The key was to apply the electric field in the same direction as the flow of the chocolate. Some people even claim that the ER-treated chocolate has a slightly stronger cocoa flavor, better than the original chocolate," said Rongjia Tao from Temple University."The treated chocolate has wonderful taste. They were able to reduce the fat on several different brands of chocolate by 20 per cent, better than they anticipated.The findings were published in the journal PNAS.Researchers from Temple University in the US theorised that by applying an electric field they could accomplish two things - reduce the visity enough to lower the fat content, but also increase the density of the particles to maintain proper flow of chocolate through the manufacturing process.

Researchers believe this method could be applicable to any liquids for which there is a need to reduce visity.In previous research, scientists used an electric field to thin fuel to improve the transportation of crude oil via pipeline and improve gas efficiency in the engine and a magnetic field to thin blood to help prevent heart attacks. Traditionally, electrorheology (ER), the practice of using electric fields on liquids, works perpendicularly to the liquid flow direction.For precision, researchers invented their own device to test their theory.In the current study, ER aggregated the cocoa solid particles into short chains, which allowed the scientists to reduce the visity and fat content but maintain the flow.

Chocoholics, rejoice! Scientists have found a novel Chocolate Depositing Machine way to manufacture low-fat chocolate for guilt-free indulgence by applying electricity.The key was to apply the electric field in the same direction as the flow of the chocolate.When fat is removed from liquid chocolate, its visity, or consistency, changes and the chocolate jams the pipeline as it travels through the manufacturing process, scientists said.Electrorheology works by changing the alignment of the particles in a liquid using electric fields, researchers said.

It is common to hear today mooncake Machine about the potential medical benefits of chocolate (for example, eating chocolate can help prevent cardiovascular disease).If chocolate manufacturers are serious about promoting chocolate as a healthy product, they will need to begin producing more flavanol-rich products, and labeling the flavanol content.The Mars company has introduced its flavanol-rich CocoaVia product line as a first step (which also reveals their flavanol content on the product labels).The difference Those on the San Blas Islands consume large amounts of flavanol-rich cocoa.

Several studies have strongly suggested that the flavanols present in some chocolate products act as strong antioxidants, and also as stimulators of nitric oxide. As a result, the theory goes, inflammation may be reduced, platelet function can improve, and blood pressure may be reduced. It’s candy.Which products are good Even assuming that studies like MOS will eventually demonstrate that cocoa-associated flavanols are heart healthy, we need to be aware that most of the chocolate and cocoa we can purchase today have had much of their flavanol content removed during processing. In the meantime, we should keep in mind that most of the chocolate we can purchase today is not medicinal. But not all chocolates are healthy.

Several other epidemiological studies have supported the potential protective effects of flavenols present in chocolate products.What Is The Evidence Interest in the health benefits of chocolate was spurred decades ago by the recognition that Kuna Amerinds living on the San Blas Islands have a very low incidence of heart disease and cancer compared to Kuna living on mainland Panama. All these effects may reduce the risk of coronary artery disease, heart attacks, strokes and even cancer. The Hershey company also claims its Special Dark chocolate has a good flavanol content, but has not published what that content actually is. A randomised trial begun in 2015 will eventually provide much-needed prospective evidence on whether, and how much, cocoa flavanols are beneficial.