Aug 27, 2015
Chocolate Physics: How Molecular Simulation could Improve Texture and Aromatic Sensation
Lecithin is an ingredient that you’ve quite possibly 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