3. Ingredients

3.1 Sugars

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3.1.1 Sucrose

Sucrose, commonly known as sugar, is a non-reducing disaccharide of plant origin produced by certain sacchariferous plants, including beet and cane [4] . It's an inexpensive product with an optimal price/sweetness ratio, and serves as the basis for the formulation of all confectionery products. It is the benchmark in terms of sweetness, with a sweetness value of 1. Its solubility in water increases progressively with temperature....

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Ingredients

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Formulations and manufacturing technologies

History

The origins of the first confectionery products date back to ancient times, when honey played an essential role in food preservation. Coating fruits, seeds and flowers in honey was a technique used in China, Egypt and the Middle East. Later, in Greek and Roman antiquity, treats such as raisins, dates and other fruits preserved in honey were served at the end of meals. Then, in the 4th century BC, the first sugar canes were cultivated...

Economic data

In 2003, the industry produced 4,162,000 t of confectionery worldwide, including 1,653,000 t in the European Union. France remains a modest producer, with just 215,000 t produced and sales of around 1 billion euros. The average French person consumes 3.0 kg/year/capita, compared with 7.7 kg/year/capita in Finland and 6.1 kg/year/capita in Germany. The French confectionery industry remains strongly represented by SMEs (around...

Bibliography

In Techniques de l'Ingénieur "Agri-food" documentary database

(1) - SPINNLER (H.) - Technologie de transformation des produits alimentaires - (1998).
(2) - LORIENT (D.) - Modifications biochimiques des constituants alimentaires -...