Why do we need to analyze the crystal formation of chocolate?
Well the main reason is so that we can gain a better understanding of how chocolate is structured, in particular the cocoa butter as it is one of the core ingredients of chocolate. With a better understanding scientists can produce a better quality chocolate in terms of flavor, appearance and texture as well as determining the optimal conditions for making it without it being too costly.
The synchrotron light is used because of the speed of the high quality data that you can get; this allows the researchers to follow and analyse the exact process of chocolate making in real time where as previously they were only able to analyse the chocolate after the process had occurred.
It is also used because the quality of the data is higher than that of which you would get in a laboratory.
As a result of the research that has been carried out using the synchrotron, Cadbury (the company in charge of the research that took place) discovered that lowering their tempering temperature would create better chocolate. This has benefited everyone as Cadbury can save money because they are no longer using as much energy. Their customers are now also able to have a better quality product.
By reducing costs and having a better product Cadbury have been able to increase their profits.
There have not really been any disadvantages as a result of the research that took place.