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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
Preface to the Second Edition
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Published:26 Oct 2018
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Special Collection: RSC Popular Science eBook CollectionProduct Type: Popular Science
Page range:
P006
Citation
The Science of Sugar Confectionery, The Royal Society of Chemistry, 2nd edn, 2018, pp. P006.
Download citation file:
Sugar confectionery tends to have a very long product life. Thus it might be expected that there would not be many changes since the first edition. Certainly many of the products continue to be sold. The science behind sugar confectionery has not fundamentally changed but a number of new ingredients have become available. One big change is the importance now being placed on nutrition. This has led to a whole new chapter in this edition. As well as the new emphasis on nutrition there is now more demand for special products to meet the requirements of different religious, ethical and non-allergenic diets.