Skip Nav Destination
The Science of Sugar Confectionery
By
William P Edwards
William P Edwards
Bardfield Consultants, UK
Search for other works by this author on:
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 16: Tabletting
-
Published:26 Oct 2018
-
Special Collection: RSC Popular Science eBook CollectionProduct Type: Popular Science
Page range:
201 - 204
Citation
The Science of Sugar Confectionery, The Royal Society of Chemistry, 2nd edn, 2018, ch. 16, pp. 201-204.
Download citation file:
This chapter is about tabletting, a process confectionery shares with the pharmaceutical industry. The procedures covered include granulation, wet granulation, fluidised bed granulation, slugging, alternative ways of granulation and avoiding granulation. The tabletting additives discussed include glidants, lubricants and anti-adherents.
You do not currently have access to this chapter, but see below options to check access via your institution or sign in to purchase.