The science of sugar confectionery:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Soc. of Chemistry
2000
|
| Schriftenreihe: | RSC paperbacks
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | X, 166 S. Ill., graph. Darst. |
| ISBN: | 0854045937 |
Internformat
MARC
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Datensatz im Suchindex
| _version_ | 1804128308926873600 |
|---|---|
| adam_text | Titel: The science of sugar confectionery
Autor: Edwards, William P.
Jahr: 2000
Contents
Chapter 1
Introduction 1
Food Law 2
The Scope of Sugar Confectionery 3
Health and Safety 3
Chapter 2
Basic Science 5
Stability 5
Colligative Properties 6
pH 7
Polarimetry 8
The Maillard Reaction 9
Densimetry 13
Refractive Index 14
Analytical Chemistry 14
Water Content 14
Sugar Analysis 16
Emulsions 18
The Chemistry of Oils and Fats 19
References 22
Chapter 3
Ingredients 23
Sugars 23
Dairy Ingredients 28
Vegetable Fats 33
Gums and Gelling Agents or Hydrocolloids 35
Chewing Gum Ingredients 58
viii Contents
Chapter 4
Emulsifiers, Colours and Flavours 59
Emulsifiers 59
Colours 65
Flavours 75
Reference 80
Chapter 5
Confectionery Plant 81
Steam Injection Cooking 82
Vacuum Cooking 83
Continuous Plant 84
Chapter 6
Sugar Glasses in the Chemistry of Boiled Sweets 85
The Formulation of Boiled Sweets 86
Manufacturing Processes for Boiled Sweets 88
Chapter 7
Grained Sugar Products 92
Fondant 92
Fudge 93
Chocolate-covered Liqueur Sweets 93
Chapter 8
Pan Coating 95
Hard Panning 96
Soft Panning 97
Problems in Coating Almonds and Other Nuts 98
Glazing and Polishing 98
Process Control Systems 99
Automated Systems 99
Contents ix
Chapter 9
Toffees and Caramels 101
Cooking Toffees 102
A Typical Toffee 103
The Process 106
Toffee as an Ingredient of Other Products 108
Chapter 10
Gums, Gelled Products and Liquorice 110
Pastilles, Gums and Jellies 110
Making Gums and Jellies 112
Liquorice 118
Chapter 11
Chewing Gum 124
Gum Base Characteristics 124
Texturisers 125
Antioxidants 125
Sugars 125
Loss or Gain of Moisture 126
Flavours 127
Chapter 12
Aerated Products 128
Marshmallows 128
Nougat 129
Chapter 13
Sugar-free Confectionery 131
Laxative Effects 132
The Sugar Substitutes 133
Making Sugar-free Products 138
Reducing the Energy Content 139
Sugar-free Products 139
Controlled Calorie Products 142
x Contents
Chapter 14
Lozenges 144
Making Lozenges 145
Drying 145
Cream Paste 146
Chapter 15
Tabletting 148
Granulation 148
Avoiding Granulation 150
Tabletting Additives 150
Chapter 16
Experiments 151
Health and Safety 151
Sugar Crystallisation Experiments 151
Lozenge Making 153
Fudge (or Grained Caramel) 154
Chapter 17
The Future 157
Subject Index 158
|
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| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Ökotrophologie |
| format | Book |
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| illustrated | Illustrated |
| indexdate | 2024-07-09T18:47:11Z |
| institution | BVB |
| isbn | 0854045937 |
| language | English |
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| physical | X, 166 S. Ill., graph. Darst. |
| publishDate | 2000 |
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| publisher | Royal Soc. of Chemistry |
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| spelling | Edwards, W. P. Verfasser aut The science of sugar confectionery W. P. Edwards Cambridge Royal Soc. of Chemistry 2000 X, 166 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier RSC paperbacks Chemische analyses gtt Coating gtt Emulsies gtt Samenstelling gtt Snoep gtt Suiker gtt Suikerwerkindustrie gtt Confectionery Confectionery Analysis Lebensmittelverfahrenstechnik (DE-588)4167046-2 gnd rswk-swf Süßwarenherstellung (DE-588)4366907-4 gnd rswk-swf Süßwarenherstellung (DE-588)4366907-4 s Lebensmittelverfahrenstechnik (DE-588)4167046-2 s DE-604 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009226397&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Edwards, W. P. The science of sugar confectionery Chemische analyses gtt Coating gtt Emulsies gtt Samenstelling gtt Snoep gtt Suiker gtt Suikerwerkindustrie gtt Confectionery Confectionery Analysis Lebensmittelverfahrenstechnik (DE-588)4167046-2 gnd Süßwarenherstellung (DE-588)4366907-4 gnd |
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| title | The science of sugar confectionery |
| title_auth | The science of sugar confectionery |
| title_exact_search | The science of sugar confectionery |
| title_full | The science of sugar confectionery W. P. Edwards |
| title_fullStr | The science of sugar confectionery W. P. Edwards |
| title_full_unstemmed | The science of sugar confectionery W. P. Edwards |
| title_short | The science of sugar confectionery |
| title_sort | the science of sugar confectionery |
| topic | Chemische analyses gtt Coating gtt Emulsies gtt Samenstelling gtt Snoep gtt Suiker gtt Suikerwerkindustrie gtt Confectionery Confectionery Analysis Lebensmittelverfahrenstechnik (DE-588)4167046-2 gnd Süßwarenherstellung (DE-588)4366907-4 gnd |
| topic_facet | Chemische analyses Coating Emulsies Samenstelling Snoep Suiker Suikerwerkindustrie Confectionery Confectionery Analysis Lebensmittelverfahrenstechnik Süßwarenherstellung |
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