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Application of fats in confectionery

G Talbot, The Fat Consultant, UK

The book is intended to help non-specialists and specialists alike understand the nature of fats and the appropriate analytical approaches. He covers the kinds of fats and oils used in confectionery, how they are processed and then focuses on their use in chocolate, compound coatings and confectionery fillings.

ISBN 0 95580 853 7
ISBN-13: 978 0 95580 853 1
August 2008
220 pages  234 x 156mm  hardback  
£98.00 / US$165.00 / €120.00

Usually dispatched within 1–2 weeks

About the author

Geoff, now known as the Fat Consultant, is an internationally renowned specialist in confectionery fats and oils. He has been involved with this sector since the late 1960s when he began his career as a Scientist at Unilever Research,where he remained for nearly 20 years and was involved in the development of new confectionery fats. Much of Geoff’s work was devoted to the development of new cocoa butter equivalent (CBE) types and evaluation of techniques for measuring the physical characteristics and performance of CBEs. Geoff also devised methods of modelling chocolate fat phase compositions and techniques for producing CBEs.

During his time at Unilever Research, Geoff’s research group was responsible for developing filling fats and undertaking analyses of fat and moisture migration. Many findings were developed into commercial products subsequently marketed by Loders Croklaan. From 1987–2003, Geoff worked as Senior Applications and Technical Services Manager for Loders Croklaan, becoming responsible for the company’s technical contacts with customers in the UK and Ireland, including many multinational companies. Geoff advised many customers on how to overcome problems related to fats technology, enabling them to bring new products to market. Geoff has also serviced clients as farafield as Turkey, South Korea and Scandinavia.

Since 2003, Geoff has been an independent consultant in the use of oils and fats in confectionery and the wider food industry and also conducts training courses in the area.He has lectured widely and is a committee member of the Leatherhead Food InternationalConfectionery Products Forum,BCCCA Technology Conference and the Society of Chemical Industry Oils and Fats Group.

Geoff’s book is the culmination of nearly 40 years in the fats world and fills a gaping hole in the existing literature.The book is intended to help non-specialists and specialists alike understand the nature of fats and the appropriate analytical approaches. He covers the kinds of fats and oils used in confectionery, how they are processed and then focuses on their use in chocolate, compound coatings and confectionery fillings.

Titles which may also be of interest:
Science and technology of enrobed and filled chocolate, confectionery and bakery products
Making chocolates in the factory

Contents

Organic, physical and analytical chemistry of fats
 - What are fats?
 - Fatty acids
 - Triglycerides
 - Stability
 - Chemical analysis
 - Physical analysis
 - Polymorphism
 - Eutectics
 - References

Oils and fats used in confectionery
 - Cocoa butter
 - Palm oil
 - Lauric fats
 - Exotic oils
 - Liquid oils
 - Milk fat
 - References

Processing of oils and fats
 - Introduction
 - Expelling and extraction
 - Refining
 - Fractionation Hydrogenation
 - Rearrangement
 - References

Chocolate
 - Background and history
 - The fat phase of 'tradional' chocolate
 - Cocoa butter fractions
 - Milk fat fractions
 - Cocoa butter equivelents
 - Legislation
 - Chocolate production - general outline
 - Effects of the chocolate phase on the process and the product
 - Enrobing
 - Crystalisation
 - Hardness

Compound coatings
 - Cocoa butter alternatives
 - Effect of the fat phase on the coating recipie
 - Effect of the fat phase on process variables

Confectionery fillings
 - Introduction to fillings
 - Formularion of fillings
 - Choices of fat for various filling
 - Toffees and caramels
 - Summary
 - References

Ice cream
 - Fats used in icecream
 - Fats used in icecream coatings
 - References

Problem areas
 - Heat resistance
 - Fat migration
 - Fat bloom
 - Moisture migration
 - Trans fatty acids
 - References