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Cocoa Butter and Related Compounds

Langue : Anglais
Couverture de l’ouvrage Cocoa Butter and Related Compounds
This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included. Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs. Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in great detail in this book.
CHAPTER 1: Chocolate and Cocoa Butter—Structure and CompositionCHAPTER 2: Theobroma cacao—An Introduction to the Plant, Its Composition, Uses, and Health BenefitsCHAPTER 3: Cocoa PolyphenolsCHAPTER 4: Phase Behavior of Saturated Triacylglycerides—Influence of Symmetry and Chain Length MismatchCHAPTER 5: Molecular Composition Dynamics and Structure of Cocoa ButterCHAPTER 6: Polymorphism and Mixing Phase Behavior of Major Triacylglycerols of Cocoa ButterCHAPTER 7: Causes and Best Manufacturing Practices to Minimize Bloom in ConfectionsCHAPTER 8: Morphology of Chocolate Fat BloomCHAPTER 9: Effect of Minor Components on Cocoa Butter Polymorphism and Kinetics of Crystallization CHAPTER 10: Noncocoa Ingredients on Cocoa Butter CrystallizationCHAPTER 11: Impact of Cocoa Butter Origin on Crystal BehaviorCHAPTER 12: Effect of Emulsifiers on Cocoa Butter and Chocolate Rheology, Polymorphism, and BloomCHAPTER 13: Methods of Studying Cocoa Butter and BloomCHAPTER 14: New Method to Study Molecular Interactions in Fats—Synchrotron Radiation Microbeam X-ray DiffractionCHAPTER 15: Milk Fat and Cocoa ButterCHAPTER 16: Molecular Interactions of Triacylglycerides in Blends of Cocoa Butter with trans-free Vegetable OilsCHAPTER 17: Methods and Technologies Related to Shea Butter Chemophysical Properties and to the Delivery of Bioactives in Chocolate and Related ProductsCHAPTER 18: Enzymatic and Other Modification Techniques to Produce Cocoa Butter AlternativesCHAPTER 19: Confectionery FatsCHAPTER 20: Future of Cocoa Butter Research

(FROM EDIBLE OLEOGELS)

Nissim Garti obtained his B.Sc., M.Sc., and Ph.D. from the Hebrew University of Jerusalem. He has been a full professor since 1990 and holds the Ratner Chair of Chemistry in the Department of Chemistry and Applied Chemistry. He also serves as a Board Member Elect and Director of the Hebrew University Governors Executive Board since January 2011. Nissim is the recipient of numerous prestigious awards including the Rockefeller Award, the Israel President Award for one of the most innovative inventions in 60 years of the existence of the country, Life-Time Achievement Award of the Food Society, the Chang Award of the AOCS, the Corporate Research Achievement Award of the AOCS for 2011, and many others. His achievements include publishing over 380 original (research) refereed papers in peer reviewed journals; writing over 60 review chapters in scientific books; granted over 80 patents; edited 7 books and additional 4 in preparation; invited to over 180 conferences as keynote, session, and invited speaker; and educated and tutored 38 Ph.D. students and 84 M.Sc. students. Nissim is a member of the board of directors of several academic institutions in Israel and consults for several Israeli and global industries. Nissim’s expertise, competence, and active research is in colloid chemistry, emulsion technology, dispersed systems, delivery new vehicles, microemulsions and lyotropic liquid crystals, crystallization phenomena, interfacial reactions and reactivity, amphiphilic proteins, hydrocolloids, dendrimers, nutraceuticals, and food science.

(FROM COCOA BUTTER)

Nissim Garti is Professor of Chemistry at The Hebrew University of Jerusalem. One of the founders of Adumim Chemicals Ltd., NutraLease Ltd.—a company focused on a nano-encapsulation technology for nutraceuticals, and LDS (Lyotropic Delivery Systems). He received B.Sc., M.Sc. and Ph.D. degrees from The Hebrew University of Jerusalem, Israel, in 1969, 1971 and 1974 respecti

  • Brings together all that is known about cocoa butter into one book
  • Describes physical characteristics of cocoa butter including rheology, hardness, and melt profiles
  • Reconsiders polymorphism of cocoa butter in light of recent studies by various analytical techniques
  • Presents new understandings on the cause of crystallization and transitions of polymorphs

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Ouvrage de 540 p.

15x22.8 cm

Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).

311,06 €

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