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In very general terms we can divide rancidity into oxidation and hydrolysis and depending on which is the cause of the rancidity, the off-flavours that we taste are significantly different. [...]

Fats in general seem to be having a difficult time of it in the popular media with both obesity and trans fats hitting the headlines--so what can we as food [...]

A great deal has, in fact, changed, even for those countries that already permitted the use of vegetable fat in their chocolate. Previously it was possible, in theory at least, [...]

High stability liquid vegetable oils like Durkex 500 prevent off-flavors and prolong the shelf-life of confections. High stability oils provide a glossy, anti-stick coating and can be used as a butter-substitute in toffees. High stability oils give fruit an appealing sheen, prevent moisture loss from fruit, and are easy to spray or pump due to their fluidity at room temperatures.

[ILLUSTRATION OMITTED] What are the first sensory characteristics you look for in a bar of chocolate? Appearance is probably the first thing we are aware of--whether the chocolate has a [...]

Coatings used to enrobe confectionery products, biscuits and cakes have traditionally fallen into three broad groups. Firstly, there is chocolate itself. While the legal definitions of chocolate can change from [...]

The effects of Food and Drug Administration's trans fat labeling regulations on consumer choices are presented.

The correct choice of oil for frying is important for two reasons. Firstly, the oil is used as the heat transfer medium during frying and must not only be able [...]

AS A MEANS OF QUALITY CONTROL, a large part of the chocolate industry uses the viscosity of chocolate that is measured at a temperature well above that at which it [...]

Science and Technology of Enrobed & Filled Chocolate, Confectionery, Bakery Products edited by G. Talbot Hardback 500 pages £155.00 Technology of Coated & Filled Chocolate, Confectionery, Bakery Products & Ice [...]

Reducing Saturated Fats in Foods edited by Geoff Talbot Hardback 392 pages £150.00 This book reviews the sources and effects of saturated fats in food and the ways in which [...]

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products Edited by Geoff Talbot Hardback 453 pages £166.00 The choice of coating and filling chocolates can affect the [...]

The article presents information on opportunities to reduce or eliminate trans fatty acids from products by the oils and fats industry. As a constituent of lipids in the human body, fatty acids are important for the storage of energy, as key components of cell membranes and as a key supply of energy in the fasting state. Fatty acids can be saturated, monounsaturated or polyunsaturated. The unsaturated fatty acids (both monounsaturates and polyunsaturates) can exist into two isomeric configurations — cis and trans. In a trans fatty acid however, the chain leading into the double bond and the chain emerging from the double bond are on opposite sides of the bond — hence the term, trans. This change in structure has quite a profound effect on the configuration of the chain and makes a trans fatty acid much straighter in structure than the corresponding cis fatty acid and, in many ways, much closer to a saturated fatty acid in that sense. There are three main ways in which trans fatty acids can be formed in fats. The first way is a result of microbial hydrogenation.

The article presents information related to omega-3 fatty acids. Fatty acids are the functional part of fats so far as it is the fatty acids which define the physical characteristics of a fat such as how quickly it crystallizes, as well as define many of the nutritional characteristics of the fat. Fatty acids can be classified in a number of ways and the most common is established on their degree of unsaturation and then on their carbon-carbon chain length. Omega-3 fatty acids have a double bond three carbon atoms in from the last carbon atom in the chain of atoms. This is thought to be the end of the chain holding the methyl group because once the fatty acid becomes part of a triglyceride molecule, it is combined to the glycerol backbone by the fatty acid group at the other end. Many scientific and non-scientific publications have supported the benefits of omega-3 fatty acids in reducing the risk of a wide range of diseases. One of the main diseases where omega-3 fatty acids can be seen to play a vital and positive role is in reducing the risk of cardiovascular diseases.

Reports on developments in the manufacture of fats for bakery products in Great Britain. Impact of the replacement of hydrogenated fats by fats containing almost zero trans fatty acids on the baked products industry; Main fat requirements in bakery products; Steps taken by bakeries and fat producers to reduce trans fats; Reasons behind the government's campaign for the reduction of total fat levels in food.

Describes experiments on the use of barriers to prevent movement of filling moisture onto the bread in sandwiches. Two types of moisture migration; Model studies on bread slices; Experiments on sandwiches filled with cottage cheese; Foil barrier and skillet packaging; Clingfilm packaging; Equilibrium between filling, bread and atmosphere.

The article provides tips on the means to improve one's bench-hook sawing board. It is helpful to add a cam in the sawing board to grip the wood being hand sawn. The cam is a piece of close-grained hardwood which is about 16 millimeter thick on a 9 millimeter dowel. It is suitable to drill two staggered lines of holes to take the dowel.