Using SANS to understand the behaviour of surfactants at oil/sugar interfaces in chocolate
The high dynamic range diffractometer will be used to measure the SANS from mixtures of oil and sucrose as a model for molten chocolate. The oil and sucrose will be contrast matched such that the SANS is dominated by the scattering from the lipid surfactant components found in chocolate (DPPC/DPPE) and the polymeric surfactant PGPR. The ultimate goal is to link the interfacial structure to the rheological properties, which is relevant to processing and mouth feel.
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Download DataThe recommended format for citing this dataset in a research publication is in the following format:
TITMUSS Simon; GRILLO Isabelle and I.Manasi. (2015). Using SANS to understand the behaviour of surfactants at oil/sugar interfaces in chocolate. Institut Laue-Langevin (ILL) doi:10.5291/ILL-DATA.9-12-402
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