Nano-candyfloss

The specialized book "Nano-candyfloss" by Pablo Lepe offers a comprehensive examination of the electrospinnable properties of sugar solutions and their applications in various fields, including food technology and cosmetics. It explains how new processing methods, particularly electrospinning, open up innovative possibilities for producing nanofibers from sugars. These nanofibers have the potential to be used beyond nutrition in the health and cosmetics industries. The book discusses the rheological properties of the solutions, the mechanisms of electrospinnability, and the role of intermolecular forces. Additionally, experimental results are presented that illuminate the physicochemical properties of sugars and their electrospinnable characteristics. The commercial applications of this research are illustrated through the development of nanofiber composite membranes made from Manuka honey and glucose syrup.