Chocolate, Cocoa and Confectionery: Science and Technology

899 Pages·1989·82.77 MB·English

by  Minifie

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
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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. 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.
1
Part
Cocoa and Chocolate
2
Part
Confectionery: Ingredients
and Processes
3
Part
General Technology