IDEAS home Printed from https://ideas.repec.org/a/epw/ejfood/v4y2022i5id20552.html

A Review: Sugar-Based Confectionery and the Importance of Ingredients

Author

Listed:
  • Nilgun Efe

    (Clemson University, USA)

  • Paul Dawson

    (Clemson University, USA)

Abstract

Sugar-based confectionery products have a historical basis for many cultures and sugar-based confectionery, especially soft candies, has increased in popularity in recent years. Optimizing a well-designed candy is important to meet consumer expectations, which includes ingredient information about water, sucrose, corn syrup and various kinds of sugar substitutes, and gelling agent alternatives. For instance, water content, temperature, pH, glass transition temperature, molecular weight, and natural gelling properties of the gelling agents have impacts on the quality parameters of the final product. The objective of this review is to examine the production of sugar-based candies focusing on hard candies, soft candies, and Turkish delight. The review also reports on new trends in the formulations and how ingredients affect the final product in a very simple way.

Suggested Citation

  • Nilgun Efe & Paul Dawson, 2022. "A Review: Sugar-Based Confectionery and the Importance of Ingredients," European Journal of Agriculture and Food Sciences, European Open Science, vol. 4(5), pages 1-8, September.
    • Handle: RePEc:epw:ejfood:v:4:y:2022:i:5:id:20552
    DOI: 10.24018/ejfood.2022.4.5.552
    as

    Download full text from publisher

    File URL: https://eu-opensci.org/index.php/ejfood/article/view/20552
    File Function: Abstract page
    Download Restriction: no
    File URL: https://eu-opensci.org/index.php/ejfood/article/download/20552/5140
    File Function: Full text
    Download Restriction: no
    File URL: https://libkey.io/10.24018/ejfood.2022.4.5.552?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    More about this item

    Keywords

    ;
    ;
    ;
    ;

    Statistics

    Access and download statistics

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:epw:ejfood:v:4:y:2022:i:5:id:20552. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Editor-in-Chief (email available below). General contact details of provider: https://eu-opensci.org/index.php/ejfood .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.