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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 5: Emulsifiers, Colours and Flavours
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Published:26 Oct 2018
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Special Collection: RSC Popular Science eBook CollectionProduct Type: Popular Science
Page range:
97 - 122
Citation
The Science of Sugar Confectionery, The Royal Society of Chemistry, 2nd edn, 2018, ch. 5, pp. 97-122.
Download citation file:
This chapter covers emulsifiers, colours and flavours and their use in sugar confectionery. The hydrophile–lipophile balance theory of emulsifiers is discussed as well as the origin of some emulsifiers. Natural, synthetic and interference colours and their merits, sources and uses are also discussed. Natural, nature identical and synthetic flavours and their use are included. Antioxidants are also covered in this chapter.
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