Introduction;
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;
Subject Index.
"... deserves to be read by a wide and varied audience ... I would
recommend this book for general reading by interested scientists,
teachers and students."
*Chemistry in Britain, April 2001, p 94*
"... useful information on the topic of sugar confections ..."
*The Alchemist, ChemWeb Web Page, May 2001*
"... a useful insight into the complexities of making sweets."
*Chemistry & Industry, No 12, 18 June 2001, p 380-381*
"... an interesting and clearly written book, aimed for everyone
attracted to the science behind sugar confectionery."
*Carbohydrate Polymers, 47, 2002, p 88*
"... entertaining reading ... well suited to anyone with some
scientific background who seeks an introduction to sugar
confectionery and its science ..."
*Food Australia, 54, 5, May 2002, p 197*
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