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Confectionery
Return to Main Menu
Bartek Ingredients Inc.
Selection and Use of Confectionery Acidulants
California Raisin Marketing Board
Versatility From The Vine
(2009)
Corn Product Specialty Ingredients
“Sugar-Free”, “Reduced Sugar”, and “No Sugar Added”: Expanding Beyond Confections
(2007)
Colorcon
Color and Applications in Confectionery Technology
(2008)
Danisco Texturants & Sweeteners
Polydextrose – Single Ingredient/Multiple Benefits
(2006)
Better for You Fruit Snacks
(2008)
Probiotics for Frozen Dessert Applications
(2008)
GNT USA Inc.
Natural Colors in Beverages and Confections
(2007)
GTC Nutrition
Shifting Paradigms: Confections as Functional Delivery Systems
Herbstreith & Fox Inc.
Pectin as Gelling Agent for Confectionery Products
(2006)
Ocean Nutrition Canada
Omega-3 Fortified Confection Products
(2006)
Palsgaard Incorporated
Fat Reduction like Never Before. New Emulsifier System for Chocolate Production
(2008)
Roquette America Inc.
New Approach to Making Sugar-free Grained Sweets
(2006)
The Use of Dextrin Soluble Fiber in Healthy Confectionery Products
(2007)
Development of Sugar-Free Grained Mints Using Disaccharide Sugar Alcohols
(2007)
Dextrin Based Fibers In Healthy Gelato and Sorbetto
(2008)
Seltzer Nutritional Technologies
Confectionery Fortification
(2006)
TIC Gums
Novel Replacement for Gum Arabic in Coatings
(2009)
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