"This book is definitely worth a read to anyone interested in the more technical aspects of chocolate manufacture and other similar materials". (Chemistry World, 1 December 2010)
"This book is definitely worth a read to anyone interested in the more technical aspects of chocolate manufacture and other similar materials." (Chemistry World, December 2010)
From the Back Cover
This book provides an overview of the science and technology ofchocolate manufacture from cocoa production, through themanufacturing processes, to the sensory, nutrition and healthaspects of chocolate consumption.
It covers cocoa cultivation and production with specialattention paid to cocoa bean composition, genotypic variations inthe bean, post-harvest pre-treatments, fermentation and dryingprocesses, and the biochemical basis of these operations. Thescientific principles behind industrial chocolate manufacture areoutlined with detailed explanations of the various stages ofchocolate manufacturing including mixing, refining, conching andtempering. Other topics covered include the chemistry of flavourformation and development during cocoa processing and chocolatemanufacture; volatile flavour compounds and their characteristicsand identification; sensory descriptions and character; and flavourrelease and perception in chocolate. The nutritional and healthbenefits of cocoa and chocolate consumption are also addressed.
There is a focus throughout on those factors that influence theflavour and quality characteristics of the finished chocolate andthat provide scope for process optimization and improvement. Thebook is designed to be a desk reference for all those engaged inthe business of making and using chocolate worldwide; confectioneryand chocolate scientists in industry and academia; students andpractising food scientists and technologists; nutritionists andother health professionals; and libraries of institutions wherefood science is studied and researched.