The holistic approach to temper
11/06/2008	SOURCE: Innovations in Food Technology	DOWNLOAD The holistic approach to temper
It is interesting to look at the individual processes that chocolate goes through and try to define the common perceptions (and, in some cases, misconceptions) of what each of these is meant to do and on what parameters they depend.

Melting and recrystallisation of fat crystals in food
11/06/2008	SOURCE: Innovations in Food Technology	DOWNLOAD Melting and recrystallisation of fat crystals in food
Fats in food products are dynamic ingredients in the sense that they are continually undergoing melting and recrystallisation as the temperature of the product fluctuates. While, in many cases, these temperature fluctuations are small enough not to cause significant changes to occur in the food there are numerous examples of where changes can take place that are noticeable.

Chocolate Bloom – a thing of the past?
08/21/2008	SOURCE: Innovations in Food Technology	DOWNLOAD Chocolate Bloom - a thing of the past?
Perhaps it’s too much to claim that fat bloom on chocolate is completely a thing of the past but the Prestine™ range of filling fats from Loders Croklaan should ensure that fat bloom caused by migration of centre fats into chocolate is history.

Chocolate tempering
08/21/2008	SOURCE: Confectionery Manufacturing Expo	DOWNLOAD Chocolate tempering
Tempering is a critical part of chocolate production. A well-tempered chocolate will have a good gloss and snap together with a long shelf-life. Understanding the physical processes that take place during tempering is fundamental to understanding the process itself.
Read more

Solvent fractionation of palm oil
08/21/2008	SOURCE: Inform	DOWNLOAD Solvent fractionation of the palm oil
The wide range of different melting triglycerides in palm oil makes it highly versatile. Its versatility is increased when these different triglycerides are separated from each other. This can be achieved by solvent fractionation of the oil.
Read more

Oil Migration: The basics
08/21/2008	SOURCE: Kennedy’s Confection	DOWNLOAD Oil Migration: The basics
Migration of oils between fillings and coatings can have major impact on the quality of a confectionery product, particularly in terms of the hardness and bloom resistance of the coating

Oil migration: Minimisation of extent and effects
08/21/2008	SOURCE: Source: The manufacturing Confectioner	DOWNLOAD Oil migration: Minimisation of extent and effects
In this article on oil migration we define the factors which affect oil migration and then look at ways in which oil migration can be reduced.

Effects of trisaturated triglycerides on chocolate rheology
08/21/2008	SOURCE: Euro Fed Lipid Congress	DOWNLOAD Effects of trisaturated triglycerides on chocolate rheology
The various fats used in chocolate can all contain different levels of trisaturated triglycerides. Since these can crystallise out early in the tempering process they can, in some instances, have an effect on the rheology of the chocolate.

Importance of correct cooling
08/21/2008	SOURCE: ZDS Chocolate Technology conference	DOWNLOAD Importance of correct cooling
Correct crystallization of both chocolate and compound coatings is critical to obtaining a hard, glossy and shelf-stable product

Increased industrial use of palm oleine
08/21/2008	SOURCE: Food Engineering and Ingredients	DOWNLOAD Increased industrial use of palm oleine
Over the years, as nutritional thinking has changed, frying oils have moved from animal fats to partially hydrogenated vegetable oils to, nowadays, non-hydrogenated vegetable oils. Avoiding rancidity is a key requirement in frying and palm oleine, with its higher oxidative stability compared with many other non-hydrogenated alternatives, is being increasingly used for this purpose.

Palm oil: the healthy alternative to coconut oil in ice cream
08/21/2008	SOURCE: The World of Food Ingredients	DOWNLOAD Palm oil - the healthy alternative to coconut oil in ice cream
The most saturated of the commonly used oils in food is coconut oil, typically containing 90-95% saturates (a significant proportion of which is lauric acid). One of the most common food uses for coconut oil is in ice cream and ice cream coatings. Loders Croklaan produces a wide range of products based on palm fractions. Many of these have had the highly saturated, high-melting part of palm oil removed thus making them highly suitable for use in ice cream. Both Creamelt 900 and Creamelt 700 can be used as the basis of an ice cream mix.

Palm oil – the healthy alternative to trans fats
08/21/2008	SOURCE: EuroFed Lipid Congress	DOWNLOAD Palm oil - the healthy alternative to trans fats
Because of its versatility high oxidative stability and functionality, palm oil and palm fractions are being increasingly used as alternatives to trans-containing partially hydrogenated vegetable oils.

Trans fat drives nutrition dialogue
08/21/2008	SOURCE: Oils and Fats International	DOWNLOAD Trans fat drives nutrition dialogue
Trans fat labeling in the US has not only affected food manufacturers, but restaurateurs as well, with New York becoming the first city to declare that restaurants must eliminate trans fats from their menus. This article discusses how consumers are responding to the issue.

Zero-Couva™ 850 NH – addressing a major challenge to food manufacturers
08/21/2008	SOURCE: Innovations in Food Technology	DOWNLOAD Zero-Couva™850 NH - addressing a major challenge to food manufacturers
Zero-Couva™ 850 NH is a breakthrough product for confectionery and bakery manufacturers. It is a next generation cocoa butter replacer (CBR) that has been developed mainly for enrobing applications and was nominated for the FI Europe Award 2007