Confectionery fats handbook: Properties, production and by R E Timms PDF
By R E Timms
Fats is the most costly part in confectioneries, equivalent to chocolate. a few examples include: cocoa butter, milk fats, palm oil and lauric oil. This e-book goals to be a unmarried resource for the entire details to be had approximately confectionery fat via not just describing their homes and creation, analytical tools, uncooked fabrics and their software in sugar and chocolate confectionery, but additionally explaining laws and regulatory points of the creation and advertising of chocolates. the writer presents 4 appendices which hide a word list of phrases and abbreviations, advertisement and product details of confectionery fats brands and a listing of sites from different suitable organisations, comparable to chocolate brands, alternate companies and clinical societies.
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Extra info for Confectionery fats handbook: Properties, production and application
Experimentally, however, this is not very precise as the olein peaks can overlap with the eutectic peak. Knoester, de Bruijne & van den Tempel (1972) have described the procedures and problems in constructing phase diagrams for pure triglycerides from DTA curves. The XRD data are used to locate the solvus lines at the storage temperature. It is not always possible to locate the solvus–solidus–solindex intersection point exactly, so the slope and positioning of the solvus line has a definite inaccuracy.
27 shows a large difference in nucleation rates between the β' and β polymorphs of a palm fraction. Thus, rapid cooling of a fat leads to unstable α or β' crystals. 4. Crystal growth Once a crystal nucleus has formed, it starts growing by the incorporation of other molecules which are taken from the adjacent liquid layer. The ratedetermining step is the incorporation of a new molecule in the correct configuration at the correct place on the growing crystal surface (van den Tempel, 1968). The growth rate is proportional to the degree of supercooling and inversely proportional to the viscosity, which affects the rate of diffusion.
If a PStP structure is attempted as shown on the right-most side of the figure, the pattern must change to the very uneven pattern –1–step– 2–step–3–, suggesting that the β-2 packing would not be preferred. 8). The detailed structure of a related triglyceride, CLC, was described earlier. 3. Mixed saturated–unsaturated triglycerides Individual triglycerides As with saturated triglycerides, much of the early work was reported by Lutton and co-workers (Lutton, 1951). Later work, especially by Sato and co-workers, has added much greater detail to the early work.