Confectionery Fats Handbook, published by The Oily Press

Written by Ralph E. Timms.

March 2003. Hard cover only. 441 pages, 90 tables, 146 figures, 725 references.
ISBN-13: 978-0-9531949-4-0 (ISBN-10: 0-9531949-4-9).
Volume 14 in The Oily Press Lipid Library. Price £95 or US$193.

Fat is the most expensive component in confectionery such as chocolate. It may comprise cocoa butter, milk fat, palm oil, lauric oil, exotic fats etc. This new handbook will provide a comprehensive guide to all aspects of confectionery fats, written by an author who is recognized worldwide as a leading expert in the practical as well as the theoretical aspects.

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The following topics are covered:

Introduction
Physical chemistry
Analytical methods
Raw materials
Processing of raw materials
Production and properties
Applications
Bloom, rancidity and migration
Adulteration, detection and quantification
Legislation and regulatory aspects
Appendix: Suppliers and products.

To read independent critical reviews of Confectionery Fats published in journals, click here: Reviews

To view or download a 2-page brochure (PDF file, 50KB) which describes this book and has an order form, click here

To view or download the title pages, Preface, Table of Contents, and List of Contributors (PDF file, 196KB), click here.

Software: The book also explains how to use a spreadsheet program called Blender (written by the author for use with Microsoft Excel®) to perform the calculations for mixing blends of fats or other food components. To buy a copy of the program, please visit the web site of the author, Dr Ralph Timms.

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Books on oils, fats and other lipids published by PJ Barnes & Associates

CONFECTIONERY FATS HANDBOOK