Have you ever unwrapped a piece of chocolate only to discover that it looked a little old? That white substance that appears on the delicious confection is known as a fat bloom. As the fats in the chocolate crystallize, they form the rather unattractive white stuff. Fret not, though, a group of scientists from Nestlé, Deutsches Elektronen-Synchrotron (DESY) and the Hamburg University of Technology (TUHH) are using extremely powerful X-rays to examine exactly what causes the process. And, of course, searching for a method of avoiding the “defects.” With DESY’s PETRA III, which happens to be the brightest storage ring X-ray in the world, the team can examine the blooming process as it happens zoomed in to just a few nanometers.
via Engadget
Image: EverJean/Flickr
