UK Scientists Uncover the Secret Behind Chocolate’s High Level of Irresistibility

**Scientists Reveal Why Chocolate Is So Irresistible**

A team of experts from the School of Food Sciences and Nutrition in Leeds (United Kingdom) have been studying why chocolate is so irresistible and have discovered that it is not only about the taste, but the physical process that takes place in the mouth when we eat it. After analyzing the pleasure produced by its texture and touch, the conclusions have been published in the ACS Applied Materials and Interface journal.

The tests were done with a luxury brand of dark chocolate on an artificial tongue-like surface built at the University of Leeds. The researchers made use of tribology–the study of friction, wear and lubrication between solid surfaces–as well as other analytical techniques.

When a piece of chocolate is put on the tongue it releases fat which covers the tongue and other surfaces in the mouth and makes eating it a pleasant experience. From the research, it has been discovered that the fat deeper within the chocolate has little effect on the pleasure, so it is possible to develop a healthier alternative.

“We believe that a new generation of chocolate can be developed that offers the feel and feel of high-fat chocolate, but is a healthier option,” said Siavash Soltanahmadi, head investigator of the study. The researchers also believe that their findings in terms of the physical techniques used in the study can be applied to other foods that go through a phase change, like ice cream, margarine or cheese. The project was funded in part by the European Research Council’s Horizon 2020 research and innovation program of the European Union.

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