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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References
Butter Regulations, Statutory Instrument 1966, No. 1074, H.M.S.O., London (1966).
Food Labelling Regulations, Statutory Instrument 1984, No. 1305, H.M.S.O., London (1984).
Skuses Complete Confectioner, 13th edn., W.J. Bush & Co., Ltd., London (1957).
J. Ames, Maillard Reaction, Food Manufacture, November (1989) 6.
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© 1991 Blackie and Son Ltd
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Lawrence, D.V. (1991). The flavouring of confectionery. In: Ashurst, P.R. (eds) Food Flavourings. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0499-9_7
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DOI: https://doi.org/10.1007/978-1-4613-0499-9_7
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4612-7838-2
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