For 4 decades, the biggest question of people 'why is the melody so chocolatey' has been answered, you also know
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| Source: marketingmind |
If the advertisement of any product does not have a funny tagline, then the product seems incomplete.
Ye Melody itni Chocolaty Kyu Hai
Advertisements play the most important role to sell any product. Ads are the best option for companies to attract customers. Today a customer buys a product only until he sees the advertisement of that product on TV. Apart from this, its tagline is also very important for any product. Unless the ad is accompanied by a fun tagline, the product seems incomplete. That is why every company keeps a catchy tagline along with the advertisement to entice the customers.
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| Source: youtube |
India's famous multinational food processing company Parle is known for its many great products. Many products including 'Parle G', 'Parle Kissami', 'Parle Monaco', 'Parle Hide and Seek', 'Parle Nutri Choice' and 'Parle Crack Jack' are one of the favorite products of the people. One of these products is 'Parle Melody Chocolaty'. This product is also special because its tagline was excellent. In this ad you read 'Why is this melody so chocolaty? You must have heard the tagline. Because of this, you must have also bought this toffee at some point or the other.
But do you know why the 'melody' is so chocolaty? If you do not know, then today we have brought the perfect scientific answer for you. So let's see-
Actually, an ingredient called Soy-Lecithin plays the most important role in making Parle Melody chocolaty. This not only helps in prolonging the shelf-life of this toffee, but also controls its sugar crystallization and liquefaction of the chocolate. Parle company mainly uses this ingredient Soy-Lecithin to make this toffee.
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| Source: youtube |
Apart from this, Soy-Lecithin also helps in making the melody solid. When we cut this toffee, we get a solid texture. Melody is also a bi-layered candy with a caramel covering and a chocolate core. It gives us a rich dose of flavonoids as compared to other candies. In fact, the antioxidant properties of flavonoids improve cerebral blood flow.
Actually, Soy-Lecithin also helps in preventing 'cocoa butter and cocoa' from separating. The melting point of cocoa butter is around 34-35 °C, which is slightly below the average body temperature. In this way cocoa butter remains solid at normal room temperature of 23-25 °C, but melts quickly and easily when put in the mouth. We get this from the inner part of the toffee which is dense and we feel 'chocolate'.