Industry Papers: Confectionery

Candy

DEMARS, L. L. & ZIEGLER, G. R. (2001). Texture and structure of gelatin/pectin-based gummy confections. Food Hydrocolloids, 15 (4-6), 643-653.

IZZO, M. STAHL, C. & TUAZON, M. (1995). Using cellulose gel and carrageenan to lower fat and calories in confections. Food Technology, July, 45-49.

TUAZON, M. (1996). The use of carrageenan and cellulose gel in gummi candy. The Manufacturing Confectioner, 76 (11), 62-66.

Caramel

ANON (1992). ESP for Sweets, The Role of Texture Analysis. Kennedy's Confection, 31-32.

FOEGEDING, E. A. & STEINER, A. E. (2002). Factors regulating caramel stickiness and texture. The Manufacturing Confectioner, 82 (5), 81-88.

KILCAST, D. & ROBERTS, C. (1998). Perception and measurement of stickiness in sugar-rich foods. Journal of Texture Studies, 29, 81-100.

Chewing Gum

SMEWING, J. (1998). Sugar-free gums up to the mark. International Food Marketing and Technology, 12 (3), 28-31.

Chocolate

AGUILAR, C. A., HOLLENDER, R. & ZIEGLER, G. R. (1994). Sensory Characteristics of Milk Chocolate with Lactose from Spray-Dried Milk Powder. Journal of Food Science, 59 (6), 1239-1243.

ALI, A., SELAMAT, J., CHE MAN, Y. B. & SURIA, A. M. (2001). Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate. Food Chemistry, 72 (4), 491-497.

FULL, N. A., YELLA REDDY, S., DIMICK, P. S. & ZIEGLER, G. R. (1996). Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions. Journal of Food Science, 61 (5), 1068-1072.

JORGE, M. C., RODRIGUEZ, I., HOMBRE, R. De (1999). Evaluation of an instrumental method of texture analysis for quality control of chocolate bars. Alimentaria, 36 (305), 73-76.

Fruit Leather

AZEREDO, H. M. C., BRITO, E. S, MOREIRA, G. E. G., FARIAS, V. L. & BRUNO, L. M. (2006). Effect of drying and storage time on the physico-chemical properties of mango leathers. International Journal of Food Science and Technology, 41, 635-638.

HUANG, X & HSIEH, F. H. (2005). Physical properties, sensory attributes, and consumer preference of pear fruit leather. Journal of Food Science, 70 (3), 177-186.

Gelled Confectionery

DEMARS, L. L. & ZIEGLER, G. R. (2001). Texture and structure of gelatin/pectin-based gummy confections. Food Hydrocolloids, 15 (4-6), 643-653.

PYE, J. (1996). Gelatin - the scientific approach to product quality. Food Australia, 48 (9), 414-416.

Honey

DAMRAU, E. & PELEG, M. (1997). Imperfect squeezing flow viscosimetry of Newtonian liquids - theoretical and practical considerations. Journal of Texture Studies, 28, 187-204.

SORIA, A. C., GONZALEZ, M., DE LORENZO, C., MARTINEZ-CASTRO, I. & SANZ, J. (2004). Characterization or artisanal honeys from Madrid (Central Spain) on the basis of their melissopalynological, physicochemical and volatile composition data. Food Chemistry, 85, 121-130.

Jamoncillo Candy

MONTENEGRO, S. N., TALAMAS, R., RODRIGUEZ, B. & MORENO, L. (2001). Effect of sweeteners on the physical and sensory properties of Jamoncillo a Mexican confectionery product. Paper presented at IFT Annual Meeting, June 23-27, 2001, New Orleans, USA.

Nougat

DECKER, N. R. & ZIEGLER, G. R. (2003). Mechanical properties of aerated confectionery. Journal of Texture Studies, 34, 437-448.

Sugar Coating

HARTEL, R. W. & DEYMONAZ, C. (2001). Polyols and bulking agents in sugarfree chocolate. Manufacturing Confectionery, 81 (6), 81-92.

Syrup

NOWAKOWSKI, C. M. & HARTEL, R. W. (2002). Moisture sorption of amorphous sugar products. Journal of Food Science, 67 (4), 1419-1425.