Sugar Confectionery Manufacture [Hardcover]

Following the great success of the first edition, this thoroughly revised and updated volume continues to provide a highly practical and comprehensive review of the sugar confectionery manufacturing industry. The authors, who are internationally recognized experts in their fields, draw on many years experience in providing a digestible account. Divided into sections covering the production and properties of raw materials, manufacturing processes, and other technical aspects of the subject, many of the original chapters have been totally rewritten and reorganized to reflect today's market.Sugar. Glucose Syrups and Starch Syrups and Starch Hydrolysates. Gelling and Whipping Agents and Emulsifiers. Oils, Fats, Milk and Related Products. Color and Flavor. General Technical Aspects of Industrial Sugar Confectionery Manufacture. Boiled Sweets and Medicated Confectionery. Caramel. Toffee and Fudge. Gums and Jellies. Licorice Paste. Cream Paste and Aerated Confectionery. Tablets, Lozenges and Sugar Panning. Chewing Gum Composition. Structure of Confectionery. Countlines and Cereal Bars. Structure of Sugar Confectionery. Quality Control and Chemical Analysis. Wrapping. Packaging and Shelf-Life Evaluation. Sugar Confectionery in the Diet