Abstract
The class of aerated confections encompasses a wide range of candy, from the highly aerated marshmallow to the lightly aerated (dense) taffy. Nougat, sponge candy and fruit chews are also found in the category of aerated candies. Aeration is also used to modify texture of other candy categories, including hard candy, brittles, and chocolate. Various types of aerated confections, categorized according to their typical density, or specific gravity , are seen in Table 11.1.
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Acknowledgment
Thanks to Barbara Klubertanz (Melster Candies) and Kristi Sufferling (Nitta Gelatin) for their assistance and input with this chapter. Thanks also to Dr. Greg Ziegler, Pennsylvania State University, for permission to use micrographs of aerated confections showing microstructure.
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Hartel, R.W., von Elbe, J.H., Hofberger, R. (2018). Aerated Confections. In: Confectionery Science and Technology. Springer, Cham. https://doi.org/10.1007/978-3-319-61742-8_11
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DOI: https://doi.org/10.1007/978-3-319-61742-8_11
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