Flavors sugar

Eggnog is a flavored dairy drink with seasonally maximum sales in November and December in the United States. It must contain 6% milk fat and 1% egg yolk, with up to 0.5% stabilizer and about 7% sugar. Flavorings include nutmeg, cinnamon, vanilla, and rum concentrate. 

By definition, ice cream is a frozen food product made from a mixture of dairy ingredients such as milk, cream, and nonfat milk that are blended with sugar, flavoring, fruit, and nuts. It contains a minimum of 10% milk fat and weighs not less than 4.5 lb/gal. 

In confections, starch is used for gelling centers and to provide attractive coatings. It is also used as a dusting powder and as an impressionable bed where candies are cast. To make jelly bean centers, starch is cooked with water, com syrup and sugar. Flavors may then be added, and the fluid is cast in impressions formed in trays of molding starch. Stacks of trays are placed in heated rooms until the candy is dry enough to be shaken from the mold, coated and packaged. 

Polyvinylacetate is another plastic made by addition polymerization. When mixed with sugar, flavoring, glycerol (for softening), and other ingredients, it becomes chewing gum. 

Before it is frozen, ice cream is essentially a solution of sugar, flavorings, etc., dissolved in water. Use the idea of colligative solution properties and explain why a mixture of ice (and water) and salt is used to freeze homemade ice cream. Why won t just ice work ... 

Ice cream. Of all the frozen dairy desserts, ice cream contains the most milk solids (about 16 to 24%). It consists primarily of milk fat, nonfat milk solids, sugar, flavoring, and stabilizers. 

Mustard is marketed in three forms, ie, as a seed as a prepared blend of ground mustard seed, vinegar, salt, sugar, and other spices and as powdered dry mustard, also known as ground mustard or mustard flour. The seeds of the white or yellow mustard add pungency to any preparation, and that of the black mustard is required for aroma. Mustard is the largest volume spice imported into the United States and its use covers almost every flavor category except dessert items. 

Sugared cereals are often packaged in aluminum foil or barrier plastic, eg, ethylene vinyl alcohol, laminations to retard water vapor and flavor transmission (see Wheat and other cereal grains). 

Commonly, a juice drink contains 10% fruit juice, which usually is a blend of several fruits. The 1990 Federal Nutrition and Labeling Act requites declaration of juice content so that the consumer can make a more informed choice (3). With cocktails and juice drinks, added sugars, acids, flavorings, colorings, and nutrients can be used to provide a wide variety of stable products of uniform quaUty. Because drinks requite less juice than 100% juice products, the drinks can be sold at a lower price. 

---