Abstract
In the confectionery industry, starch has been used for many years, mainly in two ways. First, it is used as a molding medium to make impressions in filled shallow trays, in which liquid confectionery is deposited. Second, starch is used as a gelling agent or stabilizer in many confectionery products. It is an ingredient in jellies, gums, Turkish delight, and various “spreads.”
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References
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© 1989 Van Nostrand Reinhold
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Minifie, B.W. (1989). Starches, Soya Flour, Soya Protein. In: Chocolate, Cocoa and Confectionery: Science and Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7924-9_13
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DOI: https://doi.org/10.1007/978-94-011-7924-9_13
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-011-7926-3
Online ISBN: 978-94-011-7924-9
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