Why chocolate feels so good — it is all down to lubrication

Published on January 13, 2023

Imagine you take a bite of chocolate and it’s like watching magic happen right in your mouth. Scientists have unraveled the fascinating process behind this mouthwatering transformation from solid to smooth emulsion. By breaking down each step, they hope to create a new generation of luxurious chocolates that offer the same delightful texture but with healthier ingredients. The sensation of chocolate in your mouth is all about lubrication—whether it’s from the chocolate itself, saliva, or a combination of both. Fat takes center stage, playing a crucial role as soon as the chocolate touches your tongue. Then, tiny cocoa particles are released, adding to the tactile experience. Interestingly, the deep-seated fat inside chocolate doesn’t significantly contribute to its feel or sensation. By understanding this complex process, we can look forward to enjoying guilt-free chocolates in the near future!

Scientists have decoded the physical process that takes place in the mouth when a piece of chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally irresistible. By analyzing each of the steps, the interdisciplinary research team hope it will lead to the development of a new generation of luxury chocolates that will have the same feel and texture but will be healthier to consume. During the moments it is in the mouth, the chocolate sensation arises from the way the chocolate is lubricated, either from ingredients in the chocolate itself or from saliva or a combination of the two. Fat plays a key function almost immediately when a piece of chocolate is in contact with the tongue. After that, solid cocoa particles are released and they become important in terms of the tactile sensation, so fat deeper inside the chocolate plays a rather limited role and could be reduced without having an impact on the feel or sensation of chocolate.

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