Confectionery Science and Technology

  • Richard W. Hartel
  • Joachim H. von Elbe
  • Randy Hofberger

Table of contents

  1. Front Matter
    Pages i-xxi
  2. Ingredient Chemistry and Functionality

    1. Front Matter
      Pages 1-1
    2. Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 3-37
    3. Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 39-67
    4. Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 69-83
    5. Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 85-124
    6. Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 125-150
    7. Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 151-185
  3. Sugar-Based Confections

    1. Front Matter
      Pages 187-187
    2. Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 189-210
    3. Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 211-244
    4. Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 245-272
    5. Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 273-299
    6. Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 301-327
    7. Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 329-359
    8. Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 361-391
    9. Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 393-420
  4. Chocolate and Compound Coatings

    1. Front Matter
      Pages 421-421
    2. Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 423-484
    3. Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 485-499

About this book

Introduction

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. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section.

 Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.

Keywords

Confectionery science Candy Chocolate Sugar confectionery confectionery coatings Candy technology Candy ingredients Confectionery ingredients Sensory properites

Authors and affiliations

  • Richard W. Hartel
    • 1
  • Joachim H. von Elbe
    • 2
  • Randy Hofberger
    • 3
  1. 1.Dept. Food ScienceUniversity of WisconsinMadisonUSA
  2. 2.Dept. Food ScienceUniversity of WisconsinMadisonUSA
  3. 3.R&D Candy ConsultantsBurlingtonUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-319-61742-8
  • Copyright Information Springer International Publishing AG 2018
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-319-61740-4
  • Online ISBN 978-3-319-61742-8
  • About this book
Industry Sectors
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods
Pharma