Publication
Article Metrics
Citations
Online attention
Planar sucrose substrates for investigating interfaces found in molten chocolate
DOI:
10.1016/j.foostr.2019.100128
Authors:
Iva
Manasi
(University of Edinburgh)
,
Tom
Arnold
(European Spallation Source ERIC)
,
Joshaniel F. K.
Cooper
(ISIS Neutron and Muon Source)
,
Isabella
Van Damme
(Mars Chocolate UK Ltd)
,
Chuchuan
Dong
(ISIS Neutron and Muon Source)
,
Thomas
Saerbeck
(Institut Laue-Langevin)
,
Gavin B. G.
Stenning
(ISIS Neutron and Muon Source)
,
James
Tellam
(ISIS Neutron and Muon Source)
,
Simon
Titmuss
(University of Edinburgh)
Co-authored by industrial partner:
No
Type:
Journal Paper
Journal:
Food Structure
, VOL 22
State:
Published (Approved)
Published:
October 2019
Diamond Proposal Number(s):
15202
Abstract: We present planar substrates suitable for investigating the sucrose/triglyceride fat interfaces found in molten chocolate with surface science techniques. The planar sucrose substrates are produced by spin coating sucrose onto hydrophilic, silicon oxide-capped, silicon substrates from millimolar aqueous solutions of sucrose. We present the characterisation of the sucrose film thicknesses and crystallinity using X-ray reflectivity and grazing incidence X-ray diffraction, respectively. These sucrose-coated substrates can be used in flow cells for quartz crystal microbalance with dissipation (QCM-D) and neutron/X-ray reflectivity measurements, through which triglyceride oils containing the surfactants commonly used in chocolate manufacture can be flowed. This provides a well-defined, planar, sucrose/triglyceride interface, which can be used to probe the solid/liquid interfaces that are found in molten chocolate at the molecular level.
Journal Keywords: Chocolate; Sucrose; Spin coating; Triglyceride; Neutron reflectivity; X-ray reflectivity
Subject Areas:
Food Science,
Physics
Instruments:
I07-Surface & interface diffraction