Fruit, Candied syrups

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. 

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. 

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). 

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... 

Documented effects The fruits of this species are an official source of polyvitamins. Preparations (extracts, syrups, candies, pills, etc.) are used treat hypo- and avitaminosis (particularly vitamin C deficiency) as weU to treat diseases related to vitamin deficiency. The fruits are used as a component in an anti-asthmatic mixture. Oil from the seeds is used to treat bums, dermatosis, and radiation exposure. Ascorbic acid and an oil extract Karotolin (containing carotenoids, vitamin E, and linolic acid) are isolated from the pericarp. Karotolin is used to treat trophic skin ulcers, eczana, erythrodermia, and other skin diseases (Khalmatov et al. 1984). 

The pineapple plant has been an inspiration for painting, architecture and sculpture and is used on masonry pillars at the entrance of houses, villas and gardens. The stem is used by the food industry asraw material to obtain ethyl alcohol and gums. The rest of the pineapple can be used in animal feed such as silage or fresh material. The fruit is consumed fresh or in the form of ice cream, candy, popsicles, soft drinks and homemade juices. When industrialized, the results can be presented as pulp, syrup, jelly, sweets in syrup or bottled juice. In some countries, in hot and dry regions, wine is obtained with the sweet fruit. 

Fruits and nuts are important in the human diet. They provide energy, protein, fats, vitamins and minerals, which help in the maintenance of health. Fruits and nuts are important commodities in the food market. The use of fresh fruit as a dessert is highly acceptable. Many fruits are soft and can be canned either whole or segmented and can increase the potential of fruit markets. Fruits, pulps and pastes can be processed into jams, jellies, baked goods, fruit juices (unaltered, concentrated or dried or as by-product), fruit syrup, dried fruit and candied fruit. 

Averrhoa bilimbi (family Oxalidaceae) This species is grown in South and South-East Asia. The fruits are acidic and usually eaten when mixed with sugar. It is used in drinks, marmalade and jelly, candied or pickled and used in syrup preparations. 

Fruits in sugar syrup are prepared by treating raw or precooked fruits or fruit portions (may be precooked under a vacuum) with highly concentrated sucrose solutions which also contain starch s)Tup. The latter is added to enhance translu-cency, smoothness and tractability of the product. Candied lemon or orange peels are products of this kind. 

Croquant serves generally as a filling for candy. It is made of molten sucrose, which has been at least partly caramelized, and ground and roasted almonds or nuts. It is occasionally mixed with marzipan, nougat, stable dairy products, fruit constituents and/or starch syrup. Croquant can be formulated to a brittle or soft consistency. 

Dates are served alone, fresh or dried, or used in various dishes such as fruit dishes, baked goods, candies, ice cream, salads and syrups. 

Staining Applications Alcohol beverage drinks syrup candies cotton candy baked food frozen food " aerated fruits seafood sweetener capsules pharmaceutical dosage tablets toothpaste suncreeen dental bleaching gel eyebrows " hps skin body surfaces tattoos hairs keratin fibers cocoa bath waters Biological Applications Antifungal formulation ... 

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