Confectionery Lipids

Dried whole milk is prepared by conventional spray or roller drying, with some modifications of the preheat treatment of the milk. The product is usually stored under nitrogen to delay lipid oxidation and off-flavor development. In spite of the processing changes, flavor defects and short storage life have limited the markets for dried whole milk most of it is used in the confectionery and baking industries. Federal and FAO standards require a minimum of 20% but less than 40% milk fat and a maximum of 5% moisture. 

Nelson, K. L., and Fennema, O. R. (1991). Methylcellulose films to prevent lipid migration in confectionery products. J. Food Sd. 56 504-509. 

Lipase (Candida rugosa formerly Candida cylindra-cea) Produced as an off white to tan powder by controlled fermentation using Candida rugosa. Soluble in water, but practically insoluble in alcohol, in chloroform, and in ether. Major active principle lipase. Typical applications used in the hydrolysis of lipids, in the manufacture of dairy products and confectionery goods, and in the development of flavor in processed foods. 

VuAi K.S. Shukla International Food Science Center, Lystmp, Denmark, Confectionery Lipids. 

Brazil nuts Bertholletia excelsa) are widely consumed but are produced mainly in South America, with total world production estimated to be about 20,000 metric tons. Bolivia, Brazil, and Peru are the main Brazil-nut-producing nations (59). Brazil nuts are traded mainly in the form of kernels (i.e., shelled) and are used in confectionery, bakery, and health foods. Brazil nuts contain 66-69% lipid, 14.3% protein, 12.2% carbohydrate, 3.5% ash, and 3.5% water (w/w) (1, 60). Brazil nut oil is used in the areas it is produced as cooking oil and is being promoted on the export market (59). As the export value of shelled BrazU nuts is so high, usually only defective Brazil nuts (cracked and partially oxidized) are extracted for their oils that can result in oils with acid values and peroxide values as high as 5.9-mg KOH/g oil and 7.6-meq oxygen/kg oil, respectively (61). The fatty acid composition of BrazU nut oil includes 29 8% oleic acid, 30-61% linoleic acid, 14—15% palmitic acid, 6-8% stearic acid, and 0.5% myristic acid (60,62) (Table 7). 

W. Hamm and R. E. Timms, eds.. Production and Application of Confectionery Fats, Society of Chemical Industry and Lipid Technology, 1997. 

High-pressure dry fractionation for confectionery fat production, Lipid Technology, 1994, 6, 57-60. M. Kellens, Edible Oil Processing (eds W. Hamm and R.J. Hamilton) Sheffield Academic Press, Sheffield (2000), pp.156-168. 

Among other techniques, reversed-phase TLC has been successfully applied to the separation of triacylglycerols, while silver-ion TLC has become one of the standard methods for the determination of cocoa butter equivalents in confectionery fats TLC has been used successfully in conjunction with matrix-assisted laser desorption—ionization mass spectrometry, as well. Theory and applications of TLC in lipid analysis have been reviewed by Christie and Han and others in books and reviews, to which the reader is referred [11,36—38]. 

Chem. Descrip. Mono- and diglycerides from animal lipid source Uses Emulsifier for frozen desserts, ice cream, margarine 8 margarine spreads, jelly, whipped toppings, caramel, nougats, gum, confectionery coating, sour cream dips... 

Uses Food emulsifier, aerating agent, and whipping agent for nonaq. lipid systems in bakery, dairy, and confectionery applies. 

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