William P Edwards (UK Bardfield Consultants)

Science of Sugar Confectionery

• Broschiertes Buch

Produktbeschreibung

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 industryâ s response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology.

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Produktdetails

• Verlag: Royal Society of Chemistry
• 2 ed
• Seitenzahl: 240
• Erscheinungstermin: 26. Oktober 2018
• Englisch
• Abmessung: 226mm x 153mm x 17mm
• Gewicht: 358g
• ISBN-13: 9781788011334
• ISBN-10: 1788011333
• Artikelnr.: 53165514

Inhaltsangabe

Introduction
Basic Science
Nutrition
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