The Science of Sugar Confectionery is not a science-based industry, as these products have traditionally been created by skilled confectioners working empirically.

The Science of Sugar Confectionery 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.

Contents

1. Basic Science
2. Ingredients
3. Emulsifiers, Colours and Flavours
4. Confectionery Plant
5. Sugar Glasses in the Chemistry of Boiled Sweets
6. Grained Sugar Products
7. Pan Coating Toffees and Caramels
8. Gums, Gelled Products and Liquorice
9. Chewing Gum
10. Aerated Products
11. Sugar-free Confectionery
12. Lozenges
13. Tabletting
14. Experiments
15. The Future

Index

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