Icing sweetness

There are many difficulties encountered in the manufacture and distribution of these iced sweet rolls, which are hermetically sealed in cellophane. During hot and humid weather the icing melts and disappears and may stick to the wrapper. The icing may also crack and peel and develop a dull appearance. 

Figure 5. Iced sweet rolls stored after 24 hours at room temperature. Icing IV has melted, II and III are whiter...

Ammonium glycyrrhizinate [53956-04-0] (AG), C42H N02g, is a flavor enhancer derived from Hcorice root. It is approximately 50 times sweeter than sucrose and is often used to enhance sweetness in a wide variety of food products (56). Maltol [118-71 -8] C H O, and ethyl maltol [4940-11-8], CyHgO, are used as flavor enhancers in products such as cake mixes, confections, cookies, ice cream, fmit juices, puddings, and beverages (57). 

Fig. 12. Compression refrigeration supplying cooling for (a) the ice bank, where ( ) represents the flow of sweet water and (—...

Ice Crea.m, Ice cream is a frozen food dessert prepared from a mixture of dairy iugredients (16—35%), sweeteners (13—20%), stabilizers, emulsifiers, flavoriug, and fmits and nuts (qv). Ice cream has 10—20% milk fat and 8—15% nonfat solids with 38.3% (36—43%) total soHds. These iugredients can be varied, but the dairy ingredient soHds must total 20%. The dairy iugredients are milk or cream, and milk fat suppHed by milk, cream butter, or butter oil, as well as SNF suppHed by condensed whole or nonfat milk or dry milk. The quantities of these products are specified by standards. The milk fat provides the characteristic texture and body iu ice cream. Sweeteners are a blend of cane or beet sugar and com symp soHds. The quantity of these vary depending on the sweetness desired and the cost. 

Sherbets have a low fat content (1—2%), low milk soHds (2—5%), and a sweet but tart flavor. Ice cream mix and water ice can be mixed to obtain a sherbet. The overmn in making sherbets is about 40—60%. 

Taste and Flavor. The taste effect is generally sweet, but depends strongly on the base of preparation. Eor tasting purposes, vanillin is often evaluated in ice-cold milk with about 12% sugar. A concentration of 50 ppm in this medium is clearly perceptible. Vanilla is undoubtedly one of the most popular flavors its consumption in the form of either vanilla extracts or vanillin is almost universal. 

In a shaker filled with ice, shake the vodka and sweet vermouth. Strain into a chilled martini glass. Add a healthy dash of orange bitters. Garnish with orange twist. 

Propanediol (Trimethylene glycol, 1,3-Di-hydroxypropane). CH2OH.CH2.CH2OH mw 76.09 color to pale yel, very vise, sweet liq mp, freezes in a mixt of dry ice and eth bp... 

By pre-treating milk with lactase, all adults can enjoy milk and a whole range of other lactose-free dairy products can be made such as ice cream and yogurt. In the production of ice cream, lactose hydrolysis can also be used to improve certain properties such as the texture, sweetness and tendency to crystallize. The increased sweetness is also advantageous in the manufacture of flavored milk products because less sugar needs to be added. 

The hydrolysis of lactose conveys a number of desirable properties to whey—increased sweetness for one. Lactase-treated whey can be used as a sweetener in various foods such as ice cream, bakery products, beverages and corrfectionery. This treatment can save large qrrantities of whey from going to waste and presenting a potential pollution hazard. 

A desert s a very dry region. 1 didn t realize there were so many blooming cactuses in the desert. A dessert is a sweet end to a meal. We had ice cream for dessert. 

Uses. The main application of vanillin is the flavoring of foods (e.g., ice cream, chocolate, bakery products, and confectioneries). Small quantities are used in perfumery to round and fix sweet, balsamic fragrances. Vanillin is also used as a brightener in galvanotechnical processes and is an important intermediate in, for example, the production of pharmaceuticals such as L-3,4-dihydroxyphenylalanine (l-DOPA) and methyldopa. 

Spicy/mild, sweet/sour, hot/cold, fire/ice coconut... 

Glucose-galactose syrups are about three times sweeter than lactose (70% as sweet as sucrose) and hence lactose-hydrolysed milk could be used in the production of ice-cream, yoghurt or other sweetened dairy products, permitting the use of less sucrose and reducing caloric content. However, such applications have not been commercially successful. 

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. 

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