Chocolate Physics: Modeling Molecular Dynamics Could Improve Its 'Mouth Feel'

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. Now, scientists have shown how the field of molecular dynamics (simulation on a molecular level) could be a valuable tool in understanding chocolate conching - the part of the chocolate-making process where aromatic sensation, texture and 'mouthfeel' are developed. read more

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