Editing Confectionery (section)

==Sweetening agents==
Confections are defined by the presence of sweeteners. These are usually sugars, but it is possible to buy sugar-free candies, such as sugar-free [[peppermints]]. The most common sweetener for home cooking is [[table sugar]], which is chemically a [[disaccharide]] containing both [[glucose]] and [[fructose]]. Hydrolysis of [[sucrose]] gives a mixture called [[invert sugar]], which is sweeter and is also a common commercial ingredient. Finally, confections, especially commercial ones, are sweetened by a variety of syrups obtained by [[hydrolysis]] of [[starch]]. These sweeteners include all types of [[corn syrup]].<ref name="Ullmann">Terry Richardson, Geert Andersen, "Confectionery" in Ullmann's Encyclopedia of Industrial Chemistry 2005 Wiley-VCH, Weinheim.  {{doi|10.1002/14356007.a07_411}}</ref>