Aerated Confections

  • Richard W. Hartel
  • Joachim H. von Elbe
  • Randy Hofberger
Chapter
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Abstract

The class of aerated confections encompasses a wide range of candy, from the highly aerated marshmallow to the lightly aerated (dense) taffy. Nougat, sponge candy and fruit chews are also found in the category of aerated candies. Aeration is also used to modify texture of other candy categories, including hard candy, brittles, and chocolate. Various types of aerated confections, categorized according to their typical density, or specific gravity, are seen in Table 11.1.

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Notes

Acknowledgment

Thanks to Barbara Klubertanz (Melster Candies) and Kristi Sufferling (Nitta Gelatin) for their assistance and input with this chapter. Thanks also to Dr. Greg Ziegler, Pennsylvania State University, for permission to use micrographs of aerated confections showing microstructure.

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Copyright information

© Springer International Publishing AG 2018

Authors and Affiliations

  • Richard W. Hartel
    • 1
  • Joachim H. von Elbe
    • 1
  • Randy Hofberger
    • 2
  1. 1.Dept. Food ScienceUniversity of WisconsinMadisonUSA
  2. 2.R&D Candy ConsultantsBurlingtonUSA

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