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Physicists have found a way to create lower-fat chocolate

That’s not a joke. As The Verge reports, physicists at Temple University in Philadelphia have found a new method of electrorheology, which is the process that results in the deformation of matter when it meets an electrical current. This new process makes chocolate have a lower viscosity, which helps it flow better on a molecular … Continue reading “Physicists have found a way to create lower-fat chocolate”

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That’s not a joke. As The Verge reports, physicists at Temple University in Philadelphia have found a new method of electrorheology, which is the process that results in the deformation of matter when it meets an electrical current. This new process makes chocolate have a lower viscosity, which helps it flow better on a molecular scale. A lower viscosity means less fat needs to be used in making chocolate, which reduces the total calories. If you care about the science involved, the research paper is worth a read. If you just care about tasty chocolate, however, know that this new electrorheology could reduce the standard fat in chocolate from 40% to 32%.

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[Photo: Flickr user Luisa Contreras]

About the author

Michael Grothaus is a novelist, journalist, and former screenwriter. His debut novel EPIPHANY JONES is out now from Orenda Books. You can read more about him at MichaelGrothaus.com

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