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Confectionery Fats Handbook: Properties, Production and Application (Oily Press Lipid Library Series)

Timms, R E

Editore: Oily Press, 2003
ISBN 10: 0953194949 / ISBN 13: 9780953194940
Usato / Hardcover / Quantità: 1
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Titolo: Confectionery Fats Handbook: Properties, ...

Casa editrice: Oily Press

Data di pubblicazione: 2003

Legatura: Hardcover

Condizione libro: Used


This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: "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. Codice inventario libreria ABE_book_usedgood_0953194949

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Riassunto: 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.

Sinossi: Fat is the most expensive component in confectioneries, such as chocolate.  Some examples include: cocoa butter, milk fat, palm oil and lauric oil.  This book aims to be a single source for all the information available about confectionery fats by not only describing their properties and production, analytical methods, raw materials and their application in sugar and chocolate confectionery, but also explaining legislation and regulatory aspects of the production and marketing of chocolates.  The author provides four appendices which cover a glossary of terms and abbreviations, commercial and product information of confectionery fat manufacturers and a list of websites from other relevant organizations, such as chocolate manufacturers, trade organizations and scientific societies.

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Indirizzo: Lewiston, NY, U.S.A.

Libreria AbeBooks dal: 7 maggio 2014
Valutazione libreria: 4 stelle

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