Researchers at the University of Leeds have found that chocolate taste is associated with lubrication. When a bar of chocolate comes into contact with the tongue, the fat plays a key role almost immediately. After this, the solid cocoa particles are released and they become important to the touch, so the fat deep inside the chocolate plays a rather limited role and can be reduced without affecting the feel of the chocolate. According to the researchers, “lubrication science has given us a mechanistic understanding of how food feels in the mouth. You can use this knowledge to design foods that taste better, have better texture, or have health benefits. If chocolate contained 5% or 50 % of fat, it will still form droplets in the mouth, which give you the feeling of chocolate. However, the position of fat in the composition of chocolate is important at every stage of lubrication, which is rarely studied. Our research shows that, The layer of fat needs to be on the outside of the chocolate, which is the most important thing, followed by the fact that the fat effectively coats the cocoa particles, which help make the chocolate feel so good.”
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