Confectionary

Only synthetically prepared Ti02 can be used as a color additive. It is permitted ia foods to 1% and is used to color such products as confectionary paimed goods, cheeses, and icings. It is also widely used ia tableted dmg products and ia numerous cosmetics such as Upsticks, nail enamels, face powder, eye makeup, and rouges, ia amounts consistent with good manufactuting practice (42). 

Ribbon blenders are essentially self-contained mixers. They are employed in a variety of solid-liquid, solid-solid, and liquid-liquid blending applications in the chemical process industries. Examples include plastics, pigments, pharmaceuticals, specialty chemicals, confectionary. 

A final example of application and process layout is shown in Figure 15. In this example the process relies on activated carbon to remove color bodies from a recycled glucose intermediary prior to use in the production of confectionary. The glucose containing the color taint must be mildly heated (to about 70° C), so that the normally solid product becomes less viscous and easier to pump. The syrup is... 

The resolution of DL-menthol is important industrially. L-Menthol has a mint taste and gives a cooling sensation. It finds use in a number of important products including toothpaste and confectionary. D-Menthol does not have the same taste nor the same cooling properties. DL-menthol can be produced relatively simply using a variety of chemical routes. 

Givens, S. and Cable, J., Case study—a tale of two industries, pretreatment of confectionary and bakery wastewaters. 1988 Food Processing Waste Conference, presented by the Georgia Tech Research Institute, Atlanta, Georgia, October 31-November 2, 1988. 

Reprinted with permission from Sugar Confectionary Manufacture, E. B. Jackson, 1999 Aspen Publishers Inc.)... 

To Wiley, the Food and Drug Act was his mandate to insure the country a pure and honest food supply more than it was a specific statute with specific legal requirements and limitations. Thus, although the law mentioned colors only to prohibit their addition to conceal inferiority and to ban their use, if poisonous, in confectionary, Wiley believed, as part of his overall suspicions of chemical additives, that the use of coal tar colors was a practice requiring, at the least, thorough investigation. 

With Dunlap casting the deciding vote, the Board ruled in November that, under the law, other dyes could not and should not be forbidden unless the Bureau of Chemistry (i.e. Hesse) could present evidence that the dyes in question were harmful to human health. Considering the number of dyes on the market, this was tantamount to rejecting mandatory certification. Still, the decision reached was inescapable to one concerned, as McCabe was, with the text of the law as enacted. The statute only expressly prohibited poisonous color in confectionary, and under the general adulteration clause, prohibited any added ingredient which would render a food harmful to health. This was as far as McCabe would go. The question of moral propriety was simply not relevant. It was the duty of the executive branch to enforce the law ns enacted, and not to legislate (59) ... 

Oxidation also results in starch depolymerization, which is the cause of the low viscosity and improved clarity and stability exhibited by oxidized starches. Oxidized starches are used in foods as coating and sealing agents in confectionary, as an emulsifier and as a dough conditioner for bread, whereas bleached starches are used for improved adhesion of batter and breading mixes in fried foods. 

The Council of Europe has listed coumarin as an active principle and the maximum permitted concentrations of coumarin in foodstuffs are given in Aimex II of European directive (88/388/EEC) (European Commission, 1988). The general limit for coumarin in food and non-alcoholic beverages is 2 mg/kg, while in alcoholic beverages and certain caramel confectionary products, the permitted limit is 10 mg/kg and in chewing gum it is 50 mg/kg (Lake, 1999). 

Lipases are used to hydrolyse milk fat for a variety of uses in the confectionary, sweet, chocolate, sauce and snack food industries and there is interest in using immobilized lipases to modify fat flavours for such applications (Kilara, 1985). Enzymatic interesterification of milk lipids to modify rheological properties is also feasible. 

Vanilla.—The pod or bean of the vanilla planifolia or aromatica, a plant of the West Indies, Mexico, and 8outh America, emits a very fragrant and peculiar odor, which may be extracted in the form of tincture, by infusion in alcohol. It enters largely into the composition of bouquet odors, hair washes, et cetera, and is also a favorite material for flavoring confectionary. 

Further information on the kinetics of crystallization is helpful in designing improved processes for lactose recovery. Many potential food applications, such as in confectionary products, involve concentrated sugar solutions in which crystallization imparts the desired texture to the product. 

Nonfat dry milk (NFDM), lowfat dry milk (LFDM), and dry whole milk (DWM) are produced and used as functional ingredients in dairy, bakery, confectionary, and other food applications. Instantized NFDM is made primarily for home and institutional beverage and miscellaneous product applications (Hall 1976 Hall and Hedrick 1966). 

Foods Instant Drink Mix, Powdered Process Foods, Sugar, Sweetners, Confectionary Mix... 

Appl, R.C. Confectionary Ingredients front Starch. Food Technology, 148 (March 1991). 

Invertase (EC 3.2.1.26) catalyzes the hydrolysis of P-fructofuranosides and has been used in analytical chemistry (biosensors), in confectionary, and in the production of inverted syrup (1). Invert sugar syrup, which can be obtained by acid or enzymatic hydrolysis of sucrose, is a valuable commercial product especially in countries where the main sources of sugar are beet or cane. With acid hydrolysis, the final syrup is often contaminated with colored oxidation compounds, which arise from cyclization of hex-oses at low pH and high temperatures (2-4). Such a problem does not occur... 

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