Confectionery Fats Handbook with a large number of figures and tables, provides a comprehensive guide to all aspects of confectionery fats.
The book describes the essential physical chemistry needed to understand the properties of confectionery fats, analytical methods, raw materials, the production and properties of confectionery fats, and their application in sugar and chocolate confectionery. It also covers legislation and regulatory aspects of producing confectionery.
Contents
1. Physical chemistry
- Polymorphism
- Phase behaviour
- Crystallisation and other phase changes
- Individual glycerides
2. Analytical methods
- Solid fat content (SFC)
- Fatty acid composition
- Triglyceride composition
- Diglyceride content
- Differential scanning calorimetry (DSC) and differential thermal analysis (DTA)
- X-ray diffractometry (XRD)
- Cooling curves
- Thermo-rheography
- Blue Value
3. Processing methods
- Extraction and handling of the crude oils and fats
- Refining
- Fractionation
- Hydrogenation
- Interesterification
- Blending
4. Raw materials
- Cocoa products
- Milk products
- Palm oil and fractions
- Lauric oils and fractions
- Exotic fats and fractions
- Liquid oils
- Miscellaneous sources
5. Production and characteristic properties
- Cocoa butter
- Milk fat
- SOS-type confectionery fats
- High-trans-type confectionery fats
- Lauric-type confectionery fats
- Miscellaneous confectionery fats
6. Interactions between fats, bloom and rancidity
- Comparison and compatibility
- Migration
- Bloom
- Rancidity
7. Applications
- Making chocolate
- Chocolate formulations
- Toffee and other sugar confectionery
- Fillings
8. Analysis of confectionery fats in chocolate
- General principles
- Fatty acid composition
- Triglyceride composition: the Padley–Timms method
- Sterols and other minor non-glyceride components
9. Legislation and regulation
- Background and basic principles
- Standards
- Labelling
Index
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