Sweet must

Although different sugars have different sweetness factors relative to sucrose they are all identical in energy content, on a dry basis. Thus to achieve a high energy content without cloying sweetness, sugars or carbohydrates of low sweetness must be used. This is illustrated in Table 13.2. 

A first prototype can then be put together with the decided carbohydrate system and with salts added to approximate to the target electrolyte levels. Sweetness must be adjusted, probably by adding non-nutritive sweetener(s), an acidity level must be selected and flavour, colour and preservative must be added at appropriate levels. If the drink is to be carbonated a level must be chosen (a low level is preferable). 

The important points in using gelatine are that it is thermally labile and must not be boiled, particularly in the presence of acid, and the stoving temperature for gelatine sweets must be lower than with other gelling agents otherwise the gelatine browns. 

Artificial sweeteners are often converted into small tablets (Fig. 6.3-13) that represent a comparative dosage size. For example, a label on the dispenser shown in Fig. 6.3-13 specifies that one tablet (1.4 kj) is equivalent in sweetness to one level teaspoon of sugar (70 kJ) . Although, in the example, the sweetness of aspartame is reduced by the addition of lactose, L-leucine, and croscarmellose sodium (20% aspartame and 80% additives), the tablets, producing the equivalent sweetness, must be... 

Where will the food be eaten If it is take-out, it must be able to be eaten in automobiles, on park benches, or in the office. Thus, it cannot be too messy, and it must be firm enough to remain whole during eating. To appeal, it probably must be somewhat sweet without stickiness. Thus, the sweetness must come from inside. 

In temperate regions, oilseed rape (Brassica napus L.) and turnip rape (Brassica campestris L.) predominate, while in the semitropics of Asia B. campestris and Indian mustard [Brassica juncea (L.) Czern.] are major vegetable oil sources. The English word rape, as it applies to the oilseed forms of B. campestris and B. napus, has arisen from the Latin word rapum, meaning turnip. The word mustard was derived from the European practice of mixing the sweet "must" of old wine with crushed seeds of black mustard [Brassica nigra (L.) Koch.] to form a hot paste, "hot must" or "mustum ardens", hence the modern term mustard (Hemingway, 1976). 

Juices from acidic fruits are usually sweetened by adding sucrose, glucose or fructose. Juices used for furtber processing usually contain chemical preservatives to inhibit fermentation. Some juices from berries and stone fruits, because of tbeir bigb acid content, are not suitable for direct consumption. Addition of sugar and subsequent dilution with water provides fruit nectars or sweet musts (cf. 18.2.9). Since 1990, the per capita consumption of fruit juice and fruit nectar in Germany has been fairly constant at 401. In the case of fruit juices, the products presented in Table 18.39 are predominant. 

The fresh, sweet must can be treated with sulfur dioxide (50 mg SO2/I) to suppress oxidative discoloration and the growth of undesirable microorganisms. In order to remove undesirable odors or off-tastes, the must is treated with activated charcoal and, when necessary, is clarified by separators or filters. In general, sulfurization before fermentation is dispensed with if the material is faultless and pure culture yeast is used. If required, the must is pasteurized by a short heat treatment (87 °C/2 min). 

Wine and Must Hydrometer. This instrument has three scales. One scale shows readings of 0° to 15° Brix for sugar (see Brix Hydrometer above) another scale from 0° to 15° Tralle is used for sweet wines to indicate the percentage of alcohol by volume and a third scale from 0° to 20° Tralle is used for tart wines to indicate the percentage of alcohol by volume. 

Acid content calculated as tartaric acid is about 6—7 g/L for best flavor and stabiUty. It is higher for tart low Brix musts and less important for sweet high Brix musts. High acid levels coiacide with a higher level of the second acid of grapes, malic acid. 

Port-type ted dessert wines require skin contact time to extract the anthocyanins, but the fermentation must be short to retain the sugar level neat the 6—10% level desired. The winemaker cannot always achieve desired composition in individual lots. In order to teach the desired standard, it is necessary to make new lots to enable blending to that standard. The right volume of a tedder, less sweet wine will need to be made to bring to standard a lot with low color and mote sugar, for example, while keeping the alcohol also within the desired limits. 

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. 

Methyl salicylate is produced synthetically for commercial purposes by the esterification of salicylic acid with methanol or by extraction by steam distillation of wintergreen leaves or sweet birch bark. The source, natural or synthetic, is declared on the label. The methyl salicylate NF must assay not less than 98.0% and not more than 100.5% and be processed by Good Manufacturing Practice described in USP (20). 

Inhibitors. Sugar is used in large quantities in fmit jams as a preservative. The strong sweetness, however, prevents fmity flavors from being noticed. For these and other foods that must use a large amount of sugar for purposes other than sweet taste, there is need for a sweet-taste inhibitor. 

U.S. definitions and standards for chocolate are quite specific (19). Sweet chocolate must contain at least 15% chocolate Hquor by weight and must be sweetened with sucrose or mixtures of sucrose, dextrose, and com symp soflds ia specific ratios. Semisweet chocolate and bittersweet chocolate, though often referred to as sweet chocolate, must contain a minimum of 35% chocolate Hquor. The three products, sweet chocolate, semisweet chocolate, and bittersweet chocolate, are often simply called chocolate or dark chocolate to distinguish them from milk chocolate. Table 6 gives some typical formulations for sweet chocolates (5). 

Production. The main difference in the production of sweet and milk chocolate is that in the production of milk chocolate, water must be removed from the milk. Many milk chocolate producers in the United States use spray-dried milk powder. Others condense fresh whole milk with sugar, and either dry it, producing milk cmmb, or blend it with chocolate Hquor and then dry it, producing milk chocolate cmmb. These cmmbs are mixed with... 

Most natural gas is substantially free of sulfur compounds the terms. sweet and. sour are used to denote the absence or presence of HgS. Some wells, however, dehver gas containing levels of hydrogen sulfide and other sulfur compounds (e.g., thio enes, mercaptans, and organic sulfides) that must be removed before transfer to commercial pipehnes. Pipehne-company contracts typically specify maximum allowable Emits of impurities HgS and tot sulfur compounds seldom exceed 0.023 and 0.46 g/m (1.0 and 20.0 gr/100 std fF),... 

Figure 1 shows water content of lean, sweet natural gas. It can be used also for gases that have as much as 10% CO2 and/or HiS if the pressure is below 500psia. Above 500psia, acid gases must be accounted for by rigorous three-phase flash calculations or approximation methods. ... 

Storage tanks and surge vessels for MEA must have inert blanket-gas systems. Sweet natural gas or nitrogen can be used as the blanket gas. This is required because MEA will oxidize when exposed to the oxygen in air. 

One reason for the seemingly slow progress of understanding is the interdisciplinary nature of sweetness research. The conclusions that can be drawn, from, for example, physiological and psychophysical experimentation, must be related to what is known of the structural chemistry of the stimulus and how it may interact at the molecular level. All too often, it is not appreciated that one particular line of experimentation cannot be viewed in isolation, but must relate to other disciplines. Only by fully understanding all of the associated events leading to sweetness perception shall we understand the mechanism of sweetness perception itself. 

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