ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: The surface of caramel has been imaged using pulsed force atomic force microscopy (AFM) and scanning thermal microscopy, revealing shallow depressions in the surface of 1 to 10μm in dia that have a higher adhesion to the silicon AFM probe and a lower stiffness and different thermal character than the surrounding sample. This is consistent with the view of caramel as fat droplets within a matrix of sugars. As confirmation, the depressed regions were identified by infrared microscopy as consisting mainly of fat in a matrix of sugar. AFM also reveals that regions surrounding the depressions are decorated with thin (about 6nm) plate-like features that display a higher stiffness than the rest of the matrix. We propose that these are of crystalline origin and most probably consist of fat.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2003.tb09658.x
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