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Confectionery Fats Handbook: Properties, Production and Application

Confectionery Fats Handbook: Properties, Production and Application (Hardback)

£147.50
Printed to order. Despatched in 2-3 weeks.
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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.

Health & WellbeingHealth & PsychologyFitness & dietHealth & WellbeingHealth & PsychologyPopular medicine & healthTechnicalIndustrial chemistry & manufacturing technologiesIndustrial chemistryFood & beverage technology Publisher: Elsevier Science & Technology Publication Date: 01/03/2003 ISBN-13: 9780953194940  Details: Type: Hardback Format: Books
Availability: Printed to order. Despatched in 2-3 weeks.  

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.

More books by R. E. Timms

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