The Science of Chocolate / Edition 1

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"Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate first describes the history of this intriguing substance. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of scientific principles such as latent and specific heat, Maillard reactions and enzyme processes. There is also discussion of the monitoring and controlling of the production process, and the importance, and variety, of the packaging used today. A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principles involved. Ideal for those studying food science or about to join the confectionery industry, this mouth-watering title will also be of interest to anyone with a desire to know more about the production of the world's favourite confectionery."

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Editorial Reviews

"Food Australia
""Anyone dealing with chocolate or chocolate products should have a copy of this book ...""
"Angewandte Chemie International Edition
""... especially suitable for students of the science, technology, and chemistry of food.""
"Chemistry in Britain
""... an excellent book. It is neither trivial nor overly technical in style.""
"Journal of Chemical Education
""... there is a lot of interesting chemistry in its pages. This is a book that I will recommend to students to show them how the basic science they are learning is used to manufacture and improve one of their favorite foods.""
""... an appealing and fun read ... recommended for academic and school libraries.""
""... it's a well-written book by an expert in the industry ...""
"Food Trade Review
""... especially useful for someone studying food science at university or who is about to join the confectionery industry.""
"Nahrung Food
""... newcomers to this field will obtain a complete overview in a very short time.""
"Education in Chemistry
""... covers every aspect of chocolate production in detail with a practical and industrial emphasis ... particularly valuable for those studying food science or working in the confectionery industry.""
May 2001" "Chocolate News
""... the Science of Chocolate is the ultimate resource for explanations.""
"Chemistry and Industry
""It is an excellent read and is strongly recommended to anyone with an interest in chocolate.""
Beckett, author of and long-time researcher at Nestl<`e>, describes the complete process of making chocolate<-->from cocoa bean to foil-wrapped confectionary. He begins with a brief history of chocolate and a discussion of its virtue as a source of antioxidants, then covers ingredients and processing techniques, monitoring and controlling of the production process, and shelf-life and packaging. The final chapter includes a series of 18 experiments which demonstrate the physical, chemical, or mathematical principles involved. Very enjoyable illustrations! Annotation c. Book News, Inc., Portland, OR (
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Product Details

  • ISBN-13: 9780854046003
  • Publisher: Royal Society of Chemistry, The
  • Publication date: 8/28/2000
  • Series: RSC Paperbacks Series, #22
  • Edition description: Older Edition
  • Edition number: 1
  • Pages: 190
  • Product dimensions: 6.70 (w) x 9.60 (h) x 0.10 (d)

Table of Contents

The History of Chocolate; Chocolate Ingredients; Cocoa Bean Processing; Liquid Chocolate Making; Controlling the Flow Properties of Liquid Chocolate; Crystallising the Fat in Chocolate; Manufacturing Chocolate Products; Analytical Techniques; Chocolate Products and Packaging; Experiments with Chocolate and Chocolate Products; Glossary; Index.

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