Like pizza pie , chocolateis one of the few foods that invites ( almost ) universal affection . Cheap candy Browning automatic rifle taste good ; so do bounty coffee bars , chocolate bar , burnt umber ice cream , and chocolate cookies . Recently , scientist at the University of Leeds want to find out why .
The solvent ? Lubrication .
In a new studypublishedin the journalACS Applied Materials and Interfaces , researchersexaminedhow chocolate dissolves in the mouth — or in this showcase , on an contrived , 3D print silicone polymer knife . As the chocolate is consume , the adipose tissue in the substance coats the tongue , often mixing with the saliva present to create a double-dyed goo that we read as a pleasant sensation . It ’s why chocolate “ feel ” good to wipe out , by from whatever taste input it provides .
To go far at this conclusion , researcher at the university ’s School of Food Science and Nutrition and the School of Mechanical Engineering relied on tribology , or the study of how surfaces interact in move . Using 15 silicone polymer tongue with tiny papilla and bull stomach mucosa as a standpoint - in for saliva , research worker observe how chocolate dissolve . juicy on the outer surface of the drinking chocolate coated the tongues , leave alone a fat picture on the silicone . Once dissolved , cocoa particles arrive at the clapper , offering further genius . Fat inside the hot chocolate seemed to make less of a departure .
Why is that last item crucial ? It could be that chocolate with a lower fat content could still try out satisfying . " With the understanding of the physical mechanisms that happen as people rust chocolate , we believe that a next generation of umber can be prepare that offers the flavour and sensation of eminent - fat hot chocolate yet is a healthier choice , " discipline co - source Dr. Siavash Soltanahmadi said in a affirmation . " Our enquiry opens the possibility that maker can intelligently design glum chocolate to abridge the overall fat content . "
Tribology could also be used to examine the mouthfeel of butter , cheese , and other foods , with an eye on creating more health - witting variation that are still pleasing to the tongue .
[ h / tFood & Wine ]
