Category Archives: P Journals

Garcia-Macias, P., Gordon, M.H., Frazier, R.A., Smith K., Gambelli, L., Effect of TAG composition on performance of low saturate shortenings in puff pastry, European Journal of Lipid Science and Technology, 2012, 114(7), 741-747. Four blends formulated with low saturated fatty … Continue reading →

De Graef, V., Vereecken, J., Smith, K.W., Bhaggan, K., Dewettinck, K., Effect of TAG composition on the solid fat content profile, microstructure, and hardness of model fat blends with identical saturated fatty acid content, European Journal of Lipid Science and … Continue reading →

Talbot G., Smith K.W., Bhaggan K., Influence of minor components on fat crystallization,  Lipid Technology, 2012, 24(4), 83-85 Crystallization in fats is of fundamental importance in the production and consumption of fats per se and of food and home and … Continue reading →

Garcia-Macias, P., Gordon, M.H., Frazier, R.A., Smith K., Gambelli, L., Performance of palm-based fat blends with a low saturated fat content in puff pastry, European Journal of Lipid Science and Technology, 2011, 113(12), 1474-1480 Four fat blends based on palm … Continue reading →

Smith K.W., Bhaggan K., Talbot G., Van Malssen K.F., Crystallization of fats – Influence of minor components and additives, Journal of the American Oil Chemists’ Society, 2011, 88(8), 1085-1101 Over the years, there has been a steady stream of publications … Continue reading →

Vereecken, J., De Graef, V., Smith, K.W., Wouters, J., Dewettinck, K., Effect of TAG composition on the crystallization behaviour of model fat blends with the same saturated fat content, Food Research International, 2010, 43(8), 2057-2067 In this study, the crystallization … Continue reading →

Vereecken J., Foubert I., Smith K.W., Sassano G.J., Dewettinck K., Crystallization of model fat blends containing symmetric and asymmetric monounsaturated triacylglycerols, European Journal of Lipid Science and Technology, 2010, 112(2), 233-245 In this study, the crystallization and melting properties of … Continue reading →

Talbot G., Slager H., Smith K.W., Reducing Saturates by Seeding? World of Food Ingredients, 2010, February, 64-65 Food manufacturers are being encouraged by governmental agencies like the UK’s Food Standards Agency to reformulate their products with lower levels of saturated … Continue reading →

Sangwal K., Smith K.W., On the metastable zone width of 1,3-dipalmitoyl-2-oleoylglycerol, tripalmitoylglycerol, and their mixtures in acetone solutions, Crystal Growth and Design, 2010, 10(2), 640–647 The extensive experimental data reported by Smith et al. (Eur. J. Lipid Sci. Technol. 2005, … Continue reading →

Talbot G., Slager H., Smith K.W., Crystallisation of palm-based fats Part II Secondary crystallisation, Innovations in Food Technology, 2009, November The first part of this article considered the effects on primary crystallisation of of moving from a partially trans-containing fat … Continue reading →

Talbot, G., Slager, H., Smith, K.W., Crystallisation of palm-based fats Part I Primary crystallisation, Innovations in Food Technology, 2009, August

Talbot G., Slager H., Smith K.W., Transforming Fillings, Innovations in Food Technology, 2009, May Fats used in confectionery and bakery fillings have a number of functions and attributes such as sensory characteristics, hardness, coolness and flavour release. The choice of … Continue reading →

Talbot G., Smith K., Velds P., Slager H., Versatile shortenings for a trans-free world, 2009, February One of the great virtues of hydrogenated fats was that they made excellent pastry, biscuit and cake shortenings. The problem with such fats is … Continue reading →

Vereecken J., Foubert I., Smith K.W., Dewettinck K., Effect of SatSatSat and SatOSat on crystallization of model fat blends, European Journal of Lipid Science and Technology, 2009, 111(3), 243-258 In this study, the crystallization and melting properties of six different … Continue reading →

Smith K.W., Crystallisation and physical properties of fats (Special Issue Editorial), European Journal of Lipid Science and Technology, 2009, 111(3), 217-218 As people become ever more health conscious and aware of what they eat, attention is directed towards reducing the … Continue reading →

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 →

Talbot G., Smith K., Slager H., ‘t Zand I., Temper – it’s not just about the fats, Innovations in Food Technology, 2007, 39 (November), 22-23 It is often thought that the main factors in defining the whole process of tempering … Continue reading →

De Graef V., Foubert I., Smith K.W, Cain F.W., Dewettinck K., Crystallization behavior and texture of trans-containing and trans-free palm oil based confectionery fats, Journal of Agricultural and Food Chemistry, 2007, 55(25), 10258-10265 The objective of this study was to … Continue reading →

Smith K.W., Smith P.R., Furó I., Pettersson E.T., Cain, F.W., Favre L., Talbot G., Slow recrystallization of tripalmitoylglycerol from MCT oil observed by 2H NMR, Journal of Agricultural and Food Chemistry, 2007, 55(21), 8585–8588 The crystallization and recrystallization of fats … Continue reading →

Jirasubkunakorn W., Bell A.E., Gordon M.H., Smith K.W., Effects of variation in the palm stearin: palm olein ratio on the crystallisation of a low-trans shortening, Food Chemistry, 2007, 103, 477-485 Changes in the rheological properties during crystallisation and in the … Continue reading →

Vereecken J., Foubert I., Smith K.W., Dewettinck K., Relationship between crystallization behavior, microstructure, and macroscopic properties in trans-containing and trans-free filling fats and fillings, Journal of Agricultural and Food Chemistry, 2007, 55(19), 7793-7801 The objective of this study is to … Continue reading →

Smith P.R., Furo I., Smith K.W., Cain F., The effect of partial acylglycerols on the exchange between liquid and solid tripalmitoylglycerol, Journal of the American Oil Chemists’ Society, 2007, 84 (4), 325-329 Exchange of molecules between liquid and solid components … Continue reading →

Mykhaylyk O.O., Smith K.W., Martin C.M., Ryan A.J., Structural models of metastable phases occurring during the crystallization process of saturated/unsaturated triacylglycerols, Journal of Applied Crystallography, 2007, 40, s297-s302 Isothermal crystallizations of saturated and mixed saturated/unsaturated triacylglycerols (TAGs) have been studied … Continue reading →

Smith K.W., Cain F.W., Talbot G., Liquid-liquid phase separation in acetone solutions of palm olein: Implications for solvent fractionation, European Journal of Lipid Science and Technology 2007, 109(4), 350-358 The quality of palm mid fractions (PMF) obtained by dry fractionation … Continue reading →

Smith K.W., Cain F.W., Talbot G., Effect of nut oil migration on polymorphic transformation in a model system, Food Chemistry 2007, 102 (1), 656–663 Fat migration in confectionery products can lead to significant deterioration in quality. This occurs not only … Continue reading →

Bell A., Gordon M.H., Jirasubkunakorn W., Smith K.W., Effects of composition on fat rheology and crystallisation, Food Chemistry, 2007, 101(2), 799–805 The crystallisation behaviour of three fat blends, comprising a commercial shortening, a blend of fats with a very low … Continue reading →

Talbot G., Smith K., ‘t Zand I. Sans trans shortening, European Baker, Sept/Oct 2007, 24-27 Historically, bakery shortenings have been produced from either animal fats such as lard or from partially hydrogenated vegetable oils. While, in terms of functionality, both … Continue reading →

Talbot G., Smith K., ‘t Zand I., Effect of liquid oil in chocolate on polymorphic changes, Innovations in Food Technology, 2007, 36 (August), 20-21 It is often thought that the main factors in defining the whole process of tempering chocolate … Continue reading →

Talbot G., Smith K., ‘t Zand I., Polymorphic changes in chocolate, Innovations in Food Technology, 2007, 36 (August), 18-19 It has been known for a long time that cocoa butter is a polymorphic fat. This means that it can crystallise … Continue reading →

Talbot G., Smith K., ‘t Zand I., Checking polymorphic changes in filled chocolates, eFood, June 2007, 20-21

Foubert I., Vereecken J., Smith K.W., Relationship between crystallization behavior, microstructure, and macroscopic properties in trans containing and trans free coating fats and coatings, Journal of Agricultural and Food Chemistry, 2006, 54 (19), 7256-7262 The objective of this study is … Continue reading →

Talbot G., Smith K.W., Cain F.W., Solvent fractionation of palm oil. INFORM – International News on Fats Oils and Related Materials, 2006, 17(5), 324-326 Manufacturers on both sides of the Atlantic are under increasing pressure to remove trans fatty acids … Continue reading →

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 →

Smith K.W., Cain F.W., Talbot G., Nature and Composition of Fat Bloom from Palm Kernel Stearin and Hydrogenated Palm Kernel Stearin Compound Chocolates, Journal of Agricultural and Food Chemistry 2004, 52(17), 5539-5544 Palm kernel stearin and hydrogenated palm kernel stearin … Continue reading →

Talbot G., Smith K.W., Prediction of the Hardness of Chocolate and Compound Coatings, Kennedy’s Confection 2004, (July), 22-24 The audible snap of a chocolate bar and the hardness of the chocolate as it’s first bitten into are both important parameters … Continue reading →

Smith K., Cocoa butter crystallisation, In Working together for a golden future – proceedings of the 50th technology conference, London, April 2003, BCCCA, London 2003

Hindle S., Povey M.J.W., and Smith K.W., Characterizing Cocoa Butter Seed Crystals by the Oil-in-Water Emulsion Crystallization Method, Journal of the American Oil Chemists’ Society, 2002, 79(10), 993-100 Unambiguous quantitative evidence for the catalytic action of seed crystals in cocoa … Continue reading →

Hindle S., Povey M.J.W., Smith K.W., Kinetics of Crystallization in n-Hexadecane and Cocoa Butter Oil-in-Water Emulsions Accounting for Droplet Collision-Mediated Nucleation, Journal of Colloid & Interface Science, 2000, 232, 370-380 Droplet collision is shown to be important in the propagation … Continue reading →

Minato A., Ueno S., Yano J., Smith K., Seto H., Amemiya Y., Sato K., Thermal and Structural Properties on sn-1,3-Dipalmitoyl-2-oleoylglycerol and sn-1,3-Dioleoyl-2-palmitoylglycerol Binary Mixtures Examined with Synchrotron Radiation X-Ray Diffraction, Journal of the American Oil Chemists’ Society, 1997, 74 (10), … Continue reading →

Minato A., Yano J., Ueno S., Smith K., Sato K., FT-IR study on microscopic structures and conformations of POP-PPO and POP-OPO molecular compounds, Chemistry &  Physics of  Lipids, 1997, 88, 63-71 The microscopic structures and conformations of the molecular compounds … Continue reading →

Minato A., Ueno S., Smith K.W., Amemiya Y., Sato K., Thermodynamic and kinetic study on phase behaviour of binary mixtures of POP and PPO forming molecular compound systems, Journal of Physical Chemistry B, 1997, 101, 3498-3505 The phase behavior of … Continue reading →

Duurland F., Smith K.W., Novel Non-Temper Confectionery filling fats using asymmetric triglycerides, Lipid Technology, 1995, 7, 6-9

Smith K.W., Perkins J.M., Jeffrey B.S.J., Phillips D.L., Separation of molecular species of cis- and trans-triacylglycerols in trans-hardened confectionery fats by silver-ion High-Performance Liquid Chromatography, Journal of the American Oil Chemists’ Society, 1994, 71 (11), 1219-1222 Silver-phase high-performance liquid chromatography … Continue reading →

Cebula D.J., Smith K.W., Differential scanning calorimetry of confectionery fats Part II.  Effects of blends and minor components, Journal of the American Oil Chemists’ Society, 1992, 69 (10), 992-998 Differential scanning calorimetry (DSC) measurements of the crystallization and melting phenomena … Continue reading →

Cebula D.J., Smith K.W., Talbot G., DSC of confectionery fats, pure triglycerides. Effects of cooling and heating rate variation, The Manufacturing Confectioner, 1992, 72 (9), 135-139

Cebula D.J., Smith K.W., Differential scanning calorimetry of confectionery fats pure triglycerides effects of cooling and heating rate variation, Journal of the American Oil Chemists’ Society, 1991, 68 (8), 591-595 Differential scanning calorimetry (DSC) measurements of the crystallization and melting … Continue reading →

Cebula D.J., Dilley K.M., Smith K.W., Continuous tempering studies on model confectionery systems, The Manufacturing Confectioner, 1991, 71 (5), 131-136