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To get a deeper insight into the molecular interactions between sucrose and lecithin’s different phospholipids (PL), the impact of soybean and sunflower lecithin on sucrose surfaces ground in liquid cocoa butter was studied. Therefore, flow properties of the cocoa-butter based suspension, immobilized cocoa butter content as well as detailed PL analysis concerning layer thickness and PL content was...
Polyglycerol polyricinoleate (PGPR) often is used as emulsifier in chocolate, but only little is known on the specific interactions between sucrose particles, cocoa butter and PGPR molecules. The most remarkable effect of PGPR on lipophilic suspensions is the enormous decrease in yield value compared to soy lecithin which is not yet understood. A combination of atomic force microscopy (AFM), scanning...
The incidence of chronic diseases increases with advancing age of the population. A commonly discussed cause of chronic diseases is oxidative stress, which occurs in the body when there is an imbalance between the formation and inactivation of so-called reactive oxygen species (ROS). Epidemiological data suggest that a ‘healthy diet’, with a high content of flavonoids indicates preventive properties...
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