Confectionery Science and Technology.

ISBN:

9783319617428

Title:

Author:

Hartel, Richard W.

Personal Author:

Hartel, Richard W.

Physical Description:

1 online resource (542 pages)

Contents:

"Preface" -- "Contents" -- "About the Authors" -- "Abbreviations" -- "Part I: Ingredient Chemistry and Functionality" -- "1: Chemistry ofÂ Bulk Sweeteners" -- "1.1 Monosaccharides" -- "1.1.1 Glucose/Dextrose" -- "1.1.2 Fructose" -- "1.1.3 Galactose" -- "1.2 Disaccharides" -- "1.2.1 Sucrose" -- "1.2.1.1 Sources ofÂ Sucrose" -- "1.2.1.1.1 Cane Sugar" -- "1.2.1.1.2 Beet Sugar" -- "1.2.1.2 Sugar Forms andÂ Types" -- "1.2.2 Maltose" -- "1.2.3 Lactose" -- "1.3 Invert Sugar" -- "1.3.1 Acid Hydrolysis" -- "1.3.2 Enzyme Hydrolysis" -- "1.4 Sugar Reactions" -- "1.4.1 Hydrogen Bonding" -- "1.4.2 Reducing Sugars andÂ Mutarotation" -- "1.4.3 Browning Reactions" -- "1.4.3.1 Maillard Reaction" -- "1.4.3.2 Caramelization Reaction" -- "1.5 Glucose (Corn) Syrup" -- "1.5.1 Glucose Syrup Specifications" -- "1.5.1.1 Dextrose Equivalent" -- "1.5.2 Production ofÂ Glucose Syrups" -- "1.5.2.1 Acid Hydrolysis" -- "1.5.2.2 Enzyme Hydrolysis" -- "1.5.3 Composition" -- "1.5.4 Properties" -- "1.6 Polysaccharides" -- "1.6.1 Maltodextrin" -- "1.6.2 Polydextrose" -- "1.6.3 Inulin" -- "1.7 Other Natural Sweeteners" -- "1.7.1 Honey" -- "1.7.2 Maple Syrup" -- "1.7.3 Molasses" -- "1.7.4 Malt Extract" -- "1.8 Alternative Sweeteners" -- "1.8.1 Sugar Alcohols" -- "1.8.1.1 General Properties of polyols" -- "1.8.2 Monosaccharide Alcohols" -- "1.8.2.1 Sorbitol" -- "1.8.2.2 Mannitol" -- "1.8.2.3 Xylitol" -- "1.8.2.4 Erythritol" -- "1.8.3 Disaccharide Alcohols" -- "1.8.3.1 Isomalt" -- "1.8.3.2 Maltitol" -- "1.8.3.3 Lactitol" -- "1.8.4 Hydrogenated Starch Hydrolysate (HSH) andÂ Maltitol Syrups" -- "1.9 High Intensity Sweeteners" -- "1.9.1 Sucralose" -- "1.9.2 Aspartame" -- "1.9.3 Acesulfame-Potassium" -- "1.9.4 Alitame" -- "1.9.5 Thaumatin or Talin" -- "1.9.6 Neotame" -- "1.9.7 Stevia" -- "1.9.8 Luo Han Guo (Monk Fruit) Concentrates".

"References" -- "2: Physico-chemical Properties ofÂ Sweeteners inÂ Confections" -- "2.1 Sweetness" -- "2.2 Viscosity" -- "2.3 Heat ofÂ Solution" -- "2.4 Specific Optical Rotation" -- "2.5 Refractive Index" -- "2.6 Density/Specific Gravity" -- "2.7 Boiling Point Elevation" -- "2.8 Solubility" -- "2.8.1 Solubility of Sugars" -- "2.8.2 Solubility of Polyols" -- "2.8.3 Solubility inÂ Mixed Confectionery Syrups" -- "2.9 Glass Transition Temperature" -- "2.10 Crystallization Propensity" -- "2.10.1 Generating Supersaturation" -- "2.10.2 Crystallization" -- "2.10.2.1 Nucleation" -- "2.10.2.2 Growth" -- "2.10.2.3 Crystallization Rate" -- "2.10.3 Seeding" -- "2.11 State ofÂ Sugars inÂ Confections" -- "2.11.1 Crystal or Glass" -- "2.11.2 Cotton Candy" -- "2.11.2.1 Rock Candy" -- "References" -- "3: Water" -- "3.1 Properties ofÂ Water Important inÂ Confections" -- "3.1.1 Water Hardness: Dissolved Minerals" -- "3.1.2 Metals" -- "3.1.3 pH" -- "3.1.4 Microbial Content" -- "3.2 Water Content inÂ Confections" -- "3.2.1 Cook Temperature andÂ Water Content" -- "3.2.2 Measuring Water Content" -- "3.2.2.1 Measurement ofÂ Solids Content" -- "3.2.2.2 Loss onÂ Drying" -- "3.2.2.3 Karl Fischer Titration" -- "3.2.2.4 Infrared (IR) Spectroscopy" -- "3.3 Water Activity andÂ Equilibrium Relative Humidity (ERH)" -- "3.3.1 Measurement ofÂ Water Activity" -- "3.3.1.1 Hygrometry" -- "3.3.1.2 Dew Point Methods" -- "3.3.2 Prediction ofÂ Water Activity" -- "3.3.3 Water Activity and Microbial Stability" -- "3.4 Moisture Absorption or Desorption Profiles" -- "3.4.1 Measuring Absorption or Desorption Curves" -- "3.4.2 Temperature Effects" -- "3.5 Moisture Migration andÂ Shelf Life" -- "3.5.1 Moisture Migration" -- "3.5.2 Shelf Life" -- "3.5.2.1 Changes Associated withÂ Moisture Migration" -- " Appendix" -- "References".

"4: Fats, Oils andÂ Emulsifiers" -- "4.1 Introduction" -- "4.2 Chemistry ofÂ Fats andÂ Oils" -- "4.2.1 Chemical Structures" -- "4.2.1.1 Fatty Acids" -- "4.2.1.2 Glycerides" -- "4.2.1.3 Other Lipids" -- "4.2.2 Chemical Properties" -- "4.2.2.1 Free Fatty Acid Content" -- "4.2.2.2 Iodine Value" -- "4.2.2.3 Refractive Index" -- "4.2.2.4 Peroxide Value" -- "4.2.3 Lipid Oxidation" -- "4.2.3.1 Autoxidation" -- "4.2.3.2 Photooxidation" -- "4.2.3.3 Lipolysis (Hydrolytic Oxidation)" -- "4.3 Physical Properties" -- "4.3.1 Polymorphism" -- "4.3.2 Phase Behavior" -- "4.3.2.1 Melting Point" -- "4.3.2.2 Melting Characteristics" -- "4.3.2.2.1 Solid Fat Curves" -- "4.3.2.2.2 Calorimetry" -- "4.3.2.3 Phase Diagrams" -- "4.3.2.3.1 Isosolids (or Isotemperature) Diagrams" -- "4.4 Crystallization ofÂ Fats" -- "4.4.1 Nucleation" -- "4.4.1.1 Seeding" -- "4.4.2 Growth" -- "4.4.3 Polymorphic Transition" -- "4.5 Modification Technologies" -- "4.5.1 Hydrogenation" -- "4.5.2 Fractionation" -- "4.5.3 Interesterification" -- "4.6 Emulsifiers" -- "4.6.1 Use ofÂ Emulsifiers inÂ Confections" -- "4.6.2 Emulsifier Types andÂ Characterization" -- "4.6.2.1 Characterization" -- "4.6.2.2 Emulsifier Types" -- "References" -- "5: Starches, Proteins, Pectin, andÂ Gums" -- "5.1 Starch" -- "5.1.1 Description, Size andÂ Shape" -- "5.1.2 Separation ofÂ Starches" -- "5.1.2.1 Corn Starch" -- "5.1.2.2 Wheat" -- "5.1.2.3 Potato, Arrowroot, Tapioca" -- "5.1.3 Property ofÂ Starches" -- "5.1.3.1 Starch Gelatinization" -- "5.1.3.2 Molding Starch" -- "5.1.4 Modified Starches" -- "5.1.4.1 Acid or Enzyme Treatment" -- "5.1.4.2 Cross-Linking" -- "5.1.4.3 Substitution" -- "5.1.4.4 Oxidized Starches" -- "5.1.4.5 Heat" -- "5.1.4.6 Other Modifications" -- "5.2 Proteins" -- "5.2.1 Protein Chemistry" -- "5.2.1.1 Amino Acids" -- "5.2.1.2 Protein Structure".

"5.2.1.3 Protein Classification" -- "5.2.1.3.1 Simple Proteins" -- "5.2.1.3.2 Conjugated Proteins" -- "5.2.1.3.3 Derived Proteins" -- "5.2.1.4 Denaturation" -- "5.2.2 Functional Properties" -- "5.2.2.1 Solubility" -- "5.2.2.2 Flavor/Flavor Binding" -- "5.2.2.3 Foaming" -- "5.2.3 Proteins Used inÂ Confections" -- "5.2.3.1 Gelatin" -- "5.2.3.2 Milk Proteins" -- "5.2.3.3 Whey Proteins" -- "5.2.3.4 Egg Albumin" -- "5.2.3.5 Soy Protein" -- "5.2.3.6 Other Proteins" -- "5.3 Pectin" -- "5.3.1 Pectin Chemistry" -- "5.3.1.1 Methoxylation" -- "5.3.1.1.1 High Methoxyl Pectin" -- "5.3.1.1.2 Low Methoxyl Pectin" -- "5.3.1.2 Gelling Mechanisms" -- "5.3.2 Testing Pectins" -- "5.4 Gums" -- "5.4.1 Agar: Agar" -- "5.4.2 Alginates" -- "5.4.3 Carrageenan (Irish Moss)" -- "5.4.4 Gum Arabic" -- "5.4.5 Gum Tragacanth" -- "5.4.6 Guar Gum" -- "5.4.6.1 Locust Bean (Carob) Gum" -- "5.4.6.2 Xanthan Gum" -- "References" -- "6: Other Ingredients" -- "6.1 Colors" -- "6.1.1 Regulatory Aspects" -- "6.1.1.1 United States" -- "6.1.1.2 International" -- "6.1.2 Properties ofÂ Certified Dyes" -- "6.1.2.1 Use ofÂ Certified Dyes" -- "6.1.3 Colors Exempt fromÂ Certification" -- "6.1.3.1 Use ofÂ Colors Exempt fromÂ Certification" -- "6.2 Flavor andÂ Flavoring Materials" -- "6.2.1 Sources ofÂ Flavors" -- "6.2.2 Flavor Balance" -- "6.2.3 Flavor Sensation" -- "6.2.3.1 Taste" -- "6.2.3.2 Aroma (odor)" -- "6.2.3.3 Trigeminal Sensations" -- "6.2.3.4 Texture (Tactile) andÂ Other Flavor Stimulants" -- "6.2.4 Flavoring Materials" -- "6.2.4.1 General Classification" -- "6.2.4.2 Natural Flavors" -- "6.2.4.2.1 Fruit Flavors" -- "6.2.4.2.2 Essential Oils" -- "6.2.4.2.3 Herbs, Spices andÂ Spice Products" -- "6.2.4.2.4 Other Natural Flavoring Materials" -- "6.2.4.2.4.1 Coffee" -- "6.2.4.2.4.2 Vanilla Flavorings" -- "6.2.4.3 Synthetic Flavors".

"6.2.4.4 Solvents andÂ Carriers" -- "6.2.5 Storage ofÂ Flavoring Materials" -- "6.3 Acids inÂ Candies" -- "6.3.1 Acids Used asÂ Acidulants" -- "6.3.1.1 Citric Acid" -- "6.3.1.2 Tartaric Acid" -- "6.3.1.3 Malic Acid" -- "6.3.1.4 Lactic Acid" -- "6.3.1.5 Fumaric Acid" -- "6.3.1.6 Acetic andÂ Sorbic Acids" -- "6.3.2 Sourness" -- "6.3.3 Buffer Salts" -- "6.4 Antioxidants" -- "6.4.1 Mechanism ofÂ Oxidative Rancidity" -- "6.4.2 Action ofÂ Antioxidants" -- "6.5 Glazes andÂ Waxes" -- "6.5.1 Glazes or Lacquers" -- "6.5.1.1 Shellac" -- "6.5.1.2 Zein" -- "6.5.2 Waxes" -- "6.5.2.1 Beeswax" -- "6.5.2.2 Carnauba Wax" -- "6.5.2.3 Candelilla Wax" -- "6.6 Fruit andÂ Fruit Products" -- "6.6.1 Composition ofÂ Fruits" -- "6.6.2 Jams, Preserves andÂ PurÃës" -- "6.6.3 Candied andÂ Preserved Fruits" -- "6.6.3.1 Batch Process" -- "6.6.3.2 Continuous Process" -- "6.6.3.3 Crystallized andÂ GlacÃ© Fruit" -- "6.6.4 Dried Fruits" -- "6.7 Nuts" -- "6.7.1 Composition" -- "6.7.2 Varieties ofÂ Nuts" -- "6.7.2.1 Almonds" -- "6.7.2.2 Brazil Nuts" -- "6.7.2.3 Cashew Nuts" -- "6.7.2.4 Coconut" -- "6.7.2.5 Hazelnuts or Filberts" -- "6.7.2.6 Macadamia Nuts" -- "6.7.2.7 Peanuts" -- "6.7.2.7.1 Peanut Varieties" -- "6.7.2.7.2 Quality Differences" -- "6.7.2.7.3 Storage" -- "6.7.2.8 Pecans" -- "6.7.2.9 Pistachio Nuts" -- "6.7.2.10 Walnuts" -- "6.7.3 Summary" -- "References" -- "Part II: Sugar-Based Confections" -- "7: Compressed Tablets andÂ Lozenges" -- "7.1 Introduction" -- "7.2 Formulations andÂ Ingredients" -- "7.2.1 Base" -- "7.2.2 Binder" -- "7.2.3 Lubricant" -- "7.2.4 Disintegrant" -- "7.2.5 Acids" -- "7.2.6 Flavors" -- "7.2.7 Colors" -- "7.2.8 Actives" -- "7.3 Processing" -- "7.3.1 Lozenges/Wafers" -- "7.3.1.1 Dough Mixing" -- "7.3.1.2 Forming andÂ Shaping" -- "7.3.1.3 Drying" -- "7.3.2 Tablets".

"7.3.2.1 Ingredient Preparation".

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Confectionery--Analysis.

Added Author:

von Elbe, Joachim H.

Hofberger, Randy.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2017

Publication Information:

Cham :

Springer International Publishing,

2017.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
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Summary

This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section.

Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.

Author Notes

Richard W. Hartel, is Professor of Food Engineering with the Department of Food Science at the University of Wisconsin-Madison. He conducts research on phase transitions in foods, primarily sugar confections, chocolate and ice cream. He teaches courses in Food Manufacturing, Food Preservation, Food Functionality, and Candy Science, as well as a freshman career orientation course. He has been involved with the UW Resident Course in Confectionery Technology (candy school) as an instructor since 1987 and as lead coordinator since 1998.

Randall (Randy) Hofberger is the principle of R & D Candy Consultants LLC. Previously he had a long career at Nestle Confections USA in technical applications with an emphasis on caramels and chocolates. He has been an instructor at various confectionery courses including UW Resident Course in Confectionery Technology (candy school) and Retail Confectioners International (RCI).

Joachim H. von Elbe, is Professor and Chairman Emeritus with the Department of Food Science at the University of Wisconsin. He served for 38 years teaching courses in food chemistry with emphasis on plant pigments, their use as food and pharmaceutical colorants, and color and texture changes in canned vegetables. In 1963 he introduced, with cooperation with the confectionery industry, a three week candy technology course designed specifically for people in the industry. Since that time the course has been taught annually, and is now known as the UW Resident Course in Confectionery Technology.