The Science of Sugar Confectionery

Nonfiction, Science & Nature, Technology, Food Industry & Science, Reference & Language, Education & Teaching, Higher Education
Cover of the book The Science of Sugar Confectionery by William P Edwards, Royal Society of Chemistry
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: William P Edwards ISBN: 9781782626091
Publisher: Royal Society of Chemistry Publication: November 9, 2015
Imprint: Royal Society of Chemistry Language: English
Author: William P Edwards
ISBN: 9781782626091
Publisher: Royal Society of Chemistry
Publication: November 9, 2015
Imprint: Royal Society of Chemistry
Language: English

Confectionery 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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Confectionery 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.

More books from Royal Society of Chemistry

Cover of the book Venoms to Drugs by William P Edwards
Cover of the book Chlorinated Solvents by William P Edwards
Cover of the book Organic Catalysis for Polymerisation by William P Edwards
Cover of the book Green Analytical Chemistry by William P Edwards
Cover of the book Geoengineering of the Climate System by William P Edwards
Cover of the book Fundamental Toxicology by William P Edwards
Cover of the book A Fragrant Introduction to Terpenoid Chemistry by William P Edwards
Cover of the book Synthetic Methods in Organic Electronic and Photonic Materials by William P Edwards
Cover of the book The Microbes Fight Back by William P Edwards
Cover of the book Alternatives to Conventional Food Processing by William P Edwards
Cover of the book The Case of the Poisonous Socks by William P Edwards
Cover of the book Fracking by William P Edwards
Cover of the book Biobased Smart Polyurethane Nanocomposites by William P Edwards
Cover of the book Enantioselective Cobalt-catalysed Transformations by William P Edwards
Cover of the book Organic Chemistry of Drug Degradation by William P Edwards
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy