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Random freezes, missing sound and display glitches usually trace back to one bad driver. Find and replace yours safely.Free scan · under a minuteAn electric field made liquid chocolate flow more easily in a 2016 laboratory experiment, but the study did not produce or test a consumer-ready low-fat chocolate. Its proposed fat reduction is a model-based possibility—not a verified nutrition result or evidence that this chocolate is available to buy.
What the electric treatment is meant to do
The proposal applies an electric field in the direction that liquid chocolate moves during manufacture. The researchers suggest that the field makes suspended cocoa particles gather into short, elongated structures. That arrangement can lower resistance to flow along the field, or reduce viscosity, so a more concentrated mixture could potentially be processed.
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In the significance statement of their 2016 paper, the authors, led by Rongjia Tao, wrote: “Here we show that, by applying an electric field to liquid chocolate in the flow direction, we aggregate the suspended particles into prolate spheroids.” The paper in Proceedings of the National Academy of Sciences describes this as electrorheology: using an electric field to change how a material flows.
What the laboratory test measured
Tao and colleagues tested a Mars chocolate sample at 40 °C, with gravity and 3 psi pressure. In that laboratory setup, applying a 1,600 V/cm electric field raised the measured flow rate from 0.05327 g/s to 0.09284 g/s, an increase of 74.3%. The researchers inferred that viscosity fell from 1,088.59 poise to 614.65 poise, a decrease of 43.5%.
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Those figures describe one reported sample under specified test conditions. They are not results from a production line, and the flow-rate and viscosity changes do not by themselves show that a finished chocolate bar can contain less fat while keeping the same taste, texture, shelf life, or nutrition profile.
Why the lower-fat figure is a projection
The paper uses a rheology model to estimate how a more concentrated chocolate mixture might flow. In its example, a mixture starting at 40% fat could be reduced to 31.8% fat while maintaining the modeled viscosity. That is a 20.5% relative reduction in fat in the model—not a measured reduction in a finished product and not a verified nutrition or health outcome.
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The paper discusses possible fat reductions in the 10–20% range, but those figures should be understood as potential based on the authors’ model. The study did not establish a consumer-ready product, a nutrition label, or consumer testing.
What remains unsettled
The authors also reported tests on samples from Mars, Hershey, and Blommer. That breadth does not establish independent replication, commercial deployment, or use in current manufacturing. A PNAS commentary described optimization of field strength and treatment duration as a possible way to improve the approach.
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The interpretation also drew scholarly criticism and response. Paul R. Smith of Cargill R&D Centre Europe raised objections concerning aspects of the paper’s account of chocolate processing; Tao and colleagues published a reply. The exchange is a reason to treat the findings as promising research rather than settled manufacturing practice.
Funding and patent disclosures
The original paper disclosed that Temple University held patents on the methodology, with Rongjia Tao and Hong Tang named as inventors, and that the authors received funding from Mars Chocolate, Inc. These disclosures are relevant context when weighing the work; they do not, on their own, establish that the reported measurements are wrong.
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Can you buy chocolate made this way?
The available evidence does not verify current commercial availability or production-line use of this process. The study dates to 2016 and reports laboratory measurements plus model-based projections. It is not evidence that a lower-fat chocolate made with electrorheology is currently sold.
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