Fruit, Candied Preserved

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. ... 

If cells (including blood cells) are immersed in solutions with a higher concentration of materials, then the osmotic pressures causes the water to pass from the cells and they shrivel. This is because water passes out of the cells through the cell walls, which are semi-permeable, into the more concentrated solution. This is called crenation and can be disastrous for the cells. Food preservation processes can use this to advantage, for example, if meat is treated with salt then any bacteria cells on the surface shrivel and die. Similarly fruit can be covered with sugar with the same effect, and candied fruit is formed. 

Condita Condita are comprised of candied or preserved roots or fruits. They are made by boiling the plant parts until tender, soaking them in hot syrup, and then pouring off the syrup the procedure was repeated several times, reusing the syrup after boiling it down to a thick consistency. Condita can also be a compound of wine, honey, and spices (often pepper). Condita are also known as confitures or sweet-meats.t -2 l... 

Sodium benzoate as a food preservative is generally limited to products that are naturally acidic and is more effective in food systems where the pH < 4. It is mainly used as an antimycotic agent and most yeasts and molds are inhibited by a concentration of 0.05-0.1% (Barbosa-Canovas et al., 2003). Benzoates and parabenzoates are used primarily in fruit juices, chocolate syrup, candied fruit peel, pie fillings, pickled vegetables, relishes, horseradish, and cheese. Sodium benzoate produces benzoic acid once it is dissolved in water (Marsili, Sobrero, and Goicoechea, 2003). 

Many fruits can be preserved by candying. The fruit is immersed in a highly concentrated sugar solution, then the sugar is allowed to crystallize. How does the sugar preserve the fruit ... 

Candied fruits are traditional Chinese foods with characteristic flavors. Taiwan produces many fruits and vegetables which are suitable for candied products, such as mei(wume or Japanese apricot), kumquat, dates, tomatoes and pineapples. In general, candied fruits consist of 65-70 % sugar with water activity ( Aw ) values of 0.6 - 0.8, to control microbial growth. However, molds are often found in candied fruits due to the warm and humid weather of Taiwan. This problem is currently addressed by adding more sugar or preservatives. 

In recent years, consumer awareness of the adverse effect of high sugar and preservatives in candied fruits has resulted in a marked decrease in consumption of these products. Two approaches are being followed to reverse this trend. One is the improvement of the quality of candied fruits by using new processing techniques such as vacuum syruping or suitable packaging. The other is to develop new... 

Table I. Survey of Preservatives Added to Candied Fruits Bought in the Market...

As Table 15.1 shows, many carboxylic acids occur in nature. Fatty acids can be isolated from a variety of sources including palm oil, coconut oil, butter, milk, lard, and tallow (beef fat). More complex carboxylic acids are also found in a variety of foodstuffs. For example, citric acid is found in citrus fruits and is often used to give the sharp taste to sour candies. It is also added to foods as a preservative and antioxidant. Adipic acid (hexanedioic acid) gives tartness to soft drinks and helps to retard spoilage. 

There are many interesting biological examples of osmosis. A cucumber placed in concentrated brine loses water via osmosis and shrivels into a pickle. People who eat a lot of salty food retain water in tissue cells and intercellular space because of osmosis. The resultant swelling or pufSness is called edema. Water moves from soil into plant roots partly because of osmosis. Bacteria on salted meat or candied fruit lose water through osmosis, shrivel, and die— thus preserving the food. 

Papaya Carica papaya) belongs to the family Caricacea which includes four genera and more than 20 species. The distribution can extend from latitude 32 north to 32 south where the weather is warm and humid and the elevation is less than 300 m above sea level. The fruit is commonly eaten fresh but can be cooked when immature or used in preserves, sauces or pies. The papaya in India is used in canning, candying and pickling as well as fresh consumption. It can be used as a source of papain for meat tenderizing and it is also an excellent source of vitamin C (Arriola et aL, 1980). 

W) III Beverages, fruit preserves, confectionary and candy products, honey-like products, sea salmon, crabs... 

Grape color extract is used to color such products as bakers jams, non-standard jellies and preserves, sherbets, ices, pops, raspberry, grape and strawberry yogurts, gelatin desserts, canned fruit, fruit sauces, candy and confections, and bakery fillings and toppings. Typical use concentrations are 0.05-0.8%, based on the weight of the finished product. 

---