The Chocolate Obsession: Science Explains Our Sweet Tooth

Some people love chocolate, while others can't imagine going a day without it. You might be surprised to learn that there's a scientific reason behind our love for chocolate, especially when we're sad or excited.

A team of researchers from the University of Leeds in the UK sought to understand why eating chocolate gives us such a good feeling. Their research revealed that it's all about how the fats in chocolate interact with various parts inside our mouths.

Published last month, the study found that every piece of chocolate that interacts with saliva creates a fatty layer that spreads in the mouth, making us feel good when we chew.

Professor Anwesha Sarkar, one of the researchers, explained, "Whether the chocolate has 5% or 50% fat, the fat particles will still form in our mouths, spreading that chocolatey sensation." She further clarified that it's not the fat content that truly impacts the feeling, but rather the location of the fat layer on the chocolate. According to her, if this fat layer is on the outer part of the chocolate, it delivers the ultimate experience.

So, how did the research team discover all this? Well, they weren't indulging in chocolate tasting all day. Instead, they used a synthetic "tongue" made from a soft polymer material—much like a human tongue—which removed the need for real people. The synthetic tongue's ability to replicate the chocolate-eating process even helped them understand how to make chocolate consumption healthier.

"By understanding the physical mechanics involved when people eat chocolate, we believe a new generation of chocolate can be developed that provides the same high-fat chocolate experience but in a healthier way," explained Dr. Siavash SoltanAhmadi, Sarkar's colleague. "Our research could allow manufacturers to 'design' dark chocolate in a thoughtful manner, reducing its overall fat percentage."