Confectionary lipids

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. 

The pecan tree Carya illinoinensis) is native to North America and has been commercially exploited for prodnction of pecan nuts for nearly a century, mainly in the southeastern United States. Pecan can be consumed either raw or roasted and is used extensively in confectionary, bakery, culinary, and other food product applications. Like most other tree nuts, pecan contains high amounts of lipid (55%-75%) [31-33], thus the majority of volatile compounds identified in this nut are derived via breakdown of unsaturated fatty acids. Only a few studies have been published on the volatile constituents of pecan... 

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... 

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