19 – Confectionery Fats

Publisher Summary This chapter discusses the principal classes of confectionery fats. It describes the formulation of the blends as well as their triacylglycerol composition and polymorphism. Fats are used in confectionery in various applications: bars, shells, enrobings, fillings, toffees (including caramel), and ice cream. In selecting the fat type to use in a particular product, consideration must be given as to the requirements. If strong chocolate flavor is desired, then a cocoa butter-based recipe, possibly with Cocoa Butter Equivalent (CBE), is the route to take. However, that demands the possession of tempering equipment. In the absence of tempering equipment, non-temper fats need to be used. Cocoa butter is a unique fat. However, over the years, various factors have led to the development of other confectionery fats, Cocoa Butter Alternatives (CBAs), to extend the use of cocoa butter or to replace it entirely in a product type, be it due to shortage of supply, cost reduction, product improvement, new product characteristics, or production convenience.