The secret of chewing chocolate. Free Technical Library News

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The secret of chewing chocolate

24.01.2023

A team of scientists from the University of Leeds focused not on the taste of chocolate, but on the tactile sensations associated with eating it. The analysis was performed using a premium brand of dark chocolate on a 3D artificial tongue-like surface.

The scientists applied the analytical methods of tribology, one of the branches of engineering that studies the interaction of surfaces and liquids, the level of friction between them and the role of lubrication: in this case, saliva or fat from chocolate.

"Tribology provides a mechanistic understanding of how food feels in the mouth. This knowledge can be used to develop products that taste better, have better texture or are healthier," explains Anvesha Sarkar, professor at the School of Food Science and Dietetics in Leeds.

When chocolate hits the tongue, it releases a fatty film that coats the tongue and other surfaces in the mouth. It is through it that we feel chocolate as something smooth and pleasant.

After that, the cocoa solids are released and become more important in terms of tactile sensations, so the fat loses its value and its amount can be reduced without affecting the texture of the product.

"Contains chocolate 5% or 50% fat - it doesn't really matter, it will still form drops in the mouth, which create the same pleasant sensation," said Anvesha Sarkar.

According to Siavash Soltanahmadi of the Leeds School of Food Science and Dietetics and leader of the study, this work could help develop reduced-fat chocolate without changing its texture.

"By understanding the physical mechanisms that occur when eating chocolate, it is possible to develop a next generation product that feels and tastes like high-fat chocolate, but is more beneficial," Soltanahmadi explained.

The researchers believe that the new knowledge can be applied to the study of other foods that are subject to a phase transition, when a substance changes from a solid to a liquid, such as ice cream, margarine or cheese.

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