Chocolate sugar

Lecithins are used in a great variety of processed foods such as bread, cakes and biscuits, chocolate, sugar confectionery products, cocoa powder, coffee whiteners, dried milk products and baby foods. 

PP and OPP are used for bottles, jars, crisp packets, biscuit wrappers, and boil-inbag films and for many types of commodities like biscuits, crisps (chips), snack foods, chocolate, sugar confectionery, ice cream, frozen food, tea and coffee (Manikantan et al., 2012). OPP is used for packaging of salad cut vegetables. In many MAP applications, biaxially oriented film (BOPP) is preferred which is stronger than OPP. 

Baits include mixtures of toxicant, usually at l ndash 5%, with a carrier especially attractive to the insect pest. Carriers include sugar for the houseflies, protein hydrolysates for fmit flies, bran for grasshoppers, and honey, chocolate, or peanut butter for ants. 

Also notable is the unique sweetness response profile of fmctose compared to other sweeteners (3,4). In comparison with dextrose and sucrose, the sweetness of fmctose is more quickly perceived on the tongue, reaches its iatensity peak earlier, and dissipates more rapidly. Thus, the sweetness of fmctose enhances many food flavor systems, eg, fmits, chocolate, and spices such as cinnamon, cloves, and salt. By virtue of its early perception and rapid diminution, fmctose does not have the flavor-maskiag property of other common sugars. 

The Food and Agricultural Organization (FAO) and the World Health Organization (WHO) jointiy sponsor the Codex Alimentarius Commission, which conducts a program for developing worldwide food standards. The Codex Committee for Cocoa Products and Chocolate has developed standards for chocolate (Codex Standard 87-1981), and cocoa powders and dry cocoa—sugar mixtures (Codex Standard 105-1981). As a member of the Codex Alimentarius Commission, the United States is obligated to consider all Codex standards for acceptance. 

Marketing. Most of the cocoa beans and products imported into the United States are done so by New York and London trade houses. The New York Sugar, Coffee, and Cocoa Exchange provides a mechanism by which both chocolate manufacturers and trade houses can hedge their cocoa bean transactions. Additional information on the functions of the New York Cocoa Exchange is available (3). 

Although flavor precursors in the unroasted cocoa bean have no significant chocolate flavor themselves, they react to form highly flavored compounds. These flavor precursors include various chemical compounds such as proteins, amino acids, reducing sugars, tannins, organic acids, and many unidentified compounds. 

The natural moisture of the cocoa bean combined with the heat of roasting cause many chemical reactions other than flavor changes. Some of these reactions remove unpleasant volatile acids and astringent compounds, partially break down sugars, modify tannins and other nonvolatile compounds with a reduction in bitterness, and convert proteins to amino acids that react with sugars to form flavor compounds, particularly pyrazines (4). To date, over 300 different compounds, many of them formed during roasting, have been identified in the chocolate flavor (5). 

Cocoa butter is the common name given to the fat obtained by subjecting chocolate Hquor to hydrauHc pressure. It is the main carrier and suspending medium for cocoa particles in chocolate Hquor and for sugar and other ingredients in sweet and milk chocolate. 

Most chocolate consumed in the United States is consumed in the form of milk chocolate and sweet chocolate. Sweet chocolate is chocolate Hquor to which sugar and cocoa butter have been added. Milk chocolate contains these same ingredients and milk or milk soHds (Eig. 2). 

Production. The main difference in the production of sweet and milk chocolate is that in the production of milk chocolate, water must be removed from the milk. Many milk chocolate producers in the United States use spray-dried milk powder. Others condense fresh whole milk with sugar, and either dry it, producing milk cmmb, or blend it with chocolate Hquor and then dry it, producing milk chocolate cmmb. These cmmbs are mixed with... 

Refining. The next stage in chocolate processing is a fine grinding in which a coarse paste from the mixer is passed between steel rollers and converted to a drier powdery mass. Refining breaks up crystalline sugar, fibrous cocoa matter, and milk soflds. 

Lecithin (qv), a natural phosphoHpid possessing both hydrophilic and hydrophobic properties, is the most common emulsifier in the chocolate industry (5). The hydrophilic groups of the lecithin molecules attach themselves to the water, sugar, and cocoa soflds present in chocolate. The hydrophobic groups attach themselves to the cocoa butter and other fats such as milk fat. This reduces both the surface tension, between cocoa butter and the other materials present, and the viscosity. Less cocoa butter is then needed to adjust the final viscosity of the chocolate. 

Tempering. The state, or physical stmcture, of the fat base in which sugar, cocoa, and milk soHds are suspended is critical to the overall quaHty and stabiHty of chocolate. Production of a stable fat base is compHcated because the cocoa butter in soHdified chocolate exists in several polymorphic forms. Tempering is the process of inducing satisfactory crystal nucleation of the Hquid fat in chocolate. 

The system shown is heavily used in food processing applications such as milk or chocolate crumb production, sugar substitutes, modified starch, and alginates. In addition to food processing applications, such a system is used in the processing of heat-sensitive pharmaceuticals, polymer suspensions like latex, in processing pigments and dyestuffs, and pesticides. 

Ice-cream is a product which has been developed since mechanical refrigeration became available. Ice-cream mixes comprise fats (not always dairy), milk protein, sugar and additives such as emulsifiers, stabilizers, colourings, together with extra items such as fruit, nuts, pieces of chocolate, etc., according to the particular type and flavour. The presence of this mixture of constituents means that the freezing... 

That Bar, at 116 Smith Street in Brooklyn, serves a perfectly proportioned stinger with a green-dyed-sugar rim and a mint chocolate, which reminds me of one of the few things that I ve learned in life only beautiful people can get away with ugly clothes. 

Maltitol is used in reduced-calorie foods as a sweetener. It does not promote tooth decay, and so it is used to sweeten toothpastes and mouthwash. It is especially useful in low-calorie chocolate, because it is more like sugar than other sugar alcohols. It doesn t absorb water from the air, it is stable under heating, and it has a high melting point. 

Most chocolate is consumed in the form of chocolate confectionery. Sweet chocolate is produced from chocolate liquor with the addition of sugar and cocoa butter. Sometimes called dark chocolate, sweet chocolate must contain at least 15% chocolate liquor, but may contain as much as 50%. Semisweet or bittersweet chocolate consists of a minimum of 35% chocolate liquor. The chocolate liquor content results in sweet and semisweet chocolate containing the highest amount of theobromine and caffeine per serving of any type of chocolate confectionery (Table 9). Within brands of sweet chocolate, there is wide variation in the methylxanthine... 

Consumption of sweet chocolate in the U.S. is low. The majority of chocolate consumed is milk chocolate produced from chocolate liquor, sugar, cocoa butter, and milk solids. Because most milk chocolate produced in the U.S. contains 10 to 12% chocolate liquor, differences in methylxanthine content among commercial milk chocolate are due more to the varieties and blends of cocoa bean (Table 9). Based on analytical data from seven brands of commercial milk chocolate, a typical 40-g milk chocolate bar contains approximately 65 mg theobromine and less than 10 mg caffeine.28 Milk chocolate bars containing other ingredients, such as peanuts, almonds, and confectionery fillings, obviously contain less methylxanthines. In a survey of 49 marketed chocolate and confectionery products, theobromine concentrations ranged from 0.001 to 2.598% and caffeine content from 0.001 to 0.247%.33... 

John bought 2 pounds of butter to make cookies. If he used of a pound for chocolate chip cookies, f of a pound for peanut butter cook-ies, and j of a pound for sugar cookies, what part of the original 2 pounds is left ... 

From R Lees and B Jackson, Sugar Confectionery and Chocolate Manufacture, Leonard Hill, Glasgow (1973)... 

Wafers are an unusual product. They are often incorrectly included with biscuits, possibly because they are both made from soft wheat flour. Wafers, unlike biscuits, are a low fat, low sugar product. They normally consist almost entirely of flour. There is a very wide difference between the various sorts of wafers. Some wafers are made to serve with ice cream others are made to covered in chocolate and sold as confectionery. 

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