Confectionery Fats Handbook. Properties, Production and by R.E. Timms (Auth.)

By R.E. Timms (Auth.)

Fats is the most costly part in confectionery comparable to chocolate. it may possibly contain of cocoa butter, milk fats, palm oil, lauric oil, unique fat, and so on. This new guide, with quite a few figures and tables, presents a finished advisor to all points of confectionery fat, with specific emphasis at the later. in contrast to sugar confectionery, chocolate is a fat-continuous product and the sugar, just like the different non-fat parts, is simply combined with the fats instead of melted/boiled. The houses of chocolate confectionery are hence decided as a rule by way of the fats, which contains approximately 26-35% in a regular chocolate formulation.

The publication 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 software 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 substitute fat including a bankruptcy on analytical equipment for detecting and quantifying confectionery fat. ultimately, 4 appendixes supply: a word list of phrases and abbreviations used; info of confectionery fats brands; info of confectionary fats items produced via those brands; and a listing of sites from different suitable businesses that the reader may possibly locate precious

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Additional resources for Confectionery Fats Handbook. Properties, Production and Application

Example text

Knoester, de Bruijne & van den Tempel (1972) have described the procedures and problems in constructing phase diagrams for pure triglycerides from DTA curves. The XRD data are used to locate the solvus lines at the storage temperature. It is not always possible to locate the solvus–solidus–solindex intersection point exactly, so the slope and positioning of the solvus line has a definite inaccuracy. 3. 22 Comparison of DTA melting curves for binary systems of pure components and real fats. (From Timms, 1984).

Adding 5% EEE to StStSt accelerated the transformation of β' to β, which was attributed to EEE acting as an impurity and destabilising the β' polymorph. Finally, it should be remembered that in real hydrogenated fats there is a very wide range of cis and trans fatty acids due to positional isomerism along the fatty acid chain. A comprehensive DSC study of single-acid triglycerides containing every possible cis and trans 18:1 fatty acid has been reported (Hagemann, Tallent, Barve, Ismail & Gunstone, 1975).

19(d), A 5 There is also a fifth, peritectic, type but this is not found in confectionery fats and their mixtures (Timms, 1984). PHYSICAL CHEMISTRY 31 and B combine to form a special mixture called a molecular compound that behaves like a new, pure, triglyceride itself, with unique properties differing from those of its component triglycerides. 19(b) type placed side by side. 6. Phase diagrams of real fats We have considered binary phase diagrams, which can display all the properties of a two-component mixture.

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