Standard Article

Confectionery Lipids

  1. Vijai K. S. Shukla

Published Online: 15 JUL 2005

DOI: 10.1002/047167849X.bio042

Bailey's Industrial Oil and Fat Products

Bailey's Industrial Oil and Fat Products

How to Cite

Shukla, V. K. S. 2005. Confectionery Lipids. Bailey's Industrial Oil and Fat Products. 4:5.

Author Information

  1. International Food Science Center, Lystrup, Denmark

Publication History

  1. Published Online: 15 JUL 2005

Abstract

Chocolate not only has nutritional value, but it is an emotional confection—it can be used to comfort, apologize, celebrate, and as a token of gratitude. Chocolate is derived from the cocoa bean, which in turn comes from the cacao (ka-ka-o) tree, Theobroma cacao. Theobroma means “food of the gods,” and cacao is as rich in history as it is in flavor.

Confection science is extremely complicated because of the great diversity of triacylglycerol molecules and the presence of several surface-active components that play a major role in defining the quality of the final products.

Sophisticated analytical methodologies play a major role in unfolding the mysteries of speciality fats in chocolate. Recent harmonization of European Union law for speciality fats in chocolates will demand newer sources of exotics to be evaluated to fulfill future requirements.

Keywords:

  • confection science;
  • chocolate;
  • cocoa bean;
  • cocoa butter;
  • confectionary fats;
  • lipids;
  • cocoa butter equivalents;
  • recipe engineering;
  • organic