Planar sucrose substrates for investigating interfaces found in molten chocolate

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.

Retracted: Effects of major ingredients (grape syrup, milk powder, and walnut paste) levels on physiochemical, rheological, and sensory attributes of walnut spread

“…However, the situation of these two moduli was reversed when the frequency became higher than 1 Hz and subsequently, the loss modulus rose more than storage modulus. tan δ < 1 it behaves like an elastic (Manasi, 2019;Qaiser et al, 2021).…”

Understanding the Effects of Sugar: Sugar Interactions on Macroscopic Phenomena in Oil Suspensions

“…The expected molecular shape of PGPR is distinct from the other surfactants, as the presence of hydroxyl groups on the polyglycerol backbone and terminal ricinoleic acid moieties and ester groups may contribute to a more extended contact area with the sugar crystal surface. It being most effective at high concentrations was indicative of its tendency to produce larger supramolecular structures that provided steric repulsion, resulting in reduced interaction between sugar crystals, as observed by Dedinaite and Campbell 58 and Manasi (2019), who also demonstrated the ability of PGPR to form aggregates localized at the sugar surface that trap oil and provide steric repulsion, which they associated with a decrease in viscosity and yield.…”

“…Based on the calculated HLB (Table 4) and theoretical geometric molecular shape based on P (Figure 12), CITREM would be expected to form different structures when used in excess vs. lecithin or AMP. Based on Manasi's work 25 , lecithin would form inverse cylindrical micelles at high local concentrations, which would contribute to greater interactions with sugar crystals, supporting the increased adhesion force, apparent viscosity, and sedimentation rate at high concentrations. AMP would similarly form inverse micelles due to the smaller head group.…”

“…The presence of PGPR on sugar surfaces will form boundary layers between particles. 24,25 Its primary use is in confectionery products where it lowers viscosity during conching and moulding operations. 26…”

Effects of high‐protein milk powder, linseed paste, and grape molasses levels on physiochemical, rheological, and sensory attributes of linseed spread

“…Researchers reported that the optimized linseed spread behaves like a viscous material when the tan δ > 1. On the other hand, when tan δ < 1, it behaves like an elastic matter (Manasi, 2019 ; Qaiser et al, 2021 ). These findings can be explained by the fact that the RLP plays a dual role in the formulation of LS and acts as a filler in the complicated network of the resulting spread.…”