Fr. 55.80

William P Edwards, William P. Edwards

Science of Sugar Confectionery

English · Paperback / Softback

Shipping usually within 3 to 5 weeks (title will be specially ordered)

Description

This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then discusses the chemistry of various types of sugar confectionery.

List 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.

Product details

Authors	William P Edwards, William P. Edwards
Publisher	RSC Publishing

Languages	English
Product format	Paperback / Softback
Released	01.12.2000

EAN	9780854045938
ISBN	978-0-85404-593-8
No. of pages	150
Dimensions	173 mm x 242 mm x 12 mm
Weight	313 g
Series	RSC Paperbacks
Subjects	Guides > Health > Diet Natural sciences, medicine, IT, technology > Chemistry

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