Jelly fmit

Acid foods generally require the simplest equipment for heat preservation. The food can be heated to 100°C and filled hot into suitable containers. The containers are sealed, inverted to sterilize the closure, held at the filling temperature for a short time to ensure that the package is thoroughly heated, and then cooled. Tomato sauces, jellies, fmits, fmit juices (qv), and pickles are routinely preserved in this fashion. 

Citric acid is used in carbonated beverages to provide tartness, modify and enhance flavors, and chelate trace metals. It is often added to jams and jellies to control pH and provide tartness. It is used in cured and freeze-dried meat products to protect the amino acids (qv) and improve water retention. Bakers use it to improve the flavor of fmit fillings in baked goods. Because citric acid is a good chelator for trace metals, it is used as an antioxidant synergist in fats and oils, and as a preservative in frozen fish and shellfish (7) (see Antioxidaisits). 

Other Food Uses. Jellies, jams, and preserves use malic acid to balance flavor and adjust pH for pectin set. Canned fmits and vegetables employ malic acid in combination with ascorbic acid to produce a synergistic effect that aids in the reduction of browning. Wine and cider producers use malic acid in malolactic fermentation to provide bouquet and for pH adjustment. 

Other Food. Tartaric acid is also used ia the manufacture of gelatin (qv) desserts and ia fmit jellies, especially ia pectin jellies for candies where a low pH is necessary for proper setting. It is used as a starch modifier ia starch jelly candies so that the product flows freely while being cast. It is used ia hard candy because its melting poiat permits it to fuse iato the "glass" and does not contribute to moisture. 

Sodium and potassium benzoate are substances that may be added direcdy to human food and are affirmed as GRAS (33—35). Benzoic acid and sodium and potassium benzoate are now used as preservatives in such foods as sauces, pickles, cider, fmit juices, wine coolers, symps and concentrates, mincemeat and other acidic pie fillings, margarine, egg powder, fish (as a brine dip component), bottled carbonated beverages, and fmit preserves, jams, and jellies. The popularity of diet soft drinks has led to increased demand for both benzoate salts. 

Grape color extract is used to color such products as bakers jams, non-standard jellies and preserves, sherbets, ices, pops, raspberry, grape and strawberry yogurts, gelatin desserts, canned fmit, fmit sauces, candy and confections, and bakery fillings and toppiags. Typical use concentrations are 0.05 to 0.8%, based on the weight of the finished product. 

Specific uses jam, jellies, marmalades, other similar fmit preparations including low-caloric products(100 mg/kg), processed mushy and canned garden peas (10 mg/kg) can be used in all other foodstuffs in amounts mentioned for Allura Red general use. ... 

Annex II lists foodstuffs for which only certain of the annex I additives may be used. Such foodstuffs include cocoa products and chocolate products, fruit juices and nectars, jam, jellies and marmalades and partially dehydrated and dehydrated milk, which are the subjects of EU vertical standards, and a number of other foods including frozen unprocessed fmit and vegetables, quick-cook rice, non-emulsified oils and fats, canned and bottled fruit and vegetables, bread made with basic ingredients only, fresh pasta and beer. 

Numerous CE separations have been published for synthetic colours, sweeteners and preservatives (Frazier et al., 2000a Sadecka and Polonsky, 2000 Frazier et al., 2000b). A rapid CZE separation with diode array detection for six common synthetic food dyes in beverages, jellies and symps was described by Perez-Urquiza and Beltran (2000). Kuo et al. (1998) separated eight colours within 10 minutes using a pH 9.5 borax-NaOH buffer containing 5 mM /3-cyclodextrin. This latter method was suitable for separation of synthetic food colours in ice-cream bars and fmit soda drinks with very limited sample preparation. However the procedure was not validated for quantitative analysis. A review of natural colours and pigments analysis was made by Watanabe and Terabe (2000). Da Costa et al. (2000) reviewed the analysis of anthocyanin colours by CE and HPLC but concluded that the latter technique is more robust and applicable to complex sample types. Caramel type IV in soft drinks was identified and quantified by CE (Royle et al., 1998). 

A dish of fresh, canned, or stewed fmit served in a syrupy liquid that may be flavored with grated peel, a liqueur, and/or various spices. The caloric content of compotes varies considerably since the liquid medium may be solely the liquid in which dried fruit has been stewed, or, at the other extreme, it may contain a heavy syrup or jelly. Fruit compotes are best when made from a mixture of mildly and strongly flavored fresh fmits such as sliced bananas and citrus fmits. 

Fruit products for which standards of identity have been formulated are canned fruits, canned fruit juices, fmit butters, jellies, preserves, and related products and frozen cherry pie. 

SELECTION, PREPARATION, AND USES. Fresh peaches should be fairly firm or becoming slightly soft. Peaches and nectarines can be enjoyed when eaten fresh out of the hand or they can be cooked in a variety of baked goods. Sliced fresh or canned peaches can be eaten alone as a dessert dish or in combination with other fruits in salads, or in fruit plates. Also, peaches are a component fmit of canned fruit cocktail. Dried fruit can be eaten tis a snack or cooked. Additional uses of peaches include baked goods, gelatin desserts, ice cream, jams, jellies, juices, pies, sherbets and in the production of alcoholic beverages. 

Food. Fmit juice, jelly, sauee commonly eaten with poultry. Leaves a folk tea substitute. Cranberry juice cocktail is a 33% dilution... 

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