Sugars flavor-enhancing properties

Also notable is the unique sweetness response profile of fmctose compared to other sweeteners (3,4). In comparison with dextrose and sucrose, the sweetness of fmctose is more quickly perceived on the tongue, reaches its iatensity peak earlier, and dissipates more rapidly. Thus, the sweetness of fmctose enhances many food flavor systems, eg, fmits, chocolate, and spices such as cinnamon, cloves, and salt. By virtue of its early perception and rapid diminution, fmctose does not have the flavor-maskiag property of other common sugars. 

Uses. High fmctose symp is used as a partial or complete replacement for sucrose or invert sugar in food appHcations to provide sweetness, flavor enhancement, fermentables, or humectant properties. It is used in beverages, baking, confections, processed foods, dairy products, and other apphcations. Worldwide HES production in the 1994—1995 fiscal year was estimated at about 8.6 x 10 t (dry basis) (18). About 75% of total world production is in the United States. 

Sweetness is primarily a function of the levels of dextrose and maltose present and therefore is related to DE. Other properties that increase with increasing DE value are flavor enhancement, flavor transfer, freezing-point depression, and osmotic pressure. Properties that increase with decreasing DE value are bodying contribution, cohesiveness, foam stabilization, and prevention of sugar crystallization. Com symp functional properties have been described in detail (52). 

Due to its browning, fermentability, flavor enhancement, osmotic pressure, sweetness, humectancy (prevention of drying), hygroscopicity (moisture abrsorption), viscosity, and reactivity properties, starch sugar dextrose—is utilized in many food products. The major uses of dextose are the confection, wine, and canning industries. 

The most practical method for preventing WOF in meat products is to add antioxidants prepared from natural precursors such as sugars and amino adds by heating them to produce constituents that not only act as antioxidants but serve to enhance meaty flavor as well. The resulting Maillard products have been known to have antioxidant activity in lipid systems (6-8). It is assumed that the antioxidative property of the Maillard reaction is assodated with the formation of low molecular weight reductones and high molecular weight melanoidins (6, 7, 9-13). 

In particular, we have concentrated on developing techniques for isolating protein to attain this objective we have studied the practical use of chemical modification. The application of chemical modification to food proteins has been explored for several purposes to block deteriorative interactions between reactive groups (e.g., e-NH2 and reducing sugars) to improve functional properties (solubility, flavor, and thermal stability) to enhance nutritive value and digestibility to facilitate the elucidation of interrelationship between structure and functional properties (6,7,8,9) and, as discussed herein, to facilitate the preparation of protein isolates. 

Nicotine (as well as the other nicotine-related alkaloids in tobacco, usually present in trace amounts) is the one tobacco component whose level in tobacco is sometimes controlled by removal in a denicotinization process. In contrast to the removal or reduction of its level in the case of nicotine, materials such as simple sugars, glycerol, and some flavorants are added to the tobacco blend to augment their existing levels in the tobacco and to enhance certain consumer acceptable organoleptic properties of the MSS. Materials such as... 

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