June 22, 2016
As quoted directly from a well-respected scientific journal, “A new class of healthier and tastier chocolate should come soon.”
This is not a drill.
Thanks to the very important work of a group of researchers from Temple University, led by Physics Professor Rongjia Tao (the man appearing in the video below), chocolate as we know may soon contain 20 percent less fat.
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Tao and his team of researchers at Temple University have invented a patented device that reduces the fat content in chocolate by applying an electric field to change the consistency when chocolate is still in liquid form.
According to their research and findings, which was recently published in the Proceedings of the National Academy of Sciences, fat in chocolate helps to maintain a certain consistency that prevents it from clogging during manufacturing.
“Removing a small amount of fat will jam the chocolate flow,” the research notes. Manufactured chocolate typically consists of around 40 to 60 percent fat.
But by applying an electric field in the direction of the chocolate’s flow, the problem is seemingly solved, according to the research. Therefore, fat content can be reduced without compromising the quality, consistency or taste.
Read more at PNAS.
