Scientists have developed a chocolate that does not melt even at 40º C

Scientists have developed for Cadbury chocolate, melting clocks are not even at 40 ° C. Marketers plan to sell it in hot countries - at least, an international patent for the "temperature resistant chocolate" has been received.

Plain chocolate softens at 28 ° C, and at 32 ° C already being melt, which makes its storage and transportation of sufficiently sensitive task. In the hot season or just in a hot country requires the use of chocolate coolers and refrigerators. Otherwise, he does not just melt away, but it will lose its taste and quality.

Patent obtained recently by developers of Cadbury, based on the following approach: the fact that the chocolate is already mixed and crushed, undergoes conched - intensive mixing at a high temperature. Conching - a lengthy process, it can take from a quarter of an hour to several days. During this time, it interacts with oxygen in the air, and change its chemical and physical properties.

In particular, the microparticles sugars are completely covered with a thin layer of oil, so that they easily stick to each other - and just as easily come off, softening. An improved process proposed by Cadbury, is not to refined oils before and after conching. Experiments have shown that a chocolate and after three hours at 40 ° C is solid, so that the fingers do not leave traces of dents on it. This saves and tender texture, and liked the taste of chocolate.

via factroom.ru