ISIS Neutron and Muon Source Data Journal

Using SESANS to complete our understanding of the structural basis for the rheology of molten chocolate

Abstract: Molten chocolate is a dense suspension of solids (mainly sugar) in oil, to which surfactants have been added to improve the flow properties, either during manufacture or in the consumers mouth ('mouth feel'). The way a suspension of grains flows is thought to be determined by the way in which the grains are arranged relative to each other: when jammed together, with friction between grains dominating, a finite yield stress must be applied to get the material to flow; when separated by a lubricating layer it is the viscosity of this lubricating layer that dominates. SESANS is a special scattering technique than enables the correlations between particles that are of dimensions much greater than the neutron wavelength and so lie outside the SANS window. Just the technique that we need to help understand why the surfactant affect the flow of chocolate, whether in processing or in the mouth.

Principal Investigator: Dr Simon Titmuss
Experimenter: Dr Iva Manasi
Experimenter: Dr Robert Dalgliesh
Local Contact: Dr Adam Washington
Experimenter: Dr Sophie Ayscough
Experimenter: Professor Subham Majumdar
Experimenter: Dr Daniel Brunt
Experimenter: Dr Oleg Petrenko

DOI: 10.5286/ISIS.E.RB1720354

ISIS Experiment Number: RB1720354

Publisher: STFC ISIS Neutron and Muon Source

Data format: RAW/Nexus
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Data Citation

The recommended format for citing this dataset in a research publication is as:
[author], [date], [title], [publisher], [doi]

For Example:
Dr Simon Titmuss et al; (2017): Using SESANS to complete our understanding of the structural basis for the rheology of molten chocolate, STFC ISIS Neutron and Muon Source, https://doi.org/10.5286/ISIS.E.RB1720354

Data is released under the CC-BY-4.0 license.