[報導] 感謝電子工程師,低脂巧克力有望了!

Physicists at Temple University in Philadelphia have come up with a novel approach to manufacturing chocolate that could allow for a lower fat content. Current techniques rely on a relatively high fat percentage — as much as 40 percent — to keep chocolate in liquid form during production, but the new method detailed in a study published today suggests that can be circumvented with the clever application of an electric field.

費城天普大學的物理學家們提出了一種新的製造巧克力的方法是可以讓巧克力含有較低的脂肪。目前的技術需要較高的脂肪 (高達40%),在生產過程中用以保持巧克力以液體形式,但在今天發表的一項研究中詳述的新方法表明可以用電場的巧妙應用來達到目的。

Electrorheology, as this field of research is called, is concerned with the deformation and flow of matter when affected by electricity. What the Temple researchers found was that an electric field applied in the flow direction of a liquid stream of chocolate helped to reduce its viscosity along that direction. Because this field polarizes the cocoa particles, they were able to essentially reorient and aggregate the particles inside the chocolate, turning them into short chains that flow more easily. The liquid’s viscosity was made anisotropic, which is to say that it was reduced only in the flow direction, the one that matters.

「電流變」為一個力場,在通電時會影響物質的變形和流動。天普大學的研究人員發現了在液體巧克力的流動方向上施加電場有助於降低其黏度。因為這個力場將可可粒子極化,使粒子重新調整和聚合,把它們變成更容易流動的短鏈,液體巧克力的黏性為非等向性,這是說它僅在它流動方向降低黏性,而這也是最重要的地方。

chocolate patent

A less viscous chocolate mixture means a lower minimum required fat content, and the Temple team claim their approach can reduce that figure from 40 percent down to 32 percent. Their argument is that chocolate containing less fat would be healthier to consume, owing primarily to the associated reduction in calories. High-fat chocolate leads to obesity, they contend, although they do also concede that the majority of fat in chocolate is cocoa butter, which actually has quite a few health benefits in and of itself.

一個黏性較低的巧克力混合物,意味著最低脂肪含量的需要可以較低 (就是可以降低脂肪含量),天普大學的團隊聲稱他們的方法可以從40%下降到32% (看似不多,但這卻在巧克力製成上卻有很大的突破!)。他們的論據是含脂肪較少可以使消費者更健康,在熱量上也可以相對減少。雖然他們抱怨說高脂肪的巧克力導致肥胖,但他們也承認大多數巧克力的脂肪是用可可脂,而這實際上對健康有相當的益處。

 


翻譯:Funky Chocolate

報導資料來源:http://www.theverge.com/2016/6/20/11979138/chocolate-manufacturing-low-fat-electrorheology

期刊連結:http://www.pnas.org/content/early/2016/06/16/1605416113.short

 

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