Food Science and Technology

Clímaco Álvarez * Instituto Nacional de Investigaciones Agrícolas (INIA). Ministerio del Poder Popular para la Agricultura y Tierras, Tapipa, Estado Miranda, Venezuela. The chemical composition of cocoa butter is quite simple. Nevertheless, it is highly polymorphic and crystallizes in an ordered structure with different molecular arrangements depending on the melting points and composition of the triglycerides, which are key elements in the blending and tempering of chocolate during its manufacture. Six polymorphic forms have been identified from fats such as 1,3-stearoyl- 2- oleoylglycerol (2-oleodistearin) (StOSt) that contain symmetrical monounsaturated triglycerides: γ, α, βIII, βIV, βV and βVI, with the “βV” form producing the highest quality chocolate. Chocolate made up of predominantly βV crystals is glossy with a good general appearance. It also has a smooth texture, is easily removed from the molds, has a long shelf life and is resistant to bloom. Proper...

Elevina Pèrez Sira In this book, updated information on all major aspects of the harvesting and chocolate manufacture of Venezuelan cocoa are compiled and discussed. The major quality factors in chocolate processing from the post harvest to its manufacture are studied, covering topics such as cocoa cultivation and processing, with special attention paid to bean composition, and its genotypic variations, fermentation and drying processes, and the chemical and biochemical basis of these operations; and the procedures of conching, tempering, molding and enrobing. The microbiological and physicochemical factors that affect the safety and quality of chocolate are also compiled. The composition and importance of the triglycerides that make up cocoa butter and the physico-chemical factors associated with the crystallization and stability of these fats in the manufacture of chocolate are evaluated. A review and discussion of the conventional perception as regards the types and compositi...

Minifie, B.W. Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology.

Emmanuel Ohene Afoakwa This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during … There is a focus throughout on those factors that influence the flavour and quality characteristics of the finished chocolate and that provide scope for process optimization and improvement. The book is designed...

Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality. Part one reviews the formulation of coatings and fillings, with chapters on key topics such as chocolate manufacture, confectionery fats, compound coatings and fat and sugar-based fillings. Product design issues, such as oil,  moisture and ethanol migration and chocolate and filling rheology are the focus of Part two. Shelf-life prediction and testing are also discussed. Part three then covers the latest ingredient preparation and manufacturing technol...