Planar sucrose substrates for investigating interfaces found in molten chocolate

Iva Manasi, Tom Arnold, Joshaniel F. K. Cooper, Isabella Van Damme, Chuchuan Dong, Thomas Saerbeck, Gavin B G Stenning, James Tellam, Simon Titmuss

Research output: Contribution to journalArticlepeer-review

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.
Original languageEnglish
JournalFood Structure
Volume22
DOIs
Publication statusPublished - 15 Oct 2019

Fingerprint Dive into the research topics of 'Planar sucrose substrates for investigating interfaces found in molten chocolate'. Together they form a unique fingerprint.

Cite this