Category Archives: P Books

Smith K.W., Confectionery fats, In Cocoa Butter and Related Compounds, Eds. Garti N., Widlak N.R., AOCS Press, Urbana, IL (2012) This chapter covers the principal classes of confectionery fats. The formulation of the blends is described, as well as their triacylglycerol … Continue reading →

Underdown J., Quail P.J., Smith K.W., Saturated fat reduction in ice cream, In Reducing saturated fat in foods, Ed. Talbot G., Woodhead Publishing Limited, Cambridge (2011) Ice cream is made and eaten in almost every country in the world and … Continue reading →

Smith K.W., Ingredient preparation: the science of tempering, In Science and technology of enrobed and filled chocolate, confectionery and bakery products Ed. Talbot G., Woodhead Publishing Limited, Cambridge (2009) This chapter considers tempering from a scientific, rather than practical, perspective. … Continue reading →

Povey M.J.W., Hindle S. and Smith K.W., Crystallization in Food Emulsions, In Food Colloids – Fundamentals of Formulation, Ed. Dickinson E & Miller R, Royal Society of Chemistry, Cambridge (2001) In foods, emulsion crystallization was discovered accidentally, first as part … Continue reading →

Smith K.W., Crystallization of Palm Oil and its Fractions, In Crystallization Processes in Fats and Lipid Systems, Ed. Garti N. & Sato K., Marcel Dekker, New York (2001) Palm oil is an important raw material obtained from the mesocarp (fruit … Continue reading →

Smith K.W., Cocoa Butter and Cocoa Butter Equivalents, In Structured Lipids and Modified Lipids Ed. Gunstone F., Marcel Dekker, New York (2001) Cocoa butter is derived from the cocoa bean, the seed of the Theobroma tree, principally grown in South … Continue reading →