Applications Of Fats In Confectionery

Author: Geoff Talbot
Publisher: Woodhead Publishing
ISBN: 9780955808531
Size: 60.31 MB
Format: PDF
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Applications Of Fats In Confectionery. This book explains the nature of fats and oils used in confectionery, how they are processed and their role in producing chocolates, ice creams, compound coatings and various fillings. The final chapter of "Application of fats in confectionery" addresses problems, such as heat moisture, fat bloom and moisture migration, that result from handling fats.

Confectionery Fats Handbook

Author: Ralph E. Timms
Publisher:
ISBN: 9780857097958
Size: 31.46 MB
Format: PDF, ePub, Docs
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Confectionery Fats Handbook. Fat is the most expensive component in confectionery such as chocolate. It may comprise of cocoa butter, milk fat, palm oil, lauric oil, exotic fats, etc. This new handbook, with a large number of figures and tables, provides a comprehensive guide to all aspects of confectionery fats, with particular emphasis on the later. Unlike sugar confectionery, chocolate is a fat-continuous product and the sugar, like the other non-fat components, is merely mixed with the fat rather than melted/boiled. The properties of chocolate confectionery are thus determined mainly by the fat, which comprises about 26-35% in a typical chocolate formulation. 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 concludes with consideration of legislation and regulatory aspects of producing confectionery and of using milk fat, cocoa butter and alternative fats together with a chapter on analytical methods for detecting and quantifying confectionery fats. Finally, four appendixes provide: a glossary of terms and abbreviations used; details of confectionery fat manufacturers; details of confectionary fat products produced by these manufacturers; and a list of websites from other relevant organizations that the reader may find useful.

Chocolate Cocoa And Confectionery Science And Technology

Author: Bernard Minifie
Publisher: Springer Science & Business Media
ISBN: 9401179247
Size: 67.84 MB
Format: PDF, ePub
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Chocolate Cocoa And Confectionery Science And Technology. The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following.

Proceedings Of The World Conference On Palm And Coconut Oils For The 21st Century

Author: Edward C. Leonard
Publisher: The American Oil Chemists Society
ISBN: 9780935315998
Size: 29.48 MB
Format: PDF, ePub, Docs
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Proceedings Of The World Conference On Palm And Coconut Oils For The 21st Century. This book covers a wide range of food and oleochemical applications of palm and coconut oils. The presentations were part of the World Conference on Palm and Coconut Oils for the 21st Century held in Bali and reflect the changes in the oleochemical industry during the past decade.

Science And Technology Of Enrobed And Filled Chocolate Confectionery And Bakery Products

Author: Geoff Talbot
Publisher: Elsevier
ISBN: 1845696433
Size: 55.67 MB
Format: PDF
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Science And Technology Of Enrobed And Filled Chocolate Confectionery And Bakery Products. Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality. Part one reviews the formulation of coatings and fillings, with chapters on key topics such as chocolate manufacture, confectionery fats, compound coatings and fat and sugar-based fillings. Product design issues, such as oil, moisture and ethanol migration and chocolate and filling rheology are the focus of Part two. Shelf-life prediction and testing are also discussed. Part three then covers the latest ingredient preparation and manufacturing technology for optimum product quality. Chapters examine tempering, enrobing, chocolate panning, production of chocolate shells and deposition technology. With its experienced team of authors, Science and technology of enrobed and filled chocolate, confectionery and bakery products is an essential purchase for professionals in the chocolate, confectionery and bakery industries. Provides a comprehensive review of quality issues affecting enrobed and filled products Reviews the formulation of coatings and fillings, addressing confectionery fats, compound coatings and sugar based fillings Focuses on product design issues such as oil, moisture and chocolate filling rheology

Food Industries Manual

Author: M.D. Ranken
Publisher: Springer Science & Business Media
ISBN: 9780751404043
Size: 65.55 MB
Format: PDF, Mobi
View: 1955

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Food Industries Manual. This unique book has grown and developed over the years into a well-respected, and highly successful distillation of key information for the food industry. It is a quick and easy to use 'one-stop' reference

Reducing Saturated Fats In Foods

Author: G Talbot
Publisher: Elsevier
ISBN: 0857092472
Size: 20.55 MB
Format: PDF, Docs
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Reducing Saturated Fats In Foods. The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates. Part one covers the functional and nutritional aspects of saturated fats in foods, with chapters covering sources of dietary saturated fats, their functional attributes and the health issues associated with saturated fatty acids. Part two focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected. Chapters cover topics such as emulsion technology for reduction of saturated fats and the application of diacylglycerol oils, as well as different food categories including milk and dairy products, processed meats, fried foods and pastry products. With its distinguished editor and international team of contributors, Reducing saturated fats in foods is an essential reference for oils and fats processors and food manufacturers, as well as those researching saturated fats in the academic sector. Reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates Explores the functional and nutritional aspects of saturated fats in foods, covering sources of dietary saturated fats and their functional attributes Focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected