{"product_id":"confectionery-fats-handbook-properties-production-and-application-hardback-9780953194940","title":"Confectionery Fats Handbook; Properties, Production and Application (Hardback) 9780953194940","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eConfectionery Fats Handbook\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eProperties, Production and Application\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eR E Timms (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780953194940, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 1 March 2003\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e454 pages\u003cbr\u003e23.3 x 15.6 x 2.8 cm, 0.93 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\"This book has been sorely needed. Never before has there been such a well-written summary of the important aspects of confectionery fats. I recommend this book for both academic researchers and industrial practitioners, as well as students new to the field of lipid chemistry.\" \u003cb\u003e--Inform\u003c\/b\u003e\"This is an excellent introduction to confectionery fats and also provides a springboard for experienced fats users and researchers. As such, this is a book that should grace the shelves of anyone working in the chocolate and confectionery industry, be it as manufacturers or as academics, as well as libraries.\" \u003cb\u003e--Chemistry and Industry\u003c\/b\u003e\"In the introduction the author stated the aim of producing a book that would remain on the laboratory bench, not on the library shelf. From my point of view he has certainly done that and my copy will remain close at hand for easy reference. It is a very well written book that will be very useful for people working with confectionery fats.\" \u003cb\u003e--European Journal of Lipid Science and Technology\u003c\/b\u003e\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eFat is the most expensive component in confectionery such as chocolate. It may comprise of cocoa butter, milk fat, palm oil, lauric oil, exotic fats, etc. This new handbook, with a large number of figures and tables, provides a comprehensive guide to all aspects of confectionery fats, with particular emphasis on the later. Unlike sugar confectionery, chocolate is a fat-continuous product and the sugar, like the other non-fat components, is merely mixed with the fat rather than melted\/boiled. The properties of chocolate confectionery are thus determined mainly by the fat, which comprises about 26-35% in a typical chocolate formulation.The book describes the essential physical chemistry needed to understand the properties of confectionery fats, analytical methods, raw materials, the production and properties of confectionery fats, and their application in sugar and chocolate confectionery. It concludes with consideration of legislation and regulatory aspects of producing confectionery and of using milk fat, cocoa butter and alternative fats together with a chapter on analytical methods for detecting and quantifying confectionery fats. Finally, four appendixes provide: a glossary of terms and abbreviations used; details of confectionery fat manufacturers; details of confectionary fat products produced by these manufacturers; and a list of websites from other relevant organizations that the reader may find useful.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eIntroduction\u003cbr\u003e Physical chemistry\u003cbr\u003e Analytical methods\u003cbr\u003e Raw materials\u003cbr\u003e Processing of raw materials\u003cbr\u003e Production and properties\u003cbr\u003e Applications\u003cbr\u003e Bloom, rancidity and migration\u003cbr\u003e Adulteration, detection and quantification\u003cbr\u003e Legislation and regulatory aspects\u003cbr\u003e Appendices: Suppliers and products.\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Oily Press","offers":[{"title":"Default Title","offer_id":46651633565976,"sku":"9780953194940","price":129.68,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780953194940_4b87467f-bd78-4f24-94ae-a006c654f152.jpg?v=1696781769","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/confectionery-fats-handbook-properties-production-and-application-hardback-9780953194940","provider":"Freshly Printed Books","version":"1.0","type":"link"}