A team of physicists from Temple University found a way to reduce the fat content in chocolate with the help of electric currents.
The treat typically contains 40% of cocoa butter that is used for the technological process. Cocoa butter helps the liquid to flow smoothly through factory pipes. However, it gives a high content of fat to the product.
The researchers found a way to improve the flow of liquid through factory pipes without a need to add cocoa butter. The process that involves applying electricity can slash 10-20% of fat in it.
In the study, the researchers said that the process could pave the way for a new class of healthier and tastier chocolate.
More details here.