Exploring the effects of structure and melting on sweetness in additively manufactured chocolate.

In view of the health concerns associated with high sugar intake, this study investigates methods to enhance sweetness perception in chocolate without increasing its sugar content. Using additive manufacturing, chocolate structures were created from masses with varying sugar and fat compositions, where hazelnut oil served as a partial cocoa butter replacement. The study found that while variations in sugar content minimally affected the physical properties of the chocolate masses, hazelnut oil significantly modified melting behavior and consumption time. Chocolate masses with higher hazelnut oil content but similar sugar content exhibited a 24% increase in sweetness perception, likely due to accelerated tastant (i.e., sucrose) release into saliva. Multiphase structures, designated as layered, cube-in-cube, and sandwich structures, exhibited less sensory differences compared to the homogeneous control. Nonetheless, structures with hazelnut oil-rich outer layers resulted in an 11% increase in sweetness perception, even without sugar gradients. This suggests that tastant release plays a more critical role than structural complexity in modifying sweetness perception. This research highlights the efficacy of simpler multiphase structures, such as sandwich designs, which offer sensory enhancements comparable to those of more complex designs but with reduced manufacturing effort, thus providing viable options for industrial-scale production.

How victim sensitivity affects our attitudes and behaviour towards immigrants.

Three studies explore the relation between victim sensitivity-the sensitivity to being a victim of injustice - and anti-immigration attitudes and behaviour. Based on theoretical considerations and prior research, we hypothesized that victim sensitivity positively predicts anti-immigration attitudes and behaviour over and above political orientation and ideology. Results from a longitudinal study (Study 1; N = 1038), a computerized online experiment (Study 2; N = 299), and a laboratory experiment (Study 3; N = 178) provide support for this hypothesis. Studies 2 and 3 indicate that a heightened fear of exploitation mediates the effect of victim sensitivity on anti-immigration attitudes and behaviour even though attempts to scrutinize this mechanism by 'switching off' the psychological process were unsuccessful. We discuss methodological and theoretical implications and possible avenues for future research.

Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods.

Additive manufacturing (AM) is creating new possibilities for innovative tailoring of food properties through multiscale structuring. This research investigated a high-speed inkjet-based technique aimed to modify sweetness perception by creating dot patterns on chocolate surfaces. The dots were formulated from cocoa butter with emulsified water droplets containing the sweetener thaumatin. The number and surface arrangement of dots, which ranged from uniformly distributed patterns to concentrated configurations at the sample's center and periphery, were varied while maintaining a constant total amount of thaumatin per sample. A sensory panel evaluated sweetness perception at three consumption time points, reporting a significant increase when thaumatin was concentrated on the surface. Specifically, an amplification of sweetness perception by up to 300% was observed, irrespective of dot pattern or consumption time, when compared to samples where thaumatin was uniformly distributed throughout the bulk. However, when thaumatin was concentrated solely at the sample center, maximum sweetness perception decreased by 24%. Conclusively, both the proximity of thaumatin to taste receptors and its spatial distribution, governed by different dot arrangements, significantly influenced taste responsiveness. These findings present a more effective technique to substantially enhance sweetness perception compared to traditional manufacturing techniques. This method concurrently allows for sensorial and visual customization of products. The implications of this study are far-reaching, opening avenues for industrially relevant AM applications, and innovative approaches to study taste formation and perception during oral processing of foods.

Anchor Point Selection: Scale Alignment Based on an Inequality Criterion.

For detecting differential item functioning (DIF) between two or more groups of test takers in the Rasch model, their item parameters need to be placed on the same scale. Typically this is done by means of choosing a set of so-called anchor items based on statistical tests or heuristics. Here the authors suggest an alternative strategy: By means of an inequality criterion from economics, the Gini Index, the item parameters are shifted to an optimal position where the item parameter estimates of the groups best overlap. Several toy examples, extensive simulation studies, and two empirical application examples are presented to illustrate the properties of the Gini Index as an anchor point selection criterion and compare its properties to those of the criterion used in the alignment approach of Asparouhov and Muthén. In particular, the authors show that-in addition to the globally optimal position for the anchor point-the criterion plot contains valuable additional information and may help discover unaccounted DIF-inducing multidimensionality. They further provide mathematical results that enable an efficient sparse grid optimization and make it feasible to extend the approach, for example, to multiple group scenarios.