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Emulsifiers in Confectionery

  • Mark Weyland

Abstract

The use of emulsifiers in both chocolate confectionery and sugar confectionery has been established for many years. They are useful functional additives without which many candy products would be impossible to make In this chapter, an outline of the range of emulsifier functionalities will be presented, but since it is a very diverse field, it is not possible to cover every application or use. A bibliography is provided for further study, which is recommended.

Keywords

Cocoa Butter Plastic Viscosity Compound Coating Food Emulsifier Sorbitan Monostearate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • Mark Weyland

There are no affiliations available

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