Reply to Ziegler et al.: Electrorheological technology to make chocolate healthier and tastier

As noted by Ziegler, Hayes, and Lambert (1), most publications in food science are about food compositions and their related health effects. However, our paper (2) focuses on a new electrorheological (ER) technology, which works with all samples from major chocolate manufacturers in reducing chocolate’s viscosity and lowering the fat level. Ziegler et al. (1) agree that current chocolate products are healthy and tasty. Our technology does not change the composition of these chocolate samples, but reduces their viscosity and lowers the fat level, thus making them healthier and tastier. The title of our paper (2) simply illustrates this key point. We do not list the compositions of our tested chocolate … [↵][1]1To whom correspondence should be addressed. Email: rtao{at}temple.edu. [1]: #xref-corresp-1-1