Confectionary fats

It has been shown that lipase-catalysed reactions can be used for fire large-scale production of modified tri ycerides. At present the technology is being targeted to the production of comparatively hig -value products such as confectionary fats. Wider application of file reactions to lower-value, higher-tonnage products will be dependent on the development of cheaper processes using more-productive and/or cheaper catalysts. 

Constit. of cocoa butter and confectionary fats. Cryst. (Me2CO/hexane). Mp 32-33 , 37-38 . Exhibits polymorphism. 

Okawachi, T, N Sagi, H Mori. (1985). Confectionary fats form palm oU. J Am Oil Chem Soc 62 421-425. 

Ambrogina Pagani, M., Lucisano, M., and Mariotti, M. 2007. Traditional Itialian products from wheat and other starchy cereals. Chapter 17 In Handbook of Food Products Manufacturing. Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. Y.H. Hui (ed.). Wiley-Interscience, Hoboken, NJ. 

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,... 

The physical state of fats and oils and their crystal structures are important for application of such products. In addition, formulation of products for special applications such as bakery, confectionary, frying, salad dressing, margarines, and spreads requires special characteristics that make the products suitable for such purposes. Thus, each source material will be important for its physical and chemical characteristics and hence suitability as a food component. 

Fig. 3. Ultrasonic reflectance amplitude from the interface between a piece of Plexiglas and sample of confectionary coating fat during cooling. As the sample crystallized, it became more acoustically similar to the Plexiglas and less sound was reflected.

Fig. 6. Speed of sound during cooling of a sample of confectionary coating fat at a shear rate of 0 ( ) or 10O s ( ).

The hardening of oils and fats by hydrogenation is an important industrial process - with worldwide production of hardened oils in excess of four million tons. Product applications include edible oils, margarine, mayonnaise, frying fats, confectionary, cosmetics, tyres, plastics and many more. The application of this reaction is growing at a significant rate. 

Brazil nut (Bertholletia excelsa L.) is consumed either raw or roasted as a snack or used in a variety of confectionary products. Brazil nut contains a high amount of fat (65%-70%), which is rich in unsaturated fatty acids [39,40]. The only report on the volatile composition of Brazil nut was published by Clark and Nursten [41]. They compared both high vacuum distillation and Likens and Nickerson steam distillation for the extraction of the volatile compounds, and found the latter technique was more susceptible to artifact formation as evidenced by the presence of the lipid oxidation products 2,4-nonadienal and 2,4-decadienal in that extract. Both extracts were analyzed by gas chromatography-olfactometry (GCO) on both polar (Carbowax 20M) and nonpolar... 

Cashew, the seed of the cashew tree (Anacardium occidental L), is consumed as a snack and used as a substitute for peanut and almond in some confectionary applications. Cashew contains a high amount of fat ( 43%-50%), which is composed mainly of oleic acid ( 57%-65%) and appreciable levels of Unoleic acid ( 15%-19%) [42], Information on the volatile components of cashews is very... 

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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