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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 4: Ingredients
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Published:26 Oct 2018
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Special Collection: RSC Popular Science eBook CollectionProduct Type: Popular Science
Page range:
52 - 96
Citation
The Science of Sugar Confectionery, The Royal Society of Chemistry, 2nd edn, 2018, ch. 4, pp. 52-96.
Download citation file:
This chapter covers the ingredients normally used in sugar confectionery. These include the carbohydrate containing ingredients: sugars, invert syrup, glucose syrup (corn syrup), high fructose glucose syrup (high fructose corn syrup or isoglucose), molasses (treacle). The dairy ingredients covered include: sweetened condensed milk, milk powder, evaporated milk, whey, butter. Also included are vegetable fats, gums and gelling agents, whipping agents and chewing gum ingredients.
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