edited by E.B. Jackson
This book was written for food scientists, technologists, and others in the sugar
confectionery manufacturing industry.
Serves as a useful reference source for ingredient suppliers, equipment manufacturers, and
others working in academic and research institutions.
Features:
- Rewritten and Reorganized Chapters
- Authors Who are Internationally Recognized Experts in Their Fields
- And More!
Contents
- Sugar
- Glucose Syrups and Starch Hydrolysates
- Gums and Gelling Agents
- Oils and Fats: Milk and Milk Products
- Colour and Flavour
- General Technical Aspects of Industrial Sugar Confectionery Manufacture
- Manufacture of High-Boiled Sweets
- Caramel, Toffee and Fudge
- Gums and Jellies
- Liquorice Paste, Cream Paste and Aerated Confetionery
- Tablets, Lozenges and Sugar Panning
- Chewing Gum Technology
- Countlines and Cereal Bars
- Composition and Structure of Confectionery
- Structure of Sugar Confectionery
- Quality Control and Chemical Analysis
- Wrapping, Packaging and Shelf Life Evaluation
- Sugar Confectionery in the Diet
Appendices
Index
to see books of related interest