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Confectionery science and technology

Author: Richard W Hartel; Joachim H von Elbe; Randy Hofberger
Publisher: Cham, Switzerland : Springer, [2018] ©2018
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
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.  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Printed edition:
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Richard W Hartel; Joachim H von Elbe; Randy Hofberger
ISBN: 9783319617428 3319617427
OCLC Number: 1005921945
Description: 1 online resource
Contents: ""Preface""; ""Contents""; ""About the Authors""; ""Abbreviations""; ""Part I: Ingredient Chemistry and Functionality""; ""1: Chemistry of Bulk Sweeteners""; ""1.1 Monosaccharides""; ""1.1.1 Glucose/Dextrose""; ""1.1.2 Fructose""; ""1.1.3 Galactose""; ""1.2 Disaccharides""; ""1.2.1 Sucrose""; ""1.2.1.1 Sources of Sucrose""; ""1.2.1.1.1 Cane Sugar""; ""1.2.1.1.2 Beet Sugar""; ""1.2.1.2 Sugar Forms and Types""; ""1.2.2 Maltose""; ""1.2.3 Lactose""; ""1.3 Invert Sugar""; ""1.3.1 Acid Hydrolysis""; ""1.3.2 Enzyme Hydrolysis""; ""1.4 Sugar Reactions""; ""1.4.1 Hydrogen Bonding"" ""1.4.2 Reducing Sugars and Mutarotation""""1.4.3 Browning Reactions""; ""1.4.3.1 Maillard Reaction""; ""1.4.3.2 Caramelization Reaction""; ""1.5 Glucose (Corn) Syrup""; ""1.5.1 Glucose Syrup Specifications""; ""1.5.1.1 Dextrose Equivalent""; ""1.5.2 Production of Glucose Syrups""; ""1.5.2.1 Acid Hydrolysis""; ""1.5.2.2 Enzyme Hydrolysis""; ""1.5.3 Composition""; ""1.5.4 Properties""; ""1.6 Polysaccharides""; ""1.6.1 Maltodextrin""; ""1.6.2 Polydextrose""; ""1.6.3 Inulin""; ""1.7 Other Natural Sweeteners""; ""1.7.1 Honey""; ""1.7.2 Maple Syrup""; ""1.7.3 Molasses"" ""1.7.4 Malt Extract""""1.8 Alternative Sweeteners""; ""1.8.1 Sugar Alcohols""; ""1.8.1.1 General Properties of polyols""; ""1.8.2 Monosaccharide Alcohols""; ""1.8.2.1 Sorbitol""; ""1.8.2.2 Mannitol""; ""1.8.2.3 Xylitol""; ""1.8.2.4 Erythritol""; ""1.8.3 Disaccharide Alcohols""; ""1.8.3.1 Isomalt""; ""1.8.3.2 Maltitol""; ""1.8.3.3 Lactitol""; ""1.8.4 Hydrogenated Starch Hydrolysate (HSH) and Maltitol Syrups""; ""1.9 High Intensity Sweeteners""; ""1.9.1 Sucralose""; ""1.9.2 Aspartame""; ""1.9.3 Acesulfame-Potassium""; ""1.9.4 Alitame""; ""1.9.5 Thaumatin or Talin"" ""1.9.6 Neotame""""1.9.7 Stevia""; ""1.9.8 Luo Han Guo (Monk Fruit) Concentrates""; ""References""; ""2: Physico-chemical Properties of Sweeteners in Confections""; ""2.1 Sweetness""; ""2.2 Viscosity""; ""2.3 Heat of Solution""; ""2.4 Specific Optical Rotation""; ""2.5 Refractive Index""; ""2.6 Density/Specific Gravity""; ""2.7 Boiling Point Elevation""; ""2.8 Solubility""; ""2.8.1 Solubility of Sugars""; ""2.8.2 Solubility of Polyols""; ""2.8.3 Solubility in Mixed Confectionery Syrups""; ""2.9 Glass Transition Temperature""; ""2.10 Crystallization Propensity"" ""2.10.1 Generating Supersaturation""""2.10.2 Crystallization""; ""2.10.2.1 Nucleation""; ""2.10.2.2 Growth""; ""2.10.2.3 Crystallization Rate""; ""2.10.3 Seeding""; ""2.11 State of Sugars in Confections""; ""2.11.1 Crystal or Glass""; ""2.11.2 Cotton Candy""; ""2.11.2.1 Rock Candy""; ""References""; ""3: Water""; ""3.1 Properties of Water Important in Confections""; ""3.1.1 Water Hardness: Dissolved Minerals""; ""3.1.2 Metals""; ""3.1.3 pH""; ""3.1.4 Microbial Content""; ""3.2 Water Content in Confections""; ""3.2.1 Cook Temperature and Water Content""
Responsibility: Richard W. Hartel, Joachim H. von. Elbe, Randy Hofberger.

Abstract:

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  Read more...

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