Abstract
Numerous minor ingredients are used in the confectionery industry and an important group includes substances that form gels and foams or act as stabilizers. Some of these may be used as glazing coatings, but lacquers or waxes are more often employed for this purpose.
Keywords
- Soluble Solid
- Soluble Solid Content
- Calcium Salt
- Apple Pomace
- Invert Sugar
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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© 1989 Van Nostrand Reinhold
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Minifie, B.W. (1989). Gelatinizing Agents, Gums, Glazes, Waxes. In: Chocolate, Cocoa and Confectionery: Science and Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7924-9_12
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DOI: https://doi.org/10.1007/978-94-011-7924-9_12
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-011-7926-3
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