When describing their visions of a perfect universe, many wish for chocolate that is free of consequences like expanding waistlines and tighter pants.
That day may be closer than we realize.
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Researchers at Temple University have made a major breakthrough that allows for about 20% of the fat in chocolate to be removed without compromising its flavor.
The key is the use of an electric field.
Much of the problem with making lower fat chocolate is the processing difficulty it can present.
When the beloved edible is running through machinery in its liquid form, viscosity is everything.
Removing too much fat compromises the consistency and jams up the works.
The researchers surmounted that obstacle by introducing an electric field into the process, which, when applied in the same direction of movement as the chocolate, keeps the flow going.
They hope people will be able to taste the fruits of their labors in the next year.
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