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Gelatinizing Agents, Gums, Glazes, Waxes

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Chocolate, Cocoa and Confectionery: Science and Technology

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Abstract

Numerous minor ingredients are used in the confectionery industry and an important group includes substances that form gels and foams or act as stabilizers. Some of these may be used as glazing coatings, but lacquers or waxes are more often employed for this purpose.

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Authors and Affiliations

  1. Richardson Researches, Inc., Hayward, California, USA

    Bernard W. Minifie Ph.D. (Consultant to the Confectionery Industry)

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  1. Bernard W. Minifie Ph.D.
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© 1989 Van Nostrand Reinhold

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Minifie, B.W. (1989). Gelatinizing Agents, Gums, Glazes, Waxes. In: Chocolate, Cocoa and Confectionery: Science and Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7924-9_12

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  • DOI: https://doi.org/10.1007/978-94-011-7924-9_12

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-011-7926-3

  • Online ISBN: 978-94-011-7924-9

  • eBook Packages: Springer Book Archive

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