For many it’s simply overwhelming and their favorite candy: chocolate. Its success is presumably due not usually to a ambience though also to a well-spoken texture, that is achieved by a routine famous as conching and a further of lecithin. Scientists during a Technical University of Munich (TUM) have now explained how all a mixture correlate during a molecular turn and what gives chocolate a evil texture.
“There are many theories about a purpose of lecithin in a prolongation of chocolate,” says Professor Heiko Briesen, TUM Chair of Process Systems Engineering, with anxiety to a study. But accurately what happens during a molecular turn was still a mystery. It was also opposite what kind of lecithin best enhances a upsurge characteristics of a chocolate mass. To explain this, TUM scientists set adult what is famous as a molecular energetic simulation. These energetic simulations are used to indication a interactions of atoms and molecules.
The contracting of lecithin to sugarine is key
Their investigations sought to answer some pivotal questions. “Our study,” says Professor Briesen, “centered on a doubt of how strongly opposite lecithins connect to sugarine particles in chocolate.” The scientists found that several lecithins – they investigated 6 forms – differ in their ability to “associate with” sugar.
The commentary of a TUM scientists have supposing chocolate manufacturers with profitable pointers, generally in perspective of a fact that chocolate prolongation customarily uses lecithin subsequent from soybeans. However, since a supply of genetically unmodified soybeans is shrinking, molecular simulations can gangling food chemists a need to run tedious, time-consuming trial-and-error tests to establish that lecithin they should use in their chocolate formulations. “I’m assured that molecular dynamics will be a keystone of food investigate in a future,” says Briesen.
The investigate on a web: link.
Publication: M. Kindlein, M. Greiner, E. Elts und H. Briesen: Interactions between phospholipid conduct groups and a sucrose clear aspect during a cocoa butter interface, Journal of Physics 2015.