Gelatin, candy

Applications for synthetic character impact items include cough drops, toothpaste, chewing gum, candies, soft drinks, baked goods, gelatin deserts, ice cream, margarine, and cheese. 

Other Food. Tartaric acid is also used ia the manufacture of gelatin (qv) desserts and ia fmit jellies, especially ia pectin jellies for candies where a low pH is necessary for proper setting. It is used as a starch modifier ia starch jelly candies so that the product flows freely while being cast. It is used ia hard candy because its melting poiat permits it to fuse iato the "glass" and does not contribute to moisture. 

Colorless Foods. The principal use of color additives in food is in products containing Htde or no color of their own. These include many hquid and powdered beverages, gelatin desserts, candies, ice creams, sherbets, icings, jams, jeUies, and snack foods. Without the addition of color to some of these, eg, gelatin desserts and soft drinks, all flavors of the particular product would be colorless, unidentifiable, and probably unappealing to the consumer. 

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 fmit, fmit sauces, candy and confections, and bakery fillings and toppiags. Typical use concentrations are 0.05 to 0.8%, based on the weight of the finished product. 

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... 

Besides its use in foods, candies, photograph ic.films, adhesives, gelatin capsules... 

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. 

Less commonly, white LSD powder is squeezed into tiny pills (called microdots) or placed in capsules. It can also be formed into clear gelatin squares called window panes. In the 1990s, LSD has turned up at raves in blue-colored gel wraps that look like bubble-wrap packing material and in small breath freshener-type spray bottles. LSD has also been found on or in postage stamps, cookies, drinks, sugar cubes, and commercially produced candies. 

Acid-modified starches are made by heating and stirring concentrated starch slurry with an acid at a temperature which is below the gelatinization temperature. When the desired viscosity or degree of conversion is reached, the acid is neutralized. Acid-modified starches are used in the food industry (candy). 

Methyl disulfide is used as a component of flavoring materials. It has an intense onion odor by itself. It is used in combination with other flavor compounds in food products including baked goods, frozen dairy products, meat products, soft candy, gelatin, puddings, and both alcoholic and nonalcoholic beverages. This compound has been found in nature. 

In 1958 Van Ameringen merged with a leading Dutch company by whom he had been employed before setting up his own company in New York. The new company, named International Flavor and Fragrances, became an immediate success in Europe, where it focused on food flavors. Facilities were quickly established in Holland, Switzerland, France, and Brazil. Within two years, makers of food products in these countries were employing IFF flavors to produce cake mixes, gelatin deserts, candies, and even over-the-counter pharmaceutical products. By 1960 the new flavors division accounted for 35 percent of the 34.2 million total sales of the new company. 

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