Chocolate found new tasty path... through an electric field!

About chocolate...

Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. Chocolate has become one of the most popular food types and flavors in the world,

A 100 gram serving of milk chocolate supplies 540 calories. It is 59% carbohydrates (52% as sugar and 3% as dietary fiber), 30% fat and 8% protein (table). Approximately 65% of the fat in milk chocolate is saturated, composed mainly of palmitic acid and stearic acid, while the predominant unsaturated fat is oleic acid (table).

Chocolate also contain theobromine, which is toxic to some animals and unable to metabolize it.

What's new?

Scientists can reduce the fat in chocolate by 20%
by passing it through an electric field.

Chocolate manufacturers have never quite found a way to make low-fat chocolate and it's not for lack of trying. So when Temple University scientists had successfully lowered the viscosity of crude oil by applying an electric field, in a technique called electrorheology (ER), Mars Inc approached the University team to see If they could do the same with chocolate.
ER works by applying electricity in the same direction the fluid is flowing. In the case of chocolate, this reshaped the cocoa solids from sluggish balls to seek chains, helping them crowd closer together for better flow. The scientist found that they could reduce the chocolate's fat content by 20% without causing manufacturing problems, and even better they may have also improved the taste.
Lead study author Rongjia Tao said that some people claimed that the ER-treated chocolate has a slightly stronger cocoa flavor, better than the original chocolate.

References: wikipedia.com ~ curiosity.com

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