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Application of Fats in Confectionery
Geoff Talbot
Kennedys Publications Ltd
ISBN
NO: 0904725111
Published:
July 2006
UK
Price: £98
(
€151.00
,
$195.00
)
Preface 1 1 Organic, Physical and Analytical Chemistry of Fats 1.1. What are fats? 1.2. Fatty acids 1.3. Triglycerides 1.4. Stability 1.4.1. Oxidation 1.4.1.1. Autoxidation 1.4.1.2. Photo-oxidation 1.4.1.3. Enzymic oxidation 1.4.2. Hydrolysis 1.5. Chemical Analysis 1.5.1. Free fatty acid 1.5.2. Peroxide Value and Anisidine Value 1.5.3. Rancimat Induction Period 1.5.4. Iodine Value 1.5.5. Sensory properties 1.6. Physical Analysis 1.6.1. Melting characteristics 1.6.1.1. Slip melting point 1.6.1.2. Wiley melting point 1.6.1.3. Clear point 1.6.1.4. Solid fat content by NMR Spectroscopy 1.6.2. Crystallisation characteristics 1.6.2.1. NMR 1.6.2.2. Shukoff or Pichard Cooling Curve 1.6.2.3. Jensen Cooling Curve 1.6.2.4. Differential Scanning Calorimetry (DSC) 1.7. Spectroscopic and Chromatographic Analysis 1.7.1. Spectroscopic methods 1.7.1.1. UV Spectroscopy 1.7.1.2. IR Spectroscopy 1.7.2. Chromatographic methods 1.7.2.1. FAME GC 1.7.2.2. TG-GC 1.7.2.3. HPLC 1.8. Polymorphism 1.9. Eutectics References 2 Oils and Fats used in Confectionery 2.1. Cocoa butter 2.2. Palm oil 2.3. Lauric fats 2.3.1. Palm kernel oil 2.3.2. Coconut oil 2.4. Exotic oils 2.4.1. Illipe butter 2.4.2. Shea butter 2.4.3. Sal oil 2.4.4. Kokum oil 2.4.5. Mango kernel oil 2.5. Liquid oils 2.5.1. Rapeseed oil 2.5.2. Soyabean oil 2.5.3. Sunflower oil 2.5.4. Cottonseed oil 2.5.5. Groundnut oil 2.6. Milk fat References 3 Processing of Oils and Fats 3.0. Introduction 3.1. Expelling and Extraction 3.2. Refining 3.3. Fractionation 3.4. Hydrogenation 3.5. Rearrangement References 4 Chocolate 4.1. Background and history 4.2. The fat phase of ‘traditional’ chocolate 4.3. Cocoa butter fractions 4.4. Milk fat fractions 4.5. Cocoa butter equivalents 4.6. Legislation 4.6.1. European Union 4.6.2. United States 4.6.3. Codex Alimentarius 4.7. Chocolate production – general outline 4.7.1. Mixing 4.7.2. Refining 4.7.3. Conching 4.8. Effects of the chocolate fat phase on process and product 4.8.1. Tempering 4.8.2. Viscosity 4.8.3. Moulding 4.8.3.1. Tablet moulding 4.8.3.2. Shell moulding 4.8.3.3. Hollow figures 4.8.3.4. One-shot moulding 4.8.3.5. Cold pressing technology 4.8.3.6. Effect of the fat phase 4.8.4. Enrobing 4.8.5. Crystallisation 4.8.6. Hardness References 5 Compound Coatings 5.1. Cocoa butter alternatives 5.1.2. Cocoa butter equivalents 5.1.3. Cocoa butter replacers 5.1.4. Cocoa butter substitutes 5.2. Effect of the fat phase on the coating recipe 5.2.1. Supercoatings 5.2.2. Non-lauric CBR coatings 5.2.3. Lauric CBS coatings 5.3. Effect of the fat phase on process variables 5.4. Summary References 6 Confectionery Fillings 6.1. Introduction to fillings 6.2. Formulation of fillings 6.3. Types of filling fat 6.3.1. Polymorphic fats 6.3.2. Non-lauric, non-polymorphic filling fats 6.3.3. Lauric filling fats 6.3.4. Nut oils 6.4. Choice of fat for various types of filling 6.4.1. Cool-melting fillings 6.4.2. Shell-moulded fillings 6.4.3. Aerated fillings 6.4.4. Extruded fillings 6.4.5. Biscuit or wafer creams 6.4.6. Bake-stable fillings 6.4.7. Liqueur centres 6.5. Toffees and Caramels 6.5.1. Characteristics of toffee fats 6.5.2. Distinction between various types 6.5.3. Hardness and crystallization 6.6. Summary References Contents 7 Ice Cream 7.1. Fats used in ice cream 7.1.1. Different types and origins 7.1.2. Functionality of the fat in ice cream 7.1.3. Requirements and choice of fat 7.2. Fats used in ice cream coatings. 7.2.1. Chocolate coatings 7.2.2. Compound coatings References 8 Problem Areas 8.1. Heat resistance 8.1.1. Modification of the fat phase 8.1.2. Modification of the chocolate 8.2. Fat migration 8.2.1. Effects of migration 8.2.2. Factors affecting fat migration 8.2.3. Measuring the extent of fat migration – the ‘washer test’ 8.2.4. Reducing fat migration 8.2.4.1. Compatible fats 8.2.4.2. Barrier layer 8.2.4.3. Structuring fats 8.3. Fat bloom 8.4. Moisture migration 8.4.1. Measurement of permeability 8.4.2. Moisture barriers based on triglycerides 8.4.3. Moisture barriers based on waxes 8.5. Trans fatty acids References Index
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