Confectionery fats, chocolate

Flavor preparations typical of particular varieties of cheese can be produced with the aid of lipases of appropriate specificities (Kilara, 1985). Such flavors are used in processed cheeses, dips and spreads (Jolly and Kosikowski, 1975b). Controlled lipolysis of milk fat is also used to produce creamy and buttery flavors for bakery and cereal products, confectionery (milk chocolate, fudge), coffee whiteners, and other imitation dairy products (Arnold et al., 1975 Fox, 1980 Kilara, 1985). 

Duck, W. (1964). The measurement of unstable fat in finished chocolate. Maraj//ac. Confectionery Fats. 35, 67-72. 

Padley, F.B., Chocolate and Confectionery Fats, in Upid Technologies and Applications, edited by F.D. Gunstone and F.B. Padley, Marcel Dddcer, New York, 1997, pp. 391-432. 

N-(n-Butyl)-3-aminopropyltrimethoxysilane 3-Glycidyloxypropyltriethoxysilane filler paints, exterior Microcrystalline cellulose filling fat, chocolate/confectionery prods. 

Wafers are an unusual product. They are often incorrectly included with biscuits, possibly because they are both made from soft wheat flour. Wafers, unlike biscuits, are a low fat, low sugar product. They normally consist almost entirely of flour. There is a very wide difference between the various sorts of wafers. Some wafers are made to serve with ice cream others are made to covered in chocolate and sold as confectionery. 

The non-cocoa fats used in confectionery are mixtures known as cocoa butter alternatives (CBAs), of which the most important are cocoa butter equivalents (CBEs). These are formulated from non-hydrogenated fat fractions with a tri-acylglycerol composition almost identical with cocoa butter and which are miscible with cocoa butter in all proportions. Other alternative fats such as cocoa butter replacers (CBRs) and cocoa butter substitutes (CBSs) are used, particularly in the manufacture of specialized forms of chocolate application such as coatings. 

Pastry, Cake, and Biscuit Products. In general, fats play several essential nutritional, technological, functional, and organoleptic roles in most all-bakery applications. As a result of its physical properties, fat plays a major part in the production of the majority of items in the pastry, cake, biscuit, and chocolate confectionery sector for example, in the preparation of pastry cream and in the desired appearance and texture of the end product. These physical properties include, above all, the rheological properties (consistency, plasticity, texture, etc.), and the properties of fusion and crystallization depend on the type of fat, the temperature, and the working conditions of the product. 

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). 

Palm oil and palm kernel oil are also ideal raw materials for the production of specialty fats. Specialty fats are particularly suitable for confectionery products, especially chocolates. Specialty fats can be classified according to their chemical composition into three types (1) symmetrical, (2) lauric, and (3) high trans. 

Mixing with cocoa butter results in a eutectic state. If the manufacturer is to change from chocolate to confectionery coatings, an absolute cleanout of all tanks and enrobing systems is required. Separate production lines are preferred. These fats do not tolerate more than 6% cocoa butter. 

The confectionery industry utilizes the emulsification, antistick, and viscosity properties of lecithin and benefits from the concurrent effects of shelf-life extension, texture improvement, and decreased production costs (83). A product such as caramel will not blend correctly in the absence of lecithin. Uniform dispersion of fat, aided by lecithin, will decrease stickiness and provide tenderness for ease of cutting. The natural antioxidant properties of lecithin slow the decay of any product in which it is incorporated. Viscosity is very important in the chocolate industry where shape is often a requirement for consumer acceptability. High concentrations of butter, such as cocoa butter, impart high viscosity, which in turn makes... 

Confectioneries, such as molasses and other sugar products, may be diluted with water or aqueous buffer prior to SPE. Chocolate, which has a high fat content, will need extraction with hexane or methylene chloride to remove the fat then an aqueous solvent or polar solvent such as methanol may be used to extract the carbohydrate or polysaccharide. The choice of sorbents to recover specific analytes from this matrix would be reversed phase, such as C-8 or C-18. 

Uses Surfactant w/o emulsifier, wetting agent dispersant lubricant release agent for foods, chocolate, dairy prods. water repellent lubricant release agent in chocolate covered candies, confectioneries vise, reducer for chocolate coatings pan release agent for baking improves taste and texture of fat-ffee foods... 

Synonyms Phosphatidic acid, ammonium salt Definition Ammonium salts of phosphatidic acids derived from edible fats and oils Properties Unctuous semisolid sol. in fats partly sol. in ethanol insol. in water Uses Emulsifier in foods, dairy-based beverages vise, control agent for molten chocolate, substitute for soya lecithin in cocoa, chocolate prods., confectionery Features Flavor-free Ammonium phosphite CAS 51503-61-8... 

Uses Emollient emulsifier filling fat for chocolate/confectionery prods. personal care applies. in food-pkg. adhesives defoamer in food-contact paper/paperboard in food-... 

Sorbitan esters like sorbitan tristearate are very effective crystal modifiers in chocolate and confectionery coatings (anti-bloom agent) or in margarines formulated with fats with a tendency to form large /8-crystals which cause textural problems (sandiness). 

Milk, 2) Cheese, 3) Fats and oils, 4) Ice cream, 5) Meat, 6) Fish, 7) Egg, 8) Cereal and starch, 9) Fruit and vegetables, 10) Beverages (soft drinks, beer, wine), 11) Soups and broths, 12) Sugar and honey, 13) Cacao, chocolate, coffee, tea, 14) Confectionery, 15) Bakery, 16) Salads, 17) Spices and flavors, 18) Diet food. 

---