Sweet like chocolate

Research output: Contribution to journalArticle

Abstract

In the July issue of Acta Crystallographica Section C, Nicholls et al. (2019[Nicholls, D., Elleman, C., Shankland, N. & Shankland, K. (2019). Acta Cryst. C75, 904-909.]) report the discovery of a new polymorph of αβ-D-lactose through the oven drying of concentrated aqueous solutions of D-lactose. The authors inter­est in this system was piqued in relation to the properties of chocolate crumb and the process by which the crumb is made. The drying process by which the crumb is produced is a potential mine of inter­esting solid-state transformations and in this case the authors simplified the system from a complex mixture of milk and sucrose to a concentrated aqueous solution of lactose. This simplification of the system has enabled the authors to focus in on the phase transitions that occur in the system and analyse the crystallization products with high-quality crystallographic information. Lucky for Acta Crystallographica Section C that such a delicious structural study was published here!
LanguageEnglish
Pages1021-1022
Number of pages2
JournalActa Crystallographica Section C: Structural Chemistry
Volume75
Issue number8
DOIs
Publication statusPublished - 1 Aug 2019

Fingerprint

lactose
Lactose
Drying
drying
Sugar (sucrose)
Ovens
Polymorphism
aqueous solutions
milk
Crystallization
sucrose
Phase transitions
ovens
Complex Mixtures
simplification
Sucrose
crystallization
solid state
products
Milk

Keywords

  • crystal structure.
  • lactose
  • polymorphism
  • powder diffraction

Cite this

@article{6b2660f776cc471bab74b4558d2636ca,
title = "Sweet like chocolate",
abstract = "In the July issue of Acta Crystallographica Section C, Nicholls et al. (2019[Nicholls, D., Elleman, C., Shankland, N. & Shankland, K. (2019). Acta Cryst. C75, 904-909.]) report the discovery of a new polymorph of αβ-D-lactose through the oven drying of concentrated aqueous solutions of D-lactose. The authors inter­est in this system was piqued in relation to the properties of chocolate crumb and the process by which the crumb is made. The drying process by which the crumb is produced is a potential mine of inter­esting solid-state transformations and in this case the authors simplified the system from a complex mixture of milk and sucrose to a concentrated aqueous solution of lactose. This simplification of the system has enabled the authors to focus in on the phase transitions that occur in the system and analyse the crystallization products with high-quality crystallographic information. Lucky for Acta Crystallographica Section C that such a delicious structural study was published here!",
keywords = "crystal structure., lactose, polymorphism, powder diffraction",
author = "Oswald, {Iain D. H.}",
year = "2019",
month = "8",
day = "1",
doi = "10.1107/S2053229619010520",
language = "English",
volume = "75",
pages = "1021--1022",
journal = "Acta Crystallographica Section C: Structural Chemistry",
issn = "2053-2296",
number = "8",

}

Sweet like chocolate. / Oswald, Iain D. H.

In: Acta Crystallographica Section C: Structural Chemistry, Vol. 75, No. 8, 01.08.2019, p. 1021-1022.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Sweet like chocolate

AU - Oswald, Iain D. H.

PY - 2019/8/1

Y1 - 2019/8/1

N2 - In the July issue of Acta Crystallographica Section C, Nicholls et al. (2019[Nicholls, D., Elleman, C., Shankland, N. & Shankland, K. (2019). Acta Cryst. C75, 904-909.]) report the discovery of a new polymorph of αβ-D-lactose through the oven drying of concentrated aqueous solutions of D-lactose. The authors inter­est in this system was piqued in relation to the properties of chocolate crumb and the process by which the crumb is made. The drying process by which the crumb is produced is a potential mine of inter­esting solid-state transformations and in this case the authors simplified the system from a complex mixture of milk and sucrose to a concentrated aqueous solution of lactose. This simplification of the system has enabled the authors to focus in on the phase transitions that occur in the system and analyse the crystallization products with high-quality crystallographic information. Lucky for Acta Crystallographica Section C that such a delicious structural study was published here!

AB - In the July issue of Acta Crystallographica Section C, Nicholls et al. (2019[Nicholls, D., Elleman, C., Shankland, N. & Shankland, K. (2019). Acta Cryst. C75, 904-909.]) report the discovery of a new polymorph of αβ-D-lactose through the oven drying of concentrated aqueous solutions of D-lactose. The authors inter­est in this system was piqued in relation to the properties of chocolate crumb and the process by which the crumb is made. The drying process by which the crumb is produced is a potential mine of inter­esting solid-state transformations and in this case the authors simplified the system from a complex mixture of milk and sucrose to a concentrated aqueous solution of lactose. This simplification of the system has enabled the authors to focus in on the phase transitions that occur in the system and analyse the crystallization products with high-quality crystallographic information. Lucky for Acta Crystallographica Section C that such a delicious structural study was published here!

KW - crystal structure.

KW - lactose

KW - polymorphism

KW - powder diffraction

UR - http://www.scopus.com/inward/record.url?scp=85070387601&partnerID=8YFLogxK

U2 - 10.1107/S2053229619010520

DO - 10.1107/S2053229619010520

M3 - Article

VL - 75

SP - 1021

EP - 1022

JO - Acta Crystallographica Section C: Structural Chemistry

T2 - Acta Crystallographica Section C: Structural Chemistry

JF - Acta Crystallographica Section C: Structural Chemistry

SN - 2053-2296

IS - 8

ER -