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Gum-sugar

Gonera, A. and Comillion, P. 2002. Gelatinization of starch/gum/sugar systems studied by using DSC, NMR, and CSLM. Starch/Starke 54, 508-516. [Pg.93]

What can you infer from the two percentages Is the gum sugar-coated or are the sweeteners and flavorings mixed throughout ... [Pg.41]

Also a pure glycerin and so-called Gum-Sugar (a syrupy coned sugar soln which would nor crystallize) was used. The small amts of vegetable oils, or paraffin oil and the so-called concentrated waste sulfite liquor, patented in Germany after WWI, also were found suitable for stretching Gelatins... [Pg.369]

Dextrin, starch, potato flour and the so caiied gum sugar which is a syrupy, sticky and non ... [Pg.727]

In the United States, woods which have been used for tight cooperage include white oak, red oak, chestnut oak, red or sweet gum, sugar maple, yellow or sweet birch, white ash, Douglas fir, beech, black cherry, sycamore, redwood, spruce, bald cypress, elm, and basswood (2, 3, 4). In Europe, cooperage for wine or brandy has been made from... [Pg.262]

Sugar alcohols Confectionery products Chewing gum, sugar-free products, etc.—i.e., sorbitol... [Pg.287]

Properties Wh. cryst. orcryst. powd., intense sweet taste sol. in water m.w. 200.21 Toxicology Severe eye irritant Hazardous Decomp. Prods. Heated to decomp., emits toxic fumes of NOx Uses Sweetener for beverages, foods, vitamin tablets, chewing gum sugar substitute Features Noncaloric... [Pg.279]

CAS 10323-20-3 EINECS/ELINCS 233-708-5 Synonyms Gum sugar Pectin sugar... [Pg.334]

Gum Styrax benzoin. See Gum benzoin Gum sugar. See D-Arabinose Gum Sumatra. See Gum benzoin Gum tara. See Tara gum Gum thus. See Olibanum Gum tragacanth Gum Tragacanth Ribbons and Fiakes. See Tragacanth (Astragalus gummifer) gum... [Pg.1965]

Kirchhoff found that starch paste on boiling with dilute sulphuric acid (which is unchanged) is converted into sugar. Braconnot found that sawdust boiled with dilute sulphuric acid forms gum , sugar, and a peculiar acid. Graham proposed to use oxalic acid with starch. John A. Spencer said Graham had specified much too dilute oxalic acid Spencer found that the sugar had a better taste if oxalic acid is used, afterwards separated as calcium oxalate. [Pg.261]

Flavored milks also have added gums, sugar, and vitamins. The gums impart viscosity and stability to the milk system. They influence flavor through their interaction with the flavorings and imparting viscosity. Vitamins may add off-notes associated with vitamin degradation. [Pg.411]

See other pages where Gum-sugar is mentioned: [Pg.51]    [Pg.40]    [Pg.829]    [Pg.504]    [Pg.835]    [Pg.457]    [Pg.253]    [Pg.256]    [Pg.727]    [Pg.829]    [Pg.829]    [Pg.97]    [Pg.626]    [Pg.827]    [Pg.403]    [Pg.458]    [Pg.64]    [Pg.279]    [Pg.245]    [Pg.138]    [Pg.197]    [Pg.215]   
See also in sourсe #XX -- [ Pg.6 , Pg.187 ]



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