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The Science of Sugar Confectionery
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Table of Contents

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.

Reviews

"... 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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