The smooth texture we associate with the sweet treat can be explained by science
Chocolate is a well loved treat for many reasons, with fans captivated by it's silky texture and sweet taste - even though it may not be the healthiest snack. And researchers have now shed light on why it feels so good to eat.
When chocolate hits the tongue, it melts to release a fatty film that coats the mouth, giving off its well loved smooth texture. According to the study, this silky sensation arises from the way the chocolate is lubricated, usually from a combination of ingredients and saliva. Anwesha Sarkar, professor of colloids and surfaces in the School of Food Science and Nutrition at Leeds, said: "Lubrication science gives mechanistic insights into how food actually feels in the mouth. You can use that knowledge to design food with better taste, texture or health benefits.
The study published in the ACS Applied Materials and Interfaces journal did not look at how chocolate tastes, and instead focused on feel and texture. Tests were conducted using a luxury brand of dark chocolate on an artificial 3D tongue-like surface that was designed at the University of Leeds.
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