Fruit Syrups

Setting retarder Extending workability time Sugar, treacle, fruit syrup, blood, egg white, gluten... 

Firmer Increasing firmness Treacle, fruit syrup, fats, oils... 

Jams or fruit preserves result from the boiling of fruit pulp with saccharose and often with glucose as well. Similar products are fruit jellies obtained from fruit juice instead of pulp and fruit syrups, made by mixing fruit juice with sugar syrup without boiling. With such materials the following determinations and tests are made. 

Tyle (1993) studied oral perception of grittiness and viscosity of synthetic particles (60 mg) suspended in fruit syrups (5 mL). The particles were of different size distributions and shapes angular-shaped garnet 5.2-33.0, rounded micronized polyethylene 7.2-68.9, and flat mica platelets coated with titanium dioxide 28.1-79.6 p,m. There was no effect on the thickness ratings of the studied particulate dispersions. Particles... 

Sour and metallic tastes in pharmaceuticals also can be reasonably masked. Sour substances containing hydrochloric acid are most effectively neutralized with raspberry and other fruit syrups. Metallic tastes in oral liquid products (e.g., iron) are usually masked by extracts of gurana, a tropical fruit. Gurana flavor is used at concentrations ranging from 0.001 to about 0.5% and may be useful in solid products as well (e.g., chewable tablets and granules). 

Cottage cheese Organ meats Fruit syrups contain white... 

Most molds (mycotoxigenic peni-cillia). Staphylococcus aureus, most Saccharomyces spp., Debary-omyces Most fmit juice concentrates, sweetened condensed milk, chocolate symp, maple and fruit syrups flour, rice, pulses containing 15-17% moisture fruit cake country-style ham, fondants, high-ratio cakes. 

Use Solvent for cellulose ethers and esters, various natural and synthetic resins flavoring agent fruit syrups cutting agent for pyroxylin. 

Use Stabilizer for sherbets, water ices, frozen fruits, syrups, purees, chocolate ice cream. 

Ethyl propionate is a colorless liquid with an odor resembling that of pineapples. It is a solvent for cellulose ethers and esters and for a variety of natural and synthetic resins. It is used principally as an ingredient in soft drinks and fruit syrups. 

IVaditional use Fresh fruits, infusion of the dried fruits, syrup or jam, or taken with tea, are widely used to quench the thirst, as a tonic, diaphoretic, diuretic, laxative, and sedative, as a remedy to increase the appetite, and to treat chronic gastritis and enterocolitis, stomach and duodenum ulcers, hver diseases, the flu, sore throats, pneumonia, stomatitis, dysentery, typhoid and fever. Water extracts, infusions or tea of the leaves and roots, is commonly used to treat stomach ulcers, chronic gastritis, and kidney stones (Nuraliev 1989). A decoction of the fruits, leaves, and branches is taken to treat cystitis, pyelitis, bronchitis, diabetes, urinary incontinence, eczema, vitiligo, psoriasis, fungal skin diseases, hair loss, and dnring menopanse (Knrochkin 1998). 

Expression (hydraulic pressing) and petroleum ether extraction (fruit syrup). 

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. 

Other emulsifiers also can be analysed by TLC. Thus, for example, Planta-Emulgator ME 18 has been separated into 6 constituents on sihca gel G layers, using isooctane-ethyl acetate (85 + 15) [21]. Kroller [53] has separated the components of this emulsifying agent in a two-dimensional procedure on sihca gel G, usiag methylene dichloride-acetic acid (99 + 1) first and then benzene-methanol (90 + 10). He worked out in addition some procedures for isolating various emulsifiers from foodstuffs like margarine, pastry and fruit syrups [54]. 

Another question posed on an examination is about making fruit syrup ... 

Fruit syrups are thick, fluid preparations made by boiling one kind of fruit with an excess of sugar. They are sometimes prepared without heating by directly treating fresh fruit or fruit juice with sugar, occasionally also using small amounts of tartaric or lactic acids. Fruit syrups from citrus fruits often contain small amounts of peel aromas. 

In California, fruit syrups are made from dried figs and dried raisins without added sugar by extracting the chopped fruit with boiling water, then concentrating the resulting juice. However, the fig syrup is rather expensive and is presently sold only in certain health food stores, whereas the raisin syrup is sold only to large food concerns. 

MTCC has been isolated and identified from Allium macrostemon 71). Also, MTCC has been reported to be contained in various types of foods, such as alcoholic beverages, fermented products, flour, milk, fruit products and chocolate (72,73,74). MTCdiC has been also reported from seasoning sauces, soy sauces, yeast extracts, wine, vinegar, beer and fruit syrup (75). There are several reports on the biological activity of tetrahydro-P-carbolines. It was demonstrated that these compounds have strong antioxidant activity in several... 

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