Since the first edition of The Science of Sugar Confectionery
(2000), the confectionery industry has responded to ever-changing
consumer habits. This new edition has been thoroughly revised to
reflect industry's response to market driven nutrition and dietary
concerns, as well as changes in legislation, labelling, and
technology. Building on the strengths of the first edition, the
author's personal knowledge and experience of the sugar
confectionery industry is used to provide a thorough and accessible
account of the field. Written so the reader needs no more than a
rudimentary level of chemistry, this book covers the basic
definitions, commonly used and new ingredients in the industry. It
then discusses the various types of sugar confectionery including
"sugar glasses" (boiled sweets), "grained sugar products"
(fondants), toffees and fudges, "hydrocolloids" (gums, pastilles
and jellies) and concludes with a new chapter on future outlooks.
Featuring expanded coverage of special dietary needs, covering
topics such as vegetarianism and veganism, religious requirements
and supplemented products, this new edition reflects current and
evolving needs in the sugar confectionery field.
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