Crystallization confectionery

Ordinary glucose is ct-glucopyranose monohydrate m.p. 80-85°C and [ajp 4-113-4 . In solution it gives a mixture with the form with [alo 4-52-5 . It is manufactured from starch by hydrolysis with mineral acids, purification and crystallization, and is widely used in the confectionery and other food industries. It is about 70% as sweet as sucrose. 

In the confectionery industry, com symps are used extensively in nearly every type of confection, ranging from hard candy to marshmallows. In hard candies, which are essentially soHd solutions of nearly pure carbohydrates, com symp contributes resistance to heat discoloration, prevents sucrose crystallization, and controls hygroscopicity, viscosity, texture, and sweetness. Maltose symps, high conversion symps, and acid-converted symps (36 and 42 DE) are used for this appHcation. 

In another method of tempering, soHd chocolate shavings are added as seed crystals to Hquid chocolate at 32—33°C. This is a particularly good technique for a small confectionery manufacturer, who does not produce his own chocolate. However, the shavings are sometimes difficult to disperse and may cause lumps in the finished product (20). Most companies use continuous thin-film heat exchangers for the tempering process. 

In confectionery manufacture aerated products such as frappe, mazetta, or ice cream are based on the use ot foams. Foams are affected by vapor pressure, surface tension, crystallization, denature-tion, and gelation. The production of foams in aerated icings and in whipped cream products is analyzed. 

In the analysis of sterols and other components of CBAs, in particular the minor components it must be borne in mind that it is selected fractions of the parent fats obtained by crystallization that are used in confectionery and are potential adulterants. These fat fractions are produced with a view to obtaining desired physical properties, which depend on the triacylglycerol composition, and while they do contain measurable levels of some minor components of varying polarity their composition is likely to vary significantly from that of the parent fat. 

Garbolino et al. (65) studied the effects of shear rate on crystallization of a confectionery coating fat (hydrogenated and fractionated mixture of soybean and cottonseed oils) using ultrasonic sensors. They hypothesized that primary nucleation is less likely to be affected by shear and suggested that crystal nuclei probably form from heterogeneous nucleation sites (dust particles or other suspended insoluble materials and imperfections in the container walls). They also suggested that... 

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). 

Fractionation is designed to separate the various fractions based on differences in crystallizing temperatures. Often, the products of a single fractionation are not sufficiently fine tuned to produce some of the higher value specialty fats. Hence, the concept of double fractionation was introduced, with one of the phases (usually the olein) refractionated. This process is used quite frequently with palm oil. The products of the second fractionation are a super olein and a stearine used as tropical margarine base or a confectionery base. 

Comments an equimolecular mixture of dextrose and fructose prepared by the hydrolysis of sucrose with a suitable mineral acid such as hydrochloric acid. Invert sugar may be used as a stabilizing agent to help prevent crystallization of sucrose syrups and graining in confectionery. A 10% aqueous solution is also used in parenteral nutrition. 

The results of a typical crystallization experiment for a confectionery coating fat are shown as Figure 6. The speed of sound in the liquid fat decreased approximately linearly with decreasing temperature consistent with data reported in the literature for liquid vegetable oils (13). At the crystallization point, there was a rapid decrease in signal with the increasing solids content. The onset of crystallization was seen as a discontinuity in the ultrasonic velocity with respect to temperature... 

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