A novel approach for differentiation of milk fractions and polyvinylpyrrolidone with different molecular weight by patterns derived from cupric chloride crystallization with additives

Abstract

Crystallization with additives is based on self-organization, dendritic crystal growth and subsequent pattern formation. The principle is used as an indicator, differentiating food samples according their treatments and origin. The present study focuses on methodological investigations by taking different milk fractions as well as a single polymer as examples. Both kinds of samples alter the patterns derived from cupric chloride crystallization. The changes can be evaluated by image analysis, when a structure related algorithm is applied. The crystallization with additives seems to be an innovative approach following modifications in various sample types. Potential fields of application may be authentication of samples, following processing treatments as well as other modifications in the sample structure during production.