Imaging chocolate at the nanoscale using field emission techniques

It is well-known that the structure of complex food systems, such as chocolate, drastically influences both functionality and gustatory properties. In this study, we used the nanoscale capabilities of field emission techniques to image dark chocolate specimens with atomic scale resolution, but also investigated the possibility of inducing field evaporation, field desorption and in situ readsorption. These preliminary experiments proof that chocolate presents a crystallinity down to the nanoscale and, most importantly, highlight the possibility to study complex organic molecules and their properties down to the nanoscale.

Automated summary

The study utilized field emission techniques to image the crystallinity of dark chocolate at the nanoscale and demonstrated the possibility of studying complex organic molecules and their properties down to the nanoscale. This highlights the potential for further research in understanding the structure and properties of complex food systems like chocolate.