2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
German scientists have announced that they will create super chocolate, making several changes at the molecular level in one of its key ingredients, reports the Daily Mail.
Scientists have turned their attention to lecithin in chocolate. Lecithin is used to stabilize fats, preventing them from separating from cocoa and milk - other key ingredients in chocolate.
The team from the Technical University of Munich believes that the substance is the most valuable helper in the process of slow melting and mixing of chocolate, in which the fine taste and aroma of the sweet temptation is mostly achieved.
The exact mechanism of action of lecithin has not been well studied and is not known, which is why chocolate manufacturers have long prepared their recipes on a trial-and-error basis, which is time consuming and inefficient.
According to experts in molecular dynamics, if the exact mechanism by which the lecithin molecule binds to the sugar surface is found, it will lead to a revolution in the production of chocolate.
The processes of molecular dynamics will allow modeling on the scale of nanoseconds and nanometers and through corrections of molecules to achieve the perfect chocolate taste and aroma, says project manager Heiko Brizen.
German scientists trying to create super chocolate using molecular biology and dynamics are not the only scientists working in this direction.
Belgian scientists have also embarked on the search for the perfect chocolate, trying to achieve it by enriching it with brewer's yeast.
The Belgians have found that adding brewer's yeast to other microorganisms that grow naturally on cocoa farms can significantly alter the taste of cocoa, and hence chocolate.
After a series of experiments with different types of yeast (more than 1000 in number), they stopped at the yeast of the species Saccharomyces cerevisiae.
These yeasts not only provide a wonderful aroma of cocoa beans, but also protect them from the appearance of fungi during the drying process.
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