Introduction; Physical chemistry; Analytical methods; Raw materials; Processing of raw materials; Production and properties; Applications; Bloom, rancidity and migration; Adulteration, detection and quantification; Legislation and regulatory aspects; Appendices: Suppliers and products.
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.
Research and development and food scientists; Product developers and formulators; Engineers, manufacturing personnel, marketing managers and technical service specialists working in the chocolate and confectionary industry
- No. of pages:
- © Oily Press 2003
- 1st March 2003
- Oily Press
- Hardcover ISBN:
This book has been sorely needed. Never before has there been such a well-written summary of the important aspects of confectionery fats. I recommend this book for both academic researchers and industrial practitioners, as well as students new to the field of lipid chemistry., Inform
This is an excellent introduction to confectionery fats and also provides a springboard for experienced fats users and researchers. As such, this is a book that should grace the shelves of anyone working in the chocolate and confectionery industry, be it as manufacturers or as academics, as well as libraries., Chemistry and Industry
In the introduction the author stated the aim of producing a book that would remain on the laboratory bench, not on the library shelf. From my point of view he has certainly done that and my copy will remain close at hand for easy reference. It is a very well written book that will be very useful for people working with confectionery fats., European Journal of Lipid Science and Technology
Ralph E. Timms has worked for Unilever Research in the UK, CSIRO Food Division in Australia, and Kempas Edible Oil in Malaysia. From 1987 he has worked as a consultant, in particular to the confectionary fats industry. In 1995, together with two colleagues, he founded Britannia Food Ingredients, a new confectionary fats company based in the UK.