Candy pectin

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. 

Candy. Citric acid is added in candy for tartness (54,55). To suppress the inversion of sucrose, it should be added after the cook, at levels from 0.5 to 2.0%. The pH of pectin gel candies is adjusted with citric acid for maximum gel strength. 

Case reports of occupational asthma include a candy worker exposed to lactalbumin (Bemaola et al, 1994) and a bakery worker exposed to milk powder (Toskala et al, 2004), a candy worker and a jam-manufacturing worker exposed to pectin (Cohen et al, 1993 Kraut et al, 1992), a worker in... 

Kraut, A., Peng, Z., Becker, A. B., and Warren, C. P. (1992). Christmas candy maker s asthma. IgG4-mediated pectin allergy. Chest 102,1605-1607. 

Liquidification of starches for free flow Recovery of sugar from candy scraps Remove starches to increase sparkling properties Remove starches to increase sparkling properties An aid in preparation of pectin from apple pomace Conversion of starches to low molecular weight dextrins (corn syrup)... 

Uses Solvent for candy glazes, plastics, resins, cellulose plastics, photographic film, transparent sheeting, industrial collodions and collodion USP, inks, sterilizing/preserving sol ns. process solvent for pectin, food prods., vitamins, hormones, yeasts, antibiotics, vaccines, medicinal chems. incl. alkaloids. 

Confections—Jelly-type candies are still made with agar (it is used at concentrations from 0.3 to 1.8% by weight), although starch and pectin are used whenever a transparency and other characteristics of agar gel are not required. 

Other food products in which pectin (both or either type) is used include candy, frozen dairy desserts, bakers jellies, and nonalcoholic beverages (glicksman whistler and bemiller). 

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