Confectionery and Candy Makers

Abstract

Confectionery and candy manufacture encompasses a range of businesses, from small units manufacturing hand-made boiled sweets, sugar art (see Chap. 176) and chocolates to large, modern factories mass-producing chocolate bars, sweets and chewing gum (Directory of Candy Manufacturers, Yahoo! 1998). Although the range of products is enormous, this is achieved with a relatively small number of basic ingredients (Table 1). Much of the variety is achieved by combinations of these ingredients together with a wide selection of fruits, flavours and colours (Table 2). In common with other branches of the food industry, a range of preservatives and antioxidants is employed (see “Additional Allergens”). There are occasional reports of contact sensitivity to many ingredients, occurring in both confectioners and consumers. These include not only irritant dermatitis and delayed hypersensitivity, but also immediate reactions. The latter may be immunologically mediated (Hjorth and Roed-petersen 1976) or non-immunological reactions, which occur with some flavourings (Moller et al. 1984).