Coating fats physical properties

Confectionery-Liquors and Liqueur. In chocolate confectionery and for pastry creams, it is the physical properties linked to the fusion and the crystallization of the fat that are essential. For milk chocolate, for coating or in bars, AMF can be used in proportions that depend on its compatibility with cocoa butter, whose properties of hardness and rapid fusion at 35°C cannot be altered. Thus it is currently accepted that AMF with high fusion levels obtained by the fractionation technique can be used. In general, milkfat has an interesting characteristic it inhibits the appearance of fat bloom (133). 

This category offers a range of confectionery fats with different levels of physical properties, but all having triacylglycerol compositions that make them incompatible with cocoa butter i.e. they are aU used in formulations with cocoa powder, mainly for compound coating. 

The physical properties of PKOs resemble particularly closely those of cocoa butter, and it is generally acknowledged that the best types of CBS are made from this fat. Substantial quantities of PKO are therefore fractionated in Western Europe, the US and Malaysia for this purpose. Coconut stearin, on the other hand, while having exceptionally sharp melting properties and mouth feel, has a melting point which is too low for substitute chocolate and most coatings. It is also obtained in lower yield and so is more costly to produce. Its uses, therefore, are restricted to the finest biscuit creams and a small number of luxury products. 

Microcrystalline ceUuloses ate marketed under the trade name Avicel. The physical characteristics of microcrystalline ceUuloses differ markedly from those of the original ceUulose. The ftee-flowiag powders have particle sizes as smaU as 0.2—10 p.m. Avicel ceUuloses coated with xanthan gum, guar gum, or carboxy-methylceUulose to modify and stabilize their properties are also available. The Avicel products are promoted for use ia low calorie whipped toppiags andiciags andia fat-reduced salad dressiags and frozen desserts (see Fat substitutes). 

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