Researchers at the University of Leeds, UK, claim to have discovered why chocolate is such an irresistible food for most people. The explanation lies in the physical process that occurs the moment it enters the mouth and the lubrication of the tongue as it melts.
The fatty film of chocolate that coats the tongue and other surfaces in the mouth, saliva, or a combination of the two, produces an emulsion that makes the chocolate even more palatable in the perception of those who are eating it.
In an article published in the journal ACS Applied Materials & Interfaces last Thursday (12/1), scientists suggest that the discovery points the way to the development of healthier chocolates and as tasty as those currently sold.
“By understanding the physical mechanisms that happen when people eat chocolate, we believe that a next generation of foods can be developed that offer the sweet sensation with a high fat content, but which is healthier”, says the lead author of the study, Siavash Soltanahmadi, from the School of Food Science and Nutrition in Leeds.
Study
The scientists used four samples of dark chocolate – containing between 70% and 99% cocoa – from a luxury brand and a highly sophisticated 3D tongue model to analyze step by step what happens as the chocolate melts in the mouth.
“The science of lubrication provides mechanical insights into how food actually feels in the mouth. You can use this knowledge to design options with better taste, texture or health benefits.”
Although the dark chocolate used in the research has a reduced amount of fat, it seems to be the most important factor for the almost immediate lubrication when it comes into contact with the tongue, melting and mixing with the saliva. Solid particles proved to be important for tactile sensation.
The study suggests that the candy might only have fat on the outer layer, which comes into contact with the tongue – not the interior. “If a chocolate has 5% fat or 50% fat, droplets will still form in the mouth and that is what gives the food a delicious sensation”, explains Soltanahmadi.
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