Books

Candy bites: the science of sweets

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This delicious new book reveals the fascinating science behind some of our favorite candies. If you've ever wondered how candy corn is made, or whether Baby Ruth bars really float, as in the movie Caddyshack, then this engaging collection of food for thought is guaranteed to satisfy your hunger for knowledge. As well as delving into candy facts and myths such as the so-called "sugar high", and the long history of making sweetmeats, the authors explore the chemistry of a candy store full of famous treats, from Tootsie Rolls to Pixy Styx and from Jawbreakers to Jordan Almonds. They reveal what makes bubble gum bubbly and why a Charleston Chew is so chewy. Written in an engaging, accessible, and humorous style that makes you laugh as you learn, Candy Bites doesn't shy away from the hard facts, or the hard questions, about candy. It tackles the chemistry of hydrocolloids in gummy bears alongside the relationship between candy and obesity, and between candy and dental cavities. The chapters open a window on the commercial and industrial chemistry of candy manufacture, making this book a regular Pez dispenser of little-known, yet captivating factoids.

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Availability

Detail Information

Series Title

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Call Number

641.853 Har c

Publisher

New York : Springer., 2014

Collation

xiv, 269 p. ; 24 cm

Language

English

ISBN/ISSN

9781461493822

Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Candy
Candy industry

Specific Detail Info

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Statement of Responsibility

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