Atomic Force Microscopy study on the effect of different lecithins in cocoa-butter based suspensions

Middendorf, Dana; Bindrich, Ute; Mischnick, Petra; Juadjur, Andreas; Franke, Knut; Heinz, Volker

doi:10.1016/j.colsurfa.2016.03.057

Cited by 21 publications

(18 citation statements)

References 14 publications

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“…The broad and overlapping nature of these reflections, suggests that the thin film has a polycrystalline character. That these planar interfaces have a polycrystalline character makes them comparable to the interfaces imaged with AFM from single sucrose grains extracted from chocolate-like dispersions [8,9]. These AFM images show the surfaces feature steps, 1-2 nm in height, which the authors point out are consistent with the sucrose crystal lattice [8,9].…”

Section: Characterisation Of Sucrose Thin Filmssupporting

confidence: 53%

“…Recently, AFM studies on grains of sucrose extracted from model chocolate suspensions (and then washed with acetone) have suggested that PGPR forms pillow-like deposits, which separate the sucrose particles by steric hindrance [8], whilst lecithin was found to be inhomogeneously distributed across the surface of the sucrose grains in layers up to 38 nm in thickness [9]. AFM studies are unable to resolve the internal structure and composition of these surfactant deposits at the molecular level.…”

Section: Introductionmentioning

confidence: 99%

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Planar sucrose substrates for investigating interfaces found in molten chocolate

et al. 2019

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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.

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Section: Characterisation Of Sucrose Thin Filmssupporting

confidence: 53%

Section: Introductionmentioning

confidence: 99%

Planar sucrose substrates for investigating interfaces found in molten chocolate

et al. 2019

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“…With materials, which have different surface properties, chocolate is produced and its properties and gloss is determined. In terms of gloss, this research has proven that the topography of the mold influences the gloss of chocolate, but it is not a sufficient criterion [14]. Accordingly, Middendorf et al [15] reported that glossy chocolate is more adhesive than mat one.…”

Section: Surface Roughness Of Mold Corementioning

confidence: 97%

Measurement and Control of the Gloss of Chocolate

Schomaker

Schräer²,

Lörcher³

2020

Chem Eng & Technol

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Taste and melting behavior are important quality criteria for chocolate. Beyond these, the gloss, snap, and texture are relevant. Different process parameters influence the gloss as well as other criteria such as shell life and fat bloom resistance. In this work, a method to measure the gloss of chocolate is introduced and adapted to small chocolate articles. With this, the gloss could be measured reproducibly. Different process parameters are varied and the gloss of the chocolate is determined. Various methods to improve the gloss are suggested and evaluated.

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“…Another study of the effects of soy protein hydrolysate on gluten properties in wheat flour investigated the properties of noodle dough (Guo, Sun, Zhang, Wang, & Yan, 2018). It has also been used in studying how lecithins influence cocoa butter-based suspensions (Middendorf et al, 2016).…”

Section: Food Manufacturementioning

confidence: 99%

Investigation of food microstructure and texture using atomic force microscopy: A review

Wen

Liu

et al. 2020

Comp Rev Food Sci Food Safe

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We review recent applications of atomic force microscopy (AFM) to characterize microstructural and textural properties of food materials. Based on interaction between probe and sample, AFM can image in three dimensions with nanoscale resolution especially in the vertical orientation. When the scanning probe is used as an indenter, mechanical features such as stiffness and elasticity can be analyzed. The linkage between structure and texture can thus be elucidated, providing the basis for many further future applications of AFM. Microstructure of simple systems such as polysaccharides, proteins, or lipids separately, as characterized by AFM, is discussed. Interaction of component mixtures gives rise to novel properties in complex food systems due to development of structure. AFM has been used to explore the morphological characteristics of such complexes and to investigate the effect of such characteristics on properties. Based on insights from such investigations, development of food products and manufacturing can be facilitated. Mechanical analysis is often carried out to evaluate the suitability of natural or artificial materials in food formulations. The textural properties of cellular tissues, food colloids, and biodegradable films can all be explored at nanometer scale, leading to the potential to connect texture to this fine structural level. More profound understanding of natural food materials will enable new classes of fabricated food products to be developed.

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Atomic Force Microscopy study on the effect of different lecithins in cocoa-butter based suspensions

Cited by 21 publications

References 14 publications

Planar sucrose substrates for investigating interfaces found in molten chocolate

Planar sucrose substrates for investigating interfaces found in molten chocolate

Measurement and Control of the Gloss of Chocolate

Investigation of food microstructure and texture using atomic force microscopy: A review

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