| Melting and recrystallisation of fat crystals in food | ||
| 11/06/2008 | SOURCE: Innovations in Food Technology |
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| 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. | ||
| The holistic approach to temper | ||
| 11/06/2008 | SOURCE: Innovations in Food Technology |
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| 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. | ||
| Loders Croklaan Articles and Lectures Booklet | ||
| 10/26/2007 | SOURCE: Various Venues |
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| At Loders Croklaan, we continuously strive to be at the forefront of technical developments and innovations in the field of oils and fats. This involves developing innovative products, improving processes, researching new areas, deepening knowledge and increasing expertise – all in order to create added value for our customers. | ||
| Trans Fat Replacement Roundtable | ||
| 02/28/2006 | SOURCE: Hill & Knowlton - New York City, NY |
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| This expert roundtable was held to provide guidance to the food industry on possible replacement options for hydrogenated fats and trans fatty acids. • Moderator - Dennis Bier, M.D., Professor of Pediatrics, Baylor College of Medicine • Margo A. Denke, M.D. - Clinical Professor of Medicine, University of Texas Health Science Center, San Antonio • Joseph Judd, Ph. D. - Former Research Leader, Diet and Human Performance Laboratory, Beltsville Human Nutrition Research Center, USDA Agricultural Research Service • Richard O’Brien - Industry Consultant, Author, “Fats and Oils Formulating and Processing for Applications” • Fran Seligson, Ph. D. - Independent consultant and Associate Professor in the Nutrition Department at Penn State • Howard Weintraub, M.D. - Co-Clinical Director, Lipid Treatment and Research Center, New York University Medical Center, Clinical Associate Professor of Medicine | ||
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| Trans fatty acids – the options | ||
| 02/27/2006 | SOURCE: International Food Ingredients Magazine |
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| In recent years, one of the biggest issues concerning the use of fats has been that of trans fatty acids. To help manufacturers overcome these issues Loders Croklaan has developed a range of options which are summarised in this article. | ||
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| Trans fats, the means and effects of eliminating them | ||
| 12/01/2004 | SOURCE: Food Science & Technology Magazine |
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| Fractionation, rearrangement, blending – all are ways in which manufacturers can replace trans-containing hydrogenated fats. But what are the implications of making these changes? | ||
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| Crystallization of 1,3-dipalmitoyl-2-oleoylglycerol (POP) studied using non-isothermal DSC | ||
| 11/28/2005 | SOURCE: Lipid Technology |
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| As the use of trans-containing fats in foods decreases so the use of alternatives based on fractionated palm oil increases. The way in which these fractions crystallise is important to the success of the product. POP is the main component of the middle-melting fraction of palm oil and therefore critical in this respect. | ||
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| Slick Answers - To Bakery Release Agents | ||
| 09/27/2004 | SOURCE: Bake & Take Magazine |
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| Although used at only a fraction of a percent, release agents are critical to the success of many baked products. But which one should you choose? | ||
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| Vegetable Fats in Chocolate | ||
| 12/01/2003 | SOURCE: International Food Ingredients Magazine |
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| Since August 2003, the EU has permitted the use of vegetable fats in chocolate throughout all member states. Up to that point vegetable fats were permitted in only seven countries. So what’s new? | ||
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| Prediction of the Hardness of Chocolate and Compound Coatings | ||
| 02/23/2006 | SOURCE: Kennedy's Confection |
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| Of all the sensory characteristics of chocolate, hardness is probably the one first noticed by consumers as they either break or bite into the product. Although only exhibited in the end product it can be predicted from the solid fat content of the coating’s fat phase. | ||
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| Fat Bloom on Lauric Coatings | ||
| 01/28/2005 | SOURCE: Manufacturing Confectioner Trade Journal |
DOWNLOAD The Composition of Fat Bloom on Lauric Compound Coatings The Nature of Fat Bloom on Lauric Compound Coatings |
| The move away from hydrogenated coating fats is prompting companies to look at CBEs as alternatives, but also to look at lauric coatings. If the cocoa content of these coatings, however, is too high then fat bloom can result. | ||
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| Quality Control of Cocoa Butter Equivalents using Differential Scanning Calorimetry | ||
| 06/01/2005 | SOURCE: Lipid Technology |
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| The normal quality control methods for CBEs are the Jensen cooling curve and solid fat contents measured by NMR. These methods are either labour-intensive or time-consuming. Differential scanning calorimetry (DSC) offers a quicker alternative. | ||
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| European Chocolate Regulations: The Use of Vegetable Fats | ||
| 04/19/2004 | SOURCE: PMCA Production Conference |
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| In 2003 new regulations relating to chocolate products came into force in the EU. This had major implications with regard to the use of vegetable fats. For a full explanation of these read on…. | ||
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| Developments in Bakery Fats | ||
| 12/01/2004 | SOURCE: Bake and Take |
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| If we look at the trends and changes that have taken place over the past year or so with regard to fats they can generally be divided into two categories – reduction or elimination of trans fats and reduction of fat levels in general. Not surprisingly these have been the main areas of recent innovation and development in bakery fats. | ||
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| Solvent fractionation of palm oil | ||
| 08/24/2006 | SOURCE: Inform |
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| 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. | ||
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