Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry's response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology. Building on the strengths of the first edition, the author's personal knowledge and experience of the sugar confectionery industry is used to provide a thorough and accessible account of the field. Written so the reader needs no more than a rudimentary level of chemistry, this book covers the basic definitions, commonly used and new ingredients in the industry. It then discusses the various types of sugar confectionery including "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a new chapter on future outlooks. Featuring expanded coverage of special dietary needs, covering topics such as vegetarianism and veganism, religious requirements and supplemented products, this new edition reflects current and evolving needs in the sugar confectionery field.
Reviews
In this second edition he deals, thoroughly, with the changes that have come about since the first edition in 2000, including dietary concerns and changes in legislation, labelling and technology. This is not a book that apologies for its subject matter, and it covers all aspects of an important industry producing a large range of products. -- John Emsley * Chemistry and Industry Issue 03 2019 *
'Sweets for my sweet, sugar for my honey', so sang The Searchers pop group in 1963, and it seemed an innocent way of praising a loved one. Unthinkable today, of course, since sugar is regarded as something to be avoided at all costs, and now to be taxed when added to soft drinks. Sugar is seen as a major contributor to obesity and Type-2 diabetes, conditions which are becoming more prevalent. This is not the first time that sugar has come under attack. Almost 50 years ago, in 1972, John Yudkin's bestseller, 'Pure, white, and deadly', sugar was deemed the carbohydrate of which we consumed far too much in the UK, adding it in spoonfuls to the many cups of tea we drank every day. Sugar is still a major ingredient in sweets, and these are the subject of chemist William Edward's book, The Science of Sugar Confectionery. In this second edition he deals, thoroughly, with the changes that have come about since the first edition in 2000, including diertary concerns and changes in legislation, labelling and technology. This is not a book that apologises for its subject matter, and it covers all aspects of an important industry producing a large range of products. Edwards devotes a chapter that includes a section on dieting, calorie-counting and weight-loss regimes, which regard sweets as something to be avoided. Yet sweetness is a sensation that we are genetically disposed to like, even to crave. Many chemists work in the food-related industries, and a number of them will no doubt work for companies that produce sweets. They will be aware of ingredients, which have come under attack in recent years, such as colourants, flavours, and preservatives - and all are a possible threat to health. Edwards deals with them in detail and points out that more effort has been put into tackling these issues than ever went into formulating the traditional sweets in the first place. And not without success, as in the case of the ever popular Rowntree's Fruit Pastilles. These famous treats continue to be sold because its creators have been able to modify the ingredients to make them acceptable - at least for now. -- John Emsley * Chemistry and Industry Issue 03 2019 *



Book Information
ISBN 9781788011334
Author William P Edwards
Format Paperback
Page Count 222
Imprint Royal Society of Chemistry
Publisher Royal Society of Chemistry
Weight(grams) 359g