By R.E. Timms (Auth.)
Fats is the most costly part in confectionery comparable to chocolate. it could include of cocoa butter, milk fats, palm oil, lauric oil, unique fat, and so on. This new instruction manual, with plenty of figures and tables, offers a complete consultant to all features of confectionery fat, with specific emphasis at the later. not like sugar confectionery, chocolate is a fat-continuous product and the sugar, just like the different non-fat parts, is basically combined with the fats instead of melted/boiled. The houses of chocolate confectionery are hence made up our minds generally by means of the fats, which includes approximately 26-35% in a standard chocolate formulation.
The booklet describes the fundamental actual chemistry had to comprehend the homes of confectionery fat, analytical equipment, uncooked fabrics, the construction and homes of confectionery fat, and their program in sugar and chocolate confectionery. It concludes with attention of laws and regulatory features of manufacturing confectionery and of utilizing milk fats, cocoa butter and replacement fat including a bankruptcy on analytical equipment for detecting and quantifying confectionery fat. ultimately, 4 appendixes supply: a thesaurus of phrases and abbreviations used; information of confectionery fats brands; information of confectionary fats items produced by means of those brands; and an inventory of web sites from different suitable firms that the reader could locate precious
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Extra info for Confectionery Fats Handbook. Properties, Production and Application
Sample text
Molecules. The (almost inevitable) presence of free fatty acids (FFA) and monoglycerides in a fat results directly in surfaces for heterogeneous nucleation due to the ‘self-assembly’ of polar lipids (Larsson, 1994). 5 × 105 J/mol. b Relative to that of a crystal of infinite size. 42 CONFECTIONERY FATS HANDBOOK However, impurities almost always result in a decreased rate of nucleation even though they usually lower the surface energy. It is assumed that they poison the growth sites of the nuclei/embryos.
26 Proposed mechanism for the crystallisation of a triglyceride melt. (Adapted from Hernqvist, 1984). molecules. The (almost inevitable) presence of free fatty acids (FFA) and monoglycerides in a fat results directly in surfaces for heterogeneous nucleation due to the ‘self-assembly’ of polar lipids (Larsson, 1994). 5 × 105 J/mol. b Relative to that of a crystal of infinite size. 42 CONFECTIONERY FATS HANDBOOK However, impurities almost always result in a decreased rate of nucleation even though they usually lower the surface energy.
It has also been claimed that a magnetic field will induce the formation of the stable β polymorphs (Form V or Form VI) in cocoa butter (Societé des Produits Nestlé, 2000). However, the effect looks very small and there was no indication of the field strength used. Crystallisation is affected by emulsifiers. Garti and Yano (2001) have recently reviewed the effects of emulsifiers on fat crystallisation with particular reference to confectionery fats and chocolate. Emulsifiers modify the rates of crystal growth and polymorphic transformation through their preferred adsorption at crystal surfaces or by inclusion in fat crystals.