Abstract
The use of emulsifiers in both chocolate confectionery and sugar confectionery has been established for many years. They are useful functional additives without which many candy products would be impossible to make In this chapter, an outline of the range of emulsifier functionalities will be presented, but since it is a very diverse field, it is not possible to cover every application or use. A bibliography is provided for further study, which is recommended.
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© 1997 Springer Science+Business Media Dordrecht
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Weyland, M. (1997). Emulsifiers in Confectionery. In: Hasenhuettl, G.L., Hartel, R.W. (eds) Food Emulsifiers and Their Applications. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2662-6_9
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DOI: https://doi.org/10.1007/978-1-4757-2662-6_9
Publisher Name: Springer, Boston, MA
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