PHILADELPHIA (CBS) – Chocolate is an all-American favorite, and now a there is break through new way to make it a little healthier. A brand new kind of low-fat chocolate is being tested right here in Philadelphia.
When you think about the things dreams are made of, you probably think about chocolate that just so happens to be low-fat.READ MORE: $20,000 Reward Offered After Fire At Historic St. Leo's Church In Tacony Ruled Arson
It’s still in the testing phase, but Professor Rongjia Tao and his team at Temple University have developed a revolutionary technology.
“What we do is apply an electrical field, and change the micro structure of liquid chocolate,” said Professor Tao describing the process.
One word to describe this complicated science is viscosity. In simpler terms, the scientists are changing the thickness of liquid chocolate making it easier to extract the fat. This is done with electricity.
“Usually it’s around 40,000 volts we use,” said Temple student Jeffrey Regitko.
It’s all done in a contraption the students built. It’s where the chocolate gets electrified.READ MORE: Philadelphia Teen Destiny Jackson Overcomes Significant Challenges To Be Among Best Of Class Of 2021
Jeffrey Regitko lucked out with his first research project by being assigned to this physics lab.
“This is an eye opener,” he said.
Especially when you consider the technology was originally developed for crude oil. Electricity reduces the thickness, so it flows easier.
The Mars candy company asked Professor Tao if he could do the same for chocolate to improve manufacturing, and it worked, with the added benefit of being able to remove fat.
In this Chocolate Science Factor, the team of mad scientists, as they like to be called, worked to make the sweet delight, healthier while still keeping its flavor.
The chocolate tastes the same.MORE NEWS: Philadelphia Health Commissioner Dr. Thomas Farley Resigns Over Mishandling Of Remains Belonging To Victims Of 1985 MOVE Bombing
The Temple group says they have both a 10 percent and 20 percent reduced fat version of the chocolate.