Chocolate physics: How modeling could improve 'mouthfeel'
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' ...


