Modern technology will improve the quality of chocolate

It would seem that a simple product like chocolate does not require scientific research to understand the processes that occur in it. German scientists from the national research center of Deutsche Elektronen-Synchrotron, Nestle and Hamburg University of Technology, however, think differently, and decided to take a closer look at this popular delicacy.

I suspect that you have met more than once with the case when, after opening the chocolate package, you see a plaque covered with a strange white coat. This is a process called flowering and fortunately it is not dangerous for our body. This just looks like crystallization of fats contained in chocolate.

Researchers at Nestle, the national research center of Deutsche Elektronen-Synchrotron, and the University of Technology have decided to investigate exactly how this process is going to help prevent this in the future, creating a much better chocolate. They used the DESY PETRA III X-ray machine, equipped with one of the most powerful lamps, to be able to study the flowering of chocolate at the molecular level.

According to Svenja Reinke, head of the mentioned research, the flowering process is completely harmless to humans, yet each year causes millions of dollars in losses for the food industry when consumers do not want such products. The problem is well known, but the cause of its origination is not quite right.

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