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Chocolates and Confections

By Peter Greweling

Published 2007

  • About
Sweeteners are the heart of confectionery. One of just five tastes that the human tongue can detect, sweetness is a defining quality of confections. So, naturally, sugars are essential ingredients in confectionery. In addition to providing flavor, sweeteners play a number of roles in confectionery, including acting as a preservative, doctoring and bulking agent, humectant, and source of crystallization. The sweeteners most commonly used in confectionery are sucrose and glucose syrups, but many other sweeteners are also employed for their unique flavors and functionality.