Chocolate physics: How modeling could improve ‘mouthfeel’

26 agosto 2015

Lecithin plays a vital role in the production of chocolate and many other foods. It’s never been clear how this ingredient works on a molecular level, and confectioners have relied on observational methods — essentially trial and error — to perfect their recipes. Now, scientists have shown how the field of molecular dynamics could be a valuable tool in understanding chocolate conching — the part of the chocolate-making process where aromatic sensation, texture and ‘mouthfeel’ are developed.
http://www.sciencedaily.com/releases/2015/08/150825205858.htm

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