Confectionery Science Technology

Ref: SC013

EUR 125,-

excl. VAT + postage

Confectionery Science and Technology

by Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger

Publication: 2018
Hardcover, 536 pages

ISBN: 978-3-319-61740-4

This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section.

Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.

Table of Contents

Part I Ingredient Chemistry and Functionality

1  Chemistry of Bulk Sweeteners
2  Physico-chemical Properties of Sweeteners in Confections
3  Water
4  Fats, Oils and Emulsifiers
5  Starches, Proteins, Pectin, and Gums
6  Other Ingredients

Part II ISugar-Based Confections

7  Compressed Tablets and Lozenges
8  Hard Candy
9  Fondant and Creams
10  Caramel, Fudge and Toffee
11  Aerated Confections
12  Jellies, Gummies and Licorices
13  Sugar and Sugar-Free Panned Confections
14  Chewing and Bubble Gum

Part III Chocolate and Compound Coating

15  Chocolate
16  Compound Coatings
17  Chocolate Panning