Chocolate, Cocoa and Confectionery: Science and Technology PDF
Preview Chocolate, Cocoa and Confectionery: Science and Technology
1 Part Cocoa and Chocolate CHOCOLATE, COCOA, AND CONFECTIONERY: SCIENCE AND TECHNOLOGY THIRD EDITION CHOCOLATE, COCOA, AND CONFECTIONERY: SCIENCE AND TECHNOLOGY THIRD EDITION Bernard W. Minifie, Ph.D. Consultant to the Confectionery Industry Richardson Researches, Inc. Hayward, California • AnaVIBook Published by Van Nostrand Reinhold New York An AV I 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 informa tion 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 7 6 5 4 3 2 1 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. 2. Chocolate. 3. Cocoa. I. Title. TX791.M55 1989 664' . 153-dc19 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 Confec- tionery 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 709 v 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 Appendix II. Resources 873 Index 885 Preface to the Third Edition 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 task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following. The late Herb Knechtel of Knechtel Research Sciences Inc., Chicago, Ill. vii viii PREFACE Terry Richardson of Richardson Researches Inc., Hayward, Calif. They have given me continuous support for the past eighteen years. Yvan Fabry, Karlheinz Weiss (now retired), and other members of the German College of Confectionery, Solingen, Germany. By par ticipating in teaching at the College courses and lecturing at seminars, I have met many students, scientists and production personnel from factories worldwide. Prof. Joachim von Elbe, University of Wisconsin, Madison. During my seven years helping with the NCA vocational course, Professor von Elbe and his staff gave me much encouragement, both in course programming and in providing other useful contacts. Cadbury-Schweppes, Bournville, Birmingham, England. I wish to renew my thanks to the directors of this company and particularly to Sir Adrian Cadbury, who gave me his support in launching the first edtion in 1970. Besides retaining contact with my friends in the company, I am grateful for the help of F. J. Stanley and his technical library. Various journals and their staffs have provided good publicity: Confectionery Production, u.K. Dennis Buckley, Barrie Cassey. Manufacturing Confectioner, U.S.A. Allen Allured. Candy Industry, U.S.A. Don Gussow, Walter Kuzio, Patricia Magee. I have had much help from friends in other colleges, universities, and industrial organizations. Acknowledgment, where appropriate, is given in the chapter references and appendices. 2 Part Confectionery: Ingredients and Processes 3 Part General Technology
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