13 January 2023 in the scientific journal<span class=\"apple-converted-space\">\u00a0<\/span><em><span style=\"font-family: 'Calibri',sans-serif\">ACS Applied Materials and Interfaces<\/span><\/em><span class=\"apple-converted-space\">\u00a0<\/span>&lt; <\/span><span lang=\"EN-ZA\"><a title=\"DOI URL\" href=\"https:\/\/doi.org\/10.1021\/acsami.2c13017\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/doi.org\/10.1021\/acsami.2c13017<\/a> &gt; <\/span><span lang=\"EN-ZA\" style=\"font-family: 'Calibri',sans-serif;color: #212121\">\u2013 did not investigate the question of how chocolate tastes. Instead, the investigation focused on its feel and texture.\u00a0<\/span><\/p>\n<h4><b><span lang=\"EN-ZA\" style=\"font-family: 'Calibri',sans-serif;color: #212121\"><br \/>\nWhat is tribology? <\/span><\/b><\/h4>\n<p><span lang=\"EN-ZA\" style=\"font-family: 'Calibri',sans-serif;color: #212121\">Tests were conducted using a luxury brand of dark chocolate on an artificial 3D tongue-like surface that was designed at the University of Leeds. The researchers used analytical techniques from a field of engineering called tribology to conduct the study, which included <i>in situ<\/i> imaging.\u00a0<\/span><\/p>\n<p><span lang=\"EN-ZA\" style=\"font-family: 'Calibri',sans-serif;color: #212121\">Tribology is about how surfaces and fluids interact, the levels of friction between them and the role of lubrication: in this case, saliva or liquids from the chocolate. Those mechanisms are all happening in the mouth when chocolate is eaten.\u00a0\u00a0<\/span><\/p>\n<p><span lang=\"EN-ZA\" style=\"font-family: 'Calibri',sans-serif;color: #212121\">When chocolate is in contact with the tongue, it releases a fatty film that coats the tongue and other surfaces in the mouth. It is this fatty film that makes the chocolate feel smooth throughout the entire time it is in the mouth.\u00a0\u00a0<\/span><\/p>\n<p><span lang=\"EN-ZA\" style=\"font-family: 'Calibri',sans-serif;color: #212121\">Dr Siavash Soltanahmadi, from the School of Food Science and Nutrition at Leeds and the lead researcher in the study, said: \u201cWith the understanding of the physical mechanisms that happen as people eat chocolate, we believe that a next generation of chocolate can be developed that offers the feel and sensation of high-fat chocolate yet is a healthier choice.\u00a0\u00a0<\/span><\/p>\n<h4><b><span lang=\"EN-ZA\" style=\"font-family: 'Calibri',sans-serif;color: #212121\"><br \/>\nIntelligently designed dark chocolate<\/span><\/b><\/h4>\n<p><span lang=\"EN-ZA\" style=\"font-family: 'Calibri',sans-serif;color: #212121\">\u201cOur research opens the possibility that manufacturers can intelligently design dark chocolate to reduce the overall fat content.\u00a0\u00a0<\/span><\/p>\n<p><span lang=\"EN-ZA\" style=\"font-family: 'Calibri',sans-serif;color: #212121\">\u201cWe believe dark chocolate can be produced in a gradient-layered architecture with fat covering the surface of chocolates and particles to offer the sought after self-indulging experience without adding too much fat inside the body of the chocolate.\u201d\u00a0<\/span><\/p>\n<p><span lang=\"EN-ZA\" style=\"font-family: 'Calibri',sans-serif;color: #212121\">Revenue from chocolate sales in the UK is forecast to grow over the next five years, according to research from the business intelligence agency MINTEL. Sales are expected to grow 13% between 2022 and 2027 to reach \u00a36.6 billion (US$8.1 bn).<\/span><\/p>\n<p><span lang=\"EN-ZA\" style=\"font-family: 'Calibri',sans-serif;color: #212121\">The researchers believe the physical techniques used in the study could be applied to the investigation of other foodstuffs that undergo a phase change, where a substance is transformed from a solid to a liquid, such as ice-cream, margarine or cheese.\u00a0\u00a0<\/span><\/p>\n<p><span lang=\"EN-ZA\" style=\"font-family: 'Calibri',sans-serif;color: #212121\">This project received funding from the European Research Council under the European Union\u2019s Horizon 2020 research and innovation programme.\u00a0<\/span><\/p>\n<\/div><\/section><br \/>\n<div   class='hr hr-default   avia-builder-el-13  el_after_av_textblock  el_before_av_image '><span class='hr-inner ' ><span class='hr-inner-style'><\/span><\/span><\/div><br \/>\n<div  class='avia-image-container  av-styling-    avia-builder-el-14  el_after_av_hr  el_before_av_textblock  avia-align-center '  itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\"  ><div class='avia-image-container-inner'><div class='avia-image-overlay-wrap'><img class='avia_image' src='https:\/\/fei-online.com\/wp-content\/uploads\/sites\/4\/2023\/01\/chocolate_2.png' alt='' title='chocolate_2' height=\"1024\" width=\"1024\"  itemprop=\"thumbnailUrl\"  \/><\/div><\/div><\/div><br \/>\n<section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  '   itemprop=\"text\" ><p><em>A confocal microscope showing the structure of the molten chocolate mixed with saliva after it has experienced forces that mimic the eating. <\/em><\/p>\n<p><em><strong>Photo credit:<\/strong> <\/em><br \/>\n<em>Dr Siavash Soltanahmadi.<\/em><\/p>\n<\/div><\/section><br \/>\n<div  class='av-social-sharing-box  avia-builder-el-16  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irresistible.<\/p>\n","protected":false},"author":3,"featured_media":11117,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3],"tags":[],"_links":{"self":[{"href":"https:\/\/fei-online.com\/wp-json\/wp\/v2\/posts\/11116"}],"collection":[{"href":"https:\/\/fei-online.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fei-online.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fei-online.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/fei-online.com\/wp-json\/wp\/v2\/comments?post=11116"}],"version-history":[{"count":2,"href":"https:\/\/fei-online.com\/wp-json\/wp\/v2\/posts\/11116\/revisions"}],"predecessor-version":[{"id":11120,"href":"https:\/\/fei-online.com\/wp-json\/wp\/v2\/posts\/11116\/revisions\/11120"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fei-online.com\/wp-json\/wp\/v2\/media\/11117"}],"wp:attachment":[{"href":"https:\/\/fei-online.com\/wp-json\/wp\/v2\/media?parent=11116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fei-online.com\/wp-json\/wp\/v2\/categories?post=11116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fei-online.com\/wp-json\/wp\/v2\/tags?post=11116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}