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Books > Health, Home & Family > Family & health > Fitness & diet
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Confectionery Fats Handbook - Properties, Production and Application (Hardcover)
Loot Price: R3,979
Discovery Miles 39 790
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Confectionery Fats Handbook - Properties, Production and Application (Hardcover)
Series: Oily Press Lipid Library Series
Expected to ship within 12 - 17 working days
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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.
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