Photomicrographic Studies of Sucrose Crystals

Woodruff, Sybil; Gilder, Helen Van

doi:10.1021/j150323a018

Cited by 13 publications

(3 citation statements)

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“…The resultant solid, spherical microparticles consist of a shellac matrix uniformly loaded with β-carotene, as shown in figure 1d, and exhibit the desired orange colour, as shown in figure 1e. The advantage of using microfluidics is to control the drop size; this is particularly important in food applications, as the tongue is unable to resolve the texture of the particles provided they are smaller than 20 µm [29]. Since the particles are synthesized using single emulsions as templates, particles of desired size are achieved by controlling the size of single emulsions through adjusting the flow rate and changing the size of the device or varying the concentration of polymer in the single emulsions.…”

Section: Preparation Of Monodisperse Colour Particlesmentioning

confidence: 99%

Dispersing hydrophobic natural colourant β-carotene in shellac particles for enhanced stability and tunable colour

et al. 2017

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Colour is one of the most important visual attributes of food and is directly related to the perception of food quality. The interest in natural colourants, especially β-carotene that not only imparts colour but also has well-documented health benefits, has triggered the research and development of different protocols designed to entrap these hydrophobic natural molecules to improve their stability against oxidation. Here, we report a versatile microfluidic approach that uses single emulsion droplets as templates to prepare microparticles loaded with natural colourants. The solution of β-carotene and shellac in the solvent is emulsified by microfluidics into droplets. Upon solvent diffusion, β-carotene and shellac co-precipitates, forming solid microparticles of β-carotene dispersed in the shellac polymer matrix. We substantially improve the stability of β-carotene that is protected from oxidation by the polymer matrix and achieve different colour appearances by loading particles with different β-carotene concentrations. These particles demonstrate great promise for practical use in natural food colouring.

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Section: Preparation Of Monodisperse Colour Particlesmentioning

confidence: 99%

Dispersing hydrophobic natural colourant β-carotene in shellac particles for enhanced stability and tunable colour

et al. 2017

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“…An example of size of particles combined with their medium having an effect on detectability comes from the fact that sugar particles ≥25 µm in chocolate can be detected by the roof of the mouth (Rostagno, 1969), although they cannot be detected in a softer product such as fondant (Woodruff and Gilder, 1931). In smoother, creamier products such as margarine and ice cream, particle detection can vary, with 22 µm particles the minimum size detected in margarine by the mouth, and 55 µm the minimum size detectable in ice cream (Imai et al, 1999).…”

Section: In-mouth Detectability and Factors Affecting Sensorial Detecmentioning

confidence: 99%

Hydrocolloid Gel Particles: Formation, Characterization, and Application

Burey

Bhandari

Howes

et al. 2008

Critical Reviews in Food Science and Nutrition

339

186

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Hydrocolloid gel particles of micron and sub-micron size are particularly attractive for use in many applications in the food, agricultural, pharmaceutical, and chemical industries, due to their biocompatibility, perception as "natural" materials, and soft-solid texture. Industrial applications for such particles include uses as texturizers in confectionery and cosmetic products, slow-release encapsulation agents for flavors, nutrients, and pharmaceutical products, and thickeners in soups and sauces. Properties such as particle size, hardness, shape, texture, and molecular release rates can be important for individual applications. In addition, product formats will determine specific needs for physical form (e.g. dry or wet) and compatibility with other components. The diverse range of potential applications for hydrocolloid gel particles provide a driver for understanding-led tailoring of raw material and process conditions. This review introduces some of the materials that are used to form hydrocolloid gel particles and the corresponding gel formation mechanisms. One issue of importance in the production of hydrocolloid gel particles is the control of particle properties, such as release profiles, strength, and detectability within products. An alternative technique to traditional methods of hydrocolloid gel particle production is evaluated and a model for control of particle size, and subsequently other particle properties, is proposed. Key properties of hydrocolloid gel particles are identified and characterization methods for evaluating these properties are described.

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“…The roof of the mouth has been cited as capable of detecting particles in chocolate as small as 25 pm (Hinton 1970). Fondants were perceived as smooth when the sugar crystals were 20 pm, but sugar crystals of 25 pm were recognizable in the mouth (Woodruff and Gilder 1931). In margarine, fat crystals had a threshold size for graininess of 22 pm (Vaisey-Genser el al.…”

Section: Introductionmentioning

confidence: 99%

Effect of Physical Properties of Food Particles on the Degree of Graininess Perceived in the Mouth

Imai

Saito

Hatakeyama

et al. 1999

Journal of Texture Studies

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Nineteen food materials were pulverized and passed through standard sieves to prepare samples with different particle sizes (23–500 μm). Each sample was tested for physical properties, and sensory evaluation tests were conducted to obtain the graininess threshold value and the degree of graininess discrimination. The graininess threshold value tended to decrease and the degree of graininess discrimination tended to increase with increasing degree of circularity, with decreasing solubility, with decreasing water absorption rate‐ particle size coefficient, and with increasing WK2/K1. The degree of graininess discrimination tended to increase with increasing particle size and increasing WK2. With a multiple‐regression analysis, the graininess threshold value was expressed by six physical properties, and the degree of graininess discrimination was expressed by eight physical properties, each with high contribution rates.

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Photomicrographic Studies of Sucrose Crystals

Cited by 13 publications

References 0 publications

Dispersing hydrophobic natural colourant β-carotene in shellac particles for enhanced stability and tunable colour

Dispersing hydrophobic natural colourant β-carotene in shellac particles for enhanced stability and tunable colour

Hydrocolloid Gel Particles: Formation, Characterization, and Application

Effect of Physical Properties of Food Particles on the Degree of Graininess Perceived in the Mouth

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