Confectionery Fats Handbook

R E Timms

ISBN 10: 0953194949 / ISBN 13: 9780953194940

Published by Elsevier Science & Technology, Oily Press, 2003

About this Item

This item is printed on demand - it takes 3-4 days longer - Neuware -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. Englisch.

Seller Inventory # 9780953194940

Bibliographic Details

• Title: Confectionery Fats Handbook
• Publisher: Elsevier Science & Technology, Oily Press
• Publication Date: 2003
• Language: English
• ISBN 10: 0953194949
• ISBN 13: 9780953194940
• Binding: Buch
• Condition: Neu
• Dimensions: 234W x 233H x 155D millimeters 234 millimeters width by 233 millimeters height by 155 millimeters depth
• Weight: 930 grams

About this title

Synopsis

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.

About the Author

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.