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Confectionery fats handbook: Properties, production and application

R E Timms, Consultant, UK

Oily Press Lipid Library Series No. 14

This book has been sorely needed. Never before has there been such a well-written summary of the important aspects of confectionery fats. I recommend this book for both academic researchers and industrial practitioners, as well as students new to the field of lipid chemistry.
Inform

This is an excellent introduction to confectionery fats and also provides a springboard for experienced fats users and researchers. As such, this is a book that should grace the shelves of anyone working in the chocolate and confectionery industry, be it as manufacturers or as academics, as well as libraries.
Chemistry and Industry

In the introduction the author stated the aim of producing a book that would remain on the laboratory bench, not on the library shelf. From my point of view he has certainly done that and my copy will remain close at hand for easy reference. It is a very well written book that will be very useful for people working with confectionery fats.
European Journal of Lipid Science and Technology

This handbook is certain to become the most accessible and readable source of available information on the vast and complex subject of worldwide confectionery fats. Research and development scientists, food scientists, product developers and formulators, engineers, manufacturing personnel, marketing managers and technical service specialists working in the related industries will find this a `must own' reference.
Lipid Technology

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.

ISBN 0 9531949 4 9
ISBN-13: 978 0 9531949 4 0
March 2003
454 pages  234 x 156mm  hardback  
£145.00 / US$245.00 / €175.00

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An e-book version of this title is available to purchase as part of a Collection or Pick n Mix or by Chapter. Visit Woodhead Publishing Online

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.

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Contents

Introduction

Physical chemistry
 - Polymorphism
 - Phase behaviour
 - Crystallisation and other phase changes
 - Individual glycerides

Analytical methods
 - Solid fat content (SFC)
 - Fatty acid composition
 - Triglyceride composition
 - Diglyceride content
 - Differential scanning calorimetry (DSC) and differential thermal analysis (DTA)
 - X-ray diffractometry (XRD)
 - Cooling curves
 - Thermo-rheography
 - Blue Value

Processing methods
 - Extraction and handling of the crude oils and fats
 - Refining
 - Fractionation
 - Hydrogenation
 - Interesterification
 - Blending

Raw materials
 - Cocoa products
 - Milk products
 - Palm oil and fractions
 - Lauric oils and fractions
 - Exotic fats and fractions
 - Liquid oils
 - Miscellaneous sources

Production and characteristic properties
 - Cocoa butter
 - Milk fat
 - SOS-type confectionery fats
 - High-trans-type confectionery fats
 - Lauric-type confectionery fats
 - Miscellaneous confectionery fats

Interactions between fats, bloom and rancidity
 - Comparison and compatibility
 - Migration
 - Bloom
 - Rancidity

Applications
 - Making chocolate
 - Chocolate formulations
 - Toffee and other sugar confectionery
 - Fillings

Analysis of confectionery fats in chocolate
 - General principles
 - Fatty acid composition
 - Triglyceride composition: the Padley–Timms method
 - Sterols and other minor non-glyceride components
 - Conclusions

Legislation and regulation
 - Background and basic principles
 - Standards
 - Labelling