Beverages, alcoholic and

Regarding antioxidants, the parameter total dietary antioxidant capacity (TDAC) can be taken to reflect antioxidant intake it is defined as the antioxidant capacity of all plant foods and beverages (alcoholic and nonalcoholic) consumed daily in a diet and may represent the amount of antioxidant units (Trolox equivalents) present daily in the human gut (Saura-Calixto and Goni 2006). 

In 2002, approximately 2.2 billion bushels of corn were processed in the United States for the production of food, fuel, and industrial products. Of that 2.2 billion bushels, 19.22 million tonnes (757 million bushels) were used for high fructose corn syrup (HFCS), glucose and dextrose, 6.34 million tonnes (250 million bushels) for pearl starch, 26.69 million tonnes (1051 million bushels) for fuel and beverage alcohol, and 4.75 million tonnes (187 million bushels) for cereals and other products (Corn Refiners Association, 2003). More than 50% of the com processed in the United States is done so using the corn wet milling process. 

Another field to be considered under foods and related industries is that of beverages, alcoholic and nonalcoholic. Five associations within this area will be considered. 

Goldfmger, T. M. Beyond the French paradox the impaet of moderate beverage alcohol and wine eonsumption in the prevention of cardiovascular disease. Cardiol. Clin. 21(3), 449-57,2003. 

Also see ALCOHOL AND ALCOHOLIC BEVERAGES ALCOHOLISM AND ALCOHOLICS BEERS AND BREWING and DISTILLED LIQUORS.)... 

Approximately 75% of US domestic corn use is allocated to livestock feed. Food, seed, and industrial uses of corn comprise 25% of domestic utilisation. The market for food made from corn is matnre, and food nses of corn are expected to expand at the rate of popnlation growth. Besides starch, corn is also processed by wet millers into high-fructose corn syrup (HFCS), glucose, dextrose, corn oil, beverage alcohol and fuel ethanol. 

International Survey, Alcoholic Beverages Taxation and Control Policies, Brewers Association of Canada, Ottawa, Ontario, 1986. 

In this process the addition of water vapor to the sweep stream can be controlled so that the water activity of the gas phase equals that of the beverage. When this occurs, there is no transport of water across the membrane. The water content of both the beverage feed and the sweep stream is kept constant. These conditions must be maintained for optimum alcohol reduction. The pervaporation system controls the feed, membrane, airstream moisture level, and ethanol recovery functions. An operational system has been developed (13). 

Since the acetal exists in equiUbtium with the aldehyde, it is possible for the aldehyde to be released when water is added in a mixed drink, changing the balance and giving a burst of freshness to a mixed drink. Ethyl esters of terpene alcohols in citms oils and other botanicals, plus the ethyl esters of fatty and volatile acids, are formed during prolonged exposure to ethyl alcohol. Certain beverage alcohol products that need to contain milk, eggs, or other protein containing materials must be developed carefully and the added flavors must be considered to prevent the precipitation of the protein and separation of the product. 

Most flavors that are designed for beverage alcohol products use ethanol as the primary solvent for the flavor. Glycerol [56-81-5] propylene glycol [57-55-6] and water are other common solvents in Hquid flavors. Some beverage alcohol concepts require the addition of an emulsified flavor, either as a vehicle to solubilize the oils in the beverage or as a deflberate attempt to cloud the product. This can best be accompHshed at lower proofs with the alcohol breaking the emulsion. 

Alcoholic Solutions or Extracts. AlcohoHc extracts are prepared by dissolving the flavor-beating body ia a solution of alcohol and water. They may require filtration usiag filter aids to remove any iasoluble precipitates or oils that may form. AlcohoHc extracts are clear solutions and are used ia beverages that do not require a haze or cloudiness. 

More recently, interest has developed in the use of enzymes to catalyze the hydrolysis of cellulose to glucose (25—27). Domestic or forest product wastes can be used to produce the fermentation substrate. Whereas there has been much research on alcohol fermentation, whether from cereal grains, molasses, or wood hydrolysis, the commercial practice of this technology is primarily for the industrial alcohol and beverage alcohol industries. About 100 plants have been built for fuel ethanol from com, but only a few continue to operate (28). 

Health and Safety Factors (Toxicology). Manufacture of cyanamide and calcium cyanamide does not present any serious health hazard. Ingestion of alcohoHc beverages by workmen within several hours of leaving work sometimes results in a vasomotor reaction known as cyanamide flush. Cyanamide interferes with the oxidation of alcohol and accumulation of acetaldehyde probably accounts for this temporary phenomenon. Although extremely unpleasant, it has not been known to result in serious illness or to have any permanent effect. 

Anderton, S.M., Incarvito, C.D., and Sherma, J., Determination of natural and synthetic colors in alcoholic and non-alcohohc beverages by quantitative HPTLC, J. Liq. ChromatogK, 20, 101, 1997. 

By 2006, the U.S. had 77 ethanol plants producing more than 3 billion gallons of ethanol per year. Canada produced an additional 60 million gallons. Corn was the feedstock in 62 of the 77 U.S. plants. Other feedstocks included seed corn, corn and barley, corn and beverage waste, brewery waste, cheese whey, corn and milo, corn and wheat starch, potato waste and various sugars. The U.S. had 11 additional plants under construction and 55 proposed. West Central Soy processes soybeans to a food grade oil. Alcohol and a catalyst are then used to produce biodiesel fuel and glycerin. 

Good to limited resistance against vegetable oils, alcohols, aliphatic amines, beverages, condiments and numerous foodstuffs, polygjycols and numerous pharmaceuticals... 

The plants and animals we have chosen to use as foods naturally contain, as we have already noted, thousands of chemicals that have no nutritional role, and when we eat to acquire the nutritionally essential chemicals we are automatically exposed to this huge, mostly organic, chemical reservoir. Of course, human beings have always manipulated foods to preserve them or to make them more palatable. Processes of food preservation, such as smoking, the numerous ways we have to cook and otherwise prepare food for consumption, and the age-old methods of fermentation used to make bread, alcoholic beverages, cheeses and other foods, cause many complex chemical changes to take place, and so result in the introduction of uncounted numbers of compounds that are not present in the raw agricultural products. 

The convention for identifying the alcoholic content of beverages is proof So, 100 proof is 50% ethyl alcohol 86 proof scotch is 43% ethyl alcohol, and so on. Divide by two. So pure ethyl alcohol is 200 proof... 

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