Chocolate, Cocoa and Confectionery: Science and Technology
The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable t
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CHOCOLATE, COCOA, AND CONFECTIONERY: SCIENCE AND TECHNOLOGY THIRD EDITION
Bernard W. Minifie, Ph.D. Consultant to the Confectionery Industry Richardson Researches, Inc. Hayward, California
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AnaVIBook Published by Van Nostrand Reinhold New York
An AVI Book published by (AVI is an imprint of Van Nostrand Reinhold) Copyright © 1989 by Van Nostrand Reinhold Softcover reprint of the hardcover 3rd edition 1989 Library of Congress Catalog Card Number 88-18092 ISBN-13: 978-94-011-7926-3 e-ISBN-13: 978-94-011-7924-9 DOl: 10.1007/978-94-011-7924-9
All rights reserved. No part of this work covered by the copyright hereon may be reproduced or used in any form or by any means--graphic, electronic, or mechanical, including photocopying, recording, taping, or information storage and retrieval systems--without written permission of the publisher.
Van Nostrand Reinhold 115 Fifth Avenue New York, New York 10003 Van Nostrand Reinhold International Company Limited 11 New Fetter Lane London EC4P 4EE Van Nostrand Reinhold 480 La Trobe Street Melbourne, Victoria 3000, Australia Macmillan of Canada Division of Canada Publishing Corporation 164 Commander Boulevard Agincourt, Ontario MIS 3C7, Canada 16 15 14 13 12 11 10 9 8
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Library of Congress CataIoging-in-Publication Data Minifie, Bernard W. Chocolate, cocoa, and confectionery: science and technology/ Bernard W. Minifie--3rd ed. p. cm. Bibliography: p. Includes index. ISBN-13: 978-94-011-7926-3
1. Confectionery. TX791.M55 1989 664' .153-dc19
2. Chocolate.
3. Cocoa. I. Title.
Contents
PREFACE vii Acknowledgments
VII
PART 1: Cocoa and Chocolate Chapter 1. History and Development 3 Chapter 2. Cocoa Processes 35 Chapter 3. Cocoa Butter and Replacement Fats 85 Chapter 4. Emulsifiers in Chocolate Confectionery Coatings and Cocoa 111 Chapter 5. Chocolate Manufacture 135 Chapter 6. Confectionery Coatings, Chocolate Replacers, Dietetic Compounds 165 Chapter 7. Chocolate Bars and Covered Confectionery 183 PART 2: Confectionery: Ingredients and Processes Chapter 8. Sugars, Glucose Syrups, and Other Sweeteners 229 Chapter 9. Confectionery Fats 271 Chapter 10. Milk and Milk Products 295 Chapter 11. Egg Albumen and Other Aerating Agents 315 Chapter 12. Gelatinizing Agents, Gums, Glazes, Waxes 329 Chapter 13. Starches, Soya Flour, Soya Protein 357 Chapter 14. Fruits, Preserved Fruits, Jam, Dried Fruit 369 Chapter 15. Nuts 385 Chapter 16. Chemical and Allied Substances Used in the Confectionery Industry 409 Chapter 17. Colors for Use in Confectionery 439 Chapter 18. Flavor and Flavoring Materials 453 Chapter 19. Confectionery Processes and Formulations 499 PART 3: General Technology Chapter 20. Science and Technology of Chocolate and Confectionery 639 Chapter 21. Pest Control 675 Chapter 22. Packaging in the Confectionery Industry
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vi
CONTENTS
Chapter 23. Quality Control 771 Chapter 24. Food Value of Chocolate and Confectionery 807 Chapter 25. Research and Development in the Confectionery Industry 819 Appendix I. Special Methods of Analysis 825 873 Appendix II.
