Blog post: ajb: On the physics of chocolate

Researchers at Technische Universität München, Germany, have reported that molecular dynamics can be used to gain new insights into the chocolate conching [1].

 

Chocolate conching is the stage of manufacturing where aromatic sensation, texture and mouthfeel are developed.

 

This work seems to be the first to attempt to properly understand the role of lecithins in chocolate production.

 

Physics, helping to build a tasty more palatable world.

 

Reference

[1] M Kindlein, M Greiner, E Elts and H Briesen, Interactions between phospholipid head groups and a sucrose crystal surface at the cocoa butter interface, 2015 J. Phys. D: Appl. Phys. 48 384002.

 

Link

Chocolate physics: how modelling could improve mouthfeel, IOP website.

Read and comment on the full post