Monthly Archives: August 2005

Smith K.W., Cain F.W., Talbot G., Crystallisation of 1,3-dipalmitoyl-2-oleoylglycerol and tripalmitoylglycerol and their mixtures from acetone, European Journal of Lipid Science and Technology, 2005, 107(9), 583-593 Crystallisation from acetone of 1,3-dipalmitoyl-2-oleoylglycerol (POP), tripalmitoylglycerol (PPP) and their mixtures has been studied … Continue reading →

Smith K.W., Cain F.W., Talbot G., Kinetic Analysis of Non-Isothermal Differential Scanning Calorimetry of 1,3-Dipalmitoyl-2-oleoylglycerol, Journal of Agricultural and Food Chemistry 2005, 53 (8), 3031-3040 The crystallization of fats has been extensively studied because of its importance in the processing … Continue reading →

Talbot G., Smith K., Cain F., Crystallization of 1,3-dipalmitoyl-2-oleoylglycerol (POP) studied using non-isothermal DSC, Lipid Technology, 2005, 17(11), 247-250 With the increasing emphasis on replacing hydrogenated and trans fats in food, oils and fats processors and food manufacturers are looking … Continue reading →

Talbot G., Smith K.W., Cain F.W., How does your chocolate flow?, Candy Business, 2005, 7(3), 40-41 As a means of quality control, a large part of the chocolate industry uses the viscosity of chocolate that is measured at a temperature … Continue reading →

Cain F., Smith K., Talbot G., Controlling Viscosity, Confectionery Production, June 2005, 2-23 The chocolate industry normally uses the viscosity of chocolate measured at 40°C as a means of quality control.  Whilst such measurements do ensure batch-to-batch consistency they bear … Continue reading →

Talbot G., Smith K., Cain F., Quality Control of Cocoa Butter Equivalents Using Differential Scanning Calorimetry, Lipid Technology 2005, 17(6), 135-138

Talbot G., Smith K.W., Cain F.W., Fat Bloom on Lauric Coatings: Structure and Control, The Manufacturing Confectioner 2005, Vol. 85(1), p 69-72 Pressure on confectionery manufacturers to move away from high trans-containing compound coatings to either lower trans or completely … Continue reading →

Talbot G., Smith K.W., Cain F.W., Fat Bloom on Lauric Coatings: Composition, The Manufacturing Confectioner 2005, Vol. 85(1), 65-68 Over the past year or so there has been considerable pressure on food manufacturers to reduce the levels of trans fatty … Continue reading →