Glossary

Alkalizing

Amorphous

Bloom

Cacao

Chocolate liquor

Chocolate mass(e)

Cocoa

Cocoa butter

Cocoa butter equivalent

Cocoa butter replacer

Cocoa liquor

Cocoa mass(e)

Cocoa nib

A treatment used during the making of cocoapowder to give particles better suspension pro­perties when they are used in a drink (commonlyknown as the Dutch process)

Not having a distinct crystalline form.

Fat or sugar on the surface of the sweet giving awhite sheen or sometimes individual white blobs.

Botanical name referring to the tree, pods andunfermented beans from the pods.

Another name for cocoa mass.

May refer to either cocoa mass or partiallyprocessed chocolate. In this book masse is usedexclusively to mean partially processed choco­late. This was chosen to try to avoid confusionwith cocoa mass.

Traditionally the manufactured powder used fordrinks or food manufacture. At present oftenrefers to fermented beans in bulk.

Fat expelled from the centre (kernels or nib) ofcocoa beans.

Vegetable fats which are totally compatible withcocoa butter and can be mixed with it in anyproportion.

Vegetable fats which may be mixed with cocoabutter but only in a limited proportion.

Another name for cocoa mass.

Cocoa nib ground finely to give a liquid above35°C (95 OF). Cocoa mass is normally used in thisbook for all except origin liquor, as mass is usedin the official EC regulations.

Cocoa beans with the shell removed.

392 INDUSTRIAL CHOCOLATE MANUFACTURE AND USE

Cocoa powder

Conche

Chocolatl

Countline

Couverture

Crumb

Dietetic chocolate

Enrober

Fermentation

Husk

Lecithin

Lipid

Micronizer

Cocoa nib with some of the fat removed andground into a powder.

A machine in which the chocolate is kept underagitation, so that the flavour is developed and thechocolate becomes liquid.Sometimes used for machines which treat cocoamass to remove volatile components.

Drink made from crushed cocoa beans devel­oped by the Aztecs.

An individual unit normally purchased andeaten by the consumer in informal surroundings,e.g. Mars Bar.

Legal use, high-fat (Le. over 31% cocoa butter),normally high-quality chocolate. In this book,these are referred to as high-fat couvertures.Common UK use as biscuit-coating chocolate,often containing other fats.

Intermediate material in the milk chocolatemaking process, composed of dehydrated milk,sugar and cocoa mass.

'Chocolate' made for people with special dietaryrequirements, e.g. diabetics.

Machine for coating sweet centre with chocolate,by pouring molten chocolate over it.

A process in which cocoa beans are treated suchthat chemical change is brought about byenzymeaction. This usually involves removing the beansfrom the pods and placing them in covered heapsfor an extended period.

The shell round the nib or kernel.

Class of organic compounds similar to fats butwith molecules containing nitrogen and phos­phorus. Used in chocolate as a surface-activeagent to improve its flow properties.

Generic term for oils, fats and waxes.

Device for the radiant heating of cocoa beans soas to loosen the shell.

GLOSSARY 393

Milk fat replacer

Non-Newtonian liquid

Origin liquor

Outer

Plastic viscosity

Polymorphism

Precrystallization

Refiner

Temperer

Winnowing

Yield value

A vegetable fat used to replace milk fat inchocolate

A liquid whose viscosity varies according to therate at which it is stirred (sheared).

Cocoa mass manufactured in the country oforigin of the beans.

Box containing a number of retail units.

Relates to the amount ofenergy required to keepa non-Newtonian liquid moving once it hasstarted to move (see also yield value).

The existence of the same substance in more thantwo different crystalline forms.

A method of producing a small percentage ofcrystals ofthe correct form within the chocolate,e.g. as occurs in a temperer.

Roll mill, often with five rolls, used to grind solidchocolate ingredients. In some countries it alsorefers to machines for changing the flavour ofcocoa mass. This is not used in this context in thisbook.

A machine for cooling/heating chocolate to formstable fat crystals.

The separation of a light material from a denserone by blowing air over them. In the case ofcocoa, the shell is blown away from the cocoa niband collected separately.

Relates to the amount ofenergy required to starta non-Newtonian liquid moving (see also plasticviscosity).

Useful conversion factors

Square area1sq. in = 6.4516 sq. em1sq. em = 0.155 sq. in1 sq. ft = 0.0929 sq. m1 sq. m = 10.763 sq. ft

Volume1cu. in = 16.387 eU.em1cu. em = 0.0610 cu. in1cu. ft = 0.0283 cu. m1cu. m = 35.314 cu. ft

DensitylIb/cu. ft = 16.018 kg/cu. m1kg/cu. m = 0.0624 Ib/eu. ft

Length1 ft = 0.3048 m1m = 3.280ft1micron (jlm)=0.0375 x 1O- 3 in

Pressure1p.s.i. = 0.0703 kg/sq. em1kg/sq. em = 14.223 p.s.i.1 p.s.i. = 0.068 atm.1atm. = 14.7p.s.i.1 p.s.i. = 0.069 Bar1Bar = 14.5 p.s.i.1 p.s.i. = 6.895 kPa1kPa = 0.145 p.s.i.1 kPa = 0.01 kg/sq. em1kg/sq. em =98.1 kPaViscosity1poise = 100mPa. s1 poise = 0.1 Pa. s1mPa. s = 0.01 poise1 centipoise = 1mPa. s100 centipoise = 1 poise10 poise = 1Pa. s10dyne/em2 = I Pa

USEFUL CONVERSION FACTORS 395

Heat transfer coefficient (thermal transmittance (U value); rate of heatexchange or conductance (C value»1Btu/sq. ft-h- F. = 5.678 W/sq. m-Dc.1W/sq. m-C. = 0.176 Btu/sq. ft-h-oF

1Btu/sq. ft-h-F. = 4.882 kcal/sq. m-h-oC1kcal/sq. m-h-C = 0.204 Btu/sq. ft-h-of1W/sq. cm-C = 0.238 caljsq. cm-s-oC1cal/sq. cm-s-C = 4.186W/sq. cm-oC1W/sq. cm-C = 8.598 x 103 kcaljsq. m-h-oC1kcaljsq. m-h-C = 1.163 x 10- 4 W/sq. cm-oC

Heat flow rate1Btu. h = 0.293 W

1W = 3.1412 Btu. h1Btu. h = 0.2519 kcal. h1kcal. h = 3.9683 Btu. h

Energy per unit mass1Btu. Ib = 2.326J/g1J/g = 0.4299 Btu.lb

1Btu. 1b = 0.5555 kcaljkg1kcal/kg = 1.800Btu/lb

Density of heat flow rate1Btu/sq. ft-h = 3.1545W/sq. m1W/sq. m = 0.3169 Btu/sq. ft-h

1Btu/sq.ft-h = 2.7124 kcaljsq.m-h1kcal/sq. m-h = 0.3686 Btu/sq. ft-h

Thermal conductivity (K values)1Btu-in/sq. ft-h-fah = 0.1442 W/m-cent

1W/m-cent = 6.9334 Btu-in/sq. ft-h-fah

Energy (work. heat)1Btu = 1.055 kJ1kJ = 0.947 Btu

Mass1oz. = 28.354 gram (g)1gm = 0.035 oz

Force1oz. f = 0.278 newtons (N)1N = 3.6 oz. flib. f = 4.448 N1N = 0.225 1b. f

396 INDUSTRIAL CHOCOLATE MANUFACTURE AND USE

1N = 0.1 kgf1kgf= 9.81 N

Energy (work)1kWh = 3.60 x 106 Joule (J)11 = 2.777 X 10- 7 kWh

Specific heat1cal/g °C = 4186.8 J/kgKSpec. ht of water at 4°C = 4.2045 kJ/kg °C1Btu/lb of = 4.1868 x 103 J/kg °C1J/kg °C = 0.238 x 10- 3 Btu/lb OF

Useful physical constants

Thermal conductivity

SI-unit IMP-unitIngredient State/temp.range W/moC BTU/hftOF Source

Cocoa mass 60°C (l4O°F) 0.21 0.123 bCocoa butter liquid/43°C (110 OF) 0.12 0.07 aChocolate solid/21°C (70°F) 0.09 0.05 a

melted 0.16 0.09 a

Sources: [a] The Manufacturing Confectioner, August 1991, p. 43[b] A. Dodson, Thermal Conductivity ofFoods, BF-MIRA, Leatherhead, UK, 1975.

Specific beat

SI-unit IMP-unitIngredient State/temp.range J/kgOC BTU/lbsoF Source

Cocoa butter solid/15-21 °C (60-70 OF) 2010 0.48 aliquid/32-82 °C (90-180 OF) 2090 0.50 a

Chocolate liquid/solid 15-4O°C (60-120 oF) 1590 0.38 aIiquid/40-60°C (104-140 oF) 1670 0.40

Cocoa mass solid/4-25°C (39-77 OF) 1970 0.47Iiquid/30-59 °C (86-131 OF) 1420 0.34

Source: [a] The Manufacturing Confectioner, August 1991, p. 43

Latent beat

SI-unit IMP-unitIngredient J/g BTU/lbs

Cocoa butter 157 67.6Dark chocolate 46 20.0Milk chocolate 44 19.0

Source: J. Chevalley, W. Rostagno, R.H. Egli, A studyof the Physical Properties ofChocolate, Rev. Int.Choc. 25, January 1970, p. 4.

ERH

Ingredient

Chocolate

Moisture content%

0.1-0.5

aw-Range

0.4

ERR%

35-40

Source: The Manufacturing Confectioner, January 1987, p. 65

398

Density

Ingredient

Cocoa butter

Chocolate

Cocoa mass

INDUSTRIAL CHOCOLATE MANUFACTURE AND USE

SI-unit IMP-unitState/temp.range g/cm3 Ibs/ft 3

solid/IS °C (59 OF) 0.96-0.99 60liquid 0.88-0.90 55solid 1.3 80liquid/40 °C (104 OF) 1.2 76solid 1.1 68

Source: The Manufacturing Confectioner, July 1969, p. 49.

Index

Entries in bold are glossary definitions, entries in italic indicate that a complete chapter isdedicated to a subject.

Aasted 195, 196 see also temperersAccra 105, 108, 110, 113, 114, 264Acetic acid 14-16,74,103, 107, 110-112,117, 121, 136,313,378acucar amorfo 33adhesives 331Admul-WOL 148-149 see alsopolyglycerol polyricinoleateadvertising 371-374aerobic bacteria 14, 106AFCC 22Afghanistan 363agglomerates 80,89,96, 118-120, 130,224,267,289,359air bubbles 175,271alcohol 111, 270aldehyde 105, 109-112, 117Alfa-Laval 75, 138alkalizing 63, 69, 71, 72, 75, 78, 85, 138,266,391alkyl chain 157, 158aluminium foil 321,324,326,327,329,334,339Amazon 12, 17-19Amelonado 12, 17, 18amine 74, 109, 110, 111amino acid 90, 105, 108, 109, 110, 113,118,300amino groups 52, 105ammonium phosphatides see YNamorphous forms 47, 391amorphous sugar 31,33,34,92-94, 111,263angle of repose 28anthocyanins 15, 16anti-blooming agents 261antioxidant 2, 52, 75, 273, 275anti-tailing rod 212, 224, 226apparent visCosity see viscosityAPV Baker see Baker Perkinsaroma index 58, 303Arriba 110, 264, 265ascorbic acid 44ash content 27, 30, 80assortments 221, 327, 389atmospheric crumb process 52atomic absorption 303,304

Australia 366, 367, 372, 381Austria 367-370automation 87,288,295Aztecs 1

bacillus 312, 313, 319bacteria 13, 305, 306, 312-319, 348, 378,379Bactomatic 305bagasse 26Bahia 18, 105, 106; 110, 113, 114, 264,265,274Baker Perkins 201-203, 217-220 seealso temperers and enrobersbananas 10, 14bar codes 338Bauermeister 64, 75, 124, 136, 138,207 see also conchesbeans see cocoa beansbehenic acid 245Belgium 367-370, 381belt coater 240best-before date 337BFMIRA process 349,355Bingham model see viscosityBiyoko 17black pod 11bloom, sugar 234 see fat for fat bloomBOB 359,386body mass index (BMI) 377boiled sugar process 345bonded-phase chromatography(BPe) 301, 302Borneo 248bottoming 211,221bourdon tube 282,283boxed chocolates 325Braunschweig colour 27Brazil 9, 17, 18,33, 104, 246, 26~266Brazilian Catongo 12browning reaction see MaillardBuhler 65, 79 see also roll millsbulk density 30Buss Ko-Kneader 353, 354butterfly pan 240, 241buttermilk 43, 48, 49, 54butyric acid 46

400 INDEX

cacao 102, 103, 391cacao tree 8, 10Cadbury 1-3, 8, 15, 258, 260, 358, 363,364,367Cadbury, George 371, 373caffeine 15CAL 22calcium 47calcium-stearoyllactate 148calories 37, 268-270, 369, 384, 388Cameroun 104, 263, 264Canada 319, 366Caobisco 380capillary pressure 96caprenin 388Caracas 110, 264, 265caramelization 30,51, 53, 176carbohydrate 15, 26, 34, 38, 44, 92, 269,375-379carbonation 26carbon dioxide 26, 75carbonyls 74,105, 107, 109-112carboxymethyl cel1ulose 269caries 39, 377-379, 384Carie & Montanari 64,75, 124-127, 138,346,355carnuba wax 240carriage tests 329caseins 44-50, 54Casson model see viscosityCBA, CBE, CBI, CBR see cocoa buttercel1 wal1s 85, 86, 104celIulose 325,326, 330-334centrifuge 25cerebrosides 46Ceylon see Sri Lankachemistry 16, 102-117cherel1es 8China 248, 384chocolate 1, 392chocolate crumb see crumbchocolate drops 271, 272chocolate kettle see tempererschocolate liquor 391chocolate masse 31,33,51,70,83,87,90,91,96-98, 114, 117-119, 128, 129, 131,134-136,150,181,261,345,346,391Chocolate Manufacturers' Association ofthe USA 314chocolate temper unit (CIU) 165,187cholesterol 378chupons 8cinnamon 268cleaning cocoa beans 3,4,55-57,316CMAA 22CMC 137coatings 115, 215, 273, 274, 275, 343cake SO, 222, 271-273

super 250, 251, 252coberine 249-252 see also cocoa butterequivalentcocoabulk 17, 102,259,264,363fine 19,24flavour 11, 12, 15, 19,264infestation 21

cocoa beans 8-23, 55-72, 76, 78, 85,107, 111,263,300,302,315,345,346,352,3SOcount 22flat 22, 61see also cleaning of cocoa beanscocoa bean breaker 67, 68cocoa bean kernels see cocoa nibcocoa bean shel1 3,4,8,56-71,76,81,84,88,89,105,107,265,266,300,313,314cocoa butterdefinition of 391fully refined 76manufacture of 74-79, 207

cocoa butter alternative (CBA) 242, 245cocoa butter equivalent (CBE) 161, 166,191,242,246-256,274,275,278,302,386,391cocoa butter improver (CBI) 252cocoa butter replacer (CBR) 242-256,386,391cocoa butter substitute (CBS) 242, 302cocoa fat 71,76,90cocoa flowers, 8, 10cocoa germ 68,75,87-89cocoa liquor 2-5, 34, 55-58, 64-82, 84,86-89cocoa massdefinition of 391manufacture of 70-75

cocoa masse 391cocoa moth 21cocoa nib 2, 3, 33, 55, 62, 63, 67-72, 75,76,84,87,94, 111,258,265,266, 2n,342,391cocoa pod 2, 8, 10, 12cocoa powder 47,51,52,55,69,70-82,87-89, 98, 242, 251-256, 278, 279, 302,312,316,317,353,354,359,381,382,392cocoa press 75cocoa press cake 70,71,76,78cocoa pulp 314cocoa shel1 see cocoa bean shellcoconut 363coconut oil 252, 254, 274Codex Alimentarius 75,382coefficient of extinction 27cold seal 330, 337Columbia 19

INDEX 401

Columbus 258COMA 315, 378compounds 80,254,261,270,273,275 see also coatings and couverturesconches see also conchingclover 125continuous 131-136dry round 124Frisse DRC and DUC 128-130Heidenauer HCC 132Homega 126, 127IC3 125,126Imcatec 346longitudinal 112, 122, 123McIntyre 129, 255PlY 133,355PVS super conche 129, 130rotary 112, 122-124Thouet 124, 130, 131Tourell 135, 136conching 5, 40, 51, 52, 88, 92-98, 102,111-115, 117-138, 146, 149, 152-154, 255,261,266,267,272,275,279,318,346,347, 350, 351, 354, 355, 387 388 389conching accelerator 127 ' ,conduction 27, 232, 234contraction 161, 183, 191,208, 230Contraves see viscometerConvap process 65,66,346convection 17,232,234,237conversion factors 394-396Convimeter 174,290,291cookies 271,272,279coolers 221,224,232-239Gainsborough 236jet turbo 232multi-tier 238tunnel 182, 191, 231, 232, 233, 238254, 272, 359 'turbulent air 234turboflow 215Sollich radiation 237

cooling 252cooling curves 164, 185, 186 192 200230 ' , ,

Coriolis force (mass flow meter) 283284,286 'com syrup 36, 171,240Costa Rica 106, 110cotton seed oil 274cotyledon 8,9, 16, 23, 60 61 105 111312 ' , , ,

Coulter counter 306countlines 215, 221, 322, 323 324 381387,389,392 ' , ,couverture 97,98,215,242,278,380,383,389,392 see also compounds andcoatings

C~?1I0 1,1, 12, 19, 102, 264, 266, 278cntIcal pomt (HACCP) 315-320cross contamination 316,317,318crumb 2, 4, 34, 43, 52, 54, 94, 111 138182, 258-262, 275, 276, 392 "crystal accelerators 359crystal maturity 182-184 191 193 202219 ' , , ,

crystallization 25,26,27,31,36,39,40,53,92-95,156-158,161,165-167,175,184, 216, 230, 232, 247, 256cut test 21, 23, 104cyclones 67cyclothennic temper 208, 209

dead fold 330, 336decorators 213, 221, 222, 224-228Deconnatic 227, 228degree of sweetness 40, 41dehumidification 234, 237dehydration 262dehydroreductones 109demineralization 47, 49Denmark 366, 368, 369density measurement 285,289,290,293density values 398deod~rization 75, 76, 268, 274depOSItors 231dewpoint 232-235dextron 387dextrose see sugarDezaan 260diabetic 34, 36, 38, 39, 40 269 270diacetyl 109 "diafiltration 48die fold 322, 323diet 375, 376, 378d!etetic ~hocolate 43,268-270,341,392dIfferentIal scanning calorimetry(DSC) 299diglycerides 46dilatant 170dimethyl pyrazine-2-5 302diode array cameras 295disaccharides 25,35,37,39-41 see alsosugardispersibility 47distribution 329Dominican Republic 104, 106, 363dry conching 117-126dr~ng 2,5,13,17,18,50,55,56,72,102105, 106, 107,111,265,266 312 313 '357 ' , ,

dust explosions 32dutching process see alkalizing

Easter eggs 231,327,329,371,381

402 INDEX

EC 27, 30, 35, 48, 72, 75, SO, 318, 333,378, 3SO, 381, 382, 383

E. coli 71, 80~uador 19,104,264,265Eire 367, 368, 382, 389elaidic acid 255electrochemical sensors 293electrodialysis 48, 49emulsifiers 47,48,146,186,261,378,387engrossing see panningenrober 176,179,182,197,198,211-227,232, 238, 360, 392enrobing 96,97, 167, 175, 181, 191,202,253,256,270,272,277,323,3SOenterobacteria 71, SO, 316-318, 320environmental issues 339enzymes 15,16,35,36,39,104-107,113,249,262,276,277,293,294,386

Ephestia moth 21equilibrium relative humidity (ERH) 30,324, see water activityesters 46, 111ethanol 14, 15 see also alcoholeutectics see fat eutecticsevaporation SO, 51evaporators SO, 235expeller 75, 76extruders 86,87,335,337,347,348,352,360

FAO 21-23fatbloom 82,156,161,184,190,191,232,247,249,252,254,255,328,360,386,391eutectics 182, 186,202,217,220,227,243,245,255,275

fatty acids 46,77, 111, 112, 158, 183,243,245, 246, 252free 77,313

FDA 37,315,378,383fermentation 2, 5, 12, 14, 16, 18, 23, 55,56,71,72,90, 102-107, Ill, 112, 117,263, 300, 314, 392Fiji 363Finke & Heinz formula 173,174fin seal 323Finland 367, 368, 370flavour development 66,69,75, 102-116,122, 138, 266, 352, 354, 359flavour precursors 2, 5, 103, 104, lOS,107,118flora 8, 104, 306, 312, 313flow measurement 283flow properties see viscosityflow wrap 323fluidization 61fluorescence 301, 303

fondant 2, 36, ISO, 231,270, 321, 364Forastero 11, 12, 14, 16-18, 102,246foreign body detectors 55,294form-fill-seal machines 337formaldehyde 109fractionation 46,247,252,254France 28,364,366-370,381Frisse, Richard 124, 128, 129, 138fructose see sugarsfructosylamines 108Fry, J.-S. 258fumigation 21,92fungi 61, 314

Gainsborough Cooler 236, 237gangliosides 46gas chromatography (GC) 102, 110, 117,136, 243, 300, 338General Foods 260germ see cocoa germGermany 28, 30, 366-370, 381Ghana (Gold Coast) 16-18,70, 104, 109,246, 263, 264, 263glass jars 327glassine 309, 322, 325, 3~334, 336gloss 182,184,190,191,217,222,232,235,250,254,255,308,330glossary 391-393glucose see sugarsglucosylamines 108glutamine 109glyceride chain 157-160glycerol 183, 332glycine 108, 109glycosidases 105glyoxal 108, 109Golden Hope plantations 15goniophotometer 308grain size 28grape sugar 35Greer temper meter 165, 185, 187Grenada 264grinding 3, 30, 55, 57,59,63, 70, 81,83-101, 105, 111, 118, 120,298, 316,357,387

HACCP 315-319hammy flavour 22,106, see also smokyflavourhand decorating- 212hazelnuts 94, 363heat exchanger - 59, 137, 162, 187-192,195,198,202,208,216,219heat of solution 33, 38heat sealed foil 334heat stable chocolate 33, 34, 190, 240,244,256,389heavy metals 77

INDEX 403

Heidenauer 131,234,358,359Hershey 2,260,363,365,389history 1, 364, 365Holland see Netherlandshomogenisation 50, 130, 199,275,349honey 35-38,378HPLC 243humidity 29-31,59,63,90,93, 144,232,233, 235, 241, 254Hungary 39,366,383husk 392hydrocarbon chains 46, 111, 301hydrogenated fats 252, 254hydrogenation 38-40, 46, 386hydroxymethylfuTfural 108hy~ene 204,222,239,262,288,315,318,343,351hygrometer chart 233hyperactivity 377Hyrheo method 82

ice cream 222, 272, 274, 360, 362icing sugar 31, 32, 92, 93, 98Illipe 247-249imidazoles 108India 248Indru process 58, 61Indonesia 9, 17-19, 104Indonesian Djati Roenggo 12infestation see cocoainfra-red 60, 61, 124infra-red spectroscopy 296'in-house' flavour 60in-line measurement 90,281,288,292-295in-line sensors 287insect infestation 21,23,61instrumentation 165, 281-311, 388, 389interesterification 72interval pre-erystallization process 194intrinsic safety 32invert sugar 26, 27, 34-38 see alsosugarsIOCC(C) 83,84, 141, 143, 144, 154, 172,289, 365-370, 381iodine value 77ion exchange chromatography 44, 48, 49Iran 363Iraq 363isomalt 39-41 see a/so sugarsIsrael 3lJ6Italy 36(i, 367, 368, 370, 388Ivory Coast (Cote d'IvoireY 17, 18, 104,106, 263, 363

Japan 366-370, 388Java 12,19, 264, 265JECFA 378

Karl Fischer titration 296ketone 105, 107, 111Kilgren chocolate decorator 214Kit Kat 371kokum 248Kreuter 193-195 see also temperers

lactic acid 14, 15, 103, 107, 313lactoglobulin 44, 45lactoproteins 34lactose see sugarslatent heat 185, 187, 189,208,230,232,299, 345, 392Lauric CBR 242, 252, 253, 279lauric fat 81, 254laxative effects 34, 40lecithin 46,80,98, 121, 122, 128, 131,133-136, 146-152, 154, 227, 256, 261,269,276-278,314,316,354,355,378,392legal requirements 362, 372, 374Lehmann 64, 75Lesme 233leucine 108, 110licking rollers 212, 221, 226Lindt and SpTiingii 122, 260, 356linoleic acid 245, 246, 254, 255lipase 50,51,249,253,254,273,275 seealso enzymeslipid 46, 392lipolytic action 313liquefaction 5, 118, 123, 133, 346,353-356, 359liqueurs 231,270, 278, 381liquid chromatography 301 see alsoHPLCliquid phase conching 120, 125, 126liquid nitrogen 299, 300liquorice 347, 363listeria 306, 319lite 269Lloveras 124, 129, 350load cells 177, 294Loders Croklaan 157-166, 243-256loss in weight systems 284Low and Duff 124, 129,350LSCP process 355Luwa thin-layer evaporator 64, 65

magnetic flow meter 283magnetic separator 55Maillard reaction 37,50-53,74,94,95,107, 108, 118, 261Malaysia 9, 17-19,70, 104, 106,246,248,259, 263, 265maltitol 34,40,41,269 see also sugarsmaltose see sugarmannitol 34,38-41,269 see a/so sugar

404

marketing 259, 362-385~ars 260, 363, 364, 371mass flow meters 284, 285mass spectrometry 102, 305melangeur pan 4, 5melting point 184methyl bromide 21methyl end group 105, 107, 157methylbutanal 110, 300, 301methylfuran 300methylpropanal-2 109, 110, 300~exico 106, 122micelles 45microbiology 30,59,61,63,69,70, SO,81,137,253,254,262,306,312-319microcrystalline sugar 358, 359microcrystals 198microfiltration 48, 49micrometer 306micronizing process 58,61,392microwave moisture meters 293milk 43-54condensed 53crumb see crumbfat 47, 164, 165,243-245,261,269,276-278, 350, 362, 378fat replacer 393protein 289,299solids 4,277,345,383milk powder 2, 3, 34, 37, 43, 50, 93, 94,133, 137, 182,251,253,256,261,269,273-279,342,343,345,350,354,357,358roller-dried 262, 263, 267, 276, 2nspray-dried 262, 267, 345milkiness index 277, 278millsagitator ball 87-90, 94, 98, 343ball 31,70,85, 86, 136, 255, 343-345,350, 351blade 86,87classifier 342, 345colloid 353, 358, 359disc 78, 86, 87, 342, 343fluid energy 342hammer 31,70,86,342impact pulverizer 31,93, 98jet 31, 345, 353, 354, 389pebble 343perl 343pin 31,78,87,342,354pug 112rod 343roll(er) 26,31, 33, 81, 86, 89, 93-98,111, 151,340-342,345,347,350,354-356, 381sand 342, 343triple 87, 88, 90

INDEX

tumbling ball 86, 87turbo 31vibrating 342minerals 44,47,49,94,303, 375mixers 51, 117 172moisture 1, 3, 16,20, 22, 28-33, 39,. 52,59,61,66,71, 74, ~5, 90,92,107,110,117,121,131,137,146, 150,152,234, 235, 261, 266, 290, 296, 299, 305,3~3n,3ll,3n,m,328,3~,3D,

334, 336, 338, 345, 346, 348, 350-355,359molasses 25,26monoglycerides 25,36,41,44monosaccharides 35, 37~osimann 353,387,389moths 21mould 2, 18,20,22,23,71, SO, 81, 105,107,111,305,312-314,319,320,387moulding chocolate 33, 96, 97, 153, 154,167, 175, 176, 181, 182, 184, 191,202,228,230,231, 239, 253, 256, 270,272,277,321,322,324,327,338,3SO

Nagema see HeidenauerNational Confectionary Association(NCA) 144near infra-red (NIR) 292,293,296-298Nestle 15,258,260,363Netherlands 77,249,258,364,367-370neural networks 389New Guinea 106,263New Hebrides 264Newtonian liquids 122, 140, 144, 145,169-171, 174, 289nicotinic acid 44Nigeria 70, 104, 106, 259, 263, 264, 388non-Iaurics 242, 254-256, 273, 279non-protein nitrogen 44,45, 49non-Newtonian liquids 140, 167-172,174, 175, 289, 393North America 6,20,259,363Norway 367nuclear magnetic resonance (~R)243-246, 298, 299nutmeg 268nutritional value 44

obesity 377OICC(C) see loceoleic acid 158, 242,243, 245, 246, 249,252,254olein 248operational research 364, 372optical rotation 27organoleptics 43, 102, 242, 245origin liquor 393orthorhombic form 158

INDEX 405

outer (packaging) 321-326, 393oxazole 108, 111

packaging 75,77,82, 191,232,238,316,318,321-339,372,374,386,387palatinite 92, 94 see also sugarspalm kernel 252palm oil 247-249,254palmitic acid 242-246,249,252,254panning 211,239-241,256,270-272,364paper and board 331Papua New Guinea 19particle shape 92particle size 28,30,32,56,89,97, 119,154,270,296,298,301,302,306,307,341particle size distribution 31,47,89,90,146, 150, 172,307,341-343,354pastels 274, 275pasteurization 50, SO, 138, 305, 318, 319,347,352pasty phase (conching) 120-123, 127PDAT 74,75,138,355pearlized film 324, 336pectin 15penicillium 294, 312peptides 103-105, 109pesticides 21,77, SO, 81, 90Peters, Daniell, 258Petzholdt 124, 129, 131, 133, 355Petzomat processes 64, 73, 74, 137, 346pli 27,41,44,48,52,71, 72,SO, 103, 104,312,313pli electrodes 293phenol 72, 106, 113, 114, 302Philippines 363phosphate 47phosphatides 26phospholipid 46, 148, 150, 152 see alsolecithinphotoelectric cell (PEC) 338physical constants 397, 398pillow pack 323pipes 28, 29, 167, 181plastic viscosity 393 see also viscosityplastic trays 339plasticizing 332plate-count 80, 81, 320platinum resistance thermometers 281,282Poiseuille equation 172polishing 240, 241polyalcohols 34 see also sugarpolydextrose 37, 38polyester 326, 336, 339polyethylene 321, 325, 327, 330, 334polyethylene terephthalate (PET) 327,336

polyglycerol polyricinoleate (PGPR) 122,148, 149, 172, 383polymorphism ~ 156-158,160,161,165,166, 182, 184, 245, 247, 249, 393polyols 34 see also sugarspolyphenol 105polyphenolic compounds 16, 106polypropylene 323,326,327,330,335,336,339polysaccharides 39polysorbate 190polystyrene 334polythene 338polyvinyl chloride (PVC) 327, 334, 336,339polyvinylidene chloride (PVdC) 333-338pre-erystallization 153, 182, 187, 190,193,253, 393 see also temperpressing 78, 79, 316pressure drop 168pressure measurement 282,283,285-287pressure tempering 207printing 331, 338Procter & Gamble 388protein 16, 44-50, 86, 94, 104-106, 109,261,279,293,297,298,375,376,379pseudoplastic 140, 170psychrometric charts 232-233pulp see cocoa pulppumps 167-182, 193, 197, 211, 218, 220,223,290centrifugal 177, ISOgear 177, 178mono 177,180pawl 138, 177, 179, ISO, 212peristaltic 177, 178,216reciprocating plunger 177screw 177,179,348vane 177, 178pyrazine 108-111,302pyridines 108pyrroles 108

quality 71,77,80,83,110,254,259,265,268,288,295,307,312,318,319,321,329,330-332, 338

radiation 17,232,234,237rancidity 77,275,330,336recipe 41, 161, 166, 171, 181, 186, 194,200,202,235,250,252, 256-2SO, 290,298, 346, 382refiner see millsrefractive index 293, 296, 298retention time (temperers) 195, 198,201-205, 215, 218-220, 225reverse osmosis 48rework 169

406 INDEX

Reynolds number 172rheogram 145, 146rheopexy 170riboflavin 44ring main 176, 178,219roasting 4,55-72, 75, 84, 92, 102, 104,105, 107, 110-113, 117, 118, 136, 138,259,264-268,275,301,302,314,320,345, 355, 356robotic packing 334, 335roll refiner see millsroller drying 50-52Rowntree 260,341,364

saccharin 269saccharose see sucroseSalmonella 71,80,81,306,314-316,319,348sal oil 247, 248salt 268,277,278,305,378Samoa 264San Thome 264, 265Sanchez 110saturated steam process 58, 60Saudi Arabia 363, 383, 384Savy Jeanjean et Cie 201,212-214seasonal chocolate novelties 326-329sensors 218, 281-288, 293sensory evaluation 41,302shaker 191,211,212,224-226shea oil 247-249,252shear 97, 118, 119, 126, 134, 136, 143,145, 154, 172, 176, 187, 188,289,346,347,353,354,357shear rate 139, 141, 145, 154, 172, 174,188, 189shear test 309, 310shelf-life 75,77, 183, 184, 186, 190, 194,221,222,247,254,273,305,321,328,333, 336shell see cocoa shellshell moulding 231,271Sierra Leone 263silo storage 28, 30, 32slaked lime 25, 26slaty beans 13, 22, 23slurry technology 51smoky flavour 2, 17, 18,22,74, 106, 107,263, 302 see also hammy flavoursnap 222solid fat index 298Sollich 165, 176, 201, 215, 228, 237SolltemperMST-V 198, 199MSV Turbo 200Temperstatic 215, 216U 197,198,215

sorbitan monostearate 190

sorbitan tristearate 186sorbitol 25,34,38-41,92,94,177,269sorption isotherm 29SOS type 158South America 8, 17, 70, 265, 363South-East Asia 17Soxhlet extraction 296soya beans 94, 378, 386Spain 1, 8, 367-370specific heat 232, 397specific surface 150, 151spices 258,268spinning 231,271,277spray drying 50-52, 355, 358, 360squalene 46Sri Lanka 264, 265, 363stabilizers 48starch 35, 36, 105, 297, 298statistics 298stearic acid 242, 243, 245, 246, 249,254,378stearin 248, 276Steiner equation 139, 140, 141sterilization 80, 81,262, 266, 314Stokes' law 14~

storage 20, 29, 50, 53, 54, 63, 90, 146,181,208,254,312,316-318storage tanks 167,197,202,214,217,220, 346, 351Strecker degradation 108-110, 112, 118Streptococcus mutans 39Suchard-Tobler 113-114,260sucrose see sugarsucrose esters 148, 149sugar 3,4, 13,25--42,47,51-53,80,86,92,94,97,98, 105,111, 114, 118, 120,137-139, 148, 150, 151, 180,251, 253,256, 258, 261, 268, 269, 277-279, 299,304, 314, 341-343, 346, 350, 353-358,362-364, 377-384amorphous see amorphous sugarbeet 25cane 25, 33, 37grinding of 30-32, 345invert see invert sugarmanufacture of 25-30micro-milled 93

sugar alcohols 25, 34-41sugared almonds 364sugarsdextrose 25, 34-36, 41, 92, 94, 269fructose 34-36,40,41,92,94,105,177,269galactose 37glucose 25, 35-37, 40, 105, 108, 168,171,240,363,364isomaltulose 39lactitol 38, 40, 41

INDEX 407

lactose 37,40,44,46,49,52,92,94,306, 314, 386maltose 36-39,92reducing 74, 75, 105, 108, 112, 118sylitol 25, 34, 38, 40, 41, 269Sulawesi 19sulphitation 26sulphur compounds 26,45, 111,305,378Sumatra 19Super Petzomat- 137surface-active agent 46, 47, 227, 347,352 see also lecithinsurge roller 213, 222, 225Sweden 367-370sweeteners, intense 40Switzerland 364,367-370

Tabasco 110taint 323, 325, 331, 334, 336, 338, 339tannins 15, 72, 118, 349temper 145,153-166,220-222,232,235,240,245,250-253,282,296,349,359,360, 386temper meter 164, 165, 184, 185temper viscosity see viscositytemperers 161, 162, 166, 174, 181-211,214,215,219,228,393Aasted 195, 196Baker Perkins 201-203cooling drum 205drip feed 205kettle 188, 192, 193, 214Kreuter 193-195multi-roll 206pressure 207Solltemper see SolltemperTemperstatic enrober 216,217thermocyclic 187, 208

Terry 260, 364texture 2,5,47,77, 111, 118,260,265,268,270,272,273,309,362,369,372,386

Theobroma cacao 8thermal conductivity 300, 397thermal treatment 57,60,68, 137,319thermistors 185, 281, 282thermocouples 185,281,282thiazoles 108thin-tilm treatment 66, 117, 118,266,275,347,352,355,358thixotropy 144, 146, 154, 170, 289Thouet 124, 130, 131threonine 108, 110tin foil 321titanium dioxide 331tooth decay 378'tooth friendly' sugars 34, 39, 40Tourell 131, 135, 136

transducer 282transport 20,21,29,77,82,316-318,325,332triglyceride 46,47,157, 159, 160,242,243, 245-249, 252, 254, 302, 359Trinidad 19,110,263,265Trinitario 11, 12, 18, 19, 102Turkey 363Turkish delight 364Turku study 39turnover devices (biscuits) 221twist wrap 326, 327

UKAEA 281ultrafiltration 48, 49ultrasonics 283,293,349,353-355,387,389ultraviolet photometer 296,301,303,336United Kingdom 28,91,259,264,366-373, 376, 381, 382United States of America 91,264,270,319,364-373,378,379,381-384,387USSR 363, 364, 366, 381

vacuum 25,75,87, 118, 137,261,262,283, 325, 336, 352, 355, 358, 359valine 109, 110Van Houten 1,258,260vanilla 268, 277, 278vanillin 269, 277, 278vegetable fats 227,242-257,273,359,382Venezuela 19, 104, 106, 263, 264Venturi tube 283vibration 55, 61, 146, 154, 229, 286viscometersBrookfield 143, 144, 154cone and plate 145, 154, 174Contraves 143cylinder 142, 183Ferranti 145flow 154Gardner mobilometer 145, 154Haake 143, 146in-line 231,289Koch falling ball 145, 154MacMichael 289Redwood 145rotational 141,142, 144, 154Stormer 289viscosity, 50, 84, 118, 119, 122, 129, 131,139-155, 169, 171, 187,209,217,222-226,231,252,256,270-274,283,289,348,365apparent 140, 149, 152-154, 168, 171,182Bingham model 139, 140, 168Casson model 50,82, 139-154, 168,170-174, 182, 183, 226, 289

408 INDEX

viscosity contdplastic 97, 122, 139, 146-154, 168-174,182, 183, 226, 289temper 182, 183, 186,208,231,272yield value 46,50,97, 122, 140,146-154, 167, 170-174, 182, 183,226,289,393

visible photometer 301vitamins 44,46, 109,302,375volatiles 5, 100, 113, 120, 267, 300, 358volumetric flow measurement 283

water activity 107,305,314,315 see alsoequilibrium relative humidityweight control 222,224-226,271,294,295, 348, 359Werner-Pfleiderer 347,352West Africa 9, 12-20,245,248,274,365,388West Indies 16, 70, 363

whey 37,44-51,54,386white chocolate 144, 146,253, 256, 278,380,383Wiener 124, 129, 136, 350, 351Wilbur 260winnowing 4, 57-59, 67, 84, 314, 316,352, 357, 393witches' broom disease 11, 18Woody Stringer 227, 229

X-rays 295X-ray diffraction 33, 158, 159xylan 38xylitol see sugars

yeasts 13, 14,61,71,80,81,103,312,314, 319, 320, 387yield value see viscosityYN 122, 148, 149, 383 see also lecithinYugoslavia 366