Abstract
Although water is not the primary ingredient in most candies, it plays a very important role in manufacturing, product quality, and shelf life (Ergun et al. Crit Rev Food Sci Nut. 2010; 50(2):162–92). Water interacts in confections through its ability to form hydrogen bonds with sugars and other confectionery components. As noted in previous chapters, these interactions have significant effects on such properties as boiling point elevation and water activity, two important aspects of candy manufacture and stability.
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Hartel, R.W., von Elbe, J.H., Hofberger, R. (2018). Water. In: Confectionery Science and Technology. Springer, Cham. https://doi.org/10.1007/978-3-319-61742-8_3
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DOI: https://doi.org/10.1007/978-3-319-61742-8_3
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