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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 3: Nutrition
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Published:26 Oct 2018
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Special Collection: RSC Popular Science eBook CollectionProduct Type: Popular Science
Page range:
27 - 51
Citation
The Science of Sugar Confectionery, The Royal Society of Chemistry, 2nd edn, 2018, ch. 3, pp. 27-51.
Download citation file:
This chapter cover the reasons why nutrition has become more important for confectionery manufacturers. In particular the increase in obesity and type 2 diabetes are discussed. Definitions of obesity are considered. The different components of food are described along with their functions in sufficient detail to produce a nutrition statement. Various reducing diets are considered and their relation to confectionery products. No dietary recommendations are given but available dietary advice is reviewed. Special dietary requirements of medical, ethical and religious bases and their effect on confectionery are considered.
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