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- W1433133355 abstract "Abstract By its nature ambient, chocolate-based confectionery requires the use of many types of specialty fats. Although not specifically considered in this book as a “specialty” fat, cocoa butter is the base of much chocolate confectionery. Other specialty fats are used as equivalents or substitutes for cocoa butter. These are based on exotic tropical oils such as shea, illipe, sal, kokum, mango kernel, and coconut, but can also be based on various types of structured triglycerides. Nut oils are also important in confectionery as nuts are widely used either as inclusions or as nut pastes. Essential oils such as mint, orange, and lemon oils also provide flavor." @default.
- W1433133355 created "2016-06-24" @default.
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- W1433133355 date "2015-01-01" @default.
- W1433133355 modified "2023-09-25" @default.
- W1433133355 title "Specialty oils and fats in confectionery" @default.
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- W1433133355 doi "https://doi.org/10.1016/b978-1-78242-376-8.00009-0" @default.
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