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The Science of Sugar Confectionery
By
William P Edwards
William P Edwards
Bardfield Consultants, UK
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Paperback ISBN:
978-1-78801-133-4
PDF ISBN:
978-1-83916-852-9
EPUB ISBN:
978-1-78801-570-7
Special Collection:
RSC Popular Science eBook Collection
Product Type:
Popular Science
No. of Pages:
222
Publication date:
26 Oct 2018
Book Chapter
Chapter 11: Gums, Gelled Products and Liquorice
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Published:26 Oct 2018
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Special Collection: RSC Popular Science eBook CollectionProduct Type: Popular Science
Page range:
155 - 169
Citation
The Science of Sugar Confectionery, The Royal Society of Chemistry, 2nd edn, 2018, ch. 11, pp. 155-169.
Download citation file:
This chapter covers gums, gelled products and liquorice. It includes the relevant science of rheology and texture with the differences in national tastes. The manufacturing methods and procedures for making different gums and jellies are covered, including the use of steam injection cooking and continuous processes. The need to stove or dry some products and the relevant science is discussed. The origins, processes and ingredients used in making English liquorice products are covered including liquorice allsorts.
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