By R E Timms

Fats is the most costly part in confectioneries, akin to chocolate.  a few examples include: cocoa butter, milk fats, palm oil and lauric oil.  This publication goals to be a unmarried resource for the entire info to be had approximately confectionery fat by way of not just describing their houses and creation, analytical equipment, uncooked fabrics and their software in sugar and chocolate confectionery, but additionally explaining laws and regulatory points of the construction and advertising of chocolates.  the writer offers 4 appendices which conceal a word list of phrases and abbreviations, advertisement and product info of confectionery fats brands and a listing of web sites from different appropriate agencies, resembling chocolate brands, alternate businesses and clinical societies.

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11. It shows the key features of the β-2 polymorph I have outlined: the Chair 2 structure of the triglyceride molecule, the double chain length structure with two molecules packed side by side, the tilted chains, the methyl end group terrace, and the parallel hydrocarbon chains in the T subcell packing. The structures of CCC and CLC/ 2-(11-bromoundecanoyl)-1,3-didecanoin are similar (Larsson, 1972). 7 a proposed structure for COC based on computer modelling. We can take this as a good model for the β-3 structures of the important SOS-type triglycerides.

Such mixed-acid triglycerides are commonly found in natural fats. 13 CONFECTIONERY FATS HANDBOOK Unit cell structures of β'2 1,2-palmitoyl-3-myristoyl-glycerol (PPM). (From Sato, 2001a). 14. 14(c) as in β' CLC. 14 Chain inclinations of double chain length triglyceride crystals: (a) β, (b) and (c) β'. PHYSICAL CHEMISTRY B. Phase behaviour 1. Preliminaries 25 A natural fat is a mixture of many triglycerides. Even cocoa butter, a fat with one of the simplest chemical compositions, consists of at least five important triglycerides (POP, POSt, StOSt, POO, StOO) and most fats consist of more than ten.

22 Comparison of DTA melting curves for binary systems of pure components and real fats. (From Timms, 1984). 5 and will be discussed in Chapter 7. Finally it should be noted that to determine a DSC or DTA melting curve takes a finite time. Even with a typical heating rate of 5°C/min there is a possibility that the phases and polymorphs being observed may transform during the measurement process. Care must be taken to see that this does not, or does not appear to, happen. PHYSICAL CHEMISTRY C. 1.

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