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05 Sept 2012

Rebecca Wills wins WATE-PGR

Congratulations to PhD student Becky Wills, selected over more than 100 nominations as a winner of the PG Warwick Award for Teaching Excellence

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13 Aug 2012

Fruity science halves fat in chocolate


Dr Stefan Bon has found a way to replace up to 50 per cent of chocolateIt may not make chocolate one of your five a day - but scientists have found a way to replace up to 50 per cent of its fat content with fruit juice.
University of Warwick chemists have taken out much of the cocoa butter and milk fats that go into chocolate bars, substituting them with tiny droplets of juice measuring under 30 microns in diameter.
They infused orange and cranberry juice into milk, dark and white chocolate using what is known as a Pickering emulsion.
Crucially, the clever chemistry does not take away the chocolatey ‘mouth-feel’ given by the fatty ingredients.
This is because the new technique maintains the prized Polymorph V content, the substance in the crystal structure of the fat which gives chocolate its glossy appearance, firm and snappy texture but which also allows it to melt smoothly in the mouth.
The final product will taste fruity - but there is the option to use water and a small amount of ascorbic acid (vitamin C) instead of juice to maintain a chocolatey taste.
Dr Stefan Bon from the Department of Chemistry at the University of Warwick was lead author on the study published in the Journal of Materials Chemistry.Dr Stefan Cox has found a way to make lower fat chocolate using fruit juice
He said the research looked at the chemistry behind reducing fat in chocolate, but now it was up to the food industry to use this new technique to develop tasty ways to use it in chocolate.
Dr Bon said: “Everyone loves chocolate – but unfortunately we all know that many chocolate bars are high in fat.
“However it’s the fat that gives chocolate all the indulgent sensations that people crave – the silky smooth texture and the way it melts in the mouth but still has a ‘snap’ to it when you break it with your hand.
“We’ve found a way to maintain all of those things that make chocolate ‘chocolatey’ but with fruit juice instead of fat.
“Our study is just the starting point to healthier chocolate – we’ve established the chemistry behind this new technique but now we’re hoping the food industry will take our method to make tasty, lower-fat chocolate bars.”
The scientists used food-approved ingredients to create a Pickering emulsion, which prevents the small droplets from merging with each other.
Moreover, their chocolate formulations in the molten state showed a yield stress which meant that they could prevent the droplets from sinking to the bottom.
The new process also prevents the unsightly ‘sugar bloom’ which can appear on chocolate which has been stored for too long.
The study, entitled Quiescent Water-in-Oil Pickering Emulsions as a Route toward Healthier Fruit Juice Infused Chocolate Confectionary was co-authored by Thomas Skelhon, Adam Morgan, and Nadia Grossiord at the University of Warwick.
ENDS
For a draft copy of this study or for further information:Dr Stefan Bon can be contacted on S.Bon@warwick.ac.uk or : +44 (0)2476 574009
Or you can contact Anna Blackaby, University of Warwick press officer, on +44 (0)2476 575910 or +44 (0) 7785 433155 ora.blackaby@warwick.ac.uk
The published study is available here
Crucial pieces of equipment used in this research were funded through the Science City Research Alliance (SCRA) Advanced Materials project. SCRA is a strategic research partnership between the University of Warwick and the University of Birmingham with a specific remit to work with businesses across the region. It has benefited from a multi-million pound investment in equipment and research infrastructure across both institutions via Birmingham Science City and the European Regional Development Fund.
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03 Aug 2012

Polymer Chemist wins an IUPAC award

Professor Rachel O’Reilly wins the 2012 IUPAC-Samsung Young Polymer Scientist Award.

23 Jul 2012

Doubling the resolution, up to 32M, in Mass Spec

The O’Connor group has developed a computation which simultaneously doubles the resolution, sensitivity and mass accuracy of Fourier Transform Mass Spectrometry at no extra cost.

19 Jul 2012

Congratulations to the 2012 Warwick Chemistry Graduates

At a celebration lunch today, the achievements of the Warwick Chemistry Class of 2012 were recognised by the Department. This year's prize winners were:

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17 Jul 2012

Unwin & Macpherson featured on inside cover at AngewandteChemie

In their Angewandte Communication P. R. Unwin, J. V. Macpherson, et al. combined high-resolution electrochemical imaging, micro-Raman, and electron-microscopy data to demonstrate that spatially heterogeneous electron-transfer kinetics correlates directly with the local density of electronic states of polycrystalline boron-doped diamond (pBDD). A Multi-Microscopy Approach allowed electrochemical reaction rates to be linked to the corresponding dopant levels in pBDD. See http://onlinelibrary.wiley.com/doi/10.1002/anie.201204563/abstract for more details.

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13 Jul 2012

Probing dispersions of graphene-like molecules

Costantini and collaborators report in JACS on dispersions of HBC, an analogue to small graphene flakes.

05 Jul 2012

When is a nanoparticle toxic?

The Gibson Group in collaboration with Pathologists from the Johannes Guttenburg University (Mainz) have published two studies onto the role of nanoparticle size and coating on their interactions with cells. The aim is to address questions regarding nanoparticle toxicity (if any). Focus was placed on cells from the vasculature (circulation). These cells are often negleted but any injected drug delivery system will encounter several kilometers of these. Several particle formations were found to enter endothelial cells associated with the blood-brain barrier - perhaps the most challenging biological barrier to drug delivery.

This work is published in Biomacromolecules: Read here and Particle Fibre Toxicology: Read here

(Particle Fibre Tox is No 1 Tox. Journal in ISI Citation reports, publishing Primary Research)

02 Jul 2012

Irène Joliot-Curie Conference - Establishing an Independent Career in Chemistry

Establishing an independent academic career is an exciting and challenging process. The data available for UK chemistry suggests that more women than men find the process not exciting enough or too challenging. A key aspect of success in any career path is finding role models, establishing networks, and being tapped into good sources of information. Our aim is therefore to create opportunities for all of these in the first (and subsequent) Irène Joliot-Curie conference.

27 Jun 2012

Unique pathway for pyrrole biosynthesis discovered

Prof. Greg Challis and Dr Lijiang Song, in collaboration with researchers at the University of Paris, report in Angewandte Chemie a hitherto unanticipated pathway for the biosynthesis of pyrroles from sugars. Using a combination of genetic engineering, isolation, structure elucidation, synthesis and feeding of biosynthetic intermediates, and incorporation of stable isotope-labelled precursors, the researchers showed that a carbohydrate, most likely N-acetylglucosamine-1-phosphate, is elaborated to the 4-acetamidopyrrole-2-carboxylate building blocks of the DNA-binding antibiotic congocidine (also known as netropsin). The assembly of pyrroles from carbohydrates is unprecedented in Nature and raises several intriguing questions regarding the mechanisms of the reactions involved. See http://onlinelibrary.wiley.com/doi/10.1002/anie.201201445/abstract for further details.

26 Jun 2012

Nanodiamonds bring back sparkle to cleaning

Nanodiamonds have been found to help loosen crystallized fat from surfaces in a project led by Dr Andrew Marsh at University of Warwick. The tiny carbon particles transform the ability of surfactants to shift dirt in cold water, findings that could bring eco friendly low temperature laundry cycles.

The research is published in ACS Applied Materials and Interfaces and highlighted in the Daily Mail and Daily Telegraph, 26 June.

Nanodiamond Promotes Surfactant-Mediated Triglyceride Removal from a Hydrophobic Surface at or below Room Temperature Xianjin Cui, Xianping Liu, Andrew S. Tatton, Steven P. Brown, Haitao Ye, and Andrew Marsh ACS Applied Materials and Interfaces 2012, http://dx.doi.org/10.1021/am300560z

 

23 Jun 2012

Modelling Ultrafast Photochemistry in DNA bases

Team Stavros, in collaboration with Dr Martin Paterson at Heriot-Watt University, publishes work in the Journal of the American Chemical Society. They intricately map the ultrafast photochemistry occurring in aminobenzene (aniline), demonstrating that it is an excellent model for better understanding highly efficient mechanisms in the DNA base guanine which prevent toxic UV induced photodecomposition. Read the article here.

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