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Among Americans, diabetes is more prevalent today than ever; obesity is at epidemic proportions and nearly 10% of children are thought to have nonalcoholic fatty liver disease. And sugar is at the root of these, and other, critical society-wide, health-related problems. With his…
The author explores his theory that the food industry's used three essential ingredients to control much of the world's diet. Traces the rise of the processed food industry and how addictive salt, sugar, and fat have enabled its dominance in the past half century, revealing deli…
In the weeks and months after the end of the Spanish-American War, Americans celebrated their nation's triumph by eating sugar. Each of the nation's new imperial possessions, from Puerto Rico to the Philippines, had the potential for vastly expanding sugar production. As victory…
The science of sugar confectionery
by Edwards, W. P., Royal Society of Chemistry
fromRSC paperbacks
0
Type: Book
Table of contents: Basic science; ingredients; emulsifiers; confectionery plant; sugar glasses in the chemistry of boiled sweets; grained sugar products; pan coating; toffees and caramels; gums, gelled products and liquorice; chewing gum; aerated products; sugar-free confectione…
