We apply a set of different techniques to analyze the physical properties and phase transitions of monoglycerides (MG) in oil. In contrast to many studies of MG in water or aqueous systems, we find a significant difference in the phase structure at different concentrations and temperatures. By adding small quantities of water to our base MG/oil systems we test the effect of hydration of surfactant head-groups, and its effect on the phase behavior. The phase diagrams are determined by calorimetry and their universal features are recorded under different conditions. Two ordered phases are reported: the inverse lamellar gel phase and the sub-alpha crystalline gel phase. This sequence is very different from the structures in MG/water; its most striking feature is the establishing of a 2D densely packed hexagonal order of glycerol heads in the middle of inverse lamellar bilayers. Rheology was examined through temperature scans to demonstrate the gelation phenomenon, which starts from the onset of the lamellar phase during the cooling/ordering process.

Cocoa pod husk (CPH) is the main by-product (ca. 70-75% weight of whole fruit) of the cocoa harvest, an important and economic crop in developing countries. It is a rich source of minerals (particularly potassium), fibre (including lignin, cellulose, hemicellulose and pectin) and antioxidants (e.g. phenolic acids). An existing practise is the return of CPH to soil with potential benefits (or disadvantages) for cocoa productivity and soil sustainability that have not been fully characterised. Currently, alternative low-value applications of CPH include its use as animal feed, as a starting material for soap making and activated carbon. Other biotechnological valorisation potentials for CPH and its fractions include the production of bio-fuels and their incorporation in food systems. Physical, chemical or biological pretreatment approaches are needed in order to achieve desirable fractions in a cost-effective and sustainable manner for novel applications in food and non-food sectors.

The mixing of a powder of 10- to 50-μm primary particles into a liquid to form a dispersion with the highest possible solid content is a common industrial operation. Building on recent advances in the rheology of such “granular dispersions,” we study a paradigmatic example of such powder incorporation: the conching of chocolate, in which a homogeneous, flowing suspension is prepared from an inhomogeneous mixture of particulates, triglyceride oil, and dispersants. Studying the rheology of a simplified formulation, we find that the input of mechanical energy and staged addition of surfactants combine to effect a considerable shift in the jamming volume fraction of the system, thus increasing the maximum flowable solid content. We discuss the possible microscopic origins of this shift, and suggest that chocolate conching exemplifies a ubiquitous class of powder–liquid mixing.

The shear rheology of fresh molten chocolate produced from crumb was studied over 5 decades of shear rate using controlled stress devices. The Carreau model was found to be a more accurate description than the traditional Casson model, especially at shear rates between 0.1 and 1 s(-1). At shear rates around 0.1 s(-1) (shear stress approximately 7 Pa) the material exhibited a transition to a solid regime, similar to the behavior reported by Coussot (2005) for other granular suspensions. The nature of the suspension was explored by investigating the effect of solids concentration (0.20 < phi < 0.75) and the nature of the particles. The rheology of the chocolate was then compared with the rheology of (1) a synthetic chocolate, which contained sunflower oil in place of cocoa butter, and (2) a suspension of sugar of a similar size distribution (volume mean 15 mum) in cocoa butter and emulsifier. The chocolate and synthetic chocolate showed very similar rheological profiles under both steady shear and oscillatory shear. The chocolate and the sugar suspension showed similar Krieger-Dougherty dependency on volume fraction, and a noticeable transition to a stiff state at solids volume fractions above approximately 0.5. Similar behavior has been reported by Citerne and others (2001) for a smooth peanut butter, which had a similar particle size distribution and solids loading to chocolate. The results indicate that the melt rheology of the chocolate is dominated by hydrodynamic interactions, although at high solids volume fractions the emulsifier may contribute to the departure of the apparent viscosity from the predicted trend.

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