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Hey, this is Softbll12 with another article! This time I would like to respond
to Librasa's article named Can You Feel the Bubbles Melt? Librasa wondered why
the bubbles in an Aero Bar melt so quickly in your mouth (60 seconds to be
pretty exact). Her hypothesis was that it was pure science.
She said Aero Bars are made of the following ingredients:
sugar
cocoa butter
unsweetened chocolate
Soya lenchien (I had no idea what that was...) Editor's Note: I just
looked it up, it appears it should have been "soya lecithin". Evitamins.com says
lecithin "is added to many processed foods in small amounts for the purpose of
maintaining texture consistency."
artificial flavor
I think the chocolate bar's behavior in your mouth happens because bubbles are thin, and take up the most
space.
The enzymes in your mouth break down this candy bar, and because the bubbles'
walls are so thin, the candy bar is broken down faster. Also, I see no starchy
materials in the ingredients (correct me in the BBS if I am wrong...). The
enzymes' job is to break down starch into sugar, and if it is already sugar, it
takes less time to melt. So Librasa was right, it was pure science.
I would also like to compliment Librasa on coming up with such a great topic!
This is softbll12, who hasn't ever heard of an Aero Bar (maybe they don't sell
them in Georgia?). *bites a Kit-Kat*
Editor's Note: Yup, looks like Aero bars are only sold in Europe and
Australia....
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