Abstract Many confectionary items and food components are based on complex suspensions of hydroph... more Abstract Many confectionary items and food components are based on complex suspensions of hydrophilic sugar particles in a hydrophobic fat phase. We hypothesise that the rheology of these suspensions is defined by either the Maron-Pierce-Quemada (MPQ) model, which theoretically predicts the viscosity of hard spheres, or by the percolation model describing a network of attractive particles (gel). The rheology of two sugar-fat mixtures, sugar-shortening based biscuit-creams and chocolate, are characterised as a function of phase volume, particle size distribution (PSD) and emulsifier concentration. It is found that their rheological behaviour shows the formation of a network gel structure at sufficient concentration of sugar particles. We find that, upon addition of sufficient emulsifier, the suspension viscosity follows the MPQ hard sphere model, which only depends on phase volume and particle size distribution. Combining the use of the theoretical model and emulsifiers, we are able to decouple the effects of phase volume and particle size distribution from that of particle interactions. The results provide a theoretical basis for identifying levers to control the rheological behaviour of molten chocolate, biscuit-creams, and other sugar-fat based systems, which is relevant to food processing and sensory perception during consumption.
Langmuir : the ACS journal of surfaces and colloids, Jan 16, 2015
We address the rheology of assemblies of surfactant-decorated silica nanoparticles irreversibly a... more We address the rheology of assemblies of surfactant-decorated silica nanoparticles irreversibly adsorbed at the gas/liquid interface. Positively charged surfactant molecules (such as CTAB) bind to silica nanoparticle surfaces, and the resulting particle-surfactant complexes adsorb at gas/liquid interfaces. The surfactant molecules control the wettability of such decorated nanoparticles and their adsorption. The interparticle forces can be tuned by changing the surfactant concentration Cs. Increasing Cs, in addition to a decrease of the particles wettability, leads to an increase of the area fraction of particles at the interface. Oscillatory shear measurements (strain- and frequency-sweep) have been performed. Here, we explore the effect of the surfactant concentration Cs. At high enough Cs, the interface is highly packed, and an overall solidlike response is observed, with 2D glass properties.
Abstract Many confectionary items and food components are based on complex suspensions of hydroph... more Abstract Many confectionary items and food components are based on complex suspensions of hydrophilic sugar particles in a hydrophobic fat phase. We hypothesise that the rheology of these suspensions is defined by either the Maron-Pierce-Quemada (MPQ) model, which theoretically predicts the viscosity of hard spheres, or by the percolation model describing a network of attractive particles (gel). The rheology of two sugar-fat mixtures, sugar-shortening based biscuit-creams and chocolate, are characterised as a function of phase volume, particle size distribution (PSD) and emulsifier concentration. It is found that their rheological behaviour shows the formation of a network gel structure at sufficient concentration of sugar particles. We find that, upon addition of sufficient emulsifier, the suspension viscosity follows the MPQ hard sphere model, which only depends on phase volume and particle size distribution. Combining the use of the theoretical model and emulsifiers, we are able to decouple the effects of phase volume and particle size distribution from that of particle interactions. The results provide a theoretical basis for identifying levers to control the rheological behaviour of molten chocolate, biscuit-creams, and other sugar-fat based systems, which is relevant to food processing and sensory perception during consumption.
Langmuir : the ACS journal of surfaces and colloids, Jan 16, 2015
We address the rheology of assemblies of surfactant-decorated silica nanoparticles irreversibly a... more We address the rheology of assemblies of surfactant-decorated silica nanoparticles irreversibly adsorbed at the gas/liquid interface. Positively charged surfactant molecules (such as CTAB) bind to silica nanoparticle surfaces, and the resulting particle-surfactant complexes adsorb at gas/liquid interfaces. The surfactant molecules control the wettability of such decorated nanoparticles and their adsorption. The interparticle forces can be tuned by changing the surfactant concentration Cs. Increasing Cs, in addition to a decrease of the particles wettability, leads to an increase of the area fraction of particles at the interface. Oscillatory shear measurements (strain- and frequency-sweep) have been performed. Here, we explore the effect of the surfactant concentration Cs. At high enough Cs, the interface is highly packed, and an overall solidlike response is observed, with 2D glass properties.
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Papers by Omkar S Deshmukh