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OverviewConfectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, sugar confectionery has had technological synergies with the pharmaceutical industry, such as making sugar tablets and applying panned sugar coatings. This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery. These include sugar glasses (boiled sweets), grained sugar products (fondants), toffees and fudges, hydrocolloids (gums, pastilles and jellies) and concludes with a chapter dedicated to sugar-free confectionery. Full Product DetailsAuthor: William P. Edwards , Jennifer MurrayPublisher: Royal Society of Chemistry Imprint: Royal Society of Chemistry Volume: v. 24 Dimensions: Width: 13.80cm , Height: 0.90cm , Length: 21.60cm Weight: 0.450kg ISBN: 9780854045938ISBN 10: 0854045937 Pages: 176 Publication Date: 01 December 2000 Format: Paperback Publisher's Status: Active Availability: Available from one of our local or international suppliers.  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. Table of ContentsIntroduction; Basic Science; Ingredients; Emulsifiers, Colours and Flavours; Confectionery Plant; Sugar Glasses in the Chemistry of Boiled Sweets; Grained Sugar Products; Pan Coating; Toffees and Caramels; Gums, Gelled Products and Liquorice; Chewing Gum; Aerated Products; Sugar-free Confectionery; Lozenges; Tabletting; Experiments; The Future; Subject Index.ReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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