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An electric field made liquid chocolate flow faster in a 2016 laboratory test, leading researchers to model how manufacturers might use less fat while keeping chocolate flowing through production equipment. The measured result was a change in flow and inferred viscosity—not proof of a low-fat chocolate product, a nutrition benefit, or a process now used in commercial production.
What the electric treatment is meant to do
The proposal applies an electric field along the direction that liquid chocolate flows during manufacture. Chocolate contains suspended cocoa particles; according to the authors, the field encourages those particles to form short, elongated structures. That alignment can make the mixture easier to move in the field’s direction, reducing its apparent resistance to flow.
In their 2016 paper in Proceedings of the National Academy of Sciences (PNAS), Rongjia Tao and colleagues 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 approach is an example of electrorheology: using an electric field to alter a material’s flow behavior.
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In one reported test, the researchers used a Mars chocolate sample at 40 °C, with gravity and 3 psi pressure driving flow. Applying a 1,600 V/cm electric field increased the measured flow rate from 0.05327 g/s to 0.09284 g/s, a 74.3% increase. From those measurements, the researchers inferred that viscosity fell from 1,088.59 poise to 614.65 poise, a 43.5% decrease. These figures describe that sample and laboratory setup, not a production-line trial.
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The paper also reports tests involving samples from Mars, Hershey, and Blommer. That does not establish independent replication, routine factory use, or commercial availability.
Why the claimed fat reduction is a projection
Lower viscosity could let a manufacturer move a more concentrated chocolate mixture through equipment. The authors used a rheology model to estimate how much fat might be reduced while maintaining modeled viscosity. In one example, a mixture starting at 40% fat could be reduced to 31.8%—a 20.5% relative reduction—under the model.
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That estimate is not a measured change in a finished chocolate bar. The paper does not establish a consumer-ready product, nutrition label, taste result, or health outcome. In particular, the modeled percentage should not be read as evidence that a chocolate on sale contains 20.5% less fat because of this treatment.
What remains unsettled
A PNAS commentary described optimizing electric-field strength and treatment duration as possible ways to improve the approach. The paper also prompted a scholarly exchange: Paul R. Smith of Cargill R&D Centre Europe questioned aspects of the authors’ account of chocolate processing, and the authors published a reply. The discussion makes clear that the proposal was promising research, not settled manufacturing practice.
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The paper disclosed that Temple University held patents on the methodology, with Tao and Hong Tang named as inventors, and that the authors received funding from Mars Chocolate, Inc. Those disclosures are relevant context when weighing the findings; they do not by themselves show that the measurements are wrong or that the process has been adopted.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.Is electric-field-treated lower-fat chocolate available?
The available evidence does not verify that consumers can buy chocolate made with this process today, or that a manufacturer currently uses it on a production line. The 2016 study supports a laboratory flow result and a modeled possibility for reducing fat. It does not establish a commercial product or present-day deployment.
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