Throughout his career Geoff Talbot has written many articles and book contributions on several different subjects regarding the usage of fats in foods. Below is a list of his published works. In addition, Geoff has further shared his expertise and knowledge, giving many lectures both in the UK and abroad. Click here to see a list of the lectures he has given.

Articles and Book Contributions

• 'Fat Migration in Confectionery products' - Confectionery Production, October 1989, pp 655-656
  

• 'Fat Migration in Biscuits and Confectionery Systems' - Confectionery Production, April 1990, pp 265-272
  

• 'Vegetable Oil Alternatives to Mineral Hydrocarbons for use as Release Agents and Lubricants' - Food Review, Nov 1990
  

• 'Putting the Lid on Moisture Migration' - Candy Industry, Jan 1991, pp 53-56
  

• 'A New Generation of Cocoa Butter Equivalents' - Confectionery Manufacture and Marketing, 1991
  

• High Stability Oils Lens Superior Functionality in Confectionery Products' - Candy Industry
  

• 'DSC of Confectionery Fats, Pure Triglycerides - Effects of Cooling and Heating Rate Variation' - Manufacturing Confectioner, Sept 1992, pp 135-139

• 'Chocolate Fat Bloom - The Cause and the Cure' - International Food Ingredients, Jan/Feb 1994
  

• 'The Washer Test - A Method for Monitoring Fat Migration' - Manufacturing Confectioner, Sept 1996
  

• 'Oils and Fats in Ice Cream' - Food Tech Europe
  

• Chapters on 'Vegetable Fats' and 'Chocolate Temper' - Industrial Chocolate Manufacture and Use (2nd Edition), ed. S.T. Beckett, Blackie, 1994
  

• 'Specialty Fats in Savoury Markets' - Food and Drink Review, 1995
  

• 'Fat Eutectics and Crystallisation' - chapter in Physico-Chemical Aspects of Food Processing
  

• Chapters on 'Vegetable Fats' and 'Chocolate Temper' - Industrial Chocolate Manufacture and Use (3rd Edition), ed. S.T, Beckett, Blackwell Science, 1999
  

• 'Moisture Migration (Minimization Using Barrier Fats) - Food Ingredients and Analysis International - May June 1999, pp 61-62
  

• 'Minimising Moisture Migration' - Food Review Vol 27 (2000) No.1, pp 41-43
  

• 'Moisture Barriers in Confectionery' - Food Ingredients and Analysis International Vol 24 (2002), No.1, pp 20-22

 

Bibliography