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Fats, Oils and Emulsifiers

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Confectionery Science and Technology

Abstract

Various definitions have been offered to define lipids, although the terms fat, oil and lipid are often used interchangeably in the food industry to denote a certain type of molecular structure. In general, lipids are molecules that contain a significant proportion of aliphatic or aromatic hydrocarbons . Lipids may also be defined as the various soft or semi-solid organic compounds comprising the glyceride esters of fatty acids and associated compounds such as hydrocarbons or substituted hydrocarbons (fatty acids, waxes, soaps, detergents, emulsifiers), acylglycerol s (mono-, di- and triacylglycerols), glycerophospholipids (e.g., lecithin), sterols (e.g., cholesterol), and oil-soluble vitamins (A, D, E and K).

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Abbreviations

CMC:

Critical micelle concentration

DAG:

Diacylglycerol, or diglyceride

DSC:

Differential scanning calorimeter

FFA:

Free fatty acid

HLB:

Hydrophilic-lipophilic balance

MAG:

Monoacylglycerol, or monoglyceride

NMR:

Nuclear magnetic resonance

PGPR:

Polyglycerol polyricinoleate

SFC:

Solid fat content

SFI:

Solid fat index

TAG:

Triacylglycerol, or triglyceride

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Acknowledgments

Thanks to Adam Lechter (Clasen Quality Chocolate) and Ed Seguine for comments on this chapter.

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Authors and Affiliations

  1. Dept. Food Science, University of Wisconsin, Madison, WI, USA

    Richard W. Hartel & Joachim H. von Elbe

  2. R&D Candy Consultants, Burlington, WI, USA

    Randy Hofberger

Authors
  1. Richard W. Hartel
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  2. Joachim H. von Elbe
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  3. Randy Hofberger
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Hartel, R.W., von Elbe, J.H., Hofberger, R. (2018). Fats, Oils and Emulsifiers. In: Confectionery Science and Technology. Springer, Cham. https://doi.org/10.1007/978-3-319-61742-8_4

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