Ingredients sugar

The coefficients of the statistically significant terms of the fitted models for the five responses are given in Table 7A.8. The special cubic model is the one that best fits all properties except cohesivity, for which the quadratic model is sufficient. Of all fitted models, only that for firmness shows some lack of fit, but the number of level combinations in the design is not sufficient for fitting a full cubic model. The coefficient values clearly indicate that starch (xi) is the most important component, but its effect depends on the proportions of the other two ingredients, sugar and powdered milk. 

What product contains the following ingredients Sugar, glucose syrup, water, cornstarch, gelatin, fumaric acid, citric acid, artificial flavor and color, carnauba wax, and maltodextrin. 

Single-base propellants are mixed in a similar fashion by adding the ingredients to the nitrocellulose in the mixer together with the required amounts of ether and alcohol. The mixing time is about one-half hour, and the temperature is kept below 25°C. The pardy colloidal mixture looks like moist cmde sugar. A maceration step may be included to increase homogeneity. 

Most bulk food ingredients, eg, flour, fats and oils, and nutritive sweeteners (qv) such as sugar (qv), are excluded from the food additive category. In a few cases, substances that are used in relatively large quantities, eg, dietary fiber (qv) and bulking agents, are included herein because these have been the focus of market and technology developments. 

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. 

Erodings of Slow-Releasing Core Tablets. The sustained-dose portion of a dmg is granulated with hydrophobic materials such as waxes, fatty acids, or fatty alcohols and compressed into a core. The initial dose is added to the core by a modified sugar coating process or by compression coating. Thus, a tablet within a tablet is created. The core erodes slowly to release the active ingredient. 

Pharmaceutical Applications. Sucrose has a long history in the manufacture of pharmaceuticals. It imparts body to symps and medicinal hquids and masks unpleasant tastes. Sucrose also functions as a diluent to control dmg concentrations in medicines, as an ingredient binder for tablets, and to impart chewiness to the latter. Sustained-release medications and protective tablet glazes are prepared using sucrose (41). Sucrose-based sugar pastes are used to promote wound healing (58). 

Evaluation of the Health Sispects of Com Sugar (Dextrose), Com Symp, and Invert Sugar as Food Ingredients, SCOGS-50, DREW contract no. FDA 223-75-2004, Life Sciences Research Office, Federation of American Societies for Experimental Biology, Bethesda, Md., 1976. 

Cocoa butter is the common name given to the fat obtained by subjecting chocolate Hquor to hydrauHc pressure. It is the main carrier and suspending medium for cocoa particles in chocolate Hquor and for sugar and other ingredients in sweet and milk chocolate. 

Most chocolate consumed in the United States is consumed in the form of milk chocolate and sweet chocolate. Sweet chocolate is chocolate Hquor to which sugar and cocoa butter have been added. Milk chocolate contains these same ingredients and milk or milk soHds (Eig. 2). 

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