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Ingredients peanut butter

Even with the added ingredients to many of these products, the FDA data do suggest that wheat-based products consistently have more chemical contaminants than corn, rice, and oat-based products. As a whole, corn-based products are the least contaminated. Furthermore, products containing oils (e,g., nut products) or cooked in oils (e.g., popcorn and chips) tend to be more contaminated. These data show that the nut products are the most contaminated foods (particularly peanut butter). Once again, this is probably due to the high content of peanut oil. [Pg.8]

In snack crackers, cookies or candies containing peanut butter as an ingredient, it is recommended that the smoke flavouring be added to the peanut butter to provide an intensified roasted peanut flavour. This allows the snack manufacturer to have a stronger roasted peanut flavour in the product or to reduce the level of peanut butter in the formula. [Pg.306]

There are some 300 standard foods (catsup, ice cream, and peanut butter, for example) that do not require listing of ingredients unless nonstandard colors or chemicals are added. [Pg.2]

Products and Uses An ingredient added to peanut butter, cereals, bread stuffing, flour, grits, commeal, pastas, and bread products. Occurs naturally in milk, eggs, and organ meats. Used as a color additive, dietary supplement, and nutritional supplement. [Pg.246]

Ingredients Short Bread Peanut Butter Vanilla Wafer Chocolate Wafer Sugar Cookie Sugar Wafer... [Pg.296]

Don t eat the food to which you are allergic] This is the principal of management and is termed avoidance. Food-allergic individuals need to carefully read all labels of commercially prepared foods and be aware of the ingredients in which food allergens may be hidden. Examples include the presence of whey (milk proteins) in breads and the use of peanut butter in Chinese egg rolls and chili. It is up to the individual or parent to alert school personnel, doctors, nurses, and dieticians of the incriminating food so that avoidance can be a part of the daily routine. [Pg.370]

Consumption of sweet chocolate in the U.S. is low. The majority of chocolate consumed is milk chocolate produced from chocolate liquor, sugar, cocoa butter, and milk solids. Because most milk chocolate produced in the U.S. contains 10 to 12% chocolate liquor, differences in methylxanthine content among commercial milk chocolate are due more to the varieties and blends of cocoa bean (Table 9). Based on analytical data from seven brands of commercial milk chocolate, a typical 40-g milk chocolate bar contains approximately 65 mg theobromine and less than 10 mg caffeine.28 Milk chocolate bars containing other ingredients, such as peanuts, almonds, and confectionery fillings, obviously contain less methylxanthines. In a survey of 49 marketed chocolate and confectionery products, theobromine concentrations ranged from 0.001 to 2.598% and caffeine content from 0.001 to 0.247%.33... [Pg.185]

Nuts are the most nutritious ingredient in many food items. These include confections, ice cream, fruit cakes, meat dressings , gravies, salads, pies, soups, pastries, butters, pastes and others. The nutritional level and price of these products is raised in proportion to the kind and quantity of nuts included in the formula. Poor people of the third world, when they get hungry, turn to raw and roasted nuts as food. During the middle of the past century, peanuts were an important food item for feeding African slaves. [Pg.164]


See other pages where Ingredients peanut butter is mentioned: [Pg.274]    [Pg.278]    [Pg.304]    [Pg.32]    [Pg.1676]    [Pg.304]    [Pg.27]    [Pg.47]    [Pg.304]    [Pg.27]    [Pg.39]    [Pg.55]    [Pg.19]    [Pg.1137]    [Pg.232]    [Pg.717]   
See also in sourсe #XX -- [ Pg.22 ]




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Ingredients butter

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