Fruit bakery product

In the EU, the use of cochineal derivatives is authorized for coloring alcoholic and non-alcoholic drinks, candied fruits and vegetables, red fruit preserves, confectionery, ices, bakery products, cheeses, jam, jellies, marmalades, fruit-flavored cereals, and other products. ... 

In bakery products the pH of the product is important for several reasons. Acid foods are normally relatively safe microbiologically as a low pH inhibits the growth of bacteria. Fruit flavoured products such as fruit pie fillings normally have some acid component added to complement the fruit flavour. Where a hydrocolloid is present the pH of the product can be critical in terms of product stability or gelling. A hydrocolloid held at its isoelectric point, i.e. the pH at which there is no net charge, will likely come out of solution. 

Brenmar was one of the first companies to introduce NatureWorks PLA compostable packaging for the food service market. The Versapak product line includes containers for fruit produce and fresh or frozen bakery products. Other Brenmar products include cold drink cups, cutlery, bowls and hinged clamshells. 

Bakery Products. Sorbates are used in and/or on yeast-raised and chemically leavened bakery products. The internal use of sorbates in yeast-raised products at one-fourth the amount of calcium—sodium propionate that is normally added provides a shelf fife equal to that of propionate without adversely affecting the yeast fermentation. Sorbates added at one-tenth the propionate level reduce the mix time by 30% (126). This internal treatment combined with an external spray of potassium sorbate can provide the same or an increased shelf fife of pan breads, hambuiger and hot-dog buns, Enghsh muffins, brown-and-serve rolls, and tortillas. The total sorbate useful in or on these baked goods ranges from 0.03 wt % for pan breads to 0.5 wt % for tortillas 0.2—0.3 wt % sorbic acid protects chemically leavened yellow and chocolate cakes (127). Fruit-pie fillings and icings can be protected with 0.03—0.1 wt % sorbates. 

Whereas the importance placed on the respective trend attributes varies considerably in different regions, the general tendencies are ubiquitous. Moreover, today s consumer focuses on an interesting, pleasurable, exiting or completely new taste experience. Within the flavour sectors, the developments for beverages took the lead in 2004 with 17% new introductions, followed by bakery products (12%), confectionery (11%), dairy (9%), sauces and seasonings (8%), snacks (8%), meals and meal centres (7%), processed fish, meat and egg products (6%), desserts and ice-creams (6%), side dishes (3%), fruits and vegetables (3%) [ 14]. 

Starch Amylose, amylopectin Tubers, grains, some fruits Food filler thickener gel-forming agent, bakery products saccharification to syrups... 

Potassium sorbate has greater solubility in water than sorbic acid and is used accordingly in dipping or spraying fruit and vegetable products. The antimycotic action of potassium sorbate is similar to sorbic acid, but approximately 25% more potassium sorbate is usually needed to secure the same protection. Stock solutions of potassium sorbate can be made in water and concentrated up to 50%, to be mixed later with liquid food products, or diluted in dips and sprays. In foods with very low pH, low sorbate levels have excellent protective activity. Sorbates are applied in beverages, syrups, fruit juices, wines, jellies, jams, salads, pickles, etc. (Barbosa-Canovas et al., 2003). Salts of propionic and sorbic acids are often added to intermediate moisture bakery products (Arroyo, Aldred, and Magan, 2005). 

Naturally occurring organic acids, such as sorbic acid, benzoic acid, and acetic acid, are the most commonly used chemical preservatives in food and all have a broad antimicrobial spectrum (Plumridge et al., 2004). Benzoic acid, in particular, although mainly associated with fruit preservation, is used in many types of acidic food products (Suhr and Nielsen, 2004). Sorbic acid inhibits both molds and yeasts, and is used in a broad variety of food products (Sofos and Busta, 1981), including fine bakery products, confectionery, and bread (Suhr and Nielsen, 2004). 

Flavorings. Various spices are employed to provide distinctive flavors in many bakery foods. Similarly, flavors and colors, both natural and artificial, are used to enhance bakery products in terms of both eating properties and appearance (6,15). Cocoa, chocolate, and many varieties of fruit, as well as some vegetables, (fresh, frozen, canned, and dried) are used in the food product or in fillings or icings. 

A number of other components, such as chocolate, fruit, nuts and bakery products are used to add value and interest to ice cream or to make products such as choc ices and ice cream cones. 

Products and Uses Obtained from the fruit of American horsemint plant. In bakery products, beverages (alcoholic), chewing gum, confections, gelatin desserts, ice cream, and puddings. In perfumery for hair tonic, oils, and dressings. An ingredient that affects taste or smell of product. 

Products and Uses Utilized in bakery products, beverages (nonalcoholic) colas, fruit, liquors, rum, spices, chewing gum, condiments, confections, ice cream products, meat, mouthwash, and toothpaste. Also in flavors and perfumery. 

Products and Uses Found in over 50 sources including citrus oils, citronella, and lemongrass. A flavoring agent used as fruit and berry flavoring in beverages, ice desserts, candies, bakery products, gum, and gelatins. 

Products and Uses Utilized in beverages, ice creams, ices, candies, bakery products, gum, gelatins, and liquors as artificial fruit (strawberry, cherry, grape, raspberry) and nut flavors. 

Products and Uses An additive in fruit, caramel, nut, beverage eggnog flavorings, ices, candies, bakery products, and puddings as flavoring also used in perfumery. An ingredient that will affect the taste or smell of final product. 

Products and Uses Commonly utilized in fruit, nut, liquor, spice, cheese flavorings, beverage flavorings, ices, creams, bakery products, and gum as a solvent and for food flavoring. 

Products and Uses Popular ingredient in honey, butter, fruit flavoring, beverage flavoring, creams, ices, candy, and bakery products for food product flavoring, perfume, aromas, and scents. 

Products and Uses Useful in seasoning for sausage, beverages, fruit products, bakery products, meats, root beer, and condiments as a food and beverage flavoring or seasoning. 

Products and Uses Used in berry and fruit flavorings for beverages, desserts, candy, and bakery products. Typically found in rose-scented perfumes and soaps as a flavoring agent and fragrance. 

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