The Science of Sugar Confectionery

Nonfiction, Science & Nature, Science, Chemistry, Technical & Industrial, Technology, Food Industry & Science
Cover of the book The Science of Sugar Confectionery by William P Edwards, Royal Society of Chemistry
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Author: William P Edwards ISBN: 9781788015707
Publisher: Royal Society of Chemistry Publication: October 26, 2018
Imprint: Royal Society of Chemistry Language: English
Author: William P Edwards
ISBN: 9781788015707
Publisher: Royal Society of Chemistry
Publication: October 26, 2018
Imprint: Royal Society of Chemistry
Language: English

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.

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

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.

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