COCOA, CHOCOLATE, AND CONFECTIONERY GROUP

	Faculty members involved include:
		R.C. Anantheswaran, processing/engineering; John Coupland, physical chemistry; Mark Guiltinan, biotechnology; Penny Kris-Etherton, nutritional issues; Devin Peterson, flavor chemisry; Donald Thompson, starch chemistry; Greg Ziegler, processing/engineering; Barry Zoumas, agribusiness

The objectives to fulfill our mission are:

• to maintain high-quality graduate research
• to maintain relationships with organizations that share an interest in chocolate and confectionery (e.g., AACT, CMA/ACRI, NCA, PMCA, DMI, USAID, USDA), and the confectionery industry
• to encourage a collaborative approach to research on cocoa, chocolate, and confectionery
• to strengthen interdepartmental and intercollege research collaboration
• to promote the transfer of research findings through the sponsorship of an international seminar and the presentation of short courses
• to encourage presentations at national and international meetings.

  The Penn State/ACRI Cocoa Biotechnology Program

Cocoa, Chocolate, and Confectionery Research Group
202 Food Science Building
University Park,  PA  16802
Phone: (814) 865-5444
Email: cccrg@psu.edu

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• 4th International Symposium on Confectionery Science
  April 10–11, 2002
  Hershey, PA
• Cocoa Information System page at Ohio State University
• Exploratorium: Exploring Chocolate
  

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Suggested Reading

• Review of The True History of Chocolate, Greg Ziegler reviewer
• Review of Why Women Need Chocolate, J. Lynne Brown, Ph.D.,R.D. reviewer
• Review of The Emperors of Chocolate: Inside the Secret World of Hershey and Mars, Greg Ziegler reviewer

Activities and accomplishments of the Cocoa, Chocolate, and Confectionery Impact Group:

RESEARCH  |  OUTREACH

RESEARCH

Publications

Refereed Articles:

T.K. Basaran, J.N. Coupland, and D.J. McClements (1999), Monitoring Molecular Diffusion of Sucrose in Xanthan Solutions using Ultrasonic Velocity Measurements, J. Food Sci., 64:125-128.

C. Garbolino, G.R. Ziegler, and J.N. Coupland (2000), Ultrasonic Determination of the Effect of Shear on Lipid Crystallization, J. American Oil Chem. Soc., 77:157-162.

Sigfusson, H., Ziegler, G.R., Coupland, J.N. Ultrasonic monitoring of untseady state cooling of food products. Transactions of ASAE. Submitted July 20, 2000, scheduled for publication in 44(5):1235-1240.

Brumovsky, J. and Thompson, D.B. 2001. Production of boiling-stable granular resistant starch by partial acid hydrolysis and hydrothermal treatments of high-amylose maize starch. Cereal Chemistry 78:680-689.

DeMars, L.L. and Ziegler, G.R. 2001. Texture and structure of gelatin/pectin-based gummy confections. Food Hydrocolloids 15:643-653.

Troutman, M.Y., Mastikhin, I.V., Balcom, B.J., Eads, T.M. and Ziegler, G.R. 2001. Moisture migration in soft-panned confections during engrossing and aging as observed by magnetic resonance imaging. J. Food Engineering, 48:257-267.

Ziegler, G.R., Mongia, G. and Hollender, R. 2001. The role of particle size distribution of suspended solids in defining the sensory properties of milk chocolate. Int. J. Food Prop. 4(2):175-192.

Klucinec, J.D. and Thompson, D.B. 2002. Amylopectin structure and the amylose to amylopectin ratio both influence the nature of starch gels from mixtures of amylopectin and amylose. Cereal Chemistry 79: 24-35.

Klucinec, J.D. and Thompson, D.B. 2002. Structure of amylopectins from ae-containing maize starches. Cereal Chemistry 79: 19-23.

Books (or chapters in books)

J.N. Coupland, (2001), Ultrasonic Characterization of Lipid Crystallization, In: "Crystallization and Solidification Properties of Lipids", eds. N. Widlak, R. Hartel, S. Narine, pp. 132-146, AOCS Press, Champaign, Illinois.

Ziegler, G.R. 2001. "Solidification processes in chocolate confectionary manufacture", Ch. 19, In Crystallization and Solidification Properties of Lipids, N. Widlack, R. Hartel, and S. Narine (ed.), AOCS Press, Champaign, IL, pp. 215-224 (Invited contribution).

Ziegler, G.R. 2001. "Chocolate," in World Book Encyclopedia, World Book Publishing, Chicago, IL.

Ziegler, G.R. 2001. "Candy," in Grolier Multimedia Encyclopedia, Grolier Educational, Bethel, CT.

J.N. Coupland, (2002). Determination of Solid Fat Content by Nuclear Magnetic Resonance. In "Current Protocols in Food Analytical Chemistry", eds. R.E. Wroldstad, T.E. Acree, E.A. Decker, M.H. Penner, D.S. Reid, S.J. Schwartz, C.F. Shoemaker, D. Smith, and P. Sporns, pp. D3.1.1-D3.1.8. John Wiley & Sons, New York.

OUTREACH

2nd International Symsposium on Confectionery Science , April 11&12, 1997. University Park, PA

Chocolate Technology 1998, December 7- 9, 1998. KšlnMesse, Cologne, Germany
http://www.zds-solingen.de/zds-seminars/SIC-18e.htm

3rd International Symsposium on Confectionery Science , November 14-16, 1999. University Park, PA

4th International Symsposium on Confectionery Science, April 10-12, 2002. Hershey, PA

Outreach publications, websites, etc.

Manufacturing Confectioner's Trade Associations of the Sweet Goods Industry
http://www.gomc.com/sup_file/assoc.html

American Association of Candy Technologists, (AACT)
http://www.aactcandy.org/

Chocolate Manufacturer's Association (CMA)
http://www.candyusa.org/

National Confectioner's Association (NCA)

Pennsylvania Manufacturing Confectioners' Association (PMCA)
http://www.pmca.com/www/index.html

Dairy Management Inc. (DMI)
http://www.dairyinfo.com/

The United States Agency for International Development (USAID)
http://www.usaid.gov/

Unitied State Department of Agriculture (USDA)
http://www.usda.gov/