Description
Book SynopsisThis book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then discusses the chemistry of various types of sugar confectionery.
Trade Review"... 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, April 2001, p 94 *
"... useful information on the topic of sugar confections ..." * The Alchemist, ChemWeb Web Page, May 2001 *
"... a useful insight into the complexities of making sweets." * Chemistry & Industry, No 12, 18 June 2001, p 380-381 *
"... an interesting and clearly written book, aimed for everyone attracted to the science behind sugar confectionery." * Carbohydrate Polymers, 47, 2002, p 88 *
"... entertaining reading ... well suited to anyone with some scientific background who seeks an introduction to sugar confectionery and its science ..." * Food Australia, 54, 5, May 2002, p 197 *
Table of ContentsIntroduction; Basic Science; 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; Subject Index.
