This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included. Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs. Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in great detail in this book.…mehr
This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included. Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs. Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in great detail in this book.
Neil R. Widlak is currently the Director of Product Service and Development for ADM Cocoa in North America. Neil started his exploration into the wonderful world of fat crystallization after receiving his B.S. in Food Science from the University of Illinois at Champaign-Urbana, and working for Kraft Foods as a scientist in Kraft's shortening and margarine research labs. Neil earned a Master's in Food Science from the University of Illinois and Masters in Business Administration from Lake Forest Graduate School of Management, while continuing to work at Kraft. During this time Neil became active in the AOCS, serving as a board member for the North Central Section, Edible Applications Division and as a Member at Large, AOCS Governing Board. Neil chaired numerous AOCS symposia on crystallization of lipids for annual meetings, in addition to chairing three AOCS international conferences on the physical properties of fats and oils in 1997, 2000 and 2009. Neil received the AOCS Fellow A
ward in 2011.
Inhaltsangabe
CHAPTER 1: Chocolate and Cocoa Butter-Structure and CompositionCHAPTER 2: Theobroma cacao-An Introduction to the Plant, Its Composition, Uses, and Health BenefitsCHAPTER 3: Cocoa PolyphenolsCHAPTER 4: Phase Behavior of Saturated Triacylglycerides-Influence of Symmetry and Chain Length MismatchCHAPTER 5: Molecular Composition Dynamics and Structure of Cocoa ButterCHAPTER 6: Polymorphism and Mixing Phase Behavior of Major Triacylglycerols of Cocoa ButterCHAPTER 7: Causes and Best Manufacturing Practices to Minimize Bloom in ConfectionsCHAPTER 8: Morphology of Chocolate Fat BloomCHAPTER 9: Effect of Minor Components on Cocoa Butter Polymorphism and Kinetics of Crystallization CHAPTER 10: Noncocoa Ingredients on Cocoa Butter CrystallizationCHAPTER 11: Impact of Cocoa Butter Origin on Crystal BehaviorCHAPTER 12: Effect of Emulsifiers on Cocoa Butter and Chocolate Rheology, Polymorphism, and BloomCHAPTER 13: Methods of Studying Cocoa Butter and BloomCHAPTER 14: New Method to Study Molecular Interactions in Fats-Synchrotron Radiation Microbeam X-ray DiffractionCHAPTER 15: Milk Fat and Cocoa ButterCHAPTER 16: Molecular Interactions of Triacylglycerides in Blends of Cocoa Butter with trans-free Vegetable OilsCHAPTER 17: Methods and Technologies Related to Shea Butter Chemophysical Properties and to the Delivery of Bioactives in Chocolate and Related ProductsCHAPTER 18: Enzymatic and Other Modification Techniques to Produce Cocoa Butter AlternativesCHAPTER 19: Confectionery FatsCHAPTER 20: Future of Cocoa Butter Research
CHAPTER 1: Chocolate and Cocoa Butter-Structure and CompositionCHAPTER 2: Theobroma cacao-An Introduction to the Plant, Its Composition, Uses, and Health BenefitsCHAPTER 3: Cocoa PolyphenolsCHAPTER 4: Phase Behavior of Saturated Triacylglycerides-Influence of Symmetry and Chain Length MismatchCHAPTER 5: Molecular Composition Dynamics and Structure of Cocoa ButterCHAPTER 6: Polymorphism and Mixing Phase Behavior of Major Triacylglycerols of Cocoa ButterCHAPTER 7: Causes and Best Manufacturing Practices to Minimize Bloom in ConfectionsCHAPTER 8: Morphology of Chocolate Fat BloomCHAPTER 9: Effect of Minor Components on Cocoa Butter Polymorphism and Kinetics of Crystallization CHAPTER 10: Noncocoa Ingredients on Cocoa Butter CrystallizationCHAPTER 11: Impact of Cocoa Butter Origin on Crystal BehaviorCHAPTER 12: Effect of Emulsifiers on Cocoa Butter and Chocolate Rheology, Polymorphism, and BloomCHAPTER 13: Methods of Studying Cocoa Butter and BloomCHAPTER 14: New Method to Study Molecular Interactions in Fats-Synchrotron Radiation Microbeam X-ray DiffractionCHAPTER 15: Milk Fat and Cocoa ButterCHAPTER 16: Molecular Interactions of Triacylglycerides in Blends of Cocoa Butter with trans-free Vegetable OilsCHAPTER 17: Methods and Technologies Related to Shea Butter Chemophysical Properties and to the Delivery of Bioactives in Chocolate and Related ProductsCHAPTER 18: Enzymatic and Other Modification Techniques to Produce Cocoa Butter AlternativesCHAPTER 19: Confectionery FatsCHAPTER 20: Future of Cocoa Butter Research
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