Table of contents
About this book
This delicious new book reveals the fascinating science behind some of our favorite candies. If you’ve ever wondered how candy corn is made, or whether Baby Ruth bars really float, as in the movie Caddyshack, then this engaging collection of food for thought is guaranteed to satisfy your hunger for knowledge. As well as delving into candy facts and myths such as the so-called ‘sugar high’, and the long history of making sweetmeats, the authors explore the chemistry of a candy store full of famous treats, from Tootsie Rolls to Pixy Styx and from Jawbreakers to Jordan Almonds. They reveal what makes bubble gum bubbly and why a Charleston Chew is so chewy.
Written in an engaging, accessible, and humorous style that makes you laugh as you learn, Candy Bites doesn’t shy away from the hard facts, or the hard questions, about candy. It tackles the chemistry of hydrocolloids in gummy bears alongside the relationship between candy and obesity, and between candy and dental cavities. The chapters open a window on the commercial and industrial chemistry of candy manufacture, making this book a regular Pez dispenser of little-known, yet captivating factoids.
About the Authors:
Richard Hartel is a Professor of Food Science at the University of Wisconsin. In addition to an active research program and teaching numerous undergraduate classes, he teaches an annual summer candy course co-sponsored with the candy industry. He was given the Stroud-Jordan award in 2012 from the American Association of Confectionery Technologists for his contributions to the industry.
AnnaKate Hartel is a graduate of Northland College in Ashland, Wisconsin. She currently lives in Cedar Rapids, Iowa and is pursuing a career in education assessment. Her favorite candy is the Snickers bar.
- DOI https://doi.org/10.1007/978-1-4614-9383-9
- Copyright Information Springer Science+Business Media New York 2014
- Publisher Name Copernicus, New York, NY
- eBook Packages Chemistry and Materials Science
- Print ISBN 978-1-4614-9382-2
- Online ISBN 978-1-4614-9383-9
- About this book