Controlling lipid crystallization across multiple length scales by directed shear flow

Mishra, Kim; Kummer, Nico; Bergfreund, Jotam; Kämpf, Fabian; Bertsch, Pascal; Pauer, Robin; Nyström, Gustav; Fischer, Peter; Windhab, Erich J.

doi:10.1016/j.jcis.2022.10.005

Cited by 12 publications

(13 citation statements)

References 54 publications

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“…1b , all inks displayed a common shear-thinning behavior, consistent with the literature on cocoa butter crystal-melt suspensions 25 , 26 . No hysteresis effect was observed in the up - and downward shear rate ramp, in line with Mishra et al 27 .…”

Section: Resultssupporting

confidence: 90%

Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods

Burkard,

Kohler,

Berger

et al. 2023

npj Sci Food

Self Cite

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Additive manufacturing (AM) is creating new possibilities for innovative tailoring of food properties through multiscale structuring. This research investigated a high-speed inkjet-based technique aimed to modify sweetness perception by creating dot patterns on chocolate surfaces. The dots were formulated from cocoa butter with emulsified water droplets containing the sweetener thaumatin. The number and surface arrangement of dots, which ranged from uniformly distributed patterns to concentrated configurations at the sample’s center and periphery, were varied while maintaining a constant total amount of thaumatin per sample. A sensory panel evaluated sweetness perception at three consumption time points, reporting a significant increase when thaumatin was concentrated on the surface. Specifically, an amplification of sweetness perception by up to 300% was observed, irrespective of dot pattern or consumption time, when compared to samples where thaumatin was uniformly distributed throughout the bulk. However, when thaumatin was concentrated solely at the sample center, maximum sweetness perception decreased by 24%. Conclusively, both the proximity of thaumatin to taste receptors and its spatial distribution, governed by different dot arrangements, significantly influenced taste responsiveness. These findings present a more effective technique to substantially enhance sweetness perception compared to traditional manufacturing techniques. This method concurrently allows for sensorial and visual customization of products. The implications of this study are far-reaching, opening avenues for industrially relevant AM applications, and innovative approaches to study taste formation and perception during oral processing of foods.

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Section: Resultssupporting

confidence: 90%

Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods

Burkard,

Kohler,

Berger

et al. 2023

npj Sci Food

Self Cite

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“…The reference CM shows identical viscosities for the upwards and downwards shear ramp, indicating the absence of thixotropy during the investigated timescales 38 . Shear thinning and thixotropic effects due to orientation and deaggregation of fat crystals does not occur because the measurement temperature is above the melting temperature of CB 39 , 40 . At 5 wt% ECP in the gel, adding 5 wt% gel to the CM leads to an upwards ramp with increased viscosity and the absence of a second Newtonian plateau compared with pure CM, indicating thickening effects (Fig.…”

Section: Resultsmentioning

confidence: 99%

Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolate

Mishra,

Green,

Burkard

et al. 2024

Nat Food

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Chocolate production faces nutritional, environmental and socio-economic challenges present in the conventional cocoa value chain. Here we developed an approach that addresses these challenges by repurposing the often-discarded pectin-rich cocoa pod endocarp and converting it into a gel. This is done using cocoa pulp juice concentrate to replace traditional sugar from sugar beets. Although swelling of fibres, proteins and starches can limit gel incorporation, our proposed chocolate formulation contains up to 20 wt% gel. It also has comparable sweet taste as traditional chocolate while offering improved nutritional value with higher fibre and reduced saturated fatty acid content. A cradle-to-factory life cycle assessment shows that large-scale production of this chocolate could reduce land use and global warming potential compared with average European dark chocolate production. The process also provides opportunities for diversification of farmers’ income and technology transfer, offering potential socio-economic benefits for cocoa-producing regions.

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“…The data obtained comprise the range of 0.0003 Å −1 < q < 0.02 Å −1 , implying that information is yielded about structures roughly between 30 nm and 2 µm in size. Taking into consideration the fat crystal networks proposed by Mishra (2023) and Tang and Marangoni (2006), this range allows us to detect CNPs and maybe their aggregates (crystallites) [9,10]. After one hour of isothermal crystallization (Figure 3B, red), the interpretation of the final profile is made by separating the straight zones (one at low q and one at high q) from the bent zone.…”

Section: Usaxs and Waxsmentioning

confidence: 99%

“…Next to the sensu stricto polymorphism, TGs form lamellae, in which they adopt a two-chain (2L) or three-chain (3L) stacking, mainly depending on their fatty acid (FA) composition. Lamellae stack on top of each other and form crystal nanoplatelets (CNPs), of which the thickness is often called the 'domain' [8,9]. The network hierarchy proposed by Tang and Marangoni (2006) and Mishra et al (2023) shows that CNPs arrange themselves into brick-like crystallites that group themselves in an asterisk-like structure, either fanning out from a central point [10] or more randomly attached from their sides [9], forming clusters.…”

Section: Introductionmentioning

confidence: 99%

“…Lamellae stack on top of each other and form crystal nanoplatelets (CNPs), of which the thickness is often called the 'domain' [8,9]. The network hierarchy proposed by Tang and Marangoni (2006) and Mishra et al (2023) shows that CNPs arrange themselves into brick-like crystallites that group themselves in an asterisk-like structure, either fanning out from a central point [10] or more randomly attached from their sides [9], forming clusters. Several clusters group together into spherical structures, called flocs.…”

Section: Introductionmentioning

confidence: 99%

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Insights in the Structural Hierarchy of Statically Crystallized Palm Oil

De Witte,

Penagos,

Rondou

et al. 2024

Crystals

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Palm oil (PO) is still widely used for the production of all types of food products. Due to its triacylglycerol (TG) composition, PO is semisolid at ambient temperature, offering possibilities for many applications. In order to tailor the fat crystal network for certain applications, it remains imperative to understand the structural build-up of the fat crystal network at the full-length scale and to understand the effect of processing conditions. In this study, PO was crystallized under four temperature protocols (fast (FC) or slow (SC) cooling to 20 °C or 25 °C) and was followed for one hour of isothermal time. A broad toolbox was used to fundamentally unravel the structural build-up of the fat crystal network at different length scales. Wide-angle and small-angle X-ray scattering (WAXS and SAXS) showed transitions from α-2L to β’-2L over time. Despite the presence of the same polymorphic form (β’), chain length structure (2L), and domain size, ultra-small-angle X-ray scattering (USAXS) showed clear differences in the mesoscale. For all samples, the lamellar organization was confirmed. Both cooling speed and isothermal temperature were found to affect the size of the crystal nanoplatelets (CNPs), where the highest cooling speed and lowest isothermal temperature (FC and 20 °C) created the smallest CNPs. The microstructure was visualized with polarized light microscopy (PLM) and cryo-scanning electron microscopy (cryo-SEM), showing clear differences in crystallite size, clustering, and network morphology. Raman spectroscopy was applied to confirm differences in triglyceride distribution in the fat crystal network. This study shows that both cooling rate and isothermal temperature affect the fat crystal network formed, especially at the meso- and microscale.

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Controlling lipid crystallization across multiple length scales by directed shear flow

Cited by 12 publications

References 54 publications

Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods

Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods

Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolate

Insights in the Structural Hierarchy of Statically Crystallized Palm Oil

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