Confectionery Fats Handbook

Fat is the most expensive component in confectioneries, such as chocolate. Some examples include: cocoa butter, milk fat, palm oil and lauric oil. This book aims to be a single source for all the information available about confectionery fats by not only describing their properties and production, analytical methods, raw materials and their application in sugar and chocolate confectionery, but also explaining legislation and regulatory aspects of the production and marketing of chocolates. The author provides four appendices which cover a glossary of terms and abbreviations, commercial and product information of confectionery fat manufacturers and a list of websites from other relevant organizations, such as chocolate manufacturers, trade organizations and scientific societies.