Flavor and sugars

Because honey is the only source of organic flavorants and sugar, its composition clearly sets limits on the final quality of mead. For example, Pereira (2008) demonstrated that between a dark (heather) and light (rosemary) honey, the heather honey produced the more appreciated mead. This occurred, regardless of yeast strain or supplement. To date, yeast strains isolated from honey have not shown any advantage over easily obtained commercial strains. 

Classification.—The aim of all cordial and liqueur manufacture is a product in which the various separate constituents are so blended and united that only a summation is tasted by the drinker rather than a number of discordant single flavors. The varying degrees of success with which this object has been achieved and also the variations in concentration of the liqueur in alcohol, flavor and sugar have resulted in the recognition, especially in France, of a number of grades of liqueur, as follows ... 

Powdered bulk-forming laxatives come in flavored and sugar-free preparations and should be mixed in a glass of water or juice, stirred. The patient should drink it immediately, followed by a half to a full glass of water. Insufficient fluid intake can cause the drug to solidify in the GI tract, resulting in intestinal obstruction. Bulk-forming laxatives do not cause dependence and may be used by patients with diverticulosis, irritable bowel syndrome, ileostomy and colostomy. 

In collecting carbon dioxide over water, he found that some of it dissolved and lent the water a pleasantly tart taste. This is what we call seltzer or soda water today. Since it requires only added flavoring and sugar to produce soda pop, Priestley may be viewed as the father of the modem soft-drink industry. 

About half of the gum karaya imported into the United States is used in the pharmaceutical industry most of the other half is used in the food industry. The primary pharmaceutical use is as a bulk laxative. Coarse (0.55 to 2.4 mm) particles absorb water and swell to 60 to 100 times their original volume, forming a discontinuous, mucilagenous dispersion that is effective as a laxative. In ice pops and sherbets, gum karaya prevents the bleeding of free water, flavor, and sugar and the formation of large ice crystals. It may be added to cheese spreads to prevent water separation. 

In the canning and preserving industries, com symps are used to prevent crystallization of sucrose, provide body, accentuate tme fmit flavors, and improve color and texture. In the beverage industry, the predominant use is in the beer and malt-Hquor areas. High conversion symps are used to replace dry cereal adjuncts, provide fermentable sugars, enhance flavor, and provide body. These symps contain controlled amounts of dextrose and maltose for proper fermentation. 

Maple symp is prepared by concentrating (evaporation or reverse osmosis) sap from the maple tree to a concentrated solution containing predominantly sucrose. Its characteristic flavor and color are formed during evaporation. Maple symp is produced from the sap of several varieties of mature maple trees, eg, the sugar maple (/icer saccharum) and black maple A.cernigrunj). 

Gelato is made of sugar, milk, cream, egg yolks, and flavorings, and is usually served semifrozen. 

Instant tea is also marketed with lemon flavor and with flavor and sweetener. The latter may be sugar, saccharin, or aspartame. 

Methods of fixing the volatile aroma and flavor compounds separately from the instant coffee powder have been developed. The volatile mixture can be mixed with aqueous gelatin or gum arabic and spray dried. The oily droplets of the flavor and aroma compounds are coated with gelatin or gum arabic in a dry lattice. This powder can be mixed in with instant coffee powder and is relatively stable in the presence of air. Emulsification with sugar is also a highly effective way of trapping and preserving coffee volatiles, but is of limited use for instant coffees. 

After the ripe pods are harvested, they are cut open and the beans and adhering pulp are removed for fermentation. It is during the process of fermentation that cacao acquires much of its characteristic flavor and aroma. Fermentation soon occurs due to the high sugar content of the pulp and the presence of microorganisms. The sugars are converted to alcohols and finally to acetic acid, which drains off. The acetic acid and heat formed... 

Elixirs are clear oral solutions in which the vehicle is a hydroalcoholic mixture containing potent or nauseating drugs. Elixirs are pleasantly flavored and attractively colored. The presence of hydroalcoholic vehicle in an elixir makes it possible to include both water-soluble and alcohol-soluble substances in solution. In comparison to syrups, elixirs are less sweet and less viscous because of lower sugar content. From the manufacturing aspects and from the stability standpoint, elixirs are favored over syrups. 

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