Adhesion of Sugar and Oil Solutions

Abstract

Salt was applied to surfaces coated with sugars and oils to test their adhesion. There was no difference in adhesion between 70% solutions of sucrose, glucose and fructose. Below 70%, adhesion by glucose was greater than for sucrose. Adhesion increased from propylene glycol with two hydroxyl groups to glycerol with three, but there was no change in adhesion from glycerol to sorbitol, which has six hydroxyl groups. The adhesion of glycerol and sorbitol was not different from sucrose. In corn syrups, adhesion increased with increasing dextrose equivalent. Increasing oil content increased adhesion up to 0.2 mg/cm2, then plateaued. Oils produced a similar adhesion to solutions of 70% sugar. Adhesion varied with the type of oil. Most likely, the differences in adhesion were due to the presence of natural surfactants. When lecithin was added, the adhesion increased significantly. The addition of other surfactants did not significantly increase the adhesion. PRACTICAL APPLICATIONS Sugar and oil are frequently used to adhere powders and small particulates, such as seasonings and spices, to a food surface. The desire for low calorie foods means minimizing the sugar and oil used for adhesion. Glucose was shown to have greater adhesion than sucrose, therefore less of it could be used to achieve the same adhesion. Addition of lecithin to oils increased its adhesion. Certain oils had higher adhesion than others, due to natural surfactants. Most of the fat replacers tested did not show significant adhesion. Using this information, current tack agents could be replaced with other sugars or oils to produce the same adhesion at a lower concentration.

Propulsion and Mixing Generated by the Digitized Gait ofCaenorhabditis elegans

“…11C shows that the flow separates from the leading edge of the blade and an impenetrable layer develops between two dashed lines. The thickness of the impenetrable layer depends on adhesion and surface tension effects [20]. The blade and its associated impenetrable layer behave like a moving wedge.…”

Improving Adhesion of Seasonings to Crackers with Hydrocolloid Solutions

“…Significant changes in NaCl adhesion occurred as sucrose concentration increased above 25%, while no significant change occurred from 0% to 25%. Adhesion of 400 μ m NaCl significantly increased as concentration of sucrose or glucose in the solution increased (Ren and Barringer ). Similarly, adhesion between sesame seeds increased as surface sucrose content increased (Takenaka and others ).…”

Fabrication of Conductive, Adhesive, and Stretchable Agarose-Based Hydrogels for a Wearable Biosensor

“…36−41 Especially glycerol, as a mild and cheap accessory ingredient, has been applied in adhesives, 42,43 and some works have verified that the free hydroxyl groups of glycerol may contribute to the adhesive property of materials. 44 Furthermore, the introduction of glycerol into hydrogels can improve the anti-heating, anti-freezing, and moisture retention capabilities of the gel, displaying a great potential application in the construction of wearable devices.…”

“…Excellent tissue adhesion is also a crucial factor for wearable devices, which determines the normal operation of devices and their signal-to-noise ratio. At present, various materials have been developed to enhance the self-adhesion strength of hydrogels. − Especially glycerol, as a mild and cheap accessory ingredient, has been applied in adhesives, , and some works have verified that the free hydroxyl groups of glycerol may contribute to the adhesive property of materials . Furthermore, the introduction of glycerol into hydrogels can improve the anti-heating, anti-freezing, and moisture retention capabilities of the gel, displaying a great potential application in the construction of wearable devices.…”