Abstract
The principal ingredient in all confectionery is sugar (sucrose), which in its refined form has little flavour apart from its inherent sweetness. Raw (unrefined) sugar has its own particular flavour, which will be dealt with later in the chapter (see Section 7.3). Other important carbohydrates used in confectionery are corn syrup, invert sugar and dextrose, which are added mainly to control or prevent crystallisation. The texture of the confection may be altered by their use, and this property is used by confectioners to manufacture many varied products.
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© 1991 Springer Science+Business Media Dordrecht
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Lawrence, D.V., Ashwood, D.G. (1991). The flavouring of confectionery and bakery products. In: Ashurst, P.R. (eds) Food Flavorings. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2161-7_7
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DOI: https://doi.org/10.1007/978-1-4615-2161-7_7
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5903-6
Online ISBN: 978-1-4615-2161-7
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