Dessert topping

Paint thinner/removcr Air fresheners Dessert topping sprays ... 

The functionality of bromelain-hydrolyzed succinylated fish protein has been tested in a dessert topping, a souffle, and both chilled and frozen desserts ( ). Taste panel evaluations revealed that no fishlike odors or flavors were detected. The compatibility of enzyme-treated fish protein in these diverse food systems points up the potential value of such a product to the food processing industry. 

Celled salads and desserts Puddings—canned, dry cold-mix, milk-gel Dense syrups and dessert toppings Beverages—fruit, nonfat dry-milk Dehydrated gravies, sauces, and soups... 

Don t discard your orange peels They have a variety of uses. For example, you can make and store zest for flavorings and dessert toppings by scraping the peel with a zester, knife, or peeler. You can also chop the peel and add small pieces to your favorite jams, jellies, and syrups of any flavor for extra citrus zestiness Remember that there are a lot of valuable citrus phytochemicals in the orange peel alone. 

Jams, preserves, and marmalades can be spread on whole-grain bread, added to oatmeal, or used as dessert toppings. I put thin slices of orange and lemon peel in my blueberry jam for extra flavor and nutrient value Orange-grapefruit-lemon-lime marmalades can be fortified with extra pieces from your stored peels. 

In illustration we can consider a custard dessert topped with cherries. Many appearance factors may be important to the selling success of such a product. There are the visual properties of the dish as a whole including the container, the visual properties of each component of the dish, and the contrasts and relationships between each component. That is, the custard and cherries have complementaiy as well as individual attributes. These include the perceived volume of the whole dish and the perceived volume contrast of each component, the symmetry or randonmess of position of the cherries, their nnmber, size, wholeness and defects, the perceived colour and colonr nniformity of each component and their colonr contrast, the perceived and contrast translncency and gloss of each component, and the perceived textnre and textnre contrast of both cnstard and cherries. In such cases, an APA reveals the properties of the product as a whole as well as of each component in sufficient detail to make disciplined comparative jndgements between two prodncts or between prodnct and concept. These are the basic perceptions. 

Pharmaceutical and nonpharmaceutical aerosol products are used as convenient forms of delivery and include personal deodorant sprays, cosmetic hair lacquers and sprays, perfume and cologne sprays, shaving lathers, toothpaste, surface pesticide sprays, and paint sprays. Also included are various household products such as spray starch, waxes, polishers, cleaners, and lubricants. A number of veterinary and pet products have been put into aerosol form. Food products and dessert toppings and food spreads are also available. 

MCC is used as a stabili2er in fro2en desserts, meats, dairy products, baked goods, and aerosol toppings (91). 

I know. Frozen drinks are bimbos. What is the cocktail version of a sexist remark The Lucy Colada has coconut cream in it, too, to keep your self-respect from returning anytime soon.The bartender served it in a Mexican beanpot-shaped goblet he floated the dark rum on the top of the cream-colored drink. You stir it in with a straw. It s dessert, but it s tasty. Passion fruit steels it up with acidity. 

A coconut-infused rum, which was the centerpiece of a chocolate cream dessert cocktail, tasted superb, but when you mixed the drink, it looked like a curdled custard, with a sheen, he said. The coconut oil just rose to the top. It was disgusting. ... 

The inventor of butter must have been an interesting person. What kind of person would shake a bunch of cream until his or her arms could shake no more, just to see what would happen And who would keep going after the cream had whipped into the delight put on top of pies and sundaes for dessert ... 

Many sweet-tasting foods and beverages, however, do not require the functionality of sucrose and sweet carbohydrates. These products are the typical fields of application of intense sweeteners. As bulk sweeteners are used for taste reasons rather than functionality these products offer possibilities to reduce calories without sacrificing any important product characteristic. Intense sweeteners are used as the sole sweetening agents in beverages, table-top sweeteners like powder or tablets, desserts and dairy products besides a variety of further areas of lesser importance. 

Hard Emulsifiers—Distribution in frozen desserts, whipped toppings, pasta, peanut butter, yeast-raised products, shortenings, and other applications require that these high-melting surfactants be added as a liquid. The thin flake form allows the melting process to be accomplished at a quicker rate with less damage to the product. 

Enzyme-hydrolyzed lecithin has been shown to improve the heat stability of recombined milk products (233, 234), and almost all infant formulas contain either hydrophilic or de-oiled lecithins as fat emulsifiers (235). Other dairy applications in which lecithins are used include frozen desserts, whipped toppings, and yogurt. 

The most effective way for me to help you put all of this great information into action is to show you how easy it is to make superfruits a regular part of your diet. I make it even simpler by also giving you recipes. In Part III, you ll find lots of delicious smoothie recipes that use superfruits, along with recipes for breakfast, salads, sauces, seafood entrees, and, to top it off, desserts ... 

Super fruits offer the sauce chef some amazing combinations of sweet and sour tastes, colors, and nutrient content. Give some thought to how you can best use these advantages in your preparations of sauces for salads, meats, desserts, breakfast toppings, and fruit accents for pouring on colorful vegetable side dishes to tempt the kids ... 

Dessert time always brings an opportunity for getting an extra serving or two to meet your Color Code and five-a-day requirements. The top twenty superfruits give you a cornucopia of choices for color, flavor, nutrient and phytochemical content, exotic origin, sweetness, and— most of all—fun, to finish your meal on a high note. Share these treats with your dinner partners ... 

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