The Science of Sugar Confectionery (RSC Paperbacks) [Paperback]

W.P. Edwards (Author)

Book Description

Publication Date: June 28, 2001 | ISBN-10: 0854045937 | ISBN-13: 978-0854045938 | Edition: 1

Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in "The Science of Sugar Confectionery." The manufacture of confectionery is not a science-based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically, however, sugar confectionery has had technological synergies with the pharmaceutical industry, such as making sugar tablets and applying panned sugar coatings. This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery. These include "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a chapter dedicated to sugar-free confectionery.

Product Details

• Paperback: 166 pages
• Publisher: Royal Society of Chemistry; 1 edition (June 28, 2001)
• Language: English
• ISBN-10: 0854045937
• ISBN-13: 978-0854045938
• Product Dimensions: 9.5 x 6.8 x 0.5 inches
• Shipping Weight: 10.4 ounces (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #976,683 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

4.0 out of 5 stars Curious about what you are eating!?, July 13, 2007

By 

Nils Stormby - See all my reviews
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This review is from: The Science of Sugar Confectionery (RSC Paperbacks) (Paperback)

A very interesting and informative book about all aspects of sweets and sweeteners. different ingredients, chemistry, flavouring etc etc. Too scientific for the general consumer but a gold mine for those who are familiar with basics in chemistry and biochemistry. And what about a sugar-free future?

1 of 1 people found the following review helpful:

4.0 out of 5 stars A niche product, September 25, 2010

By 

A. Pezzuto - See all my reviews
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Amazon Verified Purchase

This review is from: The Science of Sugar Confectionery (RSC Paperbacks) (Paperback)

This is one of a handful of books I own that I recommend to people only under careful consideration. If you enjoy food science, have a working familiarity with high school or low level college chemistry, and are the sort of person who would consider making your own fireworks or mixing your own fertilizer from mail order chemicals than this book is for you! It is extremely well written and well within reach of anyone who wants to understand it. There are several chemical equations shown, as well as some chemically and thermodynamically complex processes well explained. Again, if that sounds like a good thing, this is a great book. However if that sounds like to much work, go look to something that is more of a recipe book, like "Who Wants Candy?".

4.0 out of 5 stars The science of sugar confectionery, July 31, 2009

By 

Benard Frederic "starch freak" (denmark) - See all my reviews
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This review is from: The Science of Sugar Confectionery (RSC Paperbacks) (Paperback)

I enjoyed reading the book and learn a lot about sugar confectionery. The book is easy to read; good explainations and drawing make the learning much faster.