Confectionery Fats Handbook: Properties, Production and Application (Oily Press Lipid Library Series No.14) - Hardcover
Synopsis
Fat is the most expensive component in confectionery such as chocolate. It may comprise cocoa butter, milk fat, palm oil, lauric oil, exotic fats etc. This new handbook, with many figures and tables, provides a comprehensive guide to all aspects of confectionery fats. The author is recognized worldwide as a leading expert in the practical as well as the theoretical aspects.
Contents: Introduction; Physical chemistry; Analytical methods; Raw materials; Processing of raw materials; Production and properties; Applications; Bloom, rancidity and migration; Adulteration, detection and quantification; Legislation and regulatory aspects; Appendices: Suppliers and products.
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About the Author
Ralph E. Timms, Consultant, UK
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Confectionery Fats Handbook: Properties, Production and Application (Oily Press Lipid Library Series)
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Confectionery Fats Handbook: Properties, Production and Application (Oily Press Lipid Library Series No.14)
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Confectionery Fats Handbook
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Confectionery Fats Handbook
Published by
Elsevier Science & Technology, Oily Press, 2003
ISBN 10: 0953194949
ISBN 13: 9780953194940
New
Hardcover
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
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Buch. Condition: Neu. 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
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Confectionery Fats Handbook : Properties, Production and Application
Published by
Elsevier Science & Technology, Oily Press, 2003
ISBN 10: 0953194949
ISBN 13: 9780953194940
New
Hardcover
Seller: AHA-BUCH GmbH, Einbeck, Germany
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Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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. Seller Inventory # 9780953194940