ISIS Neutron and Muon Source Data Journal

Using SANS to understand the structure and behaviour of surfactants in chocolate

Abstract: Molten chocolate is a semi-solid suspension of (mostly) sugar, but also cocoa and milk solids in oil. In order to allow the sugar grains to flow past each other, either when the chocolate is being made, or when it has melted in your mouth, it also contains additives known as surfactants. These are mostly naturally occuring products, such as lecithin, which is comprises lipids which are found at surfaces in nature, but also some polymeric molecules such as PGPR. We will use the technique of small angle neutron scattering to learn about the way in which these surfactant molecules aggregate in oil in an effort to understand how they lubricate the sugar grains and hence make nicer, healthier and cheaper chocolate.

Principal Investigator: Dr Simon Titmuss
Experimenter: Dr Iva Manasi
Experimenter: Miss Laura McKinley
Experimenter: Dr Rob Barker
Local Contact: Dr Richard Heenan

DOI: 10.5286/ISIS.E.RB1510438

ISIS Experiment Number: RB1510438

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; (2015): Using SANS to understand the structure and behaviour of surfactants in chocolate, STFC ISIS Neutron and Muon Source, https://doi.org/10.5286/ISIS.E.RB1510438

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