| Saturated fats and the risk of heart disease | ||
| 07/08/2009 | SOURCE: Inform Magazine |
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| The effect of saturated fats on cardiovascular disease is not that simple and saturated fats may not be as bad as we once thought. | ||
| Closer to the perfect oil? | ||
| 01/22/2009 | SOURCE: The Snacks Magazine |
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| A blend of 60% palm oleine and a 40% high-oleic sunflower could be the optimum frying oil for snack manufacturers. | ||
| The holistic approach to temper | ||
| 11/06/2008 | SOURCE: Innovations in Food Technology |
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| It is interesting to look at the individual processes that chocolate goes through and try to define the common perceptions (and, in some cases, misconceptions) of what each of these is meant to do and on what parameters they depend. | ||
| Melting and recrystallisation of fat crystals in food | ||
| 11/06/2008 | SOURCE: Innovations in Food Technology |
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| Fats in food products are dynamic ingredients in the sense that they are continually undergoing melting and recrystallisation as the temperature of the product fluctuates. While, in many cases, these temperature fluctuations are small enough not to cause significant changes to occur in the food there are numerous examples of where changes can take place that are noticeable. | ||
| Chocolate Bloom – a thing of the past? | ||
| 08/21/2008 | SOURCE: Innovations in Food Technology |
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| Perhaps it’s too much to claim that fat bloom on chocolate is completely a thing of the past but the Prestine™ range of filling fats from Loders Croklaan should ensure that fat bloom caused by migration of centre fats into chocolate is history. | ||
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| Chocolate tempering | ||
| 08/21/2008 | SOURCE: Confectionery Manufacturing Expo |
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| Tempering is a critical part of chocolate production. A well-tempered chocolate will have a good gloss and snap together with a long shelf-life. Understanding the physical processes that take place during tempering is fundamental to understanding the process itself. | ||
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| Solvent fractionation of palm oil | ||
| 08/21/2008 | SOURCE: Inform |
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| The wide range of different melting triglycerides in palm oil makes it highly versatile. Its versatility is increased when these different triglycerides are separated from each other. This can be achieved by solvent fractionation of the oil. | ||
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| Oil Migration: The basics | ||
| 08/21/2008 | SOURCE: Kennedy’s Confection |
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| Migration of oils between fillings and coatings can have major impact on the quality of a confectionery product, particularly in terms of the hardness and bloom resistance of the coating | ||
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| Oil migration: Minimisation of extent and effects | ||
| 08/21/2008 | SOURCE: Source: The manufacturing Confectioner |
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| In this article on oil migration we define the factors which affect oil migration and then look at ways in which oil migration can be reduced. | ||
| Effects of trisaturated triglycerides on chocolate rheology | ||
| 08/21/2008 | SOURCE: Euro Fed Lipid Congress |
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| The various fats used in chocolate can all contain different levels of trisaturated triglycerides. Since these can crystallise out early in the tempering process they can, in some instances, have an effect on the rheology of the chocolate. | ||
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| Importance of correct cooling | ||
| 08/21/2008 | SOURCE: ZDS Chocolate Technology conference |
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| Correct crystallization of both chocolate and compound coatings is critical to obtaining a hard, glossy and shelf-stable product | ||
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| Increased industrial use of palm oleine | ||
| 08/21/2008 | SOURCE: Food Engineering and Ingredients |
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| Over the years, as nutritional thinking has changed, frying oils have moved from animal fats to partially hydrogenated vegetable oils to, nowadays, non-hydrogenated vegetable oils. Avoiding rancidity is a key requirement in frying and palm oleine, with its higher oxidative stability compared with many other non-hydrogenated alternatives, is being increasingly used for this purpose. | ||
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| Palm oil: the healthy alternative to coconut oil in ice cream | ||
| 08/21/2008 | SOURCE: The World of Food Ingredients |
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| The most saturated of the commonly used oils in food is coconut oil, typically containing 90-95% saturates (a significant proportion of which is lauric acid). One of the most common food uses for coconut oil is in ice cream and ice cream coatings. Loders Croklaan produces a wide range of products based on palm fractions. Many of these have had the highly saturated, high-melting part of palm oil removed thus making them highly suitable for use in ice cream. Both Creamelt 900 and Creamelt 700 can be used as the basis of an ice cream mix. | ||
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| Palm oil – the healthy alternative to trans fats | ||
| 08/21/2008 | SOURCE: EuroFed Lipid Congress |
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| Because of its versatility high oxidative stability and functionality, palm oil and palm fractions are being increasingly used as alternatives to trans-containing partially hydrogenated vegetable oils. | ||
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| Trans fat drives nutrition dialogue | ||
| 08/21/2008 | SOURCE: Oils and Fats International |
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| Trans fat labeling in the US has not only affected food manufacturers, but restaurateurs as well, with New York becoming the first city to declare that restaurants must eliminate trans fats from their menus. This article discusses how consumers are responding to the issue. | ||
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| Zero-Couva™ 850 NH – addressing a major challenge to food manufacturers | ||
| 08/21/2008 | SOURCE: Innovations in Food Technology |
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| Zero-Couva™ 850 NH is a breakthrough product for confectionery and bakery manufacturers. It is a next generation cocoa butter replacer (CBR) that has been developed mainly for enrobing applications and was nominated for the FI Europe Award 2007 | ||
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