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Confectionery Fats

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Chocolate, Cocoa and Confectionery: Science and Technology

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Abstract

Vegetable fats generally are used in great quantities in the production of all kinds of confectionery, such as caramels, fudge, nougat, truffles, and pastes for wafer and cooky fillings. The only animal fat normally used in these products is butter, with the other animal fats employed in the general baking and other food industries.

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References

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Authors and Affiliations

  1. Richardson Researches, Inc., Hayward, California, USA

    Bernard W. Minifie Ph.D. (Consultant to the Confectionery Industry)

Authors
  1. Bernard W. Minifie Ph.D.
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© 1989 Van Nostrand Reinhold

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Minifie, B.W. (1989). Confectionery Fats. In: Chocolate, Cocoa and Confectionery: Science and Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7924-9_9

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  • DOI: https://doi.org/10.1007/978-94-011-7924-9_9

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-011-7926-3

  • Online ISBN: 978-94-011-7924-9

  • eBook Packages: Springer Book Archive

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