Abstract
: The high level of sugar present in confectionery products makes confectionery products less prone to microbiological spoilage. The shelf stability of these products therefore tends to be based on physical and chemical changes which affect sensory quality. This chapter covers the changes occurring in chocolate products, sugar glass, toffee, gums and jellies and aerated confectionery. Some deterioration related to the changed state of the sugars can be considered as a common problem occurring in most confectionery products, whilst other changes are specific to the product type, relating to the ingredients present and the structure of the product.
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