Confectionery is the term used to describe food items that are loaded in sugar and often referred to as a confection.
Confectionery items are typically a high density food energy source and the army have in the past developed their own high energy confectionery to be used by troops out in the field. They are often low in nutritional value but very high in calories. Sweets, AKA confectioneries and are defined by the presence of sweeteners, more often sugars. Commercial confectionery is often sweetened by a selection of syrups obtained from starch via a chemical reaction called hydrolysis, these include corn syrup.
Sweets, Candy, Lollies? Well that depends where you are in the world!
There are various regional names given to confectionery, and these are below:
In The United States, they use the term "Candy"
In Britain, Ireland and Commonwealth countries, they use "Sweets" or "Sweeties"
In Australia & New Zealand, they called them "Lollies"
The umbrella term of "Confectionery items" include sweets, lollipops, candy bars, chocolate, candy floss and other sweet items of snack food, though is not used to refer to cakes, biscuits or puddings; essentially anything which requires cutlery to consume. Below is a limited list of confectionery categories and types:
Hard Boiled Candy
These are made by cooking sugars, glucose syrup and sucrose in water to a plastic state, to the point at which colouring and flavouring is then added. As the mixture cools, typically in a mould, the material toughens.
Fudge
A mixture of milk and sugar boiled to the point of being soft and malleable. You can frequently find varied flavours of fudge, for example, chocolate and coffee.
Caramels
These remain tacky after the manufacturing process and are derived from mixtures of sucrose, glucose syrup, and milk products.
Chocolates
These are bite-size confectioneries often made with chocolate. People who create chocolates are called chocolatiers, and they create their confections with couverture chocolate (Couverture chocolate is a very top of the range chocolate that contains additional cocoa butter). A chocolate maker, on the other hand, is the individual that physically creates the couverture from cocoa beans and other ingredients.
Jelly Candy
These include those based on sugar and starch, pectin, gum, or jelly like Lokum/Turkish Delight, jelly beans, gumdrops, jujubes, cola bottles gummies, etc.
Are There Any Risks Of Eating Confectionery?
Excessive consumption of confectionery has been associated with increased incidences of type two diabetes, obesity , and tooth rot. Some studies have also found links between eating confectionery and hyperactivity in youngsters.
Some sweets contain traces of nuts which poses hazards for those that have an allergy to them, while others contain dairy products which should be avoided by people who are lactose sensitive.
Eating sweets are a good way to indulge in a tasty treat. Like most treat foods, they should be consumed in moderation, especially by kids though.
Confectionery items are typically a high density food energy source and the army have in the past developed their own high energy confectionery to be used by troops out in the field. They are often low in nutritional value but very high in calories. Sweets, AKA confectioneries and are defined by the presence of sweeteners, more often sugars. Commercial confectionery is often sweetened by a selection of syrups obtained from starch via a chemical reaction called hydrolysis, these include corn syrup.
Sweets, Candy, Lollies? Well that depends where you are in the world!
There are various regional names given to confectionery, and these are below:
In The United States, they use the term "Candy"
In Britain, Ireland and Commonwealth countries, they use "Sweets" or "Sweeties"
In Australia & New Zealand, they called them "Lollies"
The umbrella term of "Confectionery items" include sweets, lollipops, candy bars, chocolate, candy floss and other sweet items of snack food, though is not used to refer to cakes, biscuits or puddings; essentially anything which requires cutlery to consume. Below is a limited list of confectionery categories and types:
Hard Boiled Candy
These are made by cooking sugars, glucose syrup and sucrose in water to a plastic state, to the point at which colouring and flavouring is then added. As the mixture cools, typically in a mould, the material toughens.
Fudge
A mixture of milk and sugar boiled to the point of being soft and malleable. You can frequently find varied flavours of fudge, for example, chocolate and coffee.
Caramels
These remain tacky after the manufacturing process and are derived from mixtures of sucrose, glucose syrup, and milk products.
Chocolates
These are bite-size confectioneries often made with chocolate. People who create chocolates are called chocolatiers, and they create their confections with couverture chocolate (Couverture chocolate is a very top of the range chocolate that contains additional cocoa butter). A chocolate maker, on the other hand, is the individual that physically creates the couverture from cocoa beans and other ingredients.
Jelly Candy
These include those based on sugar and starch, pectin, gum, or jelly like Lokum/Turkish Delight, jelly beans, gumdrops, jujubes, cola bottles gummies, etc.
Are There Any Risks Of Eating Confectionery?
Excessive consumption of confectionery has been associated with increased incidences of type two diabetes, obesity , and tooth rot. Some studies have also found links between eating confectionery and hyperactivity in youngsters.
Some sweets contain traces of nuts which poses hazards for those that have an allergy to them, while others contain dairy products which should be avoided by people who are lactose sensitive.
Eating sweets are a good way to indulge in a tasty treat. Like most treat foods, they should be consumed in moderation, especially by kids though.
About the Author:
Dan James is a keen fan of confectionery items and runs a retro sweet shop which you visit here: www.retrosweetsuk.net
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