Projects per year
Abstract
Caramel is a mixture of sugars, milk proteins, fat and water cooked at high temperatures to initiate Maillard reactions. We study caramels as ‘active emulsion-filled protein gels’, in which fat droplets are chemically-bonded to a background gel matrix of cross-linked proteins in a concentrated aqueous sugar solution. We delimit a ‘caramel region’ in composition space. Oscil- latory rheology within this region reveals that we can superpose the mechanical spectra of our caramels into a single pair of G′(ω),G′′(ω) master curves using time-composition superposition (tCS) over 12 decades of frequency, so that these caramels are instances of an underlying ‘universal material’. This insight constrains the molecular mechanisms for structure formation, and implies that measuring a couple of parameters suffices to predict the rheology of our caramels over 12 orders of magnitude in frequency.
Original language | English |
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Pages (from-to) | 2757-2765 |
Number of pages | 9 |
Journal | Soft Matter |
Volume | 12 |
Early online date | 22 Jan 2016 |
DOIs | |
Publication status | E-pub ahead of print - 22 Jan 2016 |
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Dive into the research topics of 'Celebrating Soft Matter's 10th Anniversary: Simplicity in complexity – towards a soft matter physics of caramel'. Together they form a unique fingerprint.Projects
- 1 Finished
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Design Principles for New Soft Materials
Cates, M., Allen, R., Clegg, P., Evans, M., MacPhee, C., Marenduzzo, D. & Poon, W.
7/12/11 → 6/06/17
Project: Research
Datasets
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Simplicity in complexity – towards a soft matter physics of caramel
Weir, S. (Creator), Edinburgh DataShare, 2 Nov 2015
DOI: 10.7488/ds/318, http://pubs.rsc.org/en/content/articlehtml/2016/sm/c5sm01797a
Dataset
Profiles
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Alex Lips
- School of Physics and Astronomy - Chair of Formulation Science
Person: Academic: Research Active