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  • Book
  • © 2018

Confectionery Science and Technology

  • Written by renown confectionery experts in academia and industry

  • Serves as an essential reference for any confectionery professional

  • Excellent resource for confectionery students

  • Includes supplementary material: sn.pub/extras

Buying options

eBook USD 79.99
Price excludes VAT (USA)
  • ISBN: 978-3-319-61742-8
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 99.99
Price excludes VAT (USA)
Hardcover Book USD 139.99
Price excludes VAT (USA)

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Table of contents (17 chapters)

  1. Front Matter

    Pages i-xxi
  2. Ingredient Chemistry and Functionality

    1. Front Matter

      Pages 1-1
    2. Chemistry of Bulk Sweeteners

      • Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 3-37
    3. Physico-chemical Properties of Sweeteners in Confections

      • Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 39-67
    4. Water

      • Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 69-83
    5. Fats, Oils and Emulsifiers

      • Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 85-124
    6. Starches, Proteins, Pectin, and Gums

      • Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 125-150
    7. Other Ingredients

      • Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 151-185
  3. Sugar-Based Confections

    1. Front Matter

      Pages 187-187
    2. Compressed Tablets and Lozenges

      • Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 189-210
    3. Hard Candy

      • Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 211-244
    4. Fondants and Creams

      • Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 245-272
    5. Caramel, Fudge and Toffee

      • Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 273-299
    6. Aerated Confections

      • Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 301-327
    7. Jellies, Gummies and Licorices

      • Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 329-359
    8. Sugar and Sugar-Free Panned Confections

      • Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 361-391
    9. Chewing and Bubble Gum

      • Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 393-420
  4. Chocolate and Compound Coatings

    1. Front Matter

      Pages 421-421
    2. Chocolate

      • Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 423-484
    3. Compound Coatings

      • Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger
      Pages 485-499

About this book

This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section.

 Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.

Keywords

  • Confectionery science
  • Candy
  • Chocolate
  • Sugar confectionery
  • confectionery coatings
  • Candy technology
  • Candy ingredients
  • Confectionery ingredients
  • Sensory properites

Authors and Affiliations

  • Dept. Food Science, University of Wisconsin, Madison, USA

    Richard W. Hartel, Joachim H. von Elbe

  • R&D Candy Consultants, Burlington, USA

    Randy Hofberger

About the authors

Richard W. Hartel, is Professor of Food Engineering with the Department of Food Science at the University of Wisconsin-Madison. He conducts research on phase transitions in foods, primarily sugar confections, chocolate and ice cream. He teaches courses in Food Manufacturing, Food Preservation, Food Functionality, and Candy Science, as well as a freshman career orientation course. He has been involved with the UW Resident Course in Confectionery Technology (candy school) as an instructor since 1987 and as lead coordinator since 1998.

Randall (Randy) Hofberger is the principle of R & D Candy Consultants LLC. Previously he had a long career at Nestle Confections USA in technical applications with an emphasis on caramels and chocolates. He has been an instructor at various confectionery courses including UW Resident Course in Confectionery Technology (candy school) and Retail Confectioners International (RCI). 

Joachim H. von Elbe, is Professor and Chairman Emeritus with the Department of Food Science at the University of Wisconsin. He served for 38 years teaching courses in food chemistry with emphasis on plant pigments, their use as food and pharmaceutical colorants, and color and texture changes in canned vegetables. In 1963 he introduced, with cooperation with the confectionery industry, a three week candy technology course designed specifically for people in the industry. Since that time the course has been taught annually, and is now known as the UW Resident Course in Confectionery Technology.

Bibliographic Information

  • Book Title: Confectionery Science and Technology

  • Authors: Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger

  • DOI: https://doi.org/10.1007/978-3-319-61742-8

  • Publisher: Springer Cham

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer International Publishing AG 2018

  • Hardcover ISBN: 978-3-319-61740-4

  • Softcover ISBN: 978-3-319-87150-9

  • eBook ISBN: 978-3-319-61742-8

  • Edition Number: 1

  • Number of Pages: XXI, 536

  • Number of Illustrations: 169 b/w illustrations, 59 illustrations in colour

  • Topics: Food Science

Buying options

eBook USD 79.99
Price excludes VAT (USA)
  • ISBN: 978-3-319-61742-8
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 99.99
Price excludes VAT (USA)
Hardcover Book USD 139.99
Price excludes VAT (USA)