ABSTRACT
Key Points ........................................................................................................................................44 Introduction ......................................................................................................................................44 Types of Sugars Used in Confectionery Products ............................................................................ 45
Reducing Sugars .......................................................................................................................... 45 Sucrose ........................................................................................................................................ 45 Glucose Syrup .............................................................................................................................46 Invert Sugar .................................................................................................................................46 Alternative Sweeteners ................................................................................................................46
Basic Functionality of Sugars in Confectionery Products and Desserts .......................................... 47 Sweetness, Flavor, and Color ...................................................................................................... 47 Maillard Browning ......................................................................................................................48 Caramelization ............................................................................................................................48 Water Content and Activity .........................................................................................................48 Texture and Structure .................................................................................................................. 49 Functions of Sugars in Specic Confectionery Products ............................................................50 Functions of Sugars in Noncrystalline Confectionaries .............................................................. 51
