Confectionery Science and Technology

This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the pr...

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Bibliographic Details
Main Authors: Hartel, Richard W. (Author), von Elbe, Joachim H. (Author), Hofberger, Randy (Author)
Corporate Author: SpringerLink (Online service)
Format: e-Book
Language:English
Published: Cham : Springer International Publishing : Imprint: Springer, 2018.
Edition:1st ed. 2018.
Subjects:
Food science.
Food Science.
Online Access:Full-text access
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Table of Contents:
  • Preface
  • 1.Chemistry of bulk sweeteners
  • 2.Physico-chemical properties of sweeteners in confections
  • 3.Water
  • 4.Fats, oils and emulsifiers
  • 5.Starch, proteins and gums
  • 6.Other ingredients
  • 7. Compressed tablets and lozenges
  • 8.Hard candy
  • 9.Fondants and creams
  • 10.Caramels, fudge, toffee
  • 11.Marshmallow, nougat and chews
  • 12.Jelly and gummy candies
  • 13. Sugar and sugar-free panned confections
  • 14.Chewing and bubble gum
  • 15.Chocolate
  • 16.Compound coatings
  • 17.Chocolate panning
  • 18.Glossary
  • Index.

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