Monthly Archives: August 2008

Smith, K.W., ‘t Zand, I., Talbot, G., Effect of antibloom fat migration from a nut oil filling on the polymorphic transformation of cocoa butter, Journal of Agricultural and Food Chemistry, 2008, 56(5), 1602-1605 In confectionery products, loss in texture contrast … Continue reading →

Talbot G., Slager H., Smith K.W., The holistic approach to temper, Innovations in Food Technology, November 2008 It is interesting to look at the individual processes that chocolate goes through and try to define the common perceptions (and, in some … Continue reading →

Talbot, G., Smith, K.W., Slager, H., First bite: Texture analysis can be a good prediction of sensory hardness in confectionery coatings, International Food Ingredients, 2008, Apr, 7-10 What are the first sensory characteristics you look for in a bar of … Continue reading →

Talbot G., Slager H., Smith K.W., Effect of refining and conching on chocolate properties 1. Particle size distribution and viscosity, Innovations in Food Technology, February 2008 If chocolate was produced by simply mixing the ingredients together before tempering and moulding, … Continue reading →

Talbot, G., Smith, K., Favre, L., ‘t Zand, I., Tackling migration, Food Ingredients, Feb 2008, 22-24 Migration of oils from soft filling fat phases into outer chocolate coatings has long been a problem for the confectionery industry. Such migration causes … Continue reading →

Talbot G., Smith K.W., ‘t Zand I., Checking polymorphic changes in filled chocolates, eFood – European Food Scientist, 2008, Jan 30th The consequence of the polymorphic nature of cocoa butter is that, when used in chocolate, the chocolate needs to … Continue reading →