Your complete guide to the progress of research on cocoa butter from the last ten years
CHAPTER 1: Chocolate and Cocoa Butter—Structure and CompositionCHAPTER 2: Theobroma cacao—An Introduction to the Plant, Its Composition, Uses, and Health BenefitsCHAPTER 3: Cocoa PolyphenolsCHAPTER 4: Phase Behavior of Saturated Triacylglycerides—Influence of Symmetry and Chain Length MismatchCHAPTER 5: Molecular Composition Dynamics and Structure of Cocoa ButterCHAPTER 6: Polymorphism and Mixing Phase Behavior of Major Triacylglycerols of Cocoa ButterCHAPTER 7: Causes and Best Manufacturing Practices to Minimize Bloom in ConfectionsCHAPTER 8: Morphology of Chocolate Fat BloomCHAPTER 9: Effect of Minor Components on Cocoa Butter Polymorphism and Kinetics of Crystallization CHAPTER 10: Noncocoa Ingredients on Cocoa Butter CrystallizationCHAPTER 11: Impact of Cocoa Butter Origin on Crystal BehaviorCHAPTER 12: Effect of Emulsifiers on Cocoa Butter and Chocolate Rheology, Polymorphism, and BloomCHAPTER 13: Methods of Studying Cocoa Butter and BloomCHAPTER 14: New Method to Study Molecular Interactions in Fats—Synchrotron Radiation Microbeam X-ray DiffractionCHAPTER 15: Milk Fat and Cocoa ButterCHAPTER 16: Molecular Interactions of Triacylglycerides in Blends of Cocoa Butter with trans-free Vegetable OilsCHAPTER 17: Methods and Technologies Related to Shea Butter Chemophysical Properties and to the Delivery of Bioactives in Chocolate and Related ProductsCHAPTER 18: Enzymatic and Other Modification Techniques to Produce Cocoa Butter AlternativesCHAPTER 19: Confectionery FatsCHAPTER 20: Future of Cocoa Butter Research
(FROM EDIBLE OLEOGELS)
Nissim Garti obtained his B.Sc., M.Sc., and Ph.D. from the Hebrew
University of Jerusalem. He has been a full professor since 1990
and holds the Ratner Chair of Chemistry in the Department of
Chemistry and Applied Chemistry. He also serves as a Board Member
Elect and Director of the Hebrew University Governors Executive
Board since January 2011. Nissim is the recipient of numerous
prestigious awards including the Rockefeller Award, the Israel
President Award for one of the most innovative inventions in 60
years of the existence of the country, Life-Time Achievement Award
of the Food Society, the Chang Award of the AOCS, the Corporate
Research Achievement Award of the AOCS for 2011, and many others.
His achievements include publishing over 380 original (research)
refereed papers in peer reviewed journals; writing over 60 review
chapters in scientific books; granted over 80 patents; edited 7
books and additional 4 in preparation; invited to over 180
conferences as keynote, session, and invited speaker; and educated
and tutored 38 Ph.D. students and 84 M.Sc. students. Nissim is a
member of the board of directors of several academic institutions
in Israel and consults for several Israeli and global industries.
Nissim’s expertise, competence, and active research is in colloid
chemistry, emulsion technology, dispersed systems, delivery new
vehicles, microemulsions and lyotropic liquid crystals,
crystallization phenomena, interfacial reactions and reactivity,
amphiphilic proteins, hydrocolloids, dendrimers, nutraceuticals,
and food science.
(FROM COCOA BUTTER)
Nissim Garti is Professor of Chemistry at The Hebrew University of
Jerusalem. One of the founders of Adumim Chemicals Ltd., NutraLease
Ltd.—a company focused on a nano-encapsulation technology for
nutraceuticals, and LDS (Lyotropic Delivery Systems). He received
B.Sc., M.Sc. and Ph.D. degrees from The Hebrew University of
Jerusalem, Israel, in 1969, 1971 and 1974 respectively. Garti was
awarded: Life Time Achievement of the Israeli Association for Food
Research and Technology, Tel-Aviv, 2009; The Chung Scientific Award
of the AOCS for Outstanding Scientific and Technology Achievements,
Orlando, 2009; The Most Innovative Israeli Nanotechnology Award
Winner of the CMNC Society, “Food Goes Nano- Liquid Nano Vehicles
for Nutraceuticals solubilization and delivery, Chicago, USA,
2005; The Japanese Award for the Promotion of Senior Foreign
Scientists, Hiroshima University, Hiroshima, Japan, 2003; The Best
Invention and Innovation of The Hebrew University of Jerusalem
1997; The Most Innovative Food Ingredient Award in Europe (FIE),
London, 1997; and The Japan Oil Chemical Society Forum Award for
Outstanding Achievement, “Polymorphism in Fats, Nara, Japan, 1997.
Professor Garti is the author of more than 400 publications and
holds over 70 patents.
Neil R. Widlak is currently the Director of Product Service and
Development for ADM Cocoa in North America. Neil started his
exploration into the wonderful world of fat crystallization after
receiving his B.S. in Food Science from the University of Illinois
at Champaign-Urbana, and working for Kraft Foods as a scientist in
Kraft’s shortening and margarine research labs. Neil earned a
Master’s in Food Science from the University of Illinois and
Masters in Business Administration from Lake Forest Graduate School
of Management, while continuing to work at Kraft. During this time
Neil became active in the AOCS, serving as a board member for the
North Central Section, Edible Applications Division and as a Member
at Large, AOCS Governing Board. Neil chaired numerous AOCS symposia
on crystallization of lipids for annual meetings, in addition to
chairing three AOCS international conferences on the physical
properties of fats and oils in 1997, 2000 and 2009. Neil received
the AOCS Fellow Award in 2011.
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