“Published: December 15, 2017 Chocolate is one of the most popular food types and flavors in the world [1-3]. Unfortunately, at present, chocolate products contain too much fat, leading to obesity. While this issue was called into attention decades ago and led to some patent application, no solution was actually found. In order to bypass this issue, two manufacturers, Proctor and Gamble and Nabisco, introduced some low calorie fats to substitute for cocoa butter. Somehow, their fat substitutions can only be used in a limited number of countries. Chocolate lovers deny their products as chocolate. Here we show that this issue is deeply related to the basic science of soft matters, especially to their viscosity and maximally random jammed (MRJ) density. With application of an electric field pulse to liquid chocolate, we aggregate the suspended spherical cocoa particles into prolate spheroids in micro-meters. This microstructure change increases the MRJ density significantly, breaks the rotational symmetry, making the viscosity anisotropic and especially, reducing the viscosity along the flow direction substantially. Hence the fat level in chocolate can be effectively reduced. We are looking forward to a new class of healthier and tasteful chocolate coming to the market soon.”
Tao was ripped a new butthole after publishing many of these nonesense papers along with his combustion efficiency claims for autos…1000ft tornado walls and magnets to reduce blood pressure. Since Tao’s science is “good” according to you, where are the lower fat chocolate bars that have magically been transformed by a few micro amps or the bolt on magnetic hi rise for combustion engines that claimed to increase mileage? In the trash pile like every other invention or concept…
