Scientists discovered a new form of chocolate that has no fat. Still, it is hard to image a tasty chocolate without the ingredient that makes most women afraid.
Experts have previously tried to replicate food, but it turned out to be quite impossible. A team of physics researchers from Temple University has managed to develop a method which allows them to reduce the fat content of the chocolate from more than 50 percent to just 20 percent.
Nevertheless, it is not the first time scientists tried to drop off the fat from chocolate. But reducing the fat previously proved to be a bad idea as the chocolate resulted from that process was too chunky and flowed so slowly that the machines blocked.
Fortunately, the new type of chocolate with 20 percent fat worked just fine, and it did not clog the machines. The secret lies in electrorheology, a process based on electricity flowing in the same direction with the liquid.
According to Rongjia Tao, lead researcher from the Temple University, people should not be surprised because this method is not new, meaning that it was not developed now. However, it is the first time someone ever thought of using it on food, in this case, on chocolate.
Tao added that dark chocolate is an excellent example of a mix of cocoa butter liquid and cocoa solids. Nevertheless, Tao underlined that there were still some other factors on which a tasty product depends. For instance, the flavor also depends on how you feel the chocolate when you take a bite.
More precisely, fat usually makes chocolate and other products silkier and creamier. It is also worth mentioning that most food substitutes failed to impress until now. Therefore, many people are still skeptical regarding the new substitute.
Scientists have previously tried to develop low-fat candies, fake meat burgers, milk and other products that did not have the same taste as the original foods. In addition to this, there is a large variety of consumers, meaning that when you come up with the idea of a food substitute, it is difficult to please every single one of them.
Still, Tao confessed that they could not tell the difference between standard chocolate and the replacement with 20 percent fat. However, people need to be sure that this product is 100 percent healthy before tasting it.