Confectionery Science and Technology

Part I. Ingredient Chemistry and Functionality

1. Chemistry of Bulk Sweeteners
Richard W. Hartel, Joachim H. Elbe, Randy Hofberger

2. Physico-chemical Properties of Sweeteners in Confections
Richard W. Hartel, Joachim H. Elbe, Randy Hofberger

3. Water
Richard W. Hartel, Joachim H. Elbe, Randy Hofberger

4. Fats, Oils and Emulsifiers
Richard W. Hartel, Joachim H. Elbe, Randy Hofberger

5. Starches, Proteins, Pectin, and Gums
Richard W. Hartel, Joachim H. Elbe, Randy Hofberger

6. Other Ingredients
Richard W. Hartel, Joachim H. Elbe, Randy Hofberger

Part II. Sugar-Based Confections

7. Compressed Tablets and Lozenges
Richard W. Hartel, Joachim H. Elbe, Randy Hofberger

8. Hard Candy
Richard W. Hartel, Joachim H. Elbe, Randy Hofberger

9. Fondants and Creams
Richard W. Hartel, Joachim H. Elbe, Randy Hofberger

10. Caramel, Fudge and Toffee
Richard W. Hartel, Joachim H. Elbe, Randy Hofberger

11. Aerated Confections
Richard W. Hartel, Joachim H. Elbe, Randy Hofberger

12. Jellies, Gummies and Licorices
Richard W. Hartel, Joachim H. Elbe, Randy Hofberger

13. Sugar and Sugar-Free Panned Confections
Richard W. Hartel, Joachim H. Elbe, Randy Hofberger

14. Chewing and Bubble Gum
Richard W. Hartel, Joachim H. Elbe, Randy Hofberger

Part III. Chocolate and Compound Coatings

15. Chocolate
Richard W. Hartel, Joachim H. Elbe, Randy Hofberger

16. Compound Coatings
Richard W. Hartel, Joachim H. Elbe, Randy Hofberger

17. Chocolate Panning
Richard W. Hartel, Joachim H. Elbe, Randy Hofberger

Avainsanat: Chemistry, Food Science