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Anti-sticking technology for fat and water based viscous liquids

Request Number 180630 | Author Mondelēz International


Mondelēz International is seeking solutions to decrease the amount of liquid chocolate sticking to the interior of the tanker walls during transport. It is important that the proposed solution does not alter the chocolate itself. We also handle other fat- and water- based viscous liquids that could potentially benefit from this same solution.


Liquid chocolate is a viscous fat based liquid (complex flow) and an expensive material. A significant amount of chocolate mass is unable to be extracted from the tanker after it is transported. We are seeking methods to reduce the loss of chocolate after transportation. Solving this challenge will reduce the impact on both the business and on the environment through a decreased carbon footprint.

Key Success Criteria

Solutions should:

  1. Work on curved metallic surfaces
  2. Be food safe
  3. Work from ambient temperature to 100°C
Possible Approaches
  1. Coating technologies creating a slippery surface allowing chocolate to slide from the walls
  2. Nanotechnology
What We Aren't Interested In

We are not interested in solutions that modify the chocolate's physical or sensory properties.

Preferred Collaboration types

At this stage, we're open to various types of mutually-beneficial partnerships.

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