02801nam 22006013 450 991102614140332120241007163914.09781839168529183916852897817880157071788015703(CKB)5410000000954393(BIP)065159547(BIP)065159546(MiAaPQ)EBC7424991(Au-PeEL)EBL7424991(MiAaPQ)EBC31227469(Au-PeEL)EBL31227469(Perlego)844047(OCoLC)1439600256(EXLCZ)99541000000095439320241007d2019 uy 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierThe Science of Sugar Confectionery /William P. EdwardsSecond edition.London, England :Royal Society of Chemistry,[2019]©20191 online resource (222 p.) 9781788011334 1788011333 9781788015707 1788015703 Includes bibliographical references.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 needsno more than a rudimentary level of chemistry, this book covers the basic definitions,commonly used and new ingredients in the industry. It thendiscusses 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.Candy industryCandyChewing gumCandy industry.Candy.Chewing gum.641.853Edwards William P.1848249MiAaPQMiAaPQMiAaPQBOOK9911026141403321The Science of Sugar Confectionery4434567UNINA