The Science of Sugar Confectionery / Edition 2

by William P Edwards

Overview

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 needs no more than a rudimentary level of chemistry, this book covers the basic definitions, commonly used and new ingredients in the industry. It then discusses 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.

Product Details

ISBN-13:	9781788011334
Publisher:	RSC
Publication date:	10/26/2018
Edition description:	2nd ed.
Pages:	240
Product dimensions:	6.00(w) x 9.00(h) x (d)

Table of Contents

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

Editorial Reviews

In this second edition he deals, thoroughly, with the changes that have come about since the first edition in 2000, including dietary concerns and changes in legislation, labelling and technology. This is not a book that apologies for its subject matter, and it covers all aspects of an important industry producing a large range of products.

Chemistry and Industry Issue 03 2019

In this second edition he deals, thoroughly, with the changes that have come about since the first edition in 2000, including dietary concerns and changes in legislation, labelling and technology. This is not a book that apologies for its subject matter, and it covers all aspects of an important industry producing a large range of products.

Chemistry and Industry Issue 03 2019 - John Emsley

"... deserves to be read by a wide and varied audience ... I would recommend this book for general reading by interested scientists, teachers and students."

Chemistry in Britain

"... entertaining reading ... well suited to anyone with some scientific background who seeks an introduction to sugar confectionery and its science ..."

Food Australia

"... useful information on the topic of sugar confections ..."

The Alchemist

"... an interesting and clearly written book, aimed for everyone attracted to the science behind sugar confectionery."

Carbohydrate Polymers

"... a useful insight into the complexities of making sweets."

Chemistry & Industry