Chocolate confectionary fats

Lipases are used to hydrolyse milk fat for a variety of uses in the confectionary, sweet, chocolate, sauce and snack food industries and there is interest in using immobilized lipases to modify fat flavours for such applications (Kilara, 1985). Enzymatic interesterification of milk lipids to modify rheological properties is also feasible. 

Ghosh, V., Ziegler, G.R., and Anantheswaran, R.C. (2002). Fat, moisture, and ethanol migration through chocolates and confectionary coatings. Critical Rev. FoodSci. Nutrition. 42,... 

OICC (Office International du Cacao et du Chocolat) will issue a text for the determination of the compositon of the fatty acids at the 2-position of the acylglycerols of oils and fats used in chocolate and confectionary products, which is very similar to the lUPAC method. 

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