Tài liệu Industrial chocolate manufacture and use 4edition

INDUSTRIAL CHOCOLATE MANUFACTURE AND USE Industrial Chocolate Manufacture and Use: Fourth Edition. Edited by Stephen T. Beckett © 2009 Blackwell Publishing Ltd. ISBN: 978-1-405-13949-6 SBeckett_FM.indd i 10/1/2008 10:00:43 AM INDUSTRIAL CHOCOLATE MANUFACTURE AND USE Fourth Edition Edited by Stephen T. Beckett Formerly Nestlé PTC York, UK SBeckett_FM.indd iii 10/1/2008 10:00:44 AM This edition first published 2009 Third edition published 1999 Second edition published 1994 by Chapman and Hall First edition published 1988 by Chapman and Hall © 1999, 2009 by Blackwell Publishing Ltd Blackwell Publishing was acquired by John Wiley & Sons in February 2007. Blackwell’s publishing programme has been merged with Wiley’s global Scientific, Technical, and Medical business to form Wiley-Blackwell. 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ISBN-13: 978-1-4051-3949-6 (hardback : alk. paper) ISBN-10: 1-4051-3949-8 (hardback : alk. paper) 1. Chocolate. 2. Cocoa. I. Beckett, S.T. TP640.I53 2008 664.5—dc22 2008006200 A catalogue record for this book is available from the British Library. Set in 10/12 pt Palatino by Newgen Imaging Systems Pvt. Ltd, Chennai, India Printed in Singapore by Fabulous Printers Pte Ltd 1 SBeckett_FM.indd iv 2009 10/1/2008 10:00:44 AM CONTENTS Preface Contributors 1 2 xxii xxv Traditional Chocolate Making S.T. Beckett 1.1 History 1.2 Outline of process 1.2.1 Preparation of cocoa nib – flavour development 1.2.2 Grinding – particle size reduction 1.2.3 Conching – flavour and texture development 1.3 Concept of the book References 1 Cocoa Beans: from Tree to Factory M.S. Fowler 2.1 Introduction 2.2 Growing cocoa 2.2.1 Where cocoa is grown 2.2.2 Varieties of cocoa: Criollo, Forastero, Trinitario and Nacional 2.2.3 Climatic and environmental requirements 2.2.4 Propagation of the planting material 2.2.5 Establishment and development of the plants in the field 2.2.6 Major pests and diseases 2.2.7 Flowering and pod development 2.2.8 Harvesting, pod opening and yields 2.2.9 Environmental aspects of cocoa cultivation 2.2.10 Labour practices on farms 2.3 Fermentation and drying 2.3.1 Fermentation 2.3.2 Microbiological aspects of fermentation 2.3.3 Development of cocoa flavour precursors 2.3.4 Drying 10 1 2 4 4 7 8 9 10 10 10 12 13 14 14 15 15 17 19 19 20 20 21 21 23 v SBeckett_FM.indd v 10/3/2008 3:49:44 PM vi 3 SBeckett_FM.indd vi Contents 2.4 The cocoa supply chain 2.4.1 Internal market 2.4.2 International cocoa markets 2.4.3 Fairtrade 2.4.4 Shipment of cocoa 2.4.5 Moisture movement during shipment 2.4.6 Storage of cocoa 2.4.7 Infestation of cocoa 2.5 Quality assessment of cocoa 2.5.1 Composition of cocoa beans 2.5.2 Cocoa beans: quality aspects and contracts 2.5.3 Cocoa beans: sampling and the ‘cut test’ 2.5.4 Contaminants and residues 2.5.5 Cocoa butter hardness 2.5.6 Sensory evaluation 2.6 Types and origins of cocoa beans used in chocolate 2.6.1 Sources of bulk cocoas 2.6.2 Côte d’Ivoire (Ivory Coast) 2.6.3 Ghana 2.6.4 Indonesia 2.6.5 Nigeria 2.6.6 Cameroon 2.6.7 Brazil 2.6.8 Ecuador 2.6.9 Speciality, origin and ‘fine’ or ‘flavour’ cocoas Conclusions References and Further reading Abbreviations/Acronyms/Websites 24 25 25 28 29 29 31 32 33 33 33 37 39 39 40 40 40 41 41 42 43 43 43 43 44 45 46 47 Sugar and Bulk Sweeteners Ch. Krüger 3.1 Introduction 3.2 The production of sugar 3.3 Sugar qualities 3.4 The storage of sugar 3.5 Sugar grinding and the prevention of sugar dust explosions 3.6 Amorphous sugar 3.7 Other sugars and bulk sweeteners 3.7.1 Invert sugar 3.7.2 Glucose 3.7.3 Fructose 3.7.4 Tagatose 3.7.5 Lactose 48 48 48 50 51 53 56 57 57 58 58 59 60 10/3/2008 3:49:44 PM Contents 3.7.6 Isomaltulose 3.7.7 Trehalose 3.7.8 Polydextrose 3.7.9 Inulin 3.7.10 Sorbitol 3.7.11 Mannitol 3.7.12 Xylitol 3.7.13 Erythritol 3.7.14 Maltitol 3.7.15 Maltitol syrup 3.7.16 Isomalt 3.7.17 Lactitol 3.8 Physiological characteristics of sugars and bulk sweeteners 3.9 The sweetening power of sugars and bulk sweeteners 3.10 Other sensory properties of sugars and bulk sweeteners 3.11 Solubilities and melting points of sugars and bulk sweeteners 3.12 Maximum conching temperatures of chocolate masses with different bulk sweeteners Conclusions References Further reading 4 SBeckett_FM.indd vii Ingredients from Milk S.J. Haylock and T.M. Dodds 4.1 Introduction 4.2 Milk fat 4.2.1 Anhydrous milk fat 4.2.2 Flavour of milk fat 4.2.3 Interactions of milk fat and cocoa butter 4.2.4 Milk fat fractions 4.2.5 ‘Free’ and ‘bound’ milk fat 4.2.6 Bloom 4.3 Milk powder 4.3.1 Skim milk powder: non-fat dried milk 4.3.2 Whole milk powder 4.3.3 High-fat powders 4.3.4 Buttermilk powder 4.3.5 Formulated milk powders 4.3.6 Whey powders 4.4 Milk crumb 4.5 Lactose 4.6 New consumer requirements vii 60 60 60 61 61 62 62 63 63 64 64 64 65 67 69 70 71 72 73 75 76 76 79 80 82 83 85 87 89 90 90 92 94 94 95 96 96 97 98 10/3/2008 3:49:44 PM viii Contents Summary Acknowledgements References 5 6 SBeckett_FM.indd viii Chocolate Crumb M.A. Wells 5.1 Introduction and history 5.2 Benefits of milk crumb 5.3 Typical crumb recipes 5.4 Flavour development in chocolate crumb 5.5 Sugar crystallization during crumb manufacture 5.6 The structure of chocolate crumb 5.6.1 Crystallinity 5.6.2 Fat availability 5.6.3 Fat droplet size 5.6.4 Aeration 5.6.5 Overall particle size distribution 5.7 Typical crumb processes and equipment 5.7.1 Batch oven process 5.7.2 Continuous processes 5.8 Effect of the crumb process upon the crumb properties 5.9 Changes to crumb during storage Conclusions References Production and Quality Standards of Cocoa Mass, Cocoa Butter and Cocoa Powder H.J. Kamphuis 6.1 Introduction 6.2 Cleaning of cocoa beans 6.3 Removal of shell 6.4 Breaking and winnowing 6.5 Alkalization 6.6 Bean and nib roasting 6.7 Cocoa mass (cocoa liquor) 6.7.1 Grinding cocoa nibs 6.7.2 Quality of cocoa mass for the chocolate industry 6.7.3 Quality of cocoa mass for the production of cocoa powder and butter 6.8 Cocoa butter 6.9 Cocoa powder 6.9.1 Types of cocoa powder 6.9.2 Quality of cocoa powder Summary 98 99 99 101 101 102 103 103 107 109 109 110 110 111 111 112 112 113 117 117 119 119 121 121 121 122 124 126 127 130 130 131 132 133 135 136 137 139 10/3/2008 3:49:44 PM Contents 7 8 SBeckett_FM.indd ix ix Acknowledgements References Further reading 139 139 140 Particle Size Reduction G.R. Ziegler and R. Hogg 7.1 Introduction 7.2 Principles of fine grinding 7.2.1 Breakage mechanisms 7.2.2 Grinding processes 7.3 Grinding equipment 7.3.1 Crushers 7.3.2 Media mills 7.3.3 Impact mills 7.3.4 Fluid energy mills 7.3.5 Guidelines for equipment selection 7.4 Cocoa nib grinding 7.5 Chocolate refining 7.5.1 The five-roll refiner 7.5.2 Crumb chocolate 7.5.3 Sugar substitutes 7.5.4 The refiner-conche 7.5.5 Refining in the presence of water 7.5.6 Milling cocoa powder 7.6 Particle size reduction and chocolate flow properties 7.7 Particle size and sensory properties Conclusions References 142 Flavour Development in Cocoa and Chocolate G. Ziegleder 8.1 Introduction 8.2 Fermentation 8.2.1 The fermentation process 8.2.2 Chemical changes and development of flavour precursors 8.2.3 Over-fermentation 8.3 Drying 8.4 Roasting 8.4.1 Roasting process and the further development of flavour precursors 8.4.2 Roast flavour 8.5 Conching 8.5.1 Thin-film-treatment of roasted cocoa liquor 8.5.2 Effect of conching on aroma development 142 143 143 144 146 146 146 147 148 148 149 152 154 158 158 159 159 160 160 165 166 166 169 169 170 170 171 173 174 176 176 179 184 184 184 10/3/2008 3:49:44 PM x 9 10 SBeckett_FM.indd x Contents 8.6 Plain chocolate and milk chocolate Conclusions References 187 188 188 Conching S.T. Beckett 9.1 Introduction: The reason for conching 9.1.1 Flavour development 9.1.2 Flow property optimization 9.2 The principles of conching 9.2.1 Removal of volatiles and temperature control 9.2.2 Fat and emulsifier additions 9.2.3 The degree of mixing 9.3 The three phases of conching 9.3.1 Dry phase conching 9.3.2 Pasty phase conching 9.3.3 Liquid phase conching 9.4 Conching machines 9.4.1 History 9.4.2 Batch conches 9.4.3 Continuous conches 9.4.4 Cocoa mass (liquor) treatment devices 9.4.5 Liquefiers 9.4.6 Combined grinding/conching machines Summary References 192 Chocolate Flow Properties S.T. Beckett 10.1 Introduction 10.2 Non-Newtonian flow 10.3 Presentation of viscosity measurements 10.4 Single point flow measurement 10.4.1 Flow-cup viscometer 10.4.2 Falling-ball viscometer 10.4.3 Gardner mobilometer 10.4.4 Torsion viscometer (Gallenkamp or Fison) 10.4.5 MacMichael viscometer 10.5 Rotational viscometers 10.6 Sample preparation and measurement procedures 10.6.1 Sample preparation 10.6.2 Checking the viscometer 10.6.3 Preconditioning 10.6.4 Shear rate range 192 192 193 193 193 195 196 198 199 200 201 202 202 204 210 214 217 219 221 222 224 224 225 228 229 230 230 231 232 233 233 235 235 236 236 237 10/3/2008 3:49:44 PM Contents 10.6.5 Holding time at the maximum shear rate 10.6.6 Hysteresis 10.6.7 Overall measurement time 10.7 Factors affecting the flow properties of chocolate 10.7.1 Fat content 10.7.2 Particle size distribution 10.7.3 Surface-active agents (emulsifiers) 10.7.4 Conching 10.7.5 Moisture 10.7.6 Vibration Conclusions References 11 Bulk Chocolate Handling J.H. Walker 11.1 Introduction 11.2 Viscosity and viscometry 11.2.1 What is viscosity? 11.2.2 Laminar and turbulent flow 11.3 Pump sizes 11.3.1 Power 11.3.2 Speed 11.4 General criteria for choosing a pump 11.5 Types of pumps 11.5.1 Gear pumps 11.5.2 Sliding vane pumps 11.5.3 Lobe and rotary piston pumps 11.5.4 Screw pumps 11.5.5 Pawl pumps 11.5.6 Progressive cavity mono pumps 11.5.7 Positive displacement piston and diaphragm pumps 11.6 Pipeline pigging 11.7 Storage of liquid chocolate 11.8 Jacketed pipe work 11.9 Contamination removal 11.9.1 Magnets 11.9.2 Sieving Conclusions 12 SBeckett_FM.indd xi Chocolate Temper G. Talbot 12.1 Introduction 12.2 Polymorphism of cocoa butter xi 237 237 237 238 238 239 240 244 244 244 245 245 247 247 247 247 249 250 250 250 250 251 251 252 253 253 254 254 255 256 257 258 259 259 259 260 261 261 261 10/3/2008 3:49:44 PM xii Contents 12.3 Relationship between polymorphism and chocolate tempering 12.4 Tempering 12.5 Measurement of temper 12.6 Tempering by seeding Summary References 13 14 SBeckett_FM.indd xii 266 268 271 273 274 275 Tempering E.J. Windhab 13.1 Introduction 13.2 Physics of cocoa butter crystallization 13.3 Chocolate tempering technology 13.4 Measurement of temper and its related characteristics 13.4.1 Tempermeters 13.4.2 Differential scanning calorimetry (DSC) 13.4.3 Thermorheometry 13.4.4 Nuclear magnetic resonance (NMR) 13.5 Tempering processes 13.5.1 The principle of conventional continuous chocolate ‘stir/shear-tempering’ 13.5.2 Impact of temperature/temperature control 13.5.3 Impact of shear 13.5.4 Importance of residence time distribution (RTD) 13.5.5 ‘Recipe factors’ influencing tempering quality 13.6 Types of tempering machine 13.6.1 Chocolate tempering kettles 13.6.2 Types of continuous industrial tempering machines 13.6.3 Continuous industrial seed-tempering 13.7 Properties of CBCS-tempered chocolate 13.7.1 Pre-crystallized liquid state 13.7.2 Semi-solid and solid state 13.8 Other methods of tempering Conclusions Acknowledgements References Further reading Appendix 276 Moulding, Enrobing and Cooling Chocolate Products M.P. Gray 14.1 Introduction 14.2 Moulding 14.2.1 Background 14.2.2 Loose and fixed mould plants 320 276 277 278 280 281 283 284 285 286 286 287 288 292 293 294 294 295 305 312 312 313 316 316 317 317 319 319 320 320 320 321 10/3/2008 3:49:44 PM 15 SBeckett_FM.indd xiii Contents xiii 14.2.3 Mould conditioning 14.2.4 Depositors 14.2.5 Adding inclusions 14.2.6 Removal of air bubbles 14.2.7 Shell forming 14.2.8 Centre filling 14.2.9 Backing off 14.2.10 Cooling 14.2.11 Demoulding 14.2.12 Troubleshooting demoulding problems 14.2.13 In-line storage systems 14.2.14 Keeping moulds clean and changeovers 14.2.15 Other methods for shelling forming 14.2.16 Troubleshooting moulded product faults 14.2.17 Mould design, care and innovations 14.3 Enrobing 14.3.1 Background 14.3.2 Basic layout of an enrober 14.3.3 Enrobers with inbuilt temperers 14.3.4 Enrobers with external temperers 14.3.5 Chocolate recirculation 14.3.6 Temper 14.3.7 Enrober components 14.3.8 Changeovers 14.3.9 Avoidance of air bubbles 14.3.10 Avoidance of chocolate build-up inside an enrober 14.3.11 Down stream processes 14.3.12 Cooling Conclusions Acknowledgements Further reading 324 324 327 328 328 329 329 331 334 335 336 337 337 339 342 344 344 345 346 346 348 348 349 353 354 354 354 356 356 356 357 Cold Forming Technologies J.H. Walker and S.T. Beckett 15.1 Introduction 15.2 Background 15.3 Principle of operation of the cold forming technologies 15.4 Advantages of the cold forming technologies 15.5 Disadvantages of the cold forming method 15.6 Further developments 15.6.1 ‘Mouldless’ system 15.6.2 Multiple product with direct packing 15.6.3 Solidification on plunger Conclusions References 358 358 358 359 361 362 363 363 363 364 365 365 10/3/2008 3:49:44 PM xiv 16 17 SBeckett_FM.indd xiv Contents Chocolate Panning M. Aebi 16.1 Introduction 16.1.1 History 16.1.2 Definitions 16.2 Panning methods 16.2.1 Chocolate panning 16.2.2 Soft coatings 16.2.3 Hard coating 16.2.4 Film and suspension coating 16.3 The process of chocolate panning 16.3.1 Centre selection 16.3.2 Centre preparation 16.3.3 Selection of chocolate and compound coatings 16.3.4 Chocolate and compound engrossing 16.3.5 Polishing and sealing 16.4 Packaging and storage 16.5 The panning department 16.5.1 Room conditions 16.5.2 Panning equipment Summary References Non-Conventional Machines and Processes S.T. Beckett 17.1 Introduction 17.2 Ultrasound 17.3 High shear/low-temperature crystallizer 17.4 High-pressure temperer 17.5 Extrusion 17.5.1 Types of extruders 17.5.2 The extruder as a flavour modifier 17.5.3 The extruder as a chocolate conche 17.5.4 The extrusion of tubular shapes, ropes and nets 17.6 ‘Single shot’ depositors 17.6.1 Background 17.6.2 Basic principles of ‘single-shot’ depositing 17.6.3 Limitations of ‘single-shot’ depositing 17.6.4 Key control parameters 17.7 Aeration of chocolate 17.7.1 Types of aeration 17.7.2 Vacuum aeration 17.7.3 High-pressure aeration systems 17.7.4 Water evaporation methods 367 367 367 367 368 368 368 369 369 370 370 371 374 375 378 380 381 381 382 384 384 385 385 386 388 389 391 391 391 393 396 399 399 400 401 403 404 404 405 405 406 10/3/2008 3:49:45 PM Contents 18 19 20 SBeckett_FM.indd xv xv Conclusions References 406 407 Chocolate Rework E. Minson 18.1 Introduction 18.2 Rework 18.3 Constraints 18.4 Economics Conclusions References 409 Vegetable Fats G. Talbot 19.1 Types of vegetable fat 19.2 Fat properties 19.3 Cocoa butter 19.4 Cocoa butter equivalents (CBEs) 19.4.1 Properties and production 19.4.2 Chocolate containing 5% CBE 19.4.3 Supercoating 19.5 Lauric cocoa butter substitutes 19.5.1 Quality control 19.6 Non-lauric cocoa butter replacers 19.7 New fats for chocolate and coatings 19.7.1 Fats to prevent chocolate bloom 19.7.2 Lower calorie fats Summary References Further reading Recipes E.G. Wohlmuth 20.1 Chocolate tastes in different countries 20.1.1 History 20.1.2 Taste in different countries 20.2 The basic ingredients 20.2.1 Sugar 20.2.2 Milk 20.2.3 Cocoa beans and mass 20.3 Conching to develop flavours 20.4 Chocolate recipes 20.4.1 Chocolate bars/tablets 20.4.2 Chocolate confectionery 409 409 410 412 414 414 415 415 416 418 420 420 424 425 426 428 429 431 431 432 432 433 433 434 434 434 434 436 436 436 436 437 438 438 440 10/3/2008 3:49:45 PM xvi Contents 20.4.3 20.4.4 20.4.5 20.4.6 20.4.7 Conclusions 21 22 SBeckett_FM.indd xvi Ice cream and frozen desserts/confectionery Bakery, biscuits and chocolate chip products Speciality products No added sugar chocolate Non-cocoa butter coatings Project Management and Process Control U. Löser 21.1 Introduction 21.2 Project management 21.2.1 Project work and individual customization 21.2.2 Special aspects relating to the manufacture of cocoa and chocolate products 21.2.3 Role of process control 21.2.4 Machines and plants 21.3 Material and process analyses 21.3.1 Data collection and process 21.3.2 Fault finding and plant optimization 21.4 Relationship between man and machine 21.4.1 Control of the production processes 21.5 Measurement types and locations Conclusions Further reading Instrumentation U. Löser 22.1 Introduction 22.1.1 General measurement tasks 22.1.2 Microbiological measurements 22.1.3 Use of data analysis 22.1.4 Use of results of data analysis to provide long-term production stability 22.2 Production measurement technology – in/on-line, off-line 22.2.1 Recording time 22.2.2 Recording position (location) 22.2.3 Recording by numbers 22.2.4 Recording ‘patterns’ 22.2.5 Recording the degree of filling (fill level) 22.2.6 Recording by weighing 22.2.7 Measuring temperatures 22.2.8 Recording the degree of temper 22.2.9 Pressure measurement 22.2.10 Measuring moisture/relative humidity 442 444 446 447 448 450 451 451 452 453 455 457 458 461 461 462 464 465 467 492 492 493 493 493 493 494 494 495 495 495 497 500 500 500 503 505 506 509 10/3/2008 3:49:45 PM Contents 22.2.11 Recording flow characteristics 22.2.12 Recording particle size 22.2.13 Production monitoring 22.2.14 Detecting foreign matter 22.3 Laboratory analysis 22.3.1 Moisture measurement 22.3.2 Determination of fat content (Soxhlet) 22.3.3 Solid fat content 22.3.4 Particle size measurement 22.3.5 Triglyceride (triacylglycerides) composition – vegetable fat content 22.3.6 Viscosity 22.4 Summary of important analytical procedures in a typical quality assurance laboratory 22.4.1 General: Organisation of sampling, sample storage, sample preparation 22.4.2 Analysis Conclusions References Further reading 23 SBeckett_FM.indd xvii Food Safety in Chocolate Manufacture and Processing F. Burndred 23.1 Introduction 23.2 The importance of food safety management in chocolate processing 23.3 HACCP and pre-requisite programmes 23.4 Physical hazards 23.4.1 Physical hazards in incoming raw materials 23.4.2 Physical hazards during processing 23.4.3 Physical hazards from failures of pre-requisite programmes 23.4.4 Detection of physical hazards 23.5 Chemical hazards 23.5.1 Chemical hazards in incoming ingredients 23.5.2 Chemical hazards occurring during processing 23.6 Microbiological hazards 23.6.1 Salmonella 23.6.2 Salmonella in raw materials 23.6.3 Prevention of microbiological contamination during processing 23.6.4 Water control and cleaning practices 23.6.5 Microbiological monitoring xvii 509 512 514 517 518 518 519 520 522 524 526 526 526 526 528 528 528 530 530 530 531 531 531 532 534 536 537 537 539 539 539 540 543 543 545 10/3/2008 3:49:45 PM xviii 24 25 SBeckett_FM.indd xviii Contents 23.7 Allergen hazards 23.7.1 Allergens as ingredients 23.7.2 Allergens from cross contacts at the factory 23.7.3 Control measures Conclusions References 545 546 547 548 549 549 Packaging C.E. Jones 24.1 Introduction 24.2 Confectionery types 24.2.1 Moulded chocolate tablets and bars 24.2.2 Chocolate countlines 24.2.3 Bulk chocolate 24.2.4 Boxed chocolates 24.2.5 Twist wrapping 24.2.6 Easter eggs and others seasonal chocolate novelties 24.2.7 Shelf ready/retail ready packaging 24.3 Flow-wrap machinery and sealing 24.4 Materials 24.4.1 Aluminium foil 24.4.2 Paper and board 24.4.3 Regenerated cellulose film 24.4.4 Plastic films 24.4.5 Cold seal 24.4.6 Bio-polymers 24.5 Quality control and environmental criteria 24.5.1 Quality control 24.5.2 Environmental issues Acknowledgements Further reading 551 Legal Aspects of Chocolate Manufacture A. Martinez-Inchausti 25.1 Introduction 25.2 Compositional issues for chocolate – the EU picture 25.2.1 Sales names and definitions under European Parliament and Council Directive 2000/36/EC (2000) 25.2.2 The use of additives 25.3 Labelling of chocolate products – the EU picture 25.4 The international scene 25.4.1 Codex Alimentarius definitions for cocoa and chocolate products 551 551 551 553 554 554 557 559 560 561 563 563 564 567 568 571 572 573 573 574 575 575 576 576 576 578 581 582 585 587 10/3/2008 3:49:45 PM Contents Definitions of major types of USA chocolate confectionery 25.5 Future issues for chocolate manufacture – the EU picture References Further reading xix 25.4.2 26 27 SBeckett_FM.indd xix Intellectual Property; Protecting Products and Processes P.J. Couzens 26.1 Introduction 26.2 Patents 26.2.1 What is a patent? 26.2.2 International protection 26.2.3 The life of a patent family 26.2.4 The cost of a patent 26.2.5 Where to find patents 26.2.6 How to read a patent 26.3 Trade marks 26.3.1 Maintaining trade mark rights 26.3.2 Unfair competition and ‘Passing Off’ 26.4 Designs 26.5 Copyright 26.6 Contracts and agreements 26.7 Trade secrets 26.8 Protection strategy 26.9 How to find help Conclusions References Useful web addresses Nutrition and Health Aspects of Chocolate J.P. Lambert 27.1 Introduction 27.2 Macronutrients 27.2.1 Fats 27.2.2 Carbohydrates 27.2.3 Proteins 27.3 Vitamins and minerals 27.4 Flavanols 27.5 Methylxanthines and other potentially psychoactive compounds 27.5.1 Caffeine and theobromine 27.5.2 Biogenic amines and anandamide 27.6 Chocolate’s contribution to the diet 590 591 592 593 595 595 595 595 598 599 599 601 602 608 609 610 610 611 612 614 616 619 620 621 621 623 623 623 623 624 625 625 626 626 626 626 627 10/3/2008 3:49:45 PM xx Contents 27.7 Cardiovascular disease 27.7.1 Cocoa flavanols 27.7.2 Cocoa butter 27.8 Sugar 27.8.1 Sugar and calories 27.8.2 Insulin and diabetes 27.8.3 Dental health 27.8.4 Hyperactivity in children 27.9 Obesity and weight management 27.9.1 Diet 27.9.2 Snacking, chocolate and energy dense snack consumption 27.9.3 Energy expenditure 27.10 Other health issues 27.10.1 Acne 27.10.2 Migraine and headaches 27.10.3 Allergies 27.10.4 Chocolate and mood elevation 27.10.5 Chocolate ‘addiction’ Conclusions References Further reading 28 29 SBeckett_FM.indd xx Chocolate Marketing and Other Aspects of the Confectionery Industry Worldwide M.J. Webber 28.1 Introduction 28.2 Characteristics of the market 28.3 A short history of the industry and its products 28.4 Consumption of confectionery around the world 28.5 Reasons for eating confectionery 28.6 The marketing of confectionery 28.7 Official classifications of confectionery 28.8 Legal requirements affecting confectionery Conclusions References Further reading Future Trends S.T. Beckett 29.1 Past predictions 29.1.1 New materials 29.1.2 Packaging 29.1.3 Processing 627 627 629 629 629 629 630 630 631 631 632 632 633 633 633 634 634 634 634 635 635 636 636 637 639 640 642 646 651 651 653 655 655 656 656 656 657 658 10/3/2008 3:49:45 PM