Sugar (sucrose) holograms

Ponce-Lee, E. L.; Olivares‐Pérez, A.; Fuentes‐Tapia, I.

doi:10.1016/j.optmat.2003.12.007

Cited by 16 publications

(10 citation statements)

References 8 publications

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“…The rainbow hologram allows to create bright images with a color that depends on the viewing angle, due to the diffraction relief. Researches on the application of rainbow holograms on the surface of confectionery products were carried out earlier, but received wide practical application not yet [1][2][3][4]. The goal of this research was the creation of a diffraction grating on caramel.…”

Section: Introductionmentioning

confidence: 99%

“…Sugar exists in the form of colorless monoclinic crystal blocks, has a melting point t= 185 ° C, is soluble in water and easily crystallizes in supersaturated solutions. Sugar is stable in the air, but hygroscopic, it is able to absorb the moisture of the air [4,5]. Molasses is a sugary product made by hydrolysis of starch with enzymes or dilute acids followed by filtration and boiling syrup.…”

Section: Introductionmentioning

confidence: 99%

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Peculiarities of rainbow holograms application on the surface of the caramel

Toropova

Santalina

Fokina

2018

J. Phys.: Conf. Ser.

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Abstract. Rainbow hologram may be applied on the candies made from isomalt, fructose, sugar and molasses. The composition of caramel affects on its optical properties and the ability to save the diffraction grating. IntroductionEveryone knows from childhood what caramel is. This amazing candy has various shapes, it is transparent and colored like glass. We assumed that the new aesthetic appearance of a traditional confectionery product can be decorated with a rainbow hologram. The rainbow hologram allows to create bright images with a color that depends on the viewing angle, due to the diffraction relief. Researches on the application of rainbow holograms on the surface of confectionery products were carried out earlier, but received wide practical application not yet [1][2][3][4]. The goal of this research was the creation of a diffraction grating on caramel. Caramel can be made from different materials -sugar, molasses, fructose, isomalt. Isomalt is a substitute for sugar, which has become popular to confectioners last time. Sugar is a food product of sweet taste, made from sugar cane or sugar beet. Sugar exists in the form of colorless monoclinic crystal blocks, has a melting point t= 185 ° C, is soluble in water and easily crystallizes in supersaturated solutions. Sugar is stable in the air, but hygroscopic, it is able to absorb the moisture of the air [4,5]. Molasses is a sugary product made by hydrolysis of starch with enzymes or dilute acids followed by filtration and boiling syrup. Molasses is a mixture of glucose, oligosaccharides and dextrins in water. The content of solids in molasses is about 80%. Molasses is transparent and colorless in pure form. It increases the solubility of sucrose and blocks crystallization, that is why it is used in caramel production [6]. Fructose is a monosaccharide, found in many fruits in a free form, and as a part of oligosaccharides and polysaccharides. Fructose is extracted from fruits by hydrolysis of sucrose and inulin, as well as the action of alkalis on glucose. Fructose has a melting point t = 102 ° C, is highly soluble in water, hygroscopic to a large extent [7]. Isomalt is a sugar substitute in the form of white crystals, flavourless with a sweet taste, its sweetness is 42% of the sweetness of sucrose. It is a mixture of hydrogenated monosaccharides and disaccharides. Isomalt has a melting point t = 150 ° C, it is readily soluble in water, hygroscopic to a small extent [8,9].

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Peculiarities of rainbow holograms application on the surface of the caramel

Toropova

Santalina

Fokina

2018

J. Phys.: Conf. Ser.

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“…For long periods, a considerable number of experimental studies related to sucrose have been published due to the physical and chemical properties. Recently, sucrose is used as a promising material for dosimetry (Nakajima and Otsuki, 1990;Hamzaoui et al, 2009;Peimel-Stuglik, 2010), hologram (Ponce- Lee et al, 2004), biological probe (Predoi, 2010), X-ray osteodensitometry (Ryzhikov et al, 2005), nonlinear optics (Kaminskii, 2003), phase transition (Son et al, 2010), Low-temperature electrolytic coloration (Gu et al, 2012) and cryoprotectant (Luzardo et al, 2000). refined anisotropically.…”

Section: Introductionmentioning

confidence: 99%

Phytochemical Synthesis and Crystallization of Sucrose from the Extract of Gloriosa superba

Arumugam¹,

Gopinath²,

Karthikeyan³

et al. 2015

Research J. of Phytochemistry

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Sucrose is a major commodity in worldwide. In half a century the progress towards the understanding of the chemistry, structure, physical and functional properties of the sucrose molecule have been rapid. It was crystallized from the hot methanol extract of the rhizome powder of Gloriosa superba by using slow evaporation method at room temperature. The synthesized sucrose crystal lattice parameters were characterized by single crystal X-ray diffraction analysis. The presences of organic functional groups in the grown crystal were identified by FT-IR and Micro Raman analyses. The optical parameter of the grown single crystal was analyzed by UV-visible spectroscopy and maximum absorption was occurred at 253 nm. In addition, HOMO, LUMO, Molecular Electrostatic Potential (MESP), non-linear optical and several thermodynamic properties were analyzed by the DFT calculations. The thermal degradation of the sucrose crystal was tested by Thermo Gravimetric/Differential Thermal Analysis (TG/DTA).

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“…Biopolymers, in particular, proteins, have been recently investigated as new materials for holographic registers. Some works based on sugars such as sucrose [ 1 ], corn syrup holograms [ 2 ], and lactose [ 3 ] have realized acceptable diffraction efficiency for holographic applications.…”

Section: Introductionmentioning

confidence: 99%

Replication of Holograms with Corn Syrup by Rubbing

2012

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Corn syrup films are used to replicate holograms in order to fabricate micro-structural patterns without the toxins commonly found in photosensitive salts and dyes. We use amplitude and relief masks with lithographic techniques and rubbing techniques in order to transfer holographic information to corn syrup material. Holographic diffraction patterns from holographic gratings and computer Fourier holograms fabricated with corn syrup are shown. We measured the diffraction efficiency parameter in order to characterize the film. The versatility of this material for storage information is promising. Holographic gratings achieved a diffraction efficiency of around 8.4% with an amplitude mask and 36% for a relief mask technique. Preliminary results using corn syrup as an emulsion for replicating holograms are also shown in this work.

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Sugar (sucrose) holograms

Cited by 16 publications

References 8 publications

Peculiarities of rainbow holograms application on the surface of the caramel

Peculiarities of rainbow holograms application on the surface of the caramel

Phytochemical Synthesis and Crystallization of Sucrose from the Extract of Gloriosa superba

Replication of Holograms with Corn Syrup by Rubbing

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