The Science of Sugar Confectionery

Author: William P. Edwards

Publisher: Royal Society of Chemistry

ISBN: 1788011333

Category: Technology & Engineering

Page: 222

View: 6226

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.
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The Science of Chocolate

Author: Stephen T Beckett

Publisher: Royal Society of Chemistry

ISBN: 178262595X

Category: Technology & Engineering

Page: 250

View: 9560

The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved.
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Confectionery Science and Technology

Author: Richard W. Hartel,Joachim H. von Elbe,Randy Hofberger

Publisher: Springer

ISBN: 3319617427

Category: Technology & Engineering

Page: 536

View: 3861

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.
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Candy Bites

The Science of Sweets

Author: Richard W. Hartel,AnnaKate Hartel

Publisher: Springer Science & Business Media

ISBN: 1461493838

Category: Technology & Engineering

Page: 269

View: 9696

This delicious new book reveals the fascinating science behind some of our favorite candies. If you’ve ever wondered how candy corn is made or whether Baby Ruth bars really float, as in the movie Caddy shack, then this engaging collection of food for thought is guaranteed to satisfy your hunger for knowledge. As well as delving into candy facts and myths such as the so-called ‘sugar high’ and the long history of making sweetmeats, the authors explore the chemistry of a candy store full of famous treats, from Tootsie Rolls to Pixy Styx and from Jawbreakers to Jordan Almonds. They reveal what makes bubble gum bubbly and why a Charleston Chew is so chewy. Written in an engaging, accessible and humorous style that makes you laugh as you learn, Candy Bites doesn’t shy away from the hard facts or the hard questions, about candy. It tackles the chemistry of hydrocolloids in gummy bears alongside the relationship between candy and obesity and between candy and dental cavities. The chapters open a window on the commercial and industrial chemistry of candy manufacture, making this book a regular Pez dispenser of little-known, yet captivating factoids.
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Confectionery and Chocolate Engineering

Principles and Applications

Author: Ferenc A. Mohos

Publisher: John Wiley & Sons

ISBN: 111893976X

Category: Technology & Engineering

Page: 792

View: 500

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is provided on the fading memory of viscoelastic fluids, which are briefly discussed in terms of fractional calculus, and gelation as a second order phase transition. Chemical operations such as inversion, caramelization, and the Maillard reaction, as well as the complex operations including conching, drying, frying, baking, and roasting used in confectionery manufacture are also described. This book provides food engineers, scientists, technologists and students in research, industry, and food and chemical engineering-related courses with a scientific, theoretical description and analysis of confectionery manufacturing, opening up new possibilities for process and product improvement, relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.
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Chemistry at Home

Exploring the Ingredients in Everyday Products

Author: John Emsley

Publisher: Royal Society of Chemistry

ISBN: 1782626379

Category: Science

Page: 395

View: 7036

Hand cream, detergent, shower gel, toothpaste, toilet cleaner, air freshener, lipstick, perfume, low-fat spread, painkiller, diet drink, insect repellent... hundreds of everyday products that make our lives so much better than those of our forebears. And yet most of us know little about the ingredients they contain and why they deliver the benefits we enjoy. Some people find it worrying when they examine the list of ingredients on a packaging label, because all they read may be unintelligible names or E numbers. It appears to be just chemicals, chemicals, chemicals. The aim of this book is to examine the ingredients more closely and explain the reasons for their being used. Start reading and stop worrying. Chemistry at Home has been written by award-winning popular science writer and chemist, John Emsley, using non-technical language. The book has 12 chapters, each devoted to the kinds of products we are likely to find around the home, including in the garage and the garden shed. Chemistry at Home also includes a glossary which gives more technical information about the molecules mentioned in the book.
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Sugar Confectionery Manufacture

Author: E.B. Jackson

Publisher: Boom Koninklijke Uitgevers

ISBN: 9780834212978

Category: Technology & Engineering

Page: 400

View: 9486

Following the great success of the first edition, this thoroughly revised and updated volume continues to provide a highly practical and comprehensive review of the sugar confectionery manufacturing industry. The authors, who are internationally recognized experts in their fields, draw on many years experience in providing a digestible account. Divided into sections covering the production and properties of raw materials, manufacturing processes, and other technical aspects of the subject, many of the original chapters have been totally rewritten and reorganized to reflect today's market.
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Food Flavours

Biology and Chemistry

Author: Carolyn Fisher,Thomas R. Scott

Publisher: Royal Society of Chemistry

ISBN: 9780854045389

Category: Science

Page: 165

View: 6848

How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences. The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to describe the recognition and neural processing of these compounds in the nervous system, and the reactions that we have to flavours. The way that chemical qualities give foods their characteristic flavours, and the ways various methods of food preparation and preservation affect those compounds and the resulting flavours are dealt with in detail, both from a chemical and a biological aspect. Throughout, Food Flavours provides special in-depth coverage of taste/odour physiology, and it contains a unique chapter providing a learning and problem-solving technique that will prove invaluable to students in all areas of food science, as well as in biological, organic and analytical chemistry, and will be a good addition to any food technologist's bookshelf.
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The Science of Chocolate

Author: S. T. Beckett

Publisher: Royal Society of Chemistry

ISBN: 0854049703

Category: Technology & Engineering

Page: 240

View: 3879

This book takes the reader on the journey of chocolate, to discover how confectionery is made and will appeal to those with a fascination for chocolate.
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The Science of Bakery Products

Author: W. P. Edwards

Publisher: Royal Society of Chemistry

ISBN: 0854044868

Category: Technology & Engineering

Page: 259

View: 4518

From cakes and biscuits to flat breads and standard loaves, the chemistry behind these processes is fascinating. Explaining the science behind bread making and other baked goods, this book looks at the chemistry of the ingredients, flour treatments, flour testing, and baking machinery. It is aimed at anyone with an interest in everyday chemistry.
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The Science of Chocolate

Author: Stephen Beckett

Publisher: Royal Society of Chemistry

ISBN: 1847552145

Category: Education

Page: 190

View: 5230

Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate first describes the history of this intriguing substance. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of scientific principles such as latent and specific heat, Maillard reactions and enzyme processes. There is also discussion of the monitoring and controlling of the production process, and the importance, and variety, of the packaging used today. A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principles involved. Ideal for those studying food science or about to join the confectionery industry, this mouth-watering title will also be of interest to anyone with a desire to know more about the production of the world's favourite confectionery.
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The Chemistry of Fragrances

From Perfumer to Consumer

Author: Charles S Sell

Publisher: Royal Society of Chemistry

ISBN: 178262547X

Category: Science

Page: N.A

View: 5869

Ever wondered how perfumes are developed? Or why different scents appeal to different people? The Chemistry of Fragrances 2nd Edition offers answers to these questions, providing a fascinating insight into the perfume industry, from the conception of an idea to the finished product. It discusses the technical, artistic and commercial challenges of the perfume industry in an informative and engaging style, with contributions from leading experts in the field. The book begins with a historical introduction and covers all aspects of the development process - from customer brief to producing a fragrance including; * Ingredients acquisition * Ingredient design and manufacture * Design and analysis of fragrance * Sensory aspects including odour perception * Psychological impact of fragrance * Technical challenges * Safety An updated section on the measurement of fragrance discusses the role of senses in marketing consumer products. This book will appeal to anyone with an interest in the perfumery business and includes an extensive bibliography to enable those interested to explore the field further. It also comes complete with a selection of colour illustrations and a fragranced page.
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Integrated Forest Biorefineries

Challenges and Opportunities

Author: Lew Christopher

Publisher: Royal Society of Chemistry

ISBN: 1849735069

Category: Science

Page: 300

View: 9119

This reference book describes how bioprocessing and biotechnology could enhance the value extracted from wood-based lignocellulosic fiber by employing both biochemical and thermochemical conversion processes. It documents recent accomplishments and suggests future prospects for research and development of integrated forest biorefineries (IFBR) as the path forward for the pulp, paper and other fiber-processing industries. This is the only book to cover this area of high economic, social, and environmental importance. It is aimed at industrialists and academics from diverse science and engineering backgrounds including chemical and biotechnology companies, governmental and professional bodies, and scholarly societies. The Editor and contributors are internationally recognized scientists and many are leaders in their respective fields. The book starts with an introductory overview of the current state of biorefining and a justification for future developments. The next four chapters deal with social, economic and environmental issues related to regulations, biomass production and supply, process modelling, and life cycle analysis. Subsequent chapters focus on the extraction of biochemicals from biomass and their potential utilization to add value to the IFBR prior to pulping. The book then presents, compares and evaluates two types of forest biorefineries based on kraft and organosolv pulping. Finally, the book assess the potential of waste biomass and streams, such paper mill sludge and black liquor, to serve as feedstock for biofuel production and value-added biomaterials through both the biochemical and thermochemical routes of biomass bioprocessing. The economics of the described IFBR processes and products, and their environmental impact, is a major focus in most of the chapters. Practical examples are presented where relevant and applicable.
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Ice Cream and Frozen Deserts

A Commercial Guide to Production and Marketing

Author: Malcolm Stogo

Publisher: Wiley

ISBN: 9780471153924

Category: Business & Economics

Page: 560

View: 6464

A total guide to manufacturing, retail, and entrepreneurial success in one of today's most lucrative food industries. Here is your one-stop guide to one of the fastest growing sectors of the food industry, where opportunities abound for manufacturers, retailers, and entrepreneurs. Ice Cream and Frozen Desserts is the only complete handbook on the commercial production and marketing of ice cream and frozen desserts for manufacturing and retail operations. It serves up a feast of how-to information, from writing business plans to purchasing equipment, from selecting a location to marketing your product--it even includes 500 delectable recipes using either the continuous or batch method of production. Ice Cream and Frozen Desserts tells you what you need to know to: * Select the kind of frozen dessert business that's right for you. * Plan, finance, start, and operate a manufacturing or retail frozendessert business. * Purchase, install, and use ice cream making and serving equipment. * Determine which production method is right for you--continuous or batch. * Market and merchandise your frozen confections. * Manage employees, keep accurate financial records, and maintain sanitary conditions. * Create dozens of delectable types and flavors of frozen desserts.
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The Sugar Frosted Nutsack

A Novel

Author: Mark Leyner

Publisher: Little, Brown

ISBN: 0316192775

Category: Fiction

Page: 256

View: 9073

From the bestselling and wildly imaginative novelist Mark Leyner, a romp through the excesses and exploits of gods and mortals. High above the bustling streets of Dubai, in the world's tallest and most luxurious skyscraper, reside the gods and goddesses of the modern world. Since they emerged 14 billion years ago from a bus blaring a tune remarkably similar to the Mister Softee jingle, they've wreaked mischief and havoc on mankind. Unable to control their jealousies, the gods have splintered into several factions, led by the immortal enemies XOXO, Shanice, La Felina, Fast-Cooking Ali, and Mogul Magoo. Ike Karton, an unemployed butcher from New Jersey, is their current obsession. Ritualistically recited by a cast of drug-addled bards, THE SUGAR FROSTED NUTSACK is Ike's epic story. A raucous tale of gods and men confronting lust, ambition, death, and the eternal verities, it is a wildly fun, wickedly fast gambol through the unmapped corridors of the imagination.
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Bionanocomposites for Packaging Applications

Author: Mohammad Jawaid,Sarat Kumar Swain

Publisher: Springer

ISBN: 331967319X

Category: Technology & Engineering

Page: 290

View: 7172

This book presents a unified overview of eco-friendly bionanocomposites on the basis of characterization, design, manufacture, and application. It also explores replacing conventional materials with bionanocomposites with a focus on their use in packaging applications. In addition, the book broadens readers’ insights by providing illustrations and tables summarizing the latest research on the packaging applications of different bionanocomposites. By offering a detailed account of this field of research and describing real-world applications, it enables researchers, scientists, and professionals in industry to develop a more informed understanding of the need for bionanocomposites in the development of green, biodegradable, and sustainable packaging applications.
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Candy Experiments

Author: Loralee Leavitt

Publisher: Andrews McMeel Publishing

ISBN: 1449418376

Category: Juvenile Nonfiction

Page: 160

View: 7400

Candy is more than a sugary snack. With candy, you can become a scientific detective. You can test candy for secret ingredients, peel the skin off candy corn, or float an “m” from M&M’s. You can spread candy dyes into rainbows, or pour rainbow layers of colored water. You'll learn how to turn candy into crystals, sink marshmallows, float taffy, or send soda spouting skyward. You can even make your own lightning. Candy Experiments teaches kids a new use for their candy. As children try eye-popping experiments, such as growing enormous gummy worms and turning cotton candy into slime, they’ll also be learning science. Best of all, they’ll willingly pour their candy down the drain. Candy Experiments contains 70 science experiments, 29 of which have never been previously published. Chapter themes include secret ingredients, blow it up, sink and float, squash it, and other fun experiments about color, density, and heat. The book is written for children between the ages of 7 and 10, though older and younger ages will enjoy it as well. Each experiment includes basic explanations of the relevant science, such as how cotton candy sucks up water because of capillary action, how Pixy Stix cool water because of an endothermic reaction, and how gummy worms grow enormous because of the water-entangling properties.
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The Chemistry of Fireworks

Author: Michael S Russell

Publisher: Royal Society of Chemistry

ISBN: 1782625526

Category: Technology & Engineering

Page: N.A

View: 1703

"For centuries fireworks have been a source of delight and amazement in cultures around the world. But what produces their dazzling array of effects? This book takes you behind the scenes to explore the chemistry and physics behind the art of pyrotechnics. Topics covered include history and characteristics of gunpowder; principles behind each of the most popular firework types: rockets, shells, fountains, sparklers, bangers, roman candles and wheels; special effects, including sound effects, coloured smokes and electrical firing; firework safety for private use and displays; and firework legislation. The Chemistry of Fireworks is aimed at students with A level qualifications or equivalent. The style is concise and easy to understand, and the theory of fireworks is discussed in terms of well-known scientific concepts wherever possible. It will also be a useful source of reference for anyone studying pyrotechnics as applied to fireworks. Review Extracts ""a worthwhile addition to the pyrotechnist's library"" Fireworks ""a useful source of information which makes absorbing reading."" Angewandte Chemie, International Edition"
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