Fruit candied

Fruit juices are usually obtained directly from fruit by mechanical means, and also from juice concentrates (cf. 18.2.10) by dilution with water. The solid matter content is generally 5-20%. The juices are consumed as such or are used as intermediary products, e. g., for the production of syrups, jellies, lemonades, fruit juice liqueurs or fruit candies. Fruit juice production is regulated in most countries. 

Neotame is used in tabletop sweeteners, frozen desserts, chewing gum, candy, baked goods, fruit spreads, and ready-to-eat cereals. 

Anthocyanin-based colors Anthocyanin, black carrot, E 163 A = 0.300 at 525 nm Carrot juice, propylene glycol Pink to Red Acidic beverages, fruit fillings, candies and confections... 

Beetroot juice-based colors Beet powder, E 162 0.35% betanin Red beet juice, maltodextrin Bluish red Condiments, gelatin products, fruit preparations, sauces, candies, power beverage products... 

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. ... 

The combined use of a continuous flow system and a spectrophotometer for sample screening to discriminate between synthetic and natural colorants is also available. With a very simple flow system on a column packed with natural materials, one can discriminate natural and synthetic colorants. The natural (not retained) ones can be determined in the first step and the synthetic (retained) ones in the second step after their elution. For yellow, red, green, blue, and brown, natural or synthetic colorants were chosen as models. The specific maximum wavelength for each color (400,530, and 610 mn, respectively) was selected by a diode array system. A complete discrimination of natural and synthetic colorants was obtained for concentrations of natural colorants (in the absence of synthetic ones) up to 2000 (yellow), 2000 (red), and 10,000 (brown) times that of the detection limits (DLs) of synthetic additives. This method was applied to screen fruit drinks and candies. ... 

Candy is coated with shellac to seal in moisture and keep the product fresh. The coating provides a high gloss to the confection, which improves its appearance. Citrus fruits and some apples are often coated with shellac. This improves the appearance, while allowing the fruit to breathe without spoilage. Shellac is used as a stiffener for felt hat bodies, primarily for recreational hats. It is also used to stiffen playing cards, providing "snap."... 

In the production of confections and gelatin desserts, acidulants are used mainly for enhancing flavor, maintaining viscosity, and controlling gel formation. In confections, such as hard candies, acidulants are used to increase tartness and to enhance fruit flavors. Acidulants also contribute to the ease of manufacturing. 

The aromatic, warm, and sweetish odor and taste of the seed, leaves, and stem arises from the presence of a volatile oil that contains anethole p-propenyl phenylmethyl ether, C3H5C6H4OCH3), the derivatives of which (anisole and anisaldehyde) are used in food flavoring, particularly bakery, liqueur, and candy products, as well as ingredients for perfumes. For commercial production of anise oil, the seeds and the dried, ripe fruit of the plant are used. Anise oil. a colorless to pale-yellow, strongly refractive liquid of characteristic odor and taste, is prepared by steam distillation of the seed and fruit. The oil contains choline, which finds use in medicine as a carminative and expectorant. 

Catsup Printers ink Paper pulp Chewing gum Tar Vanous slurries Silica gel Most paints Glue Molasses Lard Fruit j trice concentrates Asphalts Bentonite sols Gypsum in water Quicksand Peanut butter Many candy compounds... 

In recent years, the conversion of starch to fructose has become a very important commercial process. High-fructose corn syrup (HFCS) is approximately twice as sweet as sucrose. It is used in soft drinks, canned fruits, lactic acid beverages, juice, bread, ice cream, frozen candies, and so on. HFCS can be obtained from a variety of cereals and vegetables, such as corn, wheat, rice, potatoes, and cassava. Corn is the most important source of HFCS because of low costs and excellent utilities of its by-products, corn meal, oil, gluten, germ, and fiber. 

Mason and Hall (1948) noted the potential use of flaxseed gum in soft drinks, candy, processed cheese, jellies, and fruit juice. Garden (1993) reported that flaxseed gum significantly improved bread quality and shelf life, and suggested the use of the gum fraction as a food ingredient in food products. Chemical, physical, and functional properties of flaxseed gum have been documented (Chornick et al, 2002 Cui et al, 1994b, 1994c Mazza and... 

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