By R.E. Timms (Auth.)

Fats is the most costly part in confectionery reminiscent of chocolate. it will possibly include of cocoa butter, milk fats, palm oil, lauric oil, unique fat, and so forth. This new guide, with loads of figures and tables, offers a entire consultant to all elements 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 elements, is in simple terms combined with the fats instead of melted/boiled. The houses of chocolate confectionery are therefore made up our minds ordinarily through the fats, which contains approximately 26-35% in a standard chocolate formulation.

The e-book describes the fundamental actual chemistry had to comprehend the houses of confectionery fat, analytical equipment, uncooked fabrics, the creation 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 offer: a word list of phrases and abbreviations used; information of confectionery fats brands; info of confectionary fats items produced by way of those brands; and an inventory of sites from different correct agencies that the reader may possibly locate helpful

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

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5. Post-growth events Contraction A concomitant result of crystallisation is an overall contraction of the crystallising fat. 167 mL/g (Hvolby, 1974). The densities of all the polymorphs of POP, POSt and StOSt have also been reported (Arishima, Sagi, Mori & Sato, 1995). 0205, for POP, POSt and StOSt respectively (all figures given as g/cm3). 143 mL/g, respectively, somewhat less than found for tristearin. 095. 8 This maximum contraction can only be achieved in a moulded product once the outer shell of the product has formed as a rigid container to hold the crystallising liquid.

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. To display the properties of a real fat such as a confectionery fat, we should need a multi-component phase diagram with extra axes for each component triglyceride above two.

The nucleation and growth sequence may become erratic. In industrial crystallisation processes, removal of heat is an important design feature. 28 CONFECTIONERY FATS HANDBOOK A model of the crystallisation of fats from the liquid state. (From Sato, 1999). 5 Heats of crystallisation/melting of selected triglycerides and fats (data from Beckett, 2000; Hagemann, 1988; Timms, 1978; Timms 1985) Triglyceride or fat Cocoa butter (β, Form V) Milk fat Palm oil Palm kernel oil Coconut oil LLL (β) StStSt (α) StStSt (β') StStSt (β) StOSt (β) POP (β) PEP (β) a Heat of crystallisationa (kJ/kg) 157 91 95 124 109 180 124 160 213 188 180 179 Note: Values for natural fats are typical values and will vary according to provenance and thermal history/tempering.

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