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This chapter is focused on chemistry of carbohydrates present in sugar and confectionery products. The introductory part brings the basic knowledge about the classification, chemical structure, properties, and reactions of carbohydrates, including the chirality, stereoisomerism, mutarotation, caramelization, and Maillard reactions. Nutritional properties, occurrence and importance of simple sugars, and the basic characteristics and physiology of polyols and sugar substituents in confectionery are specified as well.Get more news about... more
