Chocolate physics: How modeling could improve 'mouthfeel'
Tuesday, August 25, 2015 - 18:30
in Biology & Nature
Lecithin is an ingredient that you've probably never heard of, but one that plays a vital role in the production of chocolate and many other foods. It's never been clear how this ingredient works on a molecular level, and confectioners have relied on observational methods - essentially trial and error - to perfect their recipes.