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

doi:10.1016/j.foostr.2019.100128

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

School of Physics and Astronomy

Research output: Contribution to journal › Article › peer-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 language	English
Journal	Food Structure
Volume	22
DOIs	https://doi.org/10.1016/j.foostr.2019.100128
Publication status	Published - 15 Oct 2019

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10.1016/j.foostr.2019.100128

Methods_paper_r1_ivaAccepted author manuscript, 3.04 MB

Using neutron scattering and reflectivity to understand the behaviour of surfactant mixtures at oil/sugar interfaces
Titmuss, S. (Principal Investigator)
UK industry, commerce and public corporations
8/09/14 → 7/09/18
Project: Research

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title = "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.",

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

year = "2019",

month = oct,

day = "15",

doi = "10.1016/j.foostr.2019.100128",

language = "English",

volume = "22",

journal = "Food Structure",

issn = "2213-3291",

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TY - JOUR

T1 - Planar sucrose substrates for investigating interfaces found in molten chocolate

AU - Manasi, Iva

AU - Arnold, Tom

AU - Cooper, Joshaniel F. K.

AU - Van Damme, Isabella

AU - Dong, Chuchuan

AU - Saerbeck, Thomas

AU - Stenning, Gavin B G

AU - Tellam, James

AU - Titmuss, Simon

PY - 2019/10/15

Y1 - 2019/10/15

N2 - 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.

AB - 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.

U2 - 10.1016/j.foostr.2019.100128

DO - 10.1016/j.foostr.2019.100128

M3 - Article

SN - 2213-3291

VL - 22

JO - Food Structure

JF - Food Structure

ER -

Planar sucrose substrates for investigating interfaces found in molten chocolate

Abstract

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Using neutron scattering and reflectivity to understand the behaviour of surfactant mixtures at oil/sugar interfaces

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