Sugar soft

Sugars have a protective effect on the heat resistance of yeasts and bacteria this is an important consideration at higher concentrations of sugar. Soft drinks are often nitrogen poor and thus the addition of fruit juice greatly enhances the potential for spoilage. Some yeasts, for example Dekkera bruxellensis, can use nitrate. Phosphate levels are often low, trace minerals satisfactory, particularly in haid water areas. Tire low pH value of soft drinks and fruit juices, pH 2.5-3.8 (Table 11.1), inhibits most bacteria, but leaves yeasts unaffected. In soft drinks... 

Two methods are used to coat the centres with sugar soft panning and hard panning . 

At least six specifications of standards for granulated sugar quaUty are appHcable ia the United States. These include Codex JUimentarius Food Chemicals Codex (ECC) (4), US. Pharmacopeia (USP) and National Formula (NE) (5), National Soft Drink Association (6), National Canners Association, and Mihtary Standard-900 for white sugar. These standards are intended to set limits on various components, including, but not necessarily limited to, polarization, invert or reducing sugar, ash, moisture, color, sulfur dioxide, arsenic, lead, and copper. 

Quality Spedfications and Test Procedures for Bottlers Granulated and Eiquid Sugar, National Soft Drink Association, Washington, D.C., 1975. 

Xyfitol is approved, according to 21 CFR 172.395, for special dietary uses at levels not greater than that required to produce its intended effect. Xyfitol is used in sugar-free chewing gum to provide sweetness, softness and a cooling effect. 

Instant Tea-Based Products. Powdered soft drinks and ready-to-dtink teas are produced by formulating instant teas with acids, flavors, sugars, or noncaloric sweeteners. Lemon is by far the predominant flavor used but tropical, citms, and berry flavors are also quite common. 

Unsaturated sugars are useful synthetic intermediates (11). The most commonly used are the so-called glycals (1,5- or 1,4-anhydroalditol-l-enes). In the presence of a Lewis-acid catalyst, 3,4,6-tri-0-acetyl-l,5-anhydro-2-deoxy-D-arabinohex-l-enitol [2873-29-2] commonly called D-glucal triacetate, adds nucleophiles in both kineticaHy controlled and thermodynamically controlled (soft bases predominately at C-3 and hard bases primarily at C-1) reactions (11,13). 

Carbon and Hydrogen.—Carbon compounds are frequently inflammable, and when heated on platinum foil take fipe or char and burn away. A safer test is to heat the substance with some easily reducible metallic oxide, the oxygen of which forms carbon diovide with the carbon present. Take a piece of soft glass tube about 13 cm. (5 in.) long, and fuse it together at one end. Heat a gram or two of fine copper oxide in a porcelain crucible for a few minutes to drive off the moisture, and let it cool in a desiccator. Mix it with about one-tenth of its bulk of powdered sugar in a mortar. Pour the mixture into the tube, the open end of which is now drawn out into a wide capillary and oeni. at the same time into the form Fig. i. 

Neotame is about eight thousand times sweeter than sugar, so only 6 milligrams is needed to sweeten a typical 12-ounce soft drink. 

Acesulfame potassium is a noncaloric sweetener that is two hundred times sweeter than sugar. It is used in tabletop sweeteners, toothpastes, soft drinks, desserts, baked goods, and canned foods. 

Aspartame is a low-calorie sweetener used in many foods and drinks. Because it is between 160 and 200 times sweeter than sugar, only very small amounts are needed to sweeten a product. A typical 12-ounce low-calorie soft drink will have 180 milligrams of aspartame in it. 

Most soft drinks are characterized by carbonated water, sugar, and caffeine. Variations in soft drinks generally advertise either flavor differences, or the absence of one or more of the three main ingredients. 

Pectin is a long chain of pectic acid and pectinic acid molecules. Because these acids are sugars, pectin is categorized as a polysaccharide. It is prepared from citrus peels and the remains of apples after they are squeezed for juice. In the plant, pectin is the material that joins the plant cells together. When fungus enzymes break down the pectin in fruit, the fruit gets soft and mushy. 

When you crack open a can of Coca Cola or Pepsi, you are tasting some of the fruits of bioohemioal engineering Most nondiet soft drinks sold in the United States are sweetened with high-fruotose oorn syrup (MFCS), a substitute for the natural sugar that oomes from cane and beets. MFCS, produced by an enzymatic reaction, is an example of the suooessful application of chemical engineering principles to bioohemioal synthesis. So successful, in fact, that more than 1.5 billion of MFCS was sold in the United States last year. 

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