This chapter is focused on chemistry of carbohydrates present in sugar and confectionery products. The introductory part brings the basic knowledge about the classification, chemical structure, properties, and reactions of carbohydrates, including the chirality, stereoisomerism, mutarotation, caramelization, and Maillard reactions. Nutritional properties, occurrence and importance of simple sugars, and the basic characteristics and physiology of polyols and sugar substituents in confectionery are specified as well.Get more news about Confectionery Sprinker,you can vist our website!
The reader will find information about the classification and preparation of different kinds of confectionery products, such as candies, fondants, caramels, nougat, gums, jellies, chewing gums, and many others. Chocolate and its chemical composition and preparation are described in an individual chapter with an emphasis on chocolate nutritional aspects and benefits. Sources and production of table sugar, its properties, quality, and important functions in food production are mentioned as well. The last part is dedicated to the structure, properties, and reactions of other substances and ingredients used in confectionery, such as pectin, gelatin, agar, lecithin, vanilla, peppermint, and more.
The reader will find information about the classification and preparation of different kinds of confectionery products, such as candies, fondants, caramels, nougat, gums, jellies, chewing gums, and many others. Chocolate and its chemical composition and preparation are described in an individual chapter with an emphasis on chocolate nutritional aspects and benefits. Sources and production of table sugar, its properties, quality, and important functions in food production are mentioned as well. The last part is dedicated to the structure, properties, and reactions of other substances and ingredients used in confectionery, such as pectin, gelatin, agar, lecithin, vanilla, peppermint, and more.
