Science Made “Zero” Fat Chocolate that Tastes Better

Science has done it again. This time, it’s about our mutual favorite food. Can you find a person that doesn’t like chocolate?
So many brands. So many tasty chocolates out there.
My friend says that she wants to buy all chocolates in the world. Can you imagine how big of a chocolate lover she is?
The funny thing is that she eats only one or two cubes and leave them because she is pushing hard for achieving the healthy life goals.
If only someone can make a fatless chocolate so that we can enjoy eating.
Your wish is scientists’ command.
Science Made “Zero” Fat Chocolate that Tastes Better
The mastermind that stands behind this significant discovery is Rongja Tao. He is a physicist at Temple University. Professor Tao found out that he can remove up to 20% of the chocolate’s fat content and make it taste better.
His first intentions were to improve the viscosity of liquid chocolate for manufacturing purposes.
Mars Inc., the famous maker of Snickers, M&M’s, and Twix, contacted Mr. Tao through a consulting firm to test his technique on their chocolate.
The liquid chocolate is made of cocoa solids and cocoa butter. Both form tiny symmetrical balls floating in liquid fat. That’s the cocoa solids in cocoa butter.
The conclusion is that the chocolate needs a certain amount of fat so that it can flow. Professor Tao discovered that when the chocolate goes through an electric field, the cocoa solids change from individual ball shapes to a long, pill-shaped chain.
“I realized, this technology can not only reduce the viscosity; but it can also minimize the level of fat.” – Rongja Tao
To confirm the discovery, Mr. Tao, and his team performed several other tests. Colleagues revealed that the reduced fat chocolate was more delicious than the regular one.
“I love chocolate and eat it quite frequently. I will eat more chocolate once it has less fat.” – Tao told LA Times
Good news people. Science is working on making zero fat chocolate we can all enjoy!
I don’t know about you, but I’m looking forward to this.


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