Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

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Sucrose is used in virtually all aerated confections but is seldom the only sweetener present. As in all other confectionery, sucrose provides sweetness and bulk to aerated products; sucrose also stabilizes the foam that is the basis of aerated candies by setting to a firm consistency as it cools. Because of its tendency to crystallize if preventive steps are not taken, sucrose is not the only sweetener used in aerated confections. (For more information on sucrose.)