In candies

The %w/w fat in candy bars is determined by an indirect particulate gravimetric analysis. Supercritical GO2 is used to extract the fat from the sample, and the change in the sample s weight is used to determine the fat content. 

Candy. Citric acid is added in candy for tartness (54,55). To suppress the inversion of sucrose, it should be added after the cook, at levels from 0.5 to 2.0%. The pH of pectin gel candies is adjusted with citric acid for maximum gel strength. 

Xylose is a common sugar found in many types of wood, including maple and cherry. Because it is much less prone to cause tooth decay than sucrose, xylose has been used in candy and chewing gum. Assign ft or S configurations to the chirality centers in xylose. 

Yellow 5 and 6 are widely used in candies and drug coatings. Orange B is used in hot dog and sausage casings. Some people are sensitive to Yellow 5 reactions to it can be severe enough that specific labeling is required for prescription medicines that contain it. None of the other certified dyes have this special requirement. 

Nuttall estimated that 15 to 20% of chocolate is eaten on its own, i.e., in candy form.51 The remainder is used to coat other foods including ice cream or confectionery products. According to the same source, nearly all people in highly industrialized countries have eaten confectionery at some time, and over 90% of the population may buy it on a regular basis. The author viewed confectionery as one of the first "convenience" foods, leading to the popularity of chocolate as a snack food. 

Candy and Temes, 1992] Candy, J. C. and Temes, G. C. (1992). Oversampling Methods for A/D and D/A Conversion. In Candy, J. C. and Temes, G. C., editors, Oversampling Delta-Sigma Data Converters,pages 1-29. IEEE Press. 

Candy coatings are applied via repeated, successive application of dextrin and sugar solutions, followed by drying. Dextrins and monosubstituted starch hydrolyzates are used in candy coatings because of their clear, appetizing films. In this application, clarity, sheen and reduced cracking are desired. Oxidized waxy maize starches are also used.12 Starch used as an impressionable bed for casting candies is typically dent com starch with several tenths of a percent of mineral oil. The oil causes the starch to retain the imprinted shape for a more precisely formed candy piece. 

Hydrolyzes fats (especially lauric fat) to give off-flavors to nougat creams in candy. 

Mouth feel factors are critical in flavor perception. Examples include astringency, pepper bite, menthol cooling, and texture (e.g., softness or hardness as in candy). Sensations, such as crunch after biting into a crisp stick of celery or an apple, contribute to the overall flavor of foods. These mouth feel factors are also... 

Richards, R.M. Xing, J.Z. Weir, L.F. The effect of formulation on the antimicrobial activity of cetylpyridinium chloride in candy based lozenges. Pharm. Res. 1996,13 (4),... 

Some oil-soluble emulsifiers affect the crystallization process and development of polymorphic forms of fats (4-8). Sucrose fatty acid ester or sucrose polyesters (SPE) and lecithins are well-known food emulsifiers (9,10). The main characteristics of lecithins and SPE useful in food applications are their oil-in-water and water-in-oil emulsifying properties, that result in dispersion with condensed milk and coffee whitener, and prevention of blooming in candy products and chocolate (7,9-11). But there are very few reports about two effects of SPE on the crystallization of fats and oils, i.e., enhancement and inhibition (12,13). 

Ginger is commercially available in the United States as the dried powdered root, syrup, tincture, capsules, tablets, tea, oral solution, powder for oral solution, as a spice, and in candy, ice cream, and beer (3). 

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