Flavorings sugars

Instant Tea-Based Products. Powdered soft drinks and ready-to-dtink teas are produced by formulating instant teas with acids, flavors, sugars, or noncaloric sweeteners. Lemon is by far the predominant flavor used but tropical, citms, and berry flavors are also quite common. 

Subjects incorporated a variety of food products, containing eidier DAG or TAG oil, into dieir diets during the trial. The food products included muffins (bluebeny, apple, and banana flavors), crackers, instant soup mix (vegetable, chicken, and mushroom flavors), sugar cookies, and granola bars. 

Most of these products are fruit-flavored sugar syrups. For example, apple syrup is made by concentrating apple juice (by broiling or vacuum evaporation), then adding sugar until a syrup of the desired thickness (viscosity) is obtain. Syrups that have citrus fruit flavors may bre made in much the same way, except that they may also contain citrus peel and/or essential oil extracted from the peel. 

Modifiers of taste and flavor Sugar (- sucrose), the normal sweetener in food, may be substituted by peptides, e.g., - aspartame (- amino acids) for dietary and diabetic reasons (intensive sweetener) or by sugar alcohols, e.g., - sorbitol, - xylitol, - mannitol for diabetics (nutritive sweetener). ... 

Mustard is marketed in three forms, ie, as a seed as a prepared blend of ground mustard seed, vinegar, salt, sugar, and other spices and as powdered dry mustard, also known as ground mustard or mustard flour. The seeds of the white or yellow mustard add pungency to any preparation, and that of the black mustard is required for aroma. Mustard is the largest volume spice imported into the United States and its use covers almost every flavor category except dessert items. 

Sugared cereals are often packaged in aluminum foil or barrier plastic, eg, ethylene vinyl alcohol, laminations to retard water vapor and flavor transmission (see Wheat and other cereal grains). 

Commonly, a juice drink contains 10% fruit juice, which usually is a blend of several fruits. The 1990 Federal Nutrition and Labeling Act requites declaration of juice content so that the consumer can make a more informed choice (3). With cocktails and juice drinks, added sugars, acids, flavorings, colorings, and nutrients can be used to provide a wide variety of stable products of uniform quaUty. Because drinks requite less juice than 100% juice products, the drinks can be sold at a lower price. 

MaillardReaction (Nonenzymatic Glycation), Browned reaction products ate formed by heating amino acid and simple sugar. This reaction is important in food science relating to coloring, taste, and flavor enhancement (79), and is iUustrated as follows ... 

Among chemical properties of cane sugar that affect daily use are color, flavor, sweetness, antioxidant properties, and reactions ia aqueous solution... 

The purity of cane sugar is generally assessed by its color lowest color sugars are highest purity sucrose with the lowest content of color and flavor ... 

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