Confectionery substances are based on two suppositions -that they are partly of colloidal and partly of cellular nature and that, from technological point of view, their properties are essentially determined by the hydrophilic or hydrophobic characteristics of their ingredients. These substances are complex colloid systems. By the help of containing relation symbolised by an oriented graph, a theoretical structural formulae of confectionery products can be provided, such as chocolate (Figure 1.2).
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