Compound coatings

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products

Volumn , Issue , 2009, Pages 80-100

  Talbot, Geoff ^a  

^a Fat Consultant   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84902931703     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845696436.1.81     Document Type: Chapter

References (15)

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2. BOOM A, unpublished personal communication.
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4. Gordon M.H., Padley F.B., Timms R.E. Factors influencing the use of vegetable fats in chocolate. Fette Seifen Anstrichmittel 1979, 81(3):116-121.
5. Gunstone Fd, Padley F.B. Lipid Technologies and Applications 1997, Marcel Dekker, New York, 416.
6. International Cocoa Organization (2008). http://www.icco.org/statistics/monthly.aspx.
7. Loders Croklaan. 'Cocoa Butter Alternatives for compound chocolate', Facts About Fats1, Customer Information, Loders Croklaan, Wormerveer, The Netherlands.
8. Mensink R.P., Zock P.L., Kester A.D., Katan M.B. Effects of dietary fatty acids and carbohydrates on the ratio of total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials. American Journal Clinical Nutrition 2003, 77:1146-1155.
9. Slager H., Favre L., Talbot G. The ultimate confectionery coating. FoodMarketing and Technology 2007, 12-14. December.
10. Talbot G. Applications of Fats in Confectionery 2006, Kennedy's Publications, London.
11. Talbot G. The importance of correct cooling 2006, Zentralfachschule der Deutschen Süβwarenwirtschaft - German Confectionery School.
12. Talbot G. Is mottling a problem?. Kennedy's Confection 2007, January, 54.
13. Talbot G., Smith K.W., Cain F.W. Fat bloom on lauric coatings: composition. The Manufacturing Confectioner 2005, 85(1):65-68.
14. Tynek M., Ledochowska E. Structured triacylglycerols containing behenic acid: preparation and properties. Journal Food Lipids 1995, 12:77-89.
15. Wong Soon Speciality Fats versus Cocoa Butter 1991, Wong Soon, Selangor, Malaysia.