Coffee cream

The composition of dairy substitutes is highly variable and generally represents the least-cost formulation consistent with consumer acceptance of the product. These imitations invariably have lower fat and protein levels than the dairy products that they are made to resemble. The gross compositions of filled milk, meUorine, synthetic milk, sour cream, coffee whiteners, whipped toppings, and cheese are Hsted in Table 10. A comparison of the composition of certain dairy products and their substitutes is presented in Table 11. 

Emulsions (O/W) Milk, ice cream, creams, coffee creamers, cream liqueurs, soft drink syrups, mayonnaise, sauces (e.g. hollandaise, bearnaise), sausages, whippable toppings, some salad dressings, some fruit drinks... 

Oil-in-water (OAV) emulsions (e.g., creams, coffee creamers, cream liqueurs, and mayonnaise) are mainly fluid, although they may have partly crystalline oil phases. Stability of these emulsions may be maintained by adsorp-... 

The composition of the lauric oils, with a high content of short and medium chain saturated fatty acids, makes them especially suitable for use in confectionery, as coating and filling fats, and in vegetable oil-based dairy products such as filled milk, whipped cream, coffee whitener. The lauric oils are also of importance in the oleochemicals industry, and they are unique among food oils in that about one half of their use is in oleochemicals. Analyses of the various kernel oils listed in the tables show differences in the proportions of the short- and medium-chain fatty acids. Some of the oils would be of particular value where a special application is available for a fatty acid that is only a minor component of coconut or palm kernel oil. 

Casein and caseinate are utilized as food and also have nonfood uses. In food manufacturing they are used for protein enrichment and/or to achieve stabilization of some physical properties of processed meats, baked products, candies, cereal products, ice creams, whipping creams, coffee whiteners, and some dietetic food products and drugs. 

Light cream (coffee cream, table cream)— This product contains not less than 18% nor more than 30% mill at. It is pasteurized or ultrapasteurized, and it may be homogenized. 

Uses Emulsifier for foods, candy, whipped cream, coffee whiteners, caramel emulsifier, foaming agent for flour paste food-contact PVC (Japan)... 

Uses Food emulsifier in chewing gum, ice cream, coffee whiteners provides volume and texture in cakes emulsion stabilizer and film-former in caramels inhibits oil separation in peanut butter antispatter aid in margarine Regulatory FDA 21CFR 184.1505 Canada compliance kosher Properties Ivory wh. powd. or flakes, bland odor and taste sol. above its m.p. in veg., min. oils m.p. 144 F HLB 2.8 iodine no. < 5 flash pt. > 300 F 40-44% alpha mono... 

This publication provides several examples of the use of solid-phase extractions for separating analytes from their matrices. Some of the examples included are caffeine from coffee, polyaromatic hydrocarbons from water, parabens from cosmetics, chlorinated pesticides from water, and steroids from hydrocortisone creams. Extracted analytes maybe determined quantitatively by gas (GC) or liquid chromatography (LG). 

Casein hydrolyzates are produced from dried casein. With appropriate heat treatment and the addition of alkaHes and enzymes, digestion proceeds. FoUowing pasteurization, evaporation (qv), and spray drying, a dried product of 2—4% is obtained. Many so-called nondairy products such as coffee cream, topping, and icings utilize caseinates (see Dairy SUBSTITUTES). In addition to fulfilling a nutritional role, the caseinates impart creaminess, firmness, smoothness, and consistency of products. Imitation meats and soups use caseinates as an extender and to improve moistness and smoothness. 

Euactioaahty of whey proteia coaceatrates varies with whey type and concentration. Table 5 gives compositional data for whey proteia coaceatrates from differeat sources of whey. These coaceatrates are used ia a limited number of products ice cream and other fro2en desserts, fermented products, coffee whiteners, and whipped toppiags. 

Ingredient Whole milk A B C A B C A B Nondairy sour cream Liquid coffee whiteners Whipped toppings Cassinate-based cheese... 

Because of the excellent gas barrier properties, EVOH is of interest as a packaging material. However, because of its high water absorption it is usually used as an internal layer in a co-extruded film, sheet, bottle or tube. For example, the system HDPE-EVOH-EVA may be used as a barrier film for packaging cereals, and the system polystyrene-EVOH-polystyrene for packaging coffee and cream, whilst the system polystyrene-EVOH-polyethylene has the additional advantage of heat scalability. 

Wolf s unveiled a new menu last week (the items from the old dog-eared brown one reprinted on coffee-shop gloss stock), but now alongside the smoked fish platters and latkes is a cocktail list that includes house specialties like Wolf s Royal Cream Soda. That s Dr. Brown s Cream Soda, a deli staple, with Absolut vodka in it. 

Saccharin is a non-nutritive sweetener used in toothpastes, cold remedies, ice creams, and coffee-sweetening packets. Its use in soft drinks has been almost entirely replaced by aspartame. 

In addition to their nutrient value, casein proteins have many other uses. They are good emulsifiers, helping fats to stay suspended in water-based products such as milkshakes, coffee creamers, and ice creams. They are used as binders in processed meats (lunch meats, sausages, etc.). 

Total caffeine consumption will vary with a number of factors that are often difficult to disentangle. For caffeine exposure attributable to coffee, this includes brewing method and preparation type of coffee (Arabica, Robusta, instant), averaging to 1.3% caffeine for roasted beans 39 brand of coffee size of coffee cup and the volume of added ingredients, such as milk, cream sweeteners, and syrups. There are several different brewing or preparation techniques by which coffee can be prepared. Most notably, they differ in their final extraction of caffeine depending on the process. Filter coffee or automatic drip coffee results in approximately 97 to 100% caffeine extraction 37 however, regional differences in the volume of coffee... 

Coffee and tea extracts are therefore foamed by N2 or C02 during cooling and partially freezing (e. g. to -5 °C) in a type of ice-cream machine. This foam must have a desired Density, with the inclusion of certain amount of small ice crystals. The foam is cooled on a conveyor belt not to -18 °C, but to -40 °C or colder, as this product must pass a grinding and sieving system to achieve a desired grain size and density. 

Annex II hsts foodstuffs that may not contain added colours unless these are expressly permitted by other annexes or they are present because of legitimate carry-over in an ingredient. The list includes unprocessed foods and processed foods that would not be expected to contain colours, also some processed foods hsted in subsequent annexes which may contain only a few colours. The list includes bottled waters, milk, cream, oils and fats, eggs and egg products, flour, bread, pasta, sugar, processed fruit and vegetables, extra jam, coffee and tea and preparations of these, salt, honey, certain spirits, and wine covered by Regulation (EEC) No. 822/87. 

Printed fibreboard bag, milk shake cup, milk thick shake straw, soy milk tetra pack, pasta, noodles, shredded cheese, outer cheese, carrot slice, coffee, lecithin, green beans, and brown rice packs Ice cream, biscuit outer, rolled oats, cereal outer, cocoa... 

I didn t even realize we were poor until the Army recruiter held out his offer of 340 a month. It was too much to resist. No longer would breakfast consist of an old pickle jar half-filled with black coffee, loaded with lots of sugar and topped off with half a pint of heavy cream - a thousand calorie meal that cost only about a quarter and produced nothing worse than a mild degree of nausea, and perhaps an extra bit of lining for my coronaries. 

CRDL assigned CPT Keller, a young Chemical Corps officer, to accompany me on the trip to Utah. He was to observe the meeting and lend help where needed. Our enjoyment of the flight, however, was marred by a small glitch that couldn t be ignored without a smile. In accordance with Murphy s Law, as Keller opened the little container of cream that comes with courtesy coffee, it spurted all over the front of his uniform. 

Elements and compounds constitute the world of pure substances. An element is a substance that cannot be decomposed by any chemical reaction into simpler substances. Elements are composed of only one type of atom and all atoms of a given type have the same properties. Pure substances cannot be separated into other kinds of matter by any physical process. We are familiar with many pure substances water, iron, mercury, iodine, helium, rust, diamond, table salt, sugar, gypsum, and so forth. Among the pure substances listed above, iron, mercury, iodine, diamond (pure carbon), and helium are elements. We are also familiar with mixtures of pure substances. These include the air that we breathe, milk, molasses, beer, blood, coffee, concrete, egg whites, ice cream, dirt, steel, and so on. 

The world s top brands of liqueurs and speciality products are products from companies like De Kuyper, Berentzen, Bols, and Marie Brizard. Famous brands are Kahlua (coffee liqueur), Bailey s Original Irish Cream, Grand Marnier, Cointreau, Amaretto, and Sambuca as well as the bitter liqueurs or aperitifs like Campari, Jagermeister, Fernet Branca, Ramazzotti, Averna, Unicum, and Suze. 

As mentioned in the introduction to this section, there is the opportunity to recover aroma compounds from baking or roasting exhaust gases. The patent literature contains numerous references to the recovery of aroma compounds using this approach, most commonly from cocoa, coffee, or tea processing. Aroma compounds from the roaster exhaust gases are either condensed in cryogenic traps [29-32] or collected on absorbents (e.g. charcoal [33]) and then solvent-extracted to obtain a concentrated aroma extract. The concentrated extract may be used to aromatise a similar product (e.g. soluble coffee) or may be used to flavour other products (e.g. coffee-flavoured ice creams). 

Butter, butter oil, ghee Creams various fat content (HTST pasteurized or UHT sterilized), coffee creams, wipping creams, dessert creams Cream cheeses... 

The composition and properties of particular types of creams depend upon their intended use. Half and half, with 10 to 12% fat, is used as a coffee whitener and cereal cream. It may have additional milk solids and a stabilizer added. Usually half and half is homogenized and either pasteurized or ultrapasteurized for longer shelf life. In some countries it is sterilized. Most states in the United States require it to contain a minimum of 10.5% and a maximum of 18% milk fat. 

Table or coffee creams are those of intermediate fat content. In the United States they are classified as light (18% fat) and medium (30% fat), whereas in the United Kingdom they are designated cream (20% fat) and sterilized cream (23% fat). Other than sterilized creams, the table creams are standardized to the desired fat test, pasteurized, and packaged. To extend their shelf life, sterilized creams, as well as some table creams that are ultrapasteurized, are aseptically packaged. 

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