Removing fat from chocolate with an electric field

Discussion in 'General Science & Technology' started by Plazma Inferno!, Jun 22, 2016.

  1. Plazma Inferno! Ding Ding Ding Ding Administrator

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  3. EddyNashton Registered Member

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    wouldn't that just make the Chocolate bitter though? Most of the fat in chocolate is from milk isnt it?
     
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  5. ajanta Registered Senior Member

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    If it is then may be they need milk without fat

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  7. Fraggle Rocker Staff Member

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    No. Cocoa butter is one of the most important components of the cocoa bean.
     
  8. Kittamaru Ashes to ashes, dust to dust. Adieu, Sciforums. Valued Senior Member

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    I am curious on the "make it tastier" part... fat is a savory component and its removal could be detrimental to the taste.

    Also, "fat" isn't the end-all "bad thing" that some people claim it to be; like anything else, moderation is king (as well as the type of fat being consumed).
     
  9. rpenner Fully Wired Valued Senior Member

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    "Make it tastier" = have more cocoa solids than "pure chocolate" ? Couldn't they just add cocoa powder to chocolate and get the same effect?

    // Read article

    Ah -- they are saying that they can use their electroviscosity engine to make cocoa-enriched chocolate pour into molds better without becoming clumpy.
     
  10. Orinda Fernandez Registered Member

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    This sounds great. But what kind of electric field is being used? Is this safe to our heath? Too many factors to be considered!
     
  11. timojin Valued Senior Member

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    I am sorry that the great chemists did not pick this up.
    But let me fill in. many of the oil and fat have free fatty acids beside the triglycerides ( meaning fatty acids attached to a glycerine molecule ) and the fatty acid are polarized in an electric field an they migth be removed prior pouring. The free fatty acid gives also rancidity to the fat , I wonder if that is what they mean by improving the flavor.
     
  12. Orinda Fernandez Registered Member

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    Those are nice to know things.

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