SpanishHome Short Courses
Fats and Oils for Confectionary and Chocolates: Structure and Function Short Course
Tuesday, October 18, 2011| 8:30 am | Lipids: Brief Introduction. Guillermo E. Napolitano, Nestlé, USA. |
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| 9:00 am | Application of Physiochemical Principles to Confectionary: Crystallization, Polymorphism. Shantha Nalur, Nestlé Product Technology Center, UK. |
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| 9:30 am | Analytical Methods for Solid Fats, Free Fatty Acids, Triglycerides, and Other Lipids: Thermal Analysis, X-ray Diifraction, and Others. Guillermo E. Napolitano, Nestlé, USA. |
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| 10:00 am | Primary Materials for Fats: Cocoa Butter, Milk Fats, Palm Oil, Lauric Fats, Exotic Fats, and Other Oils. Vishal Jain, Mars Chocolate North American, USA. |
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| 10:30 am | Break | |
| 11:00 am | Fat Alternatives of the Cocoa Butter: CBE, CBR, and CBS. Guillermo E. Napolitano, Nestlé, USA. |
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| 11:30 am | Cocoa Powders, Cocoa Liquors, Cocoa Butter, and Chocolate Manufacturing. Cláudio José Ribeiro Gomide, ADM Cocoa—Joanes Industrial SA, Brazil. |
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| 12:00 pm | Luncheon | |
| 1:30 pm | Modification of Oils and Fats-Processes and Technologies: Refining, Fractionation, Hydrogenation, Interesterification. Marcello Usseglio, Desmet Ballestra Argentina SAIC, Argentina. |
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| 2:00 pm | Lower Saturated Fats in Confectionary Applications: New Developments in the Area of Fillings and Compounds. Thomas McBrayer, Fuji Vegetable Oils, USA. |
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| 2:30 pm | Product Demonstrations and Tasting. Thomas McBrayer, Fuji Vegetable Oils, USA, and Guillermo E. Napolitano, Nestlé, USA. |
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| 3:00 pm | Break | |
| 3:30 pm | Interactions Among Different Types of Fats: Migration and Bloom. Guillermo E. Napolitano, Nestlé, USA. |
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| 4:00 pm | Storage and Stability of Fats: Oxidation, Hydrolysis, and Contamination. Vishail Jain, Mars Chocolate North American, USA. |
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| 4:30 pm | Adjourn |
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