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Chemical Composition of Sugar and Confectionery Products

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Handbook of Food Chemistry

Abstract

This chapter is focused on chemistry of carbohydrates present in sugar and confectionery products. The introductory part brings the basic knowledge about the classification, chemical structure, properties, and reactions of carbohydrates, including the chirality, stereoisomerism, mutarotation, caramelization, and Maillard reactions. Nutritional properties, occurrence and importance of simple sugars, and the basic characteristics and physiology of polyols and sugar substituents in confectionery are specified as well.

The reader will find information about the classification and preparation of different kinds of confectionery products, such as candies, fondants, caramels, nougat, gums, jellies, chewing gums, and many others. Chocolate and its chemical composition and preparation are described in an individual chapter with an emphasis on chocolate nutritional aspects and benefits. Sources and production of table sugar, its properties, quality, and important functions in food production are mentioned as well. The last part is dedicated to the structure, properties, and reactions of other substances and ingredients used in confectionery, such as pectin, gelatin, agar, lecithin, vanilla, peppermint, and more.

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Authors and Affiliations

  1. Department of Carbohydrates and Cereals, Institute of Chemical Technology, Prague, Technická 5, 16628, Prague 6, Czech Republic

    Andrea Hinkova, Zdenek Bubnik & Pavel Kadlec

Authors
  1. Andrea Hinkova
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  2. Zdenek Bubnik
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  3. Pavel Kadlec
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Corresponding author

Correspondence to Andrea Hinkova .

Editor information

Editors and Affiliations

  1. School of Life Sciences, The Chinese University of Hong Kong, Hong Kong, China

    Peter Chi Keung Cheung

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Hinkova, A., Bubnik, Z., Kadlec, P. (2014). Chemical Composition of Sugar and Confectionery Products. In: Cheung, P. (eds) Handbook of Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-41609-5_30-1

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  • DOI: https://doi.org/10.1007/978-3-642-41609-5_30-1

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  • Publisher Name: Springer, Berlin, Heidelberg

  • Online ISBN: 978-3-642-41609-5

  • eBook Packages: Springer Reference Chemistry and Mat. ScienceReference Module Physical and Materials ScienceReference Module Chemistry, Materials and Physics

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