The Science of Sugar Confectionery / William P. Edwards.

Format:

Book

Author/Creator:

Edwards, William P., author.

Language:

English

Subjects (All):

Candy industry.

Candy.

Chewing gum.

Physical Description:

1 online resource (222 p.)

Edition:

Second edition.

Place of Publication:

London, England : Royal Society of Chemistry, [2019]

Summary:

Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry's response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology. Building on the strengths of the first edition, the author's personal knowledge and experience of the sugar confectionery industry is used to provide a thorough and accessible account of the field.Written so the reader needsno more than a rudimentary level of chemistry, this book covers the basic definitions,commonly used and new ingredients in the industry. It thendiscusses the various types of sugar confectionery including"sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a new chapter on future outlooks. Featuring expanded coverage of special dietary needs, covering topics such as vegetarianism and veganism, religious requirements and supplemented products, this new edition reflects current and evolving needs in the sugar confectionery field.

Notes:

Description based on publisher supplied metadata and other sources.

Description based on print version record.

Description based on online resource; title from PDF title page (EBook Central, viewed March 24, 2025).

Includes bibliographical references.

ISBN:

9781839168529

1839168528

9781788015707

1788015703

OCLC:

1439600256