Thesis (doctoral)--Lund University, 1998. / Added t.p. with thesis statement inserted. Errata slip inserted. Includes bibliographical references.

Made available in DSpace on 2014-06-11T19:35:10Z (GMT). No. of bitstreams: 0 Previous issue date: 2010-08-26Bitstream added on 2014-06-13T20:46:11Z : No. of bitstreams: 1 crespilho_am_dr_botffmvz.pdf: 1224891 bytes, checksum: 5f6cd3bb0ea028b0690772b9a9bf8493 (MD5) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / O objetivo do estudo foi comparar a efetividade de três diluidores empregados para criopreservação e refrigeração do sêmen bovino em relação aos padrões de motilidade, integridade de membrana plasmática e acrossomal, índice de peroxidação lipídica e fertilidade nos programas de inseminação artificial em tempo-fixo (IATF). No Trabalho científico número 1 foi comparado a viabilidade e fertilidade pós-descongelação proporcionada pelos diluidores Tris-frutose (TRIS, Controle) e Botu-Bov® (BB), ambos contendo 20% de gema de ovo como fonte de lipoproteínas, frente à diluição em Botu- Bov®-Lecitina de Soja (meio BB-L) apresentando 1% de lecitina em substituição ao produto de origem animal. No Trabalho 2 foram avaliados os mesmos diluentes quando utilizados para a refrigeração do sêmen bovino por 48 horas a 5°C. Já no Trabalho número 3 foi avaliada a taxa de concepção na inseminação artificial (C/IA) proporcionada pelo sêmen bovino refrigerado por 24 horas em meio Botu-Bov® em comparação ao sêmen convencionalmente criopreservado no mesmo diluidor. Os meios TRIS e BB a base de gema de ovo foram mais efetivos na manutenção da viabilidade espermática pósdescongelação, conferindo melhores resultados de C/IA (P<0,05) em relação ao meio BBL. No entanto, quando utilizado o sêmen na forma líquida e refrigerado (Trabalho número 2) foi observada uma maior proteção contra o estresse oxidativo proporcionado pelo diluidor a base de lecitina de soja, resultando em maior probabilidade de prenhez quando comparado às amostras refrigeradas em TRIS ou BB, alcançando índice de concepção similar ao obtido com o sêmen congelado. A utilização do sêmen bovino refrigerado por 24 horas levou ao aumento da C/IA de vacas submetidas a IATF quando comparado ao sêmen congelado em meio Botu-Bov®. Conclui-se que embora a lecitina de soja represente... / The aim of this study was to compare three different extenders used for cryopreservation of bovine semen, based on the results obtained during the cooling storage and post-thaw evaluation for motility patterns, integrity of plasmatic and acrossomal membranes, lipid peroxidation rate, as well as conception rate after fixed-time artificial insemination (FTAI). In Paper.1, the efficiency of Tris-Fructose extender (TRIS, control group), Botu-Bov® extender (BB), both containing 20% of egg yolk, and Botu-Bov®-Lecithin extender (BBL), which has 1% of soy lecithin instead of egg yolk, were compared in cryopreservation of bovine semen. In Paper.2, ejaculates from different bulls were cooled to 5°C for 48 hours using the same extenders of Paper.1. In Paper.3 the fertility trial was conducted either with frozen-thawed semen or cooled semen for 24 hours in the BB extender. The egg yolk extenders, TRIS and BB, demonstrated significant differences on the viability and the fertility of frozen-thawed bovine semen when compared to BB-L (P<0.05). However, the use of lecithin instead of egg yolk on semen extender resulted in a greater protection against oxidative stress; moreover, this extender improved the conception rates, reaching the results obtained in FTAI programs with frozen-thawed semen. The use of cooled bovine semen at 5°C for 24 hours improves the conception rate of Nelore cows submitted to FTAI. Although soy lecithin is an interesting alternative source of phospholipids in the elaboration of chemically defined extenders and decrease the risk of microbiological contamination, the egg yolk semen extenders are more effective in preserving the viability and fertility of frozen-thawed bovine semen. However, there was a higher production of free radicals in cooled semen with the use of egg yolk based extenders, resulting in lower conception rates when compared to frozen-thawed... (Complete abstract click electronic access below)

Orientadores: Lireny Aparecida Guaraldo Gonçalves, Priscila Efraim / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Química / Made available in DSpace on 2018-08-18T18:52:26Z (GMT). No. of bitstreams: 1 Stroppa_ValterLuisZuliani_M.pdf: 1829992 bytes, checksum: 1eb19d94141314569616332614683d54 (MD5) Previous issue date: 2011 / Resumo: Chocolates são produtos compostos por uma fase lipídica com predominância de manteiga de cacau, e que contem liquor, açúcar emulsificantes e eventualmente leite em pó (ou derivados lácteos) e aromas. As características físicas dos chocolates como brilho, dureza, fusão a temperaturas da boca e estabilidade térmica são conseqüências da estruturação cristalina induzida na manteiga de cacau. Os triacilgliceróis presentes na manteiga de cacau podem-se organizar em até seis formas polimórficas sendo que apenas duas são estáveis e geram produtos de melhor qualidade. A adição de emulsificantes ao chocolate visa melhorar o comportamento reológico durante o processamento diminuindo as tensões interfaciais entre a fase gordurosa e as partículas sólidas. Os emulsificantes promovem o recobrimento das partículas sólidas com a fase oleosa lubrificando as interfaces que, desta maneira, poderão servir de elementos ativos para a nucleação. Este trabalho avaliou o efeito da adição dos dois emulsificantes mais utilizados na indústria, lecitina de soja e PGPR (poliglicerol poliricinoleato), no processo de estruturação cristalina de chocolate amargo. Foram produzidos chocolates com diferentes teores de emulsificantes conforme um planejamento fatorial completo 2² rotacionado. O nível de lecitina variou de 0,08 a 0,92% e o de PGPR de 0,02 a 0,58%. Para caracterizar esta influência foram utilizadas técnicas de reometria (determinação das propriedades de escoamento), ressonância magnética nuclear (acompanhamento da cinética de cristalização), Índice de temperagem (quantificação da pré-cristalização), e ensaios de ruptura (avaliação da resistência estrutural). Os valores de viscosidade plástica de Casson do chocolate medidos a 40ºC variaram de 1,4 a 5,9 Pa.s enquanto que o limite de escoamento variou de zero a 34Pa. Os parâmetros cinéticos avaliados de isotermas de cristalização a 15ºC ajustadas ao Modelo de Avrami resultaram no expoente n variando de 2,598 a 2,956 e o parâmetro k entre 5,15.10-6 e 2,85.10-5 min-n para os diferentes teores de emulsificantes. Estes efeitos foram associados à capacidade da lecitina em aumentar o volume cristalino e ao potencial nucleador do PGPR / Abstract: Chocolates are confectionary products composed by a lipid phase based mainly on cocoa butter that contains cocoa mass, sugar, emulsifiers and eventually milk solids and aromas. Physical characteristics of chocolates like gloss, hardness, melting at mouth temperature and thermal stability result from the crystalline structuration accomplished by the fat phase. The triacylglycerols in cocoa butter can be organized in up to six different polymorphs but only two of them are stable and therefore yield better quality products. The addition of emulsifiers to chocolates intends to improve the rheological behavior during processing by the reduction of the interfacial tension between the fat phase and the solid particles. The emulsifiers promote the coating of the solid particles by an oily layer, lubricating the interfaces that then can serve as active elements for nucleation. This work examines the effects of the addition of the two most used emulsifiers in chocolate, namely soy lecithin and PGPR (polyglycerol polyricinolate) in the crystalline structuration of chocolates. Chocolates with different contents of the two emulsifiers were produced, following a 22 complete factorial rotational design. The lecithin level varied from 0.08 to 0.92% and the PRPG content from 0.02 to 0.58%. The influence of the additives was characterized by rheometry (determination of the flowing parameters), nuclear magnetic resonance (monitoring the crystallization kinetics), Temperindex (pre-crystallization level quantification), and snap test (structural resistance). The values of Casson's plastic viscosity of the chocolates, measured at 40ºC, varied from 1.4 to 5.9 Pa.s while the yield value ranged between zero to 34 Pa. The kinetic parameters evaluated from crystallization isotherms at 15ºC modeled by the Avrami equation resulted in the exponent n varying from 2.598 to 2.956 and k parameters between 5.15 10-5 min-n and 2.85 10-5 min-n when the different amount of emulsifiers were used. These effects are associated to the ability of lecithin to enlarge the crystal volume and to the nucleating potential of PGPR / Mestrado / Engenharia de Processos / Mestre em Engenharia Química

Lipid oxidation is one of the major challenges faced by the food industry as it contributes to the loss of nutritional quality and loss of flavor in food products. Studies have shown that naturally occurring phospholipids like phosphatidylserine (PS) and phosphatidylethanolamine (PE) can regenerate oxidized tocopherols and help delay the lipid oxidation in bulk oils and oil-in-water emulsions. Since consumers desire simpler and cleaner labels, without chemically synthesized antioxidants, this research is of great interest. The combination of PS and PE with tocopherols has already been studied. However, PS was a better antioxidant in combination with tocopherols in the oil-in-water emulsion system whereas PE was a better antioxidant in combination with tocopherols in bulk oils. But obtaining pure phospholipids is an expensive deal, therefore, this study uses the more economical alternative, high phosphatidylserine (PS) lecithin in combination with mixed tocopherols in soybean oil-in-water system. PS (30 µmol/kg emulsion) along with mixed tocopherols (3 µmol/kg emulsion) were dissolved in oil and emulsions stabilized by Tween20 were prepared. To determine the most effective concentration of mixed tocopherols, 0.5, 1.0, and 3 µmole of tocopherols/kg emulsion were used at pH of 3 and 7. Tocopherol with a concentration of 3 µmole/kg emulsion was found to be the most effective at pH 3. Tocopherols showed an extended lag phase at lower pH. The synergistic activities of authentic PS and high PS lecithin were compared in combination with tocopherol under similar conditions. They both had an almost similar lag phase. This combination was then tested for different pH of 3 and 7 and different salt concentrations of (0.5, 1, and 1.5 wt% of the emulsion) at pH 7 to determine the effects of external factors on the synergistic antioxidant combination. It was observed that the combination had extended antioxidant ability at lower pH of 3 whereas salt had no effect on the combination. The results showed that high PS lecithin forms a synergistic combination with mixed tocopherols to increase the lag phase in oil-in-water emulsions and can be used as a clean label antioxidant for oil-in-water emulsions.

Lecithins may improve the digestibility of high fat diets and the tractability of horses. Experiments were conducted to determine the acceptability, digestibility and effects on behavior of lecithin-containing diets. Seven young horses of light breeds were used for the studies. The four concentrates consisted of corn, oats, beet pulp, trace mineralized salt, dried sugar cane molasses plus 10% added fat: corn oil (CO);soy lecithin-corn oil (SL\CO); soy lecithin-soybean oil (SL\SO); or soy lecithin-corn oil-soybean oil (SL\CO\SO). Half the ration was provided by chopped hay. The CO concentrate was the most palatable (P=.OOOl). The remaining three concentrates were palatable in the following order: SL\CO, SL\CO\SO, and SL\SO, with SL\CO diet preferred (P=.OOl) to SL\SO. In the digestibility experiment, a complete mixed diet was fed containing chromic oxide as a marker. The control diet had no added fat: the others contained CO, SL\CO, or SL\SO at 10% by weight. Apparent digestibility was higher in the control diet than in the others for dry matter (P=.OOOl). Apparent digestibilities of crude protein (P=.0002) and acid detergent fiber (P=.08) decreased with any of the three fats. In contrast, apparent digestibility of ether extract was increased (P=.OOOl) in the fat containing diets. In the activity experiments, horses on the SL\CO diet were less spontaneously active (P=.0125) than horses on the control diet. Horses on the CO and SL \SO diet also had slightly lower activity levels (P=.125). Horses fed the SL\SO diet reacted less (P=.0625) than control horses to the opening umbrella. Horses fed CO and SL\CO diets showed trends towards less reactivity (P=.125 and P=.25, respectively), compared to the control horses. These studies support the practical feasibility of using lecithins in diets for horses. Especially interesting would be studies of interactivity with trainers and riders. / Master of Science

Huian plasma high-density lipoprotein (HDL) were isolated by a procedure employing polyanion precipitation and column chromatography. Lipid and protein composition of the HDL isolated by this method was found to be similar to another HDL preparation isolated by ultracentrifugation. However, minor differences were noted, including a higher phospholipid and apoproteinE content and lower triglyceride content of the HDL isolated by column chromatography. Four subfraction of HDL were obtained following chromatography on an anion exchange column. The subfraction four had the highest esterified to free cholesterol ratio, the second highest phospholipid to unesterified cholesterol, and the lowest molecular weight. In addition it was consistently coincided with lecithin: cholesterol acyltransferase (LCAT) activity and found to be the best substrate for the enzyme.

Lecithin wird unter anderem zur Steuerung der rheologischen Eigenschaften von Lebensmittelsuspensionen wie zum Beispiel Schokolade eingesetzt. In erster Linie findet dabei Sojalecithin Verwendung, wogegen die Wirkungen von Lecithinen aus Sonnenblumen oder Raps unzureichend dokumentiert sind. Anhand von Untersuchungen an Modellsuspensionen werden Wirkungsbeziehungen von Lecithin auf mikrostruktureller Ebene beleuchtet, um Ursachen für dessen Funktionalität in ölbasierten Suspensionen abzuleiten. Darüber hinaus erfolgt ein Vergleich der Wirkung von Soja-, Raps- und Sonnenblumenlecithin auf rheologische, sensorische und morphologische Eigenschaften von Schokolade. Rheologische Untersuchungen an Zucker/Öl- und Glaskugel/Öl-Suspensionen verdeutlichen den Einfluss der Suspensionsbestandteile auf die Wirkung von Lecithin in ölbasierten Suspensionen. Sedimentationsanalysen an Zucker/Öl-Suspensionen zeigen, dass die Reduktion der rheologischen Parameter mit der Senkung des Sedimentvolumens und einer verstärkt polydispersen Sedimentation einhergeht. Glaskugel/Öl-Suspensionen bilden im Vergleich zu Zucker/Öl-Suspensionen ein deutlich kompakteres Sediment, was auf geringer ausgeprägte Interaktionen zwischen den Glaspartikeln hindeutet und durch Untersuchungen mittels Rasterkraftmikroskop bestätigt wird. Die Anreicherung des Dispersionsmediums mit Lecithin führt zur Adsorption von grenzflächenaktiven Molekülen an der fest/flüssig-Grenzfläche und reduziert die adhäsiven Kräfte zwischen Zuckeroberflächen. In Zucker/Sojaöl-Suspensionen zeigen die Phospholipide Phosphatidsäure, Phosphatidylcholin und Phosphatidylethanolamin im Vergleich zu Sojalecithin eine geringer ausgeprägte Funktionalität bei kleinen Phospholipidkonzentrationen. Soja-, Raps- und Sonnenblumenlecithine besitzen in dunkler und in milchhaltiger Schokoladenmasse lediglich hinsichtlich ihrer Wirkung auf die Fließgrenze leichte Unterschiede. Die Präparate zeigen keine verallgemeinerbaren Wirkunterschiede auf die Fettkristallmorphologie und die Textur von gelagerter dunkler und milchhaltiger Schokolade. Des Weiteren lassen sensorische Untersuchungen keine signifikant ausgeprägte Präferenz für dunkle oder milchhaltige Schokolade erkennen, wenn die Probe mit Soja-, Raps- oder Sonnenblumenlecithin versetzt wird. Die Ergebnisse zeigen, dass die Reduktion der adhäsiven Kräfte zwischen Zuckerpartikeln eine Ursache für die Senkung der rheologischen Parameter und des Sedimentvolumens von Zucker/Öl-Suspensionen darstellt. Außerdem ist zu erkennen, dass bei geringen Phospholipidkonzentrationen synergetische Effekte zwischen unterschiedlichen grenzflächenaktiven Substanzen zu einem Anstieg der Funktionalität des eingesetzten Präparates führen können. Darüber hinaus ist festzustellen, dass Soja-, Raps- und Sonnenblumenlecithin die rheologischen, sensorischen und morphologischen Eigenschaften von Schokolade in gleichem Maß beeinflussen. / Lecithin is used in the food industry, for example to control the rheological properties of oil-based suspensions, such as chocolate. First and foremost, soybean lecithin is used, whereas the effects of possible alternatives, such as lecithin from sunflower or canola, are still insufficient documented. On the basis of model suspensions the effect of lecithin on the microstructural level will be investigated to derive causes of the functionality of the surfactant in oil-based suspensions. Additionally, a comparison is made regarding the effects of soybean lecithin, canola lecithin and sunflower lecithin on the rheological and morphological properties as well as on sensory characteristics of chocolate. Rheological studies illustrate the influence of the suspension components to the action of lecithin in oil-based suspensions. While, in sugar/oil-suspensions, lecithin reduces apparent viscosity and yield stress, the effect of the surfactant in glass sphere/oil-suspensions depends on the dispersion medium. Sedimentation analyses of sugar/oil-suspensions show that the reduction of the rheological parameters coincides with the reduction of the sediment volume and an increased polydisperse sedimentation. The sediment of glass sphere/oil-suspensions is more compact in comparison to sugar/oil-suspensions, indicating less pronounced interactions between glass spheres. Investigations using atomic force microscopy show the less pronounced interactions between glass spheres. While interactions (adhesive forces) are detectable between sugar surfaces dispersed in oil, no interactions can be determined between glass surfaces. The enrichment of the dispersion medium with lecithin results in the adsorption of the surfactants at the sugar surface and reduces the adhesive forces. In sugar/soybean oil suspensions and at low phospholipid concentrations the results indicate a less pronounced functionality of the individual phospholipids, phosphatidylcholine, phosphatidylethanolamine and phosphatidic acid in comparison to soybean lecithin. In dark chocolate and milk chocolate soybean lecithin, canola lecithin and sunflower lecithin reduces apparent viscosity at low to medium shear rate in the same way. In contrast, small differences in terms of their effect on the yield stress are observed. The lecithins do not show differences regarding their impact on fat crystal morphology and texture of stored dark chocolate and milk chocolate. Furthermore, in sensory studies, no significant preference differences were detectable in case of dark chocolate or milk chocolate containing soybean lecithin, canola lecithin or sunflower lecithin. The results show that the reduction of the adhesive forces between sugar particles causes the reduction of rheological parameters and the sediment volume of sugar/oil-suspensions. Furthermore, at low phospholipid concentrations possible synergistic effects between different surfactants can lead to an increase of the functionality of suractants. Additionally it can be concluded that soybean lecithin, canola lecithin and sunflower lecithin affect the rheological and morphological properties as well as the sensory characteristics of chocolate in equal measure.

Thesis: M.S., Massachusetts Institute of Technology, Department of Chemical Engineering, 1975 / Includes bibliographical references. / M.S. / M.S. Massachusetts Institute of Technology, Department of Chemical Engineering

Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPq / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Rutin is a flavonoid widely reported in the literature for its antioxidant properties, anti-inflammatory, vasoprotective, antithrombogen, among others. However, its low solubility in aqueous media reduces its bioavailability orally and, therefore, transdermal administration proves to be promising. Thus, the present work aimed to obtain, characterize and evaluate an activity and antioxidant activity of a gel. PLO (Pluronic Lecithin Organogel) containing rutin for transdermal administration.The analytical methodology for rutin quantification was developed and validated by high performance liquid chromatography (HPLC). Initially it was evaluated as an influence of the concentration of Polaxamer 407, obtained by the extrusion method with the aid of syringes, in front of the centrifugation test. The formulation that remained stable after the test was characterized by partical size determination, in vitro release study, in vitro skin penetration study, in vitro skin adhesion study. Also assessed for stability for 60 days at varying temperatures and at predetermined times, physico-chemical characteristics such as pH, density, viscosity and spreadability, as well as organoleptic characteristics, were evaluated. The antioxidant activity of the formulation was evaluated by the TRAP and TAR methods, comparing it with a positive control, Trolox. The results demonstrate that a formulation with higher concentration of Polaxamer is more stable and that is why it was characterized. The partical size were perfect for dermal administration. The formulation demonstrated controlled release of the drug after 24 hours, being able to permeate as deeper layers of the skin and to be absorbed into the systemic circulation, in addition to good adhesion to the skin surface. During the accelerated stability study, as formulations stored at low temperature, they underwent small variations in density, viscosity and spreadability relative to those stored at room temperature, while the pH remained stable throughout and favorable for application in skin. However, as observed variations were not sufficient to cause visual signs of instability. As for the antioxidant activity, a formulation showed greater activity in relation to the Trolox control and the free rutin, but it was not able to sustain an activity for a longer time, presenting a lower TAR value than Trolox. Thus, a chosen formulation has been shown capable of promoting a permeation of the rutin by transdermal route in a controlled manner, as well as being stable at an ambient temperature and having more significant antioxidant activity than the free rutin, and is therefore promising to administration of rutin by this route. / A rutina é um flavonoide bastante estudado devido principalmente as suas propriedades antioxidantes, anti-inflamatória, vasoprotetora e antitrombogência. No entanto, sua baixa solubilidade em meio aquoso reduz sua biodisponibilidade por via oral e, portanto, a administração por via transdérmica pode ser uma alternativa promissora. Dessa forma, o presente trabalho teve por objetivo obter, caracterizar e avaliar a estabilidade e a atividade antioxidante de um gel contendo Pluronic Lecithin Organogel (PLO) contendo rutina, para administração pela via transdérmica. A metodologia analítica para quantificação de rutina foi desenvolvida e validada por cromatografia líquida de alta eficiência (CLAE). Inicialmente foi avaliado qual a influência da concentração do Polaxamer 407, obtidos pelo método de extrusão com auxílio de seringas, frente ao teste de centrifugação. A formulação que permaneceu estável após o teste foi caracterizada através da determinação do tamanho de partícula, estudo de liberação, penetração cutânea e adesão à pele, todos in vitro. Foi também avaliada a estabilidade do produto durante 60 dias em variadas temperaturas em tempos pré-determinados, além das análises físico-químicas, como pH, densidade, viscosidade e espalhabilidade, bem como características organolépticas. A atividade antioxidante da formulação foi determinada pelos métodos TRAP e TAR, em comparação com um controle positivo, o Trolox. Os resultados demonstraram que a formulação contendo maior concentração de Polaxamer é mais estável e por isso esta foi caracterizada. O tamanho de partícula encontrado foi 4,33 μm e o sistema se mostrou homogêneo, ideal para administração cutânea. A formulação demonstrou liberação controlada do fármaco após 24 horas, sendo capaz de permear as camadas mais profundas da pele e ser absorvida para circulação sistêmica, além de boa adesão à superfície da pele. Durante o estudo de estabilidade acelerada, as formulações armazenadas em baixa e alta temperatura, sofreram pequenas variações na densidade, na viscosidade e na espalhabilidade, em relação àquelas armazenadas a temperatura ambiente, enquanto que o pH se manteve estável durante todo o tempo e favorável à sua aplicação na pele. Além disso, as variações observadas não foram suficientes para provocar alterações visuais de instabilidade. Quanto à atividade antioxidante, a formulação demonstrou maior atividade em relação ao controle Trolox e à rutina livre, porém de forma não duradoura, apresentando valor de TAR menor que o Trolox. Sendo assim, a formulação escolhida, demonstrou-se capaz de promover a permeação da rutina por via transdérmica de forma controlada, bem como estabilidade a temperatura ambiente e com atividade antioxidante significativa, sendo considerada então promissora a administração da rutina por esta via. / São Cristóvão, SE

Lecithin wird unter anderem zur Steuerung der rheologischen Eigenschaften von Lebensmittelsuspensionen wie zum Beispiel Schokolade eingesetzt. In erster Linie findet dabei Sojalecithin Verwendung, wogegen die Wirkungen von Lecithinen aus Sonnenblumen oder Raps unzureichend dokumentiert sind. Anhand von Untersuchungen an Modellsuspensionen werden Wirkungsbeziehungen von Lecithin auf mikrostruktureller Ebene beleuchtet, um Ursachen für dessen Funktionalität in ölbasierten Suspensionen abzuleiten. Darüber hinaus erfolgt ein Vergleich der Wirkung von Soja-, Raps- und Sonnenblumenlecithin auf rheologische, sensorische und morphologische Eigenschaften von Schokolade. Rheologische Untersuchungen an Zucker/Öl- und Glaskugel/Öl-Suspensionen verdeutlichen den Einfluss der Suspensionsbestandteile auf die Wirkung von Lecithin in ölbasierten Suspensionen. Sedimentationsanalysen an Zucker/Öl-Suspensionen zeigen, dass die Reduktion der rheologischen Parameter mit der Senkung des Sedimentvolumens und einer verstärkt polydispersen Sedimentation einhergeht. Glaskugel/Öl-Suspensionen bilden im Vergleich zu Zucker/Öl-Suspensionen ein deutlich kompakteres Sediment, was auf geringer ausgeprägte Interaktionen zwischen den Glaspartikeln hindeutet und durch Untersuchungen mittels Rasterkraftmikroskop bestätigt wird. Die Anreicherung des Dispersionsmediums mit Lecithin führt zur Adsorption von grenzflächenaktiven Molekülen an der fest/flüssig-Grenzfläche und reduziert die adhäsiven Kräfte zwischen Zuckeroberflächen. In Zucker/Sojaöl-Suspensionen zeigen die Phospholipide Phosphatidsäure, Phosphatidylcholin und Phosphatidylethanolamin im Vergleich zu Sojalecithin eine geringer ausgeprägte Funktionalität bei kleinen Phospholipidkonzentrationen. Soja-, Raps- und Sonnenblumenlecithine besitzen in dunkler und in milchhaltiger Schokoladenmasse lediglich hinsichtlich ihrer Wirkung auf die Fließgrenze leichte Unterschiede. Die Präparate zeigen keine verallgemeinerbaren Wirkunterschiede auf die Fettkristallmorphologie und die Textur von gelagerter dunkler und milchhaltiger Schokolade. Des Weiteren lassen sensorische Untersuchungen keine signifikant ausgeprägte Präferenz für dunkle oder milchhaltige Schokolade erkennen, wenn die Probe mit Soja-, Raps- oder Sonnenblumenlecithin versetzt wird. Die Ergebnisse zeigen, dass die Reduktion der adhäsiven Kräfte zwischen Zuckerpartikeln eine Ursache für die Senkung der rheologischen Parameter und des Sedimentvolumens von Zucker/Öl-Suspensionen darstellt. Außerdem ist zu erkennen, dass bei geringen Phospholipidkonzentrationen synergetische Effekte zwischen unterschiedlichen grenzflächenaktiven Substanzen zu einem Anstieg der Funktionalität des eingesetzten Präparates führen können. Darüber hinaus ist festzustellen, dass Soja-, Raps- und Sonnenblumenlecithin die rheologischen, sensorischen und morphologischen Eigenschaften von Schokolade in gleichem Maß beeinflussen. / Lecithin is used in the food industry, for example to control the rheological properties of oil-based suspensions, such as chocolate. First and foremost, soybean lecithin is used, whereas the effects of possible alternatives, such as lecithin from sunflower or canola, are still insufficient documented. On the basis of model suspensions the effect of lecithin on the microstructural level will be investigated to derive causes of the functionality of the surfactant in oil-based suspensions. Additionally, a comparison is made regarding the effects of soybean lecithin, canola lecithin and sunflower lecithin on the rheological and morphological properties as well as on sensory characteristics of chocolate. Rheological studies illustrate the influence of the suspension components to the action of lecithin in oil-based suspensions. While, in sugar/oil-suspensions, lecithin reduces apparent viscosity and yield stress, the effect of the surfactant in glass sphere/oil-suspensions depends on the dispersion medium. Sedimentation analyses of sugar/oil-suspensions show that the reduction of the rheological parameters coincides with the reduction of the sediment volume and an increased polydisperse sedimentation. The sediment of glass sphere/oil-suspensions is more compact in comparison to sugar/oil-suspensions, indicating less pronounced interactions between glass spheres. Investigations using atomic force microscopy show the less pronounced interactions between glass spheres. While interactions (adhesive forces) are detectable between sugar surfaces dispersed in oil, no interactions can be determined between glass surfaces. The enrichment of the dispersion medium with lecithin results in the adsorption of the surfactants at the sugar surface and reduces the adhesive forces. In sugar/soybean oil suspensions and at low phospholipid concentrations the results indicate a less pronounced functionality of the individual phospholipids, phosphatidylcholine, phosphatidylethanolamine and phosphatidic acid in comparison to soybean lecithin. In dark chocolate and milk chocolate soybean lecithin, canola lecithin and sunflower lecithin reduces apparent viscosity at low to medium shear rate in the same way. In contrast, small differences in terms of their effect on the yield stress are observed. The lecithins do not show differences regarding their impact on fat crystal morphology and texture of stored dark chocolate and milk chocolate. Furthermore, in sensory studies, no significant preference differences were detectable in case of dark chocolate or milk chocolate containing soybean lecithin, canola lecithin or sunflower lecithin. The results show that the reduction of the adhesive forces between sugar particles causes the reduction of rheological parameters and the sediment volume of sugar/oil-suspensions. Furthermore, at low phospholipid concentrations possible synergistic effects between different surfactants can lead to an increase of the functionality of suractants. Additionally it can be concluded that soybean lecithin, canola lecithin and sunflower lecithin affect the rheological and morphological properties as well as the sensory characteristics of chocolate in equal measure.