Confectionery Fats

Confectionery Fats

 

fats used in the confectionery industry for making chocolate, candies, and baked goods. Confectionery fats must remain relatively stable during storage. Natural cocoa butter is the best confectionery fat for chocolate. Dairy butter and hydrogenated fats with a melting point not exceeding 36°C are used as fats in candies. Coconut oil and palm oil, with their characteristic cool mintlike taste, are especially important as candy fats. Shortening for baked goods must have a plastic structure, which facilitates the retention of air in the dough. Natural solid fats (for example, dairy butter), mixtures of solid and liquid fats, and hydrogenated vegetable oils are used for making flour confectionery.

Mentioned in ?
References in periodicals archive ?
The acquisition will serve as a platform for increased sales of speciality and semi-speciality products within Food Ingredients and Chocolate & Confectionery Fats.
Among the topics are the structure and composition of chocolate and cocoa butter, the influence of symmetry and chain length mismatch in the phase behavior of saturated triacylglycerides, polymorphism and mixing phase behavior of major triacylglycerols of cocoa butter, causes of bloom in confections and best manufacturing practices to minimize it, effects of minor components on cocoa butter polymorphism and kinetics of crystallization, the impact of cocoa butter origin on crystal behavior, studying molecular interactions in fats with synchrotron radiation microbeam X-ray diffraction, milk fat and cocoa butter, enzymatic and other modification techniques to produce cocoa butter alternatives, and confectionery fats.
The MasterCraft[R] series is Unimills' brand for confectionery fats for biscuits, chocolate bars, bonbons, nougats and fudges.
A world-leading food ingredient expert, ADM will be highlighting cocoa powders, semifinished chocolates, cocoa butter equivalents (CBEs), high oleic frying oils, confectionery fats, soya and wheat flours, soya proteins and lecithin.
The business area Chocolate & Confectionery Fats reported a volume decline by 5 percent and continued pressure on margins.
The plant will be located in the state of Andhra Pradesh, close to the city of Hyderabad where 3F, a manufacturer of bakery fats, margarine and confectionery fats, has its headquarters.
Chocolate & Confectionery Fats continued as expected to be challenged and Technical Products & Feed stabilized.
Outputs of 500kg an hour are claimed for the unit which could have applications for hardened vegetable fats, baking improvers, confectionery fats, shortenings, milk fats, pastry fats, filling creams and toppings, or even cheese.
The company is organised in three Business Areas: Food Ingredients, Chocolate and Confectionery Fats and Technical Products & Feed.
Chocolate & Confectionery Fats continued to be challenged while Technical Products & Feed started to recover.
Torben Friis Lange, President BA Chocolate & Confectionery Fats
Volume in Chocolate & Confectionery Fats remained stable, up 1 percent, and in Technical Products & Feed volume was down 6 percent.