A Hershey's chocolate bar is shown in this photo illustration in Encinitas, California, Jan. 29, 2015. (Photo : REUTERS)
Scientists X-rayed chocolates in an attempt to study ways to improve its taste.
The scientists were particularly interested in the white layer formed during the production of chocolate, which causes a lot of wastage and damage for the food industry. The study is helpful in getting many new insights into the actual process of chocolate formation.
The white layer is one of the most frequently noticeable flaws in the confectionary industry. These fat blooms are formed when liquid fats like cocoa butter migrate through the chocolate on to the surface and crystallize there. This generally happens when the chocolate is cooled down in an uncontrolled manner, according to ECN Mag.
The white layer formed during production is not harmful health wise, but it causes a lot of wastage and so it is unwelcome at the consumer front. This is a much visible quality issue and the scientists are trying to understand it since a long time now, according to Science World Report.
The scientists observed that the longer the chocolate is stored at room temperature, the more easy it becomes for the fat blooms to deposit on the surface of the chocolate. The study also reveals that this white deposit is 100 percent edible and does not harm the consumers in any way.
However, it is still important to remove it as the companies get a lot of consumer complaints. It also tarnishes the quality of the end-chocolate product. The study is still ongoing and the scientists are trying to use different approaches to remove the white blooms.
