Fats and processes used in manufacturing chocolate and confectionery coatings (original) (raw)

Abstract

The basic requirements of the confectioner for fats to be used in chocolate are briefly reviewed. The melting properties of the polymorphs of cocoa butter and variation in them are outlined together with methods of measuring them. These properties govern two important steps in the manufacture of chocolate—tempering and cooling. The tempering process and methods for determining the state of temper in a sample are noted. The main types of chocolate in common use are described along with two main processes used for their manufacture. The polymorphic forms commonly found in commercial operations are discussed. The discussion on chocolate and cocoa butter leads to reasons for the interest of confectioners in so-called coating fats or cocoa butter substitutes. The various classes of fat which have been tried so far for this use are briefly reviewed along with their limitations from the viewpoint of the confectioner and his consumers. Desirable specifications for a coating fat and possible future developments in their use in the candy industry are discussed briefly.

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Authors and Affiliations

1. M&M/MARS, Division of Mars, Inc., High Street, 07840, Hackettstown, New Jersey
   G. M. Johnston

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One of seven papers presented in the symposium “Fats and Oils in the Food Industry,” Atlantic City, October 1971.

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Johnston, G.M. Fats and processes used in manufacturing chocolate and confectionery coatings.J Am Oil Chem Soc 49, 462–467 (1972). https://doi.org/10.1007/BF02582480

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• Received: 26 November 1971
• Issue date: August 1972
• DOI: https://doi.org/10.1007/BF02582480

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