Acid fruit

Sulfur dioxide is a reducing bleach and can counter the effects of oxidizing bleaches, thus preserving color in fruits dried in the sun. The combination of fruit acids and ultraviolet light would otherwise react with the colorful compounds, making the fruit pale. 

Goudie, A. J., and Rieman, III, W., Chromatographic separation and determination of fruit acids, Anal. Chim. Acta, 26, 419, 1962. 

In some cases, yeast preparations which contain a high amount of nucleotides can be used to increase saltiness in combination with masking ofiF-notes of KCl [30]. Additionally, use of low amounts of fruit acids may reduce the bad taste of KCl-containing food preparations [31]. Usage of low amounts of sweeteners such as thaumatin [32] or neotame [33] was described to mask the ofiF-taste of KCl. 

Science has made remarkable gains in the area of skin care in the past 20 years. The development of vitamin A derivatives brought clinically proven reductions in wrinkles. Fruit acids. Ceramide compounds and a library of plant derivatives diminished the impacts of aging. 

Frozen desserts made from sugar, water, fruit acid, color, fruit or fruit flavoring, and stabilizer, and containing a small amount of milk solids added in the form of skim milk, whole milk, condensed milk, or ice cream mix, are known as sherbets. Federal standards for these products are included in Table 2.7. 

The soluble solids content will relate directly to both the sugars and fruit acids, as these are the main contributors. Pectins, glycosidic materials and the salts of metals (sodium, potassium, magnesium, calcium etc.), when present, will also register a small but insignificant influence on the solids figure. 

Refractometer readings can be affected by the presence of other dissolved solids. The presence of fruit acids in particular can influence the refractometric Brix reading and should strictly be taken into account when calculating juice concentration. In most cases the effect is not significant however, when there are appreciable levels of acid in the juice, for example, lemon and lime juices, there will be a need to apply the collection. 

Main actives Vitamin C (0.2-2.4%), fruit acids (3%), pectins (15%), sugars (12-15%), carotenoids and flavonoids. 

Main actives Essential oil, fruit acids, sugars and resin the seeds contain schizandrins, sitosterol, vitamins C and E, resin, tannins and sugars. 

The flavour is obviously an important component of chewing gum, and common flavours are normally compounded from essential oils. Essential oils give good flavours but they also affect the texture of the chewing gum since they act as plasticisers. The other component of fruit flavours is fruit acids. This of course precludes using calcium carbonate as a texturiser. 

Only stainless steel bottling equipment is in general use nowadays. This is resistant to aggressive fruit acids and is easy to clean. Pipes and tubes which come into contact with the juice must also be suitable for the bottling of hot juices. 

Miscellaneous. Dried coffee extracts are stabilized if added ascorbic acid is incorporated during their processing (712,713). Ascorbic acid has also been studied in the tea fermentation process (714). Confectionaries (715-721) can be a good vehicle for ascorbic acid, particularly, hard candy (311) because of the presence of fruit acids and low oxygen permeability. Also, ascorbic acid has been added successfully to caramels (312,721), chocolates (312), marron glaces (715), and ice candies (716). A synthetic caviar has been developed and patented, the formulation of which calls for added ascorbic acid (722),... 

Interactions with Inorganic Salts, Fruit Acids, Purine Alkaloids, Phenolic Compounds and Ethanol... 

The acetone concentration in the headspace above aqueous systems containing citric acid is clearly reduced [8], whereas the vapour pressure of diacetyl above aqueous systems is hardly affected by malic acid. However, if the system contains both acids (for example 0.7% citric acid plus 0.1% malic acid), the odour threshold of limonene is doubled [32], Nothing is known about the type of interactions. It cannot be ruled out that in foods with a high fruit acid content the release of flavour is negatively influenced (although the dilution of the food by saliva can again reverse the effect). 

So far, we have considered the interactions of volatile flavouring substances with individual classes of food components (carbohydrates, proteins, amino acids, lipids, inorganic salts, fruit acids, purine alkaloids, phenolic compounds and ethanol), and without the involvement of a second class. In the following section we shall look at more complex mixtures, and at a few foodstuffs [1,6,12,20,22,32,53,60-63],... 

Properties Colorless, odorless crystals fruit acid taste. Stable in air, d 1.635, sublimes at 290C, mp 287C (sealed tube), soluble in water 0.63g/100 g (25C), soluble in alcohol 5.76 g/lOOg (30C). Insoluble in chloroform and benzene. Combustible. 

Malic acid (Figure 2.11) is an alpha hydroxy organic acid, widely found in apples and other fruits and is, therefore, sometimes referred to as a fruit acid or, more specifically, an apple acid. It is also found in plants and animals, including humans. Malic acid is also known as hydroxybutaneoic acid or hydroxysuccinic acid. It is a chiral molecule, the naturally occurring... 

Easy Phytic solution (see Chapter 11) is a slow-release and self-neutralizing mixture of fruit acids and phytic acid (pH <1). The peel solution can only be applied on an intact stratum corneum, where it will concentrate and gradually be released. The gradual penetration of the acids does not overwhelm the skin s buffer capacity. Any prior treatment likely to accelerate or increase penetration of the acids could overwhelm the skin s buffer capacity and cause problems. There have been no reports of scarring to date, and... 

Fruit acids (such as malic acid in plums, tartaric acid in tamarind, or malic, tartaric, citric acid, in figs) have analogously a laxative effect. 

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