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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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