Researchers from the University of Leeds found that chocolate’s much-cherished silky sensation is a product of the fat coating its outer layer.
In other words, the researchers found that the amount of fat isn’t nearly as important as its location — a discovery that could pave the way for a new generation of chocolates that aren’t only tasty but also healthier and more sustainable, Sarkar said.“The biggest bottleneck in designing food is the taste and texture,” she said. “If we understand the mechanics of why something is delicious, it’s easier to recreate more healthy and sustainable versions.
“I mean, imagine if we could make broccoli taste as good as chocolate,” added Sarkar, a self-described chocolate lover. “Or, at least make something like a zero-calorie chocolate have the same creaminess and silkiness of a normal one.”to other beloved foods, like cheese. The goal, she said, is to have a better understanding of how food texture plays a role in people’s tasting experience.
“Our inclinations and aversion to food really come from its texture, not the taste,” she said. “So, for example, many things people love contain sugar; but, you know, an orange isn’t the same as a piece of chocolate. So it’s not the sweetness, it’s the texture.”When it comes to food, other studies suggest that texture and deliciousness are tied together.
“Texture can be a major reason for rejection of foods,” said Melissa Jeltema, who co-authored the study with Jacqueline Beckley and Jennifer Vahalik from U&I Collaboration, a strategic business development and products research technology firm. “Individuals have a preferred way of eating foods, so foods that most easily align with that preferred way of eating will be preferred — assuming taste is also liked.”Follow me for more wellness advice.
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