Structure of chocolate unravelled by synchrotron radiation
Link - Think about a piece of chocolate. Imagine it melting in your mouth. The sensation is delicious. Now think of the same image, but this time the chocolate is covered by a white film on its surface. This white film is produced when chocolate is poorly crystallised or when it is stored under the wrong conditions. We ’eat’ also with our eyes, so such bad-looking chocolate seems less nice to the palate. Here is where scientists come into the picture. Researchers from The Netherlands working at the ESRF try to avoid this white layer, called fat bloom, by studying the structure of chocolate. Their aim is to optimise the pleasure of eating it. They publish this week in the Journal of Physical Chemistry B the structure of a component of cocoa butter and also the crystal structure of the most common form of cocoa butter in chocolate, a result that is of great importance for chocolate production. The ESRF synchrotron light was essential for this research.