Confectionery Fats

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 composition and polymorphism. The importance of compatibility with cocoa butter is discussed, as is the way in which product processing differs for the various fat types.