Sweet cane

Acorus calamus (calamus root, sweet flag, rat root, sweet sedge, flag root, sweet calomel, sweet myrtle, sweet cane, sweet rush, beewort, muskrat root, pine root) contains several active constituents called asar-ones. The basic structure is 2,4,5-trimethoxy-l-propenyl-benzene, which is related to the hallucinogen 3,4-methylenedioxyphenylisopropylamine (MDA). The amounts of the asarones in calamus rhizomes vary considerably with the botanical variety. For example, there are high concentrations in triploid calamus from Eastern Europe but none detectable in the diploid North American variety. 

Calamus, Sweet flag calm us sweet cane sweet grass. Dried rhizome of Acorus calamus L., Araceae. Habit. Europa, North America, Western Asia cultivated in Burma and Ceylon. Canstit. Acorin, a coretin (choline), 1.5% volatile oil, 2.5% resins, 1.5% tannins also reducing sugars and sterol bodies. Ref Bose et of., J. Am. Pharm. Assoc. 49 32 0960). 

Saccharin Itself is sparingly soluble in cold water, but the imino hydrogen is acidic and the compound forms a water-soluble sodium salt. The latter is about 600 times as sweet as cane sugar. 

Ice Crea.m, Ice cream is a frozen food dessert prepared from a mixture of dairy iugredients (16—35%), sweeteners (13—20%), stabilizers, emulsifiers, flavoriug, and fmits and nuts (qv). Ice cream has 10—20% milk fat and 8—15% nonfat solids with 38.3% (36—43%) total soHds. These iugredients can be varied, but the dairy ingredient soHds must total 20%. The dairy iugredients are milk or cream, and milk fat suppHed by milk, cream butter, or butter oil, as well as SNF suppHed by condensed whole or nonfat milk or dry milk. The quantities of these products are specified by standards. The milk fat provides the characteristic texture and body iu ice cream. Sweeteners are a blend of cane or beet sugar and com symp soHds. The quantity of these vary depending on the sweetness desired and the cost. 

Among chemical properties of cane sugar that affect daily use are color, flavor, sweetness, antioxidant properties, and reactions ia aqueous solution... 

One of the more recent innovative approaches was to look for new micro-organisms and novel carbohydrate substrates. The early fermentations used sugar beet or cane molasses, various syrups, sweet potato starch or glucose itself and the micro-organism was always an Aspergillus spp. In the early 1930 s it was found that yeasts would produce dtric add from acetate. Since then a variety of yeasts, prindpally Candida spp., has been shown to convert glucose, w-alkanes or ethanol to dtric add with great effidency. 

Pure honeys are comparatively costly. Some beekeepers may imlawfully use sweeteners to feed bees to increase honey sweetness. Another unlawful act is to directly add sugars into honey products. Some sweeteners that have been used include acid / inverted sugar syrups, com syrups, maple syrup, cane sugar, beet sugar, and molasses. 

The major adulteration problem in fruit products is addition of sugar. The simplest method of extending a fruit juice is to add inexpensive sugar and dilute with water to rebalance sweetness. Since most juices are extracted from C4 plants (813C 15%o), and adulterating sugars from corn syrup or cane sugar are from C3... 

Glucose is the simplest carbohydrate. It is found in grapes and corn syrup. Fructose gives fruit its sweet taste. A condensation reaction between glucose and fructose produces sucrose, commonly called table sugar. Sucrose is found in sugar cane and sugar beets. 

Aspartame is the most successful and widely used artificial sweetener. It is roughly 100 times as sweet as cane sugar. It is methyl ester of dipeptide formed from aspartic acid and phenylalanine. Use of aspartame is limited to cold foods and soft drinks because it is unstable at cooking temperature. 

Sugar cane, sugar beets, sweet sorgum, grapes... 

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