Chocolate and confectionery fats

Modifying Lipids for Use in Food

Volumn , Issue , 2006, Pages 488-516

  Norberg, S ^a  

^a AarhusKarlshamn (AAK)   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84902625423     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845691684.3.488     Document Type: Chapter

References (36)

1. Alander J., George P., Sandstrom L. Prevention of oil migration in confectionery products. International Food Ingredients 1994, 4:27-30.
2. Arishima T., Mcbrayer T. Applications of speciality fats and oils. Manufacturing Confectioner 2002, 82(6):65-76.
3. Bach M., Juul B. Non-Lauric, Non-Trans, Non-Temper Fat Compositions, Patent application 2003, WO03037095A1.
4. Beckett S. The Science of Chocolate 2000, Royal Society of Chemistry, Cambridge.
5. Bricknell J., Hartel R. Relation of fat bloom in chocolate to polymorphic transition of cocoa butter. J Am Oil Chem Soc 1998, 75(11):1609-1615.
6. EFSA Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies on a request from the Commission related to the presence of trans fatty acids in foods and the effect on human health of the consumption of trans fatty acids (Request No EFSA-Q-2003-002) available at. http://www.efsa.eu.int/science/nda/nda_opinions/588_en.html.
7. EU Directive 2000/36/EC, Cocoa and chocolate products intended for human consumption. Official Journal 2000, L197:19-25.
8. Garti N., Sato K. Crystallization Processes in Fats and Lipid Systems 2001, Marcel Dekker Inc, New York.
9. Guth O., Aronhime J., Garti N. Polymorphic transitions of mixed triacylglycerols, SOS, in the presence of sorbitan monostearate. J Am Oil Chem Soc 1989, 66(11):1606-1613.
10. Lidefelt J.-O. Barrier fats in food applications. How to prevent migration of oil or water. ZSW 2002, 55(3):31-33.
11. Loisel C., Lecq G., Ponchel G., Keller G., Ollivon M. Fat bloom and chocolate structure studied by mercury porosimetry. J Food Sci 1997, 62(4):781-788.
12. Loisel C., Keller G., Lecq G., Bourgaux C., Ollivon M. Phase transitions and polymorphism of cocoa butter. J Am Oil Chem Soc 1998, 75(4):425-439.
13. Loisel C., Lecq G., Keller G., Ollivon M. Dynamic crystallization of dark chocolate as affected by temperature and lipid additives. J Food Sci 1998, 63(1):73-79.
14. Lonchampt P., Hartel R. Fat bloom in chocolate and compound coatings. Eur J Lipid Sci Technol 2004, 106:241-274.
15. Marangoni A. The nature of fractality in fat crystal networks. Trends Food Sci Technol 2002, 13(2):37-47.
16. Padley F. Chocolate and confectionery fats, in Gunstone F and Padley F. Lipid Technologies and applications 1997, 391-432. Marcel Dekker Inc, New York.
17. Pedersen M (2004), Internal work at Karlshamns AB, November 2004, Karlshamns AB.
18. Petersson B., Sandstrom L., Anjou K. Pulsed NMR method for solid fat content determination, Part I: Cocoa butters and equivalents. Fette Seifen Anstrichtm 1985, 87:225-230.
19. Sato K., Koyano T. Crystallization properties of cocoa butter, in Garti N and Sato K. Crystallization Processes in Fats and Lipid Systems 2001, 429-456. Marcel Dekker Inc, New York.
20. Schlichter-Aronhime J., Garti N. Solidification and polymorphism in cocoa butter and the blooming properties, in Garti N and Sato K. Crystallization and Polymorphism of Fats and Fatty Acids 1988, 363-393. Marcel Dekker Inc, New York.
21. Seguine E. Tempering - the inside story. Proc 45th Annual Production Conference 1991, 21-29. Hershey, April 1991, PMCA,.
22. Siew W., Ng W. Differential scanning thermograms of palm oil triacylglycerols in the presence of diglycerides. J Oil Palm Res 2000, 12:1-7.
23. Smith K., Cain F., Talbot G. Nature and composition of fat bloom from palm kernel stearin and hydrogenated palm kernel stearin compound chocolate. J Agric Food Chem 2004, 51(17):5539-5544.
24. Stapley A., Tewkesbury H., Fryer P. The effects of shear and temperature history on the crystallization of chocolate. J Am Oil Chem Soc 1999, 76(6):677-685.
25. Timms R. Interaction between fats, bloom and rancidity, in Timms R. Confectionery Fats Handbook - Properties, Production and Application 2003, 55-294. Oily Press, Bridgewater.
26. Timms R. Confectionery Fats Handbook - Properties, Production and Application 2003, Oily Press, Bridgewater.
27. Van Langevelde A., Driessen R., Molleman W., Peschar R., Schenk H. Cocoa-butter long spacings and the memory effect. J Am Oil Chem Soc 2001, 78(9):911-918.
28. Van Malssen K., Van Langevelde K., Peschar R., Schenk H. Phase behavior and extended phase scheme of static cocoa butter investigated with real-time X-ray powder diffraction. J Am Oil Chem Soc 1999, 76(6):669-676.
29. Wennermark B. Chocolate and confectionery, in Lidefelt J-O. Handbook - Vegetable Oils and Fats 2002, 112-162. Karlshamn, Karlshamns AB.
30. Weyland M. Functional effects of emulsifiers in chocolate 1994, 32-38. Hershey, PMCA,.
31. Wilson E. Emuslifiers and their effect on confectionery fats 1999, 74-79. Hershey, PMCA.
32. Wilson E., Pease J. Confectionery fats from palm and lauric oils, revisited, in Leonard E 1999, 93-101. Denpasar, AOCS.
33. Yap P., Deman J., Deman L. Crystallization rates of palm oil and modified palm oils. Fat Sci Technol 1989, 91(5):178-180.
34. Ziegleder G., Geier-Greguska J., Graplin J. HPLC analysis of bloom. Fat Sci Technol 1994, 96(10):390-394.
35. Ziegleder G., Petz A., Mikle H. Fat migration in filled chocolates. The dominant influences. ZSW 2001, 54(12):23-25.
36. Ziegleder G., Balimann G., Mikle H., Zaki H. Conching - new findings. Susswaren Technik und Wirtschaft 2003, 48(3):14-16.