Juice sugars

In most markets fmit juice must be 100% juice and contain no additives. Fmit nectars consist of pulp, juice, sugar, and water, and contain from 25 to 50% juice, depending on the fmit used. In the EEC the minimum juice content is 50% for orange and apple, 40% for apricot, and 25% for passion fmit and guava (26). Other fmit juice drinks include cocktails, which usually contain at least 25% juice and a variety of juice drinks which can contain from 1.5—70% juice (Table 2). 

Rozenberg O, Howell A and Aviram M. 2006. Pomegranate juice sugar fraction reduces macrophage oxidative state, whereas white grape juice sugar fraction increases it. Atherosclerosis 188(1 ) 68-76. 

Cachaqa and aguardente de cana are the most consumed distilled spirits in Brazil exclusively made from cane-sugar juice. Sugar and caramel maybe added for colour adjustment. The total content of congeners is between 200 and 650 mg 0.1 L p.e. Like other spirits, the flavour of cacha a is mainly characterised by the presence of fermentation by-products such as higher alcohols, esters, carboxylic acids, and carbonyl compounds [41-43]. 

B.C.—wine making by fermentative conversion of grape juice sugars... 

Ferulic acid Coffee, citrus juices, sugar beet fibre, cereal brans... 

Liming -of soils [LIME AND LIMESTONE] (Vol 15) -of sugar beet juice [SUGAR - BEET SUGAR] (Vol 23)... 

Fruit juices, sugars, HPLC on calcium-loaded cation-exchange column, 666-667... 

Figure 4. Changes in berry volume, juice sugar concentration and auxin concentration in Emperor grape (13)...

Influence of Sweeteners on Bitterness. In model system studies, natural fruit juice sugars were observed to raise the limonin threshold (24). An expanded study of natural and artificial sweeteners (26) demonstrated that sucrose, neohesperidin dihydro-chalcone (NHD), hesperetin dihydrochalcone glucoside (HDG) and aspartylphenylalanine methyl ester (AP) all raise the limonin threshold. At low sweetness levels HDG was the most effective followed by AP and NHD. Sucrose was without effect up to the 2% level. At sweetness levels equivalent to 1% sucrose, HDG, AP and NHD raised the limonin threshold in water from 1.0 ppm to 3.2, 2.5 and 1.3 ppm, respectively. Because of its high sweetness intensity, the concentration of NHD (16 ppm) was considerably lower than HDG (80 ppm) and AP (90 ppm). At 3-10% sucrose sweetness equivalency, the effectiveness of NHD increased substantially, sucrose moderately and HDG slightly, while that of AP decreased. Therefore, the sweeteners HDG, AP and NHD can effectively suppress limonin bitterness at low concentrations. 

However, in the evaporation of thermally sensitive liquids, where scale is known to result from degradation products produced by slow reactions—e.g., evaporation of fruit juices, sugar solutions, etc.—spray evaporation may be one method of reducing or avoiding scale. 

A tliird byproduct from citrus processing is citrus molasses (CM). CM is obtained from tlie spent citrus peel after the juice and peel oils are extracted The peels are furtlier processed to squeeze out residual juice sugars and peel oils. This mixture is concentrated by distillation wliich removes water and many of the volatile oil components present. A sample of 33 Brix orange molasses was analyzed for PMF content to compare with our other results. The HPLC spectrum (Figure 6) shows a very different absorption spectrum from the typical juice sample. A large (unidentified) peak is seen eluting before 2.5 minutes with the PMF peaks eluting later. The total PMF content in this... 

When a single 500-mg dose of erythromycin ethylsuccinate was taken by 9 healthy subjects with two 150-mL alcoholic drinks (one immediately and the other 2.5 hours later) the erythromycin AUC was decreased by about 27% and its absorption was delayed. One subject had a 185% increase in absorption. The alcoholic drink was pisco sour, which contains lemon juice, sugar and pisco (a brandy-like liqueur). Blood alcohol levels achieved were about 50 mg%. ... 

Analyzed sugar values mainly reflect the efficency of an individual processor in removing the soluble juice sugars. 

Tara gum is useful in thickening various fruit drinks and diet drinks without sugar. Tara gum and carrageenan are used to stabilize chocolate syrups and chocolate powder mixtures. Nectars consisting of fruit puree, fruit juice, sugar, citric acid, and ascorbic acid get a good texture and a stable viscosity [85, 86] by the addition of 0.2% to 0.8% of Tara gum. 

The concentration of SO required for preservation depends on the extent and type of infection, source of SO, and composition of the juice (sugar content and pH). There is some evidence that the bisulfites and... 

Reverse osmosis is used as a concentration step particularly in the food industry (concentration of fruit juice, sugar, coffee), the galvanic industry (concentration of waste streams) and the dairy industry (concentration of milk prior to cheese manufacture). 

This is the sugar of the sugar-cane and sugar-beet. It is present in the tissues and juices of many plants (carrot, beetroot, sweet fruits, sugar-maple juice, sugar-cane, etc.)... 

Some typical ingredients of the common types of feedings are commercial formulas whole milk, evaporated milk, strained buttermilk, and/or ice cream strained pureed meals, haid cooked yolk, fruits, and/or vegetables fruit juices sugar, syrup, and/or honey added mn-eral salts and viianens and flavniiigs such as vanilla and chociilale. 

Aspic— This type of appetizer or side dish is usually made from tomato juice, flavored or unflavored gelatin, and seasonings such as lemon juice, sugar, salt, pepper, and Worcestershire sauce. 

In the laboratory, the berries are separated, counted and weighed. The juice is extracted with the help of a small manual press or a centrifugal fruit juice separator. The juice volume is measured and the results are expressed per liter of must. The juice sugar and acid concentrations are then determined. 

Liquid flavors are not always simple mixtures of flavor chemicals dissolved in single, analytically well behaved solvents. Flavorists often combine diluted forms of chemicals to reach their final goal. Generally ethanol is the solvent of choice for most applications, but propylene glycol, glycerin, triacetin, benzyl alcohol, triethyl citrate, fruit juices, sugar syrups, water and other liquids and solids often find their way into flavor mixtures. A particularly difficult flavor... 

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