2018•Royal Society of Chemistry eBooksRequires access
Ingredients
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Abstract
This chapter covers the ingredients normally used in sugar confectionery. These include the carbohydrate containing ingredients: sugars, invert syrup, glucose syrup (corn syrup), high fructose glucose syrup (high fructose corn syrup or isoglucose), molasses (treacle). The dairy ingredients covered include: sweetened condensed milk, milk powder, evaporated milk, whey, butter. Also included are vegetable fats, gums and gelling agents, whipping agents and chewing gum ingredients.