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Sugar Confectionery - an overview | ScienceDirect …

Sugar confectionery can be neatly divided into those products that are intended to crystallise and those that are not. Figure 7.1 shows the different sugar to glucose syrup ratios for a number of different products. In products that are intended to crystallise there is a high ratio of sugar to glucose while in those products where crystallisation is undesirable there is a much lower ratio.

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