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Fats and Oils for Confectionary and Chocolates: Chemistry, Primary Sources, Crystallization, Alternatives, and Stability

Sunday, April 29

Organizers: Guillermo E. Napolitano, Nestlé, USA; Sefa Koseoglu, Filtration and Membrane World, USA.

Chocolate and confectionary fats derived from natural and nutritious raw materials (palm, rape, and exotic oils) are used in areas such as cocoa butter alternatives and replacement for butterfat, and provide solutions to eliminate trans fatty acids in chocolate fillings, compounds, and many other confectionary applications.

Throughout the confectionary and baking industries there is a never-ending quest to develop products that mimic the flavor, texture, and appearance of chocolate. Where real chocolate is not an option due to either cost or technical limitations, compound coatings become the alternative of choice.

The short course program was organized to provide information to engineers, chemists, and technicians who want to gain a strong understanding of structure and function of fats and oils for confectionary and chocolates.

 
Lipids: Brief Introduction.
Guillermo E. Napolitano, Nestlé, USA.
Application of Physicochemical Principles to Confectionary.
Silvana Martini, Utah State University, USA.
Analytical Methods Applied to Confections.
Guillermo E. Napolitano, Nestlé, USA.
Microscopy.
Silvana Martini, Utah State University, USA.
Primary Materials as Fats for Chocolates and Confectionary.
Vishal Jain, Mars Chocolate North America, USA.
Cocoa Butter Alternatives.
Guillermo E. Napolitano, Nestlé, USA.
Cocoa Manufacturing: Liquor, Powder, Butter, and Chocolate.
Neil Widlak, ADM Cocoa, USA.
Modification of Oils and Fats.
Leon Pablo Espinosa, Desmet Ballestra North America Inc., USA.
Emulsifiers for Confectionary Applications.
John Neddersen, Dupont, USA.
Fat Interactions and Problem Areas: Migration and Fat Bloom.
Guillermo E. Napolitano, Nestlé, USA.
Storage and Stability of Fats: Oxidation, Hydrolysis and Contamination.
Vishal Jain, Mars Chocolate North America, USA.
Adjourn