Shiny Flavorsplash neolecithin

phosphatidylcholine, which is a beneficial chemical, is a variety of lecithin. lecithin is actually a name for a variety of combined emulsifying phospolipids. I think making just one particular phospholipid that has an sudden meltpoint the way white chocolate does would create a sudden flavor release when a food was warmed in the mouth.

basically people could blend this sudden meltpoint lecithin with sucralose then put it on the surface of candy to create candy that tasted like it was already suddenly moist, sweet, and melting regardless of the actual flavor. This is a huge improvement over "shiny wax" coatings as this is a "shiny flavorsplash!" coating

the reason white chocolate melts rapidly at the mouth is all the c-c-c-c-c links of the lipid are the same length, thus just varying the particular c-c-c-c-c length at phopsatidylcholine to get that particular version that melts at mouth temperature.

Now someone here is going to ask, "well, is it shiny?" I do not know, yet I think it can be made shiny with panning layers. panning is basically just rolling candy around until it gradually accumulates a coating. when you layer pieces of overhead projector plastic you get sufficient retroreflection to make a mirrorlike surface, thus I think you could use panning to produce retroreflective candy which would cause shininess.