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Candies

Sampling of a large population n = 900) of colored candies (M M s work well) is used to demonstrate the importance of sample size in determining the concentration of species at several different concentration levels. This experiment is similar to the preceding one described by Bauer but incorporates several analytes. [Pg.225]

Supercritical CO2 is used to extract fat from candy bars. Samples are placed in an extraction vessel and its weight determined before and after extraction. The %w/w fat content is determined by difference. The volume of CO2 needed to effect a complete extraction is determined experimentally. Variations in results for different samples illustrate the importance of sampling. [Pg.226]

In this problem you will collect and analyze data in a simulation of the sampling process. Obtain a pack of M M s or other similar candy. Obtain a sample of five candies, and count the number that are red. Report the result of your analysis as % red. Return the candies to the bag, mix thoroughly, and repeat the analysis for a total of 20 determinations. Calculate the mean and standard deviation for your data. Remove all candies, and determine the true % red for the population. Sampling in this exercise should follow binomial statistics. Calculate the expected mean value and expected standard deviation, and compare to your experimental results. [Pg.228]

The %w/w fat in candy bars is determined by an indirect particulate gravimetric analysis. Supercritical GO2 is used to extract the fat from the sample, and the change in the sample s weight is used to determine the fat content. [Pg.266]

Gummel numb er Gummi candies Gum rosin process Gums... [Pg.457]

Fats can be an important source of lubrication in the preparation and consumption of foods (30). Marble slabs on which hot candy is poured are lubricated with fat to prevent sticking. Also, bread and cake pans are treated with heatstable edible oil. [Pg.117]

The aroma of fmit, the taste of candy, and the texture of bread are examples of flavor perception. In each case, physical and chemical stmctures ia these foods stimulate receptors ia the nose and mouth. Impulses from these receptors are then processed iato perceptions of flavor by the brain. Attention, emotion, memory, cognition, and other brain functions combine with these perceptions to cause behavior, eg, a sense of pleasure, a memory, an idea, a fantasy, a purchase. These are psychological processes and as such have all the complexities of the human mind. Flavor characterization attempts to define what causes flavor and to determine if human response to flavor can be predicted. The ways ia which simple flavor active substances, flavorants, produce perceptions are described both ia terms of the physiology, ie, transduction, and psychophysics, ie, dose-response relationships, of flavor (1,2). Progress has been made ia understanding how perceptions of simple flavorants are processed iato hedonic behavior, ie, degree of liking, or concept formation, eg, crispy or umami (savory) (3,4). However, it is unclear how complex mixtures of flavorants are perceived or what behavior they cause. Flavor characterization involves the chemical measurement of iadividual flavorants and the use of sensory tests to determine their impact on behavior. [Pg.1]

Flavors are often used to create the impression of flavor where Httie or none exist, and they impart food products with a recognizable character. Some food products would not exist without the addition of flavorings, eg, soft drinks, water ices, confectionery, milk desserts, etc. Many food products need a specific flavor note to characterize them among other similar products of the same food category, eg, citms soft drinks, mint candies, gingerbread, yogurt, and cottage cheese. [Pg.10]

Applications for synthetic character impact items include cough drops, toothpaste, chewing gum, candies, soft drinks, baked goods, gelatin deserts, ice cream, margarine, and cheese. [Pg.15]

The boric and sulfuric acids are recycled to a HBF solution by reaction with CaF2. As a strong acid, fluoroboric acid is frequently used as an acid catalyst, eg, in synthesizing mixed polyol esters (29). This process provides an inexpensive route to confectioner s hard-butter compositions which are substitutes for cocoa butter in chocolate candies (see Chocolate and cocoa). Epichlorohydrin is polymerized in the presence of HBF for eventual conversion to polyglycidyl ethers (30) (see Chlorohydrins). A more concentrated solution, 61—71% HBF, catalyzes the addition of CO and water to olefins under pressure to form neo acids (31) (see Carboxylic acids). [Pg.165]

Starch is often modified by hydrolysis with hydrochloric or sulfuric acid (93). The resulting product is resistant to syneresis, keeps food in suspension after cooking, and exhibits much greater free2e—thaw stabUity than unmodified starch. Modified starch is commonly used in baby food, fro2en prepared foods, pie fillings, meat products, and candy. [Pg.444]

Hard sugar candies have very low moisture content. They are sealed in low water vapor-transmission packaging such as aluminum foil or oriented polypropylene film. [Pg.449]

Oriented polypropylene film (OPP) may be classified as heat-set and non-heat-set, blown and tentered, coextmded and coated. Orientation improves the cold-temperature resistance and other physical properties. Heat-set biaxially oriented polypropylene film (BOPP) is the most widely used protective packagiag film ia the United States. It is used to wrap bakery products, as lamination pHes for potato and com chips, and for pastas and numerous other flexible pouch and wrapping appHcations. Nonheat-set OPP is used as a sparkling, transparent shrink-film overwrap for cartons of candy. [Pg.452]

More than half of flexible packaging is used for food. Within foods, candy, bakery products, and snack-type foods, such as potato and com chips, use well over half of flexible packaging. Cheese, processed meat, shrink wraps, condiments, dry-drink mixes, fresh meats, and fresh produce represent smaller appHcations. [Pg.453]

A small quantity of flexible packaging material, usually oriented polypropylene, shrink polypropylene, or polyethylene, is used to overwrap paperboard cartons. The film is wrapped around the carton and sealed by heating. Products such as boxed chocolates, candies, and cookies are overwrapped, sometimes by a printed film. [Pg.453]

Health and Safety. The U.S. FDA has affirmed R%- and S(—)-maHc acid as substances that are generally recognized as safe (GRAS) as flavor enhancers, flavoring agents and adjuvants, and as pH control agents at levels ranging from 6.9% for hard candy to 0.7% for miscellaneous food uses (42). R%- and A(—)-maHc acid may not be used in baby foods. MaHc acid is also cleared to correct natural acid deficiencies in juice or wine (43). [Pg.523]

Ca.ndy. Its low melting point and sugar inversion properties make malic acid a desirable acidulant, especially in hard candy products (44,45). Due to their insolubiUty, hard water salts can cause clouding of the finished product. However, because of the higher solubiUty of calcium malate [17482-42-7] relative to alternative acidulants, clarity of the finished product is enhanced. Additionally, in sugar confectionery products where acidulation may exceed 2.0%, malic acid can provide economic benefits. [Pg.524]

Other Food. Tartaric acid is also used ia the manufacture of gelatin (qv) desserts and ia fmit jellies, especially ia pectin jellies for candies where a low pH is necessary for proper setting. It is used as a starch modifier ia starch jelly candies so that the product flows freely while being cast. It is used ia hard candy because its melting poiat permits it to fuse iato the "glass" and does not contribute to moisture. [Pg.528]

Lamination Inks. This class of ink is a specialized group. In addition to conforming to the constraints described for flexo and gravure inks, these inks must not interfere with the bond formed when two or more films, eg, polypropylene and polyethylene, are joined with the use of an adhesive in order to obtain a stmcture that provides resistance properties not found in a single film. Laminations are commonly used for food applications such as candy and food wrappers. Resins used to make this type of ink caimot, therefore, exhibit any tendency to retain solvent vapor after the print has dried. Residual solvent would contaminate the packaged product making the product unsalable. [Pg.252]

Nearly half of the U.S. domestic food consumption of peanuts in 1993 was as peanut butter salted peanuts, at 27.3%, and peanut candy, at 23.9% made up the other half (137). Although the per capita domestic peanut consumption in the United States has increased steadily, the consumption in recent years has not kept pace with production. Domestic food use of peanuts has been confined almost entirely to roasted peanuts. A number of investigations and developmental efforts are being made to extend the use of nonroasted peanut products such as flour and meal flakes. As of the mid-1990s, market outlets for these latter products are neither sizable nor firmly established. The food-use patterns emphasize the uniqueness and demand for products having a distinct roasted-peanut flavor. The development of the desired flavor as well as the storage stability of such flavor in peanut-food products are therefore important. [Pg.278]

Defatted peanuts are high in protein, low in moisture, contain only 20% of the naturally occurring fat, and have better stability than whole peanuts. Monosodium glutamate (MSG) has been used as a flavor enhancer for defatted nuts, but the result has not been entirely satisfactory as the addition of MSG produces a meaty rather than nutty flavor. This meaty flavor is more compatible with salted butter and nuts than with candy. [Pg.278]

Since 1951, the majority of imported almonds have come from Spain and Turkey. Production of almonds in southern Italy has declined by neatly 50% owing to competition from Spain, the United States, and Turkey. Efforts have been made, however, to expand the ItaUan almond industry (155). The United States is a primary exporter of almonds. Shelled almonds are used primarily by candy manufacturers and nut salters. In-sheU almonds are sold as mixtures of the in-sheU nut through retail outlets. [Pg.280]


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