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The science of sugar confectionery /

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Bibliographic Details
Main Author: Edwards, W. P.
Format: eBook
Language:English
Published: Cambridge : Royal Society of Chemistry, [2000]
Series:RSC paperbacks.
Subjects:
Chemische analyses.
Coating.
Emulsies.
Samenstelling.
Snoep.
Suiker.
Suikerwerkindustrie.
Confectionery > Analysis.
Confectionery.
Chemistry.
Lebensmittelverfahrenstechnik.
Science.
Sü€warenherstellung.
TECHNOLOGY & ENGINEERING > Food Science.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Basic science
  • Ingredients
  • Emulsifiers, colours and flavours
  • Confectionery plant
  • Sugar glasses in the chemistry of boiled sweets
  • Grained sugar products
  • Pan coating
  • Toffees and caramels
  • Gums, gelled products and liquorice
  • Chewing gum
  • Aerated products
  • Sugar-free confectionery
  • Lozenges
  • Tabletting
  • Experiments
  • The future.