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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 2: Basic Science
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Published:26 Oct 2018
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Special Collection: RSC Popular Science eBook CollectionProduct Type: Popular Science
Page range:
6 - 26
Citation
The Science of Sugar Confectionery, The Royal Society of Chemistry, 2nd edn, 2018, ch. 2, pp. 6-26.
Download citation file:
This chapter covers the science that is fundamental to the manufacture and formulation of confectionery. This includes stability, water activity, equilibrium relative activity and dew point. Colligative properties such as boiling point are discussed. The measurement of pH and polarimetry are covered. The Maillard reaction and its importance are considered. Methods of analysing confectionery are reviewed. The science of emulsions and fats is covered.
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