Cream chocolate

Uses. The main application of vanillin is the flavoring of foods (e.g., ice cream, chocolate, bakery products, and confectioneries). Small quantities are used in perfumery to round and fix sweet, balsamic fragrances. Vanillin is also used as a brightener in galvanotechnical processes and is an important intermediate in, for example, the production of pharmaceuticals such as L-3,4-dihydroxyphenylalanine (l-DOPA) and methyldopa. 

Polymorphism plays an important role in the huge industries of fat-based food products, for instance ice cream, chocolate, and margarine (Garti and Sato 1988 ... 

Vanilla ice cream Chocolate ice cream Butter pecan ice cream Butter... 

Chocolate milk Milkshake, chocolate Yogurt, strawberry Cheese, processed Cheese, Cheddar White sauce Margarine, stick Butter, stick Cream, half half Ice cream, chocolate Instant pudding, chocolate Ice cream sandwich Ice milk, vanilla... 

Invertase (p-fructosi-dase) from yeast and Aspergillus Sucrose (S.) -> Glucose -l-Fructose (Invert sugar I.) I. is sweeter and more easily digested than S., and is used in artificial honey, ice cream, chocolate creams, etc. 

Carrageenan has diverse industrial applications including use in toothpaste, ice cream, chocolate milk, jellies, puddings, pet foods, pharmaceutical and industrial suspensions, antiulcer treatments, shampoos, creams, lotions, and oil/water and water/oil emulsions. Carrageenan reacts with denatiu-ed proteins and has been shown to exhibit properties similar to those of the animal mucopolysaccharides, such as anticoagulant activity and induction of growth of new connective tissue. 

Hot water extraction of the red marine alga Chondrus crispus, commonly known as Irish moss, removes a hydrocolloid material which has been called carrageenan. This substance, produced commercially, is used as a stabilizer and homogenizer in toothpastes, ice creams, chocolate sirups, chocolate milk, bakery products, and in other foods. However, the hot water extract... 

Uses Stabilizer or dispersing agent for medicine Raw materials for chewing gum, pills, drinks, ice cream, chocolate Used also for toothpaste, mouthwash, and oral refreshers. 

P. gives texture, consistency and water regulation to filled dessert, instant products, fhiit preparations, ice cream, chocolates, and baking goods. It is a low-energy sugar and fat replacement. 

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