Moisture and Shelf Life in Sugar Confections

@article{Ergun2010MoistureAS,
  title={Moisture and Shelf Life in Sugar Confections},
  author={Roja Ergun and Roman Lietha and Richard W. Hartel},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2010},
  volume={50},
  pages={162 - 192}
}
From hardening of marshmallow to graining of hard candies, moisture plays a critical role in determining the quality and shelf life of sugar-based confections. Water is important during the manufacturing of confections, is an important factor in governing texture, and is often the limiting parameter during storage that controls shelf life. Thus, an understanding of water relations in confections is critical to controlling quality. Water content, which is controlled during candy manufacturing… Expand
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