Snack color

A commercially interesting low calorie fat has been produced from sucrose. Proctor Gamble has patented a mixture of penta- to octafatty acid ester derivatives of sucrose under the brand name Olestra. It was approved by the FDA in January 1996 for use as up to 100% replacement for the oil used in preparing savory snacks and biscuits. Olestra, a viscous, bland-tasting Hquid insoluble in water, has an appearance and color similar to refined edible vegetable oils. It is basically inert from a toxicity point of view as it is not metabolized or absorbed. It absorbs cholesterol (low density Hpoprotein) and removes certain fat-soluble vitamins (A, D, E, and K). Hence, Olestra has to be supplemented with these vitamins. No standard LD q tests have been performed on Olestra however, several chronic and subchronic studies were performed at levels of 15% in the diet, and no evidence of toxicity was found. No threshold limit value (TLV), expressed as a maximum exposure per m of air, has been estabhshed, but it is estimated to be similar to that of an inert hpid material at 5 mg/m. ... 

Colorless Foods. The principal use of color additives in food is in products containing Htde or no color of their own. These include many hquid and powdered beverages, gelatin desserts, candies, ice creams, sherbets, icings, jams, jeUies, and snack foods. Without the addition of color to some of these, eg, gelatin desserts and soft drinks, all flavors of the particular product would be colorless, unidentifiable, and probably unappealing to the consumer. 

Pasch, J.H. and Von Elbe, J.H., Red and yellow pigments from betalaines hold promise as substitutes for colors banned by the FDA, Candy Snack Ind., 142, 32, 1977. 

Meat products, soups, pickles, snacks, bread crumbs presence of flavors of specific oleoresins restricts use as food coloring in confectionery and desserts... 

Paprika contains capsombin and capsanthin (Fig. 8.3) which occur mainly as the lauric acid esters, and about 20 other carotenoid pigments. Paprika is produced in many countries which have developed their own specialties. Cayenne or cayenne pepper, produced from a different cultivar of C. annum, is usually more pungent. C. frutescens is the source of the very pungent Tabasco sauce. Paprika oleoresin is produced by solvent extraction of the ground powder. Obviously paprika supplies both flavor and color and its use is limited to those products compatible with the flavor. The recent rise in demand for tomato products in the form of pizza, salsa, etc., has increased the demand for paprika. Paprika is used in meat products, soups, sauces, salad dressings, processed cheese, snacks, confectionery and baked goods.1018... 

By this time, I noticed that I was the only one in uniform - and the only non-African - in the entire ballroom. I tried to be as suave as possible, casually helping myself to quite a bit of champagne and a few snacks. I struck up a brief conversation with a tall, radiant woman dressed, as were most, in colorful African garb. Then, since no one seemed to be interested, or even aware, of my presence, I quietly took my leave and drove the 65 miles back to Edgewood. Another unsolved mystery for my diary. 

Color is important in all forms of potato products, boiled, baked, fried, and chipped. Where a limited number of broad classifications are used, as in some commercial processing situations, use is made of visual reference charts showing a limited range of colors. Such charts are available for French fiies (Munsell USDA Frozen French Fry Standard, X-Rite Right On Colour) and for potato chips (Colour Standards Reference Chart for Potato Chips, Snack Food Association). 

Mr. Plex introduces you to his wife, Pamela Sue. You see a fleshy ball and another ball covered with blond hair. Pleased to meet you, you say. Aside from the occasional hairy ball, the only way you can differentiate Mr. Plex from his wife is by observing how the blobs change shape. When Mr. Plex brings you to the snack bar, there is no way you can tell all the creatures apart. There are just too many changing blobs and colors. 

I ve adapted these easy and wholesome cookies fiom one of my favorite health-oriented cookbooks, N ourishing Traditions by Sally Fallon. A fantastic treat for kids, they re sweetened naturally with sweet potatoes and maple syrup and contain no refined sugar. I make these for Clyde s snack day or class parties at school, and because they bake to a gorgeous orange color, they re also perfect at any fall or Thanksgiving table. 

Use in Human Foods. Confectionery sunflowers have a history of use in the snack trade and the trend continues (41). The roasted seed has a pleasant nutty flavor. Dehulled and roasted sunflower kernels can be used as a nut substitute in many confectionery and bakery formulas. Physical and organoleptic analysis of color, flavor, texture, and acceptance indicate that a 10-15 min roast at 177°C is the most desirable processing technique (37). 

As you now know, fruit phytochemicals such as carotenoids and polyphenols associated with the color of superfruits have potential health properties—this fact is the premise of the Color Code, first presented years ago in separate books by Drs. David Heber and Jim Joseph (see complete references in Appendix D). Colors from nature s palette of pigments represent a simple way to keep superfruits in mind for your daily meals and snacks Later on, I ll show you how superfruits and the Color Code can be an easy visual guide to shopping for healthy meal planning. 

The way to optimize these nutrient-rich sources in your daily meals is to make them an essential part of every meal and snack. You don t need all twenty superfruits in your kitchen, but only a few of your favorites daily—to keep variety of interest—and then only a serving of each for main courses, desserts, and snacks. To get your five to ten total daily servings of colorful fruits and vegetables, this is easy, isn t it ... 

Erythrosine (cherry red) used in coloring cherries in fruit cocktail and in canned fmits for salads, confections, baked goods, dairy products, and snack foods FD C yellow no. 5... 

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