Molecular interactions of ethylcellulose with sucrose particles

Abstract

Recent work has shown that sucrose crystals have the ability to interact with ethylcellulose (EC) and form a network within food materials that provides mechanical strength and affects stability. We recently reported on the ability of EC to impart heat resistance in chocolate. Evidence suggests that the sucrose present in the chocolate plays a major role in the heat resistance. Here we show that EC is able to hydrogen bond with sucrose which allows for the creation of an oil-trapping network. Atomic scale molecular dynamics simulations and FTIR spectroscopy both showed the ability of EC to hydrogen bond with sucrose. Texture analysis and scanning electron microscopy showed the ability of EC and sucrose to form a network within an oil medium which resisted deformation. It was also shown that lecithin at the surface of the sucrose impedes EC–sucrose interactions. These results have lead to an understanding of the mechanism of heat resistance in EC solvent substitution chocolate and will be useful in developing new food products containing EC as a functional ingredient that enhances the sugar network. Furthermore, there is evidence that a strong, heat resistant network can be created for various particles other than sucrose including glucose, starch, and even diamond dust.