(ORDO NEWS) — Researchers in the UK have deciphered the physical process that takes place in the mouth when a piece of chocolate is chewed, as it turns from a solid to a soft emulsion, which many people find very pleasurable.
Scientists from the University of Leeds (Great Britain) applied analytical methods from tribology, a science that studies and describes the contact interaction of solid deformable bodies during their relative movement.
The area of tribological research is the processes of friction, wear and lubrication, and the specific work of English scientists is the mechanisms of interaction between chocolate and saliva in the mouth.
The analysis was performed using luxury dark chocolate and a 3D artificial tongue-like surface developed at the University of Leeds.
Scientists have found that when a piece of chocolate comes into contact with the tongue, it releases fat, which envelops the oral cavity with a fatty film.
It contributes to the feeling of “smoothness” in the tongue, so pleasant to many people.
At the same time, the proportion of fat in chocolate can be different, but chewing it will still be a pleasant process.
A large amount of fat in a cocoa product, however, is harmful to the body, so scientists sought to understand how to preserve the unique sensations when eating chocolate, but make it healthier.
They came to the conclusion that it makes sense to produce sweets that will cover a layer of fat, and inside the chocolate mass it can be reduced.
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