By running liquid chocolate through an electric field, they were able to remove up to 20% of the fat while making the end product tastier. Like so many great scientific discoveries, this one happened by accident. The researchers who came up with the new chocolate-making method were merely aiming to improve its viscosity, so that it wouldn’t clog the machinery in manufacturing plants. http://www.latimes.com/science/sciencenow/la-sci-sn-chocolate-electric-beam-20160620-snap-story.html
wouldn't that just make the Chocolate bitter though? Most of the fat in chocolate is from milk isnt it?
I am curious on the "make it tastier" part... fat is a savory component and its removal could be detrimental to the taste. Also, "fat" isn't the end-all "bad thing" that some people claim it to be; like anything else, moderation is king (as well as the type of fat being consumed).
"Make it tastier" = have more cocoa solids than "pure chocolate" ? Couldn't they just add cocoa powder to chocolate and get the same effect? // Read article Ah -- they are saying that they can use their electroviscosity engine to make cocoa-enriched chocolate pour into molds better without becoming clumpy.
This sounds great. But what kind of electric field is being used? Is this safe to our heath? Too many factors to be considered!
I am sorry that the great chemists did not pick this up. But let me fill in. many of the oil and fat have free fatty acids beside the triglycerides ( meaning fatty acids attached to a glycerine molecule ) and the fatty acid are polarized in an electric field an they migth be removed prior pouring. The free fatty acid gives also rancidity to the fat , I wonder if that is what they mean by improving the flavor.