Sweeteners chocolate flavor

Chocolate milk samples prepared from sweetened cocoa powders averaged 58 mg per serving of theobromine and 5 mg per serving of caffeine.28 Analysis of a "home-style" recipe resulted in higher methylxanthine values — 94 mg theobromine and 10 mg caffeine per serving. However, the authors noted that this recipe also had a stronger chocolate flavor. The lower values reported by Zoumas et al. and Blauch and Tarka compared to others was attributed to the inability of older methods to separate theobromine and caffeine, and the lack of precision and accuracy of the older methods. A compendium of theobromine and caffeine values reported for chocolate beverages from both published and unpublished studies has been compiled in Table 8. 

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. 

In flavor formulations, vanillin is used widely either as a sweetener or as a flavor enhancer, not only in imitation vanilla flavor, but also in butter, chocolate, and aU. types of fmit flavors, root beer, cream soda, etc. It is widely acceptable at different concentrations 50—1000 ppm is quite normal in these types of finished products. Concentrations up to 20,000 ppm, ie, one part in fifty parts of finished goods, are also used for direct consumption such as toppings and icings. Ice cream and chocolate are among the largest outlets for vanillin in the food and confectionery industries, and their consumption is many times greater than that of the perfume and fragrance industry. 

Ice cream is manufactured by rapidly freezing and simultaneously whipping an approximately equal volume of air into the formulated mix (Berger, 1976 Keeney and Kroger, 1974). Ice cream mix contains a minimum of 10% milk fat and 20% total milk solids, except when chocolate, fruit or nuts, are added. In addition to milk solids, ice cream mix normally contains 10-15% sucrose, 5-7% corn sweetener, 0.2-0.3% stabilizer gum, <0.1% emulsifier, and small amounts of natural or artificial color and flavor ingredients. 

The manufacturers of tobacco products add fillers, flavor enhancers, preservatives, and other additives to make the product more desirable to consumers, especially low-tar brands. Each company s list of additives was a closely guarded trade secret until 1984, when the lists were submitted to the government. The public was barred from seeing the lists until 1994. The initial list contained 700 potential additives, of which 13 are not allowed in food. One additive, ammonia, may be included to boost the absorption of nicotine and enhance the addictive kick. Sweeteners and chocolate may help make cigarettes more attractive to children and first-time users. 

A ai (pronounced ah-sigh-EE) is a dark blue-purple berry that grows in dense clusters at the apex of a ai palm trees in equatorial rainforests of Brazil and Panama. Available in the United States only since the late 1990s, it became popular as a powder additive for smoothies and then later, when sweetened or blended with other fruit juices, gained recognition as a juice, sometimes likened to an alluring cross in flavor between blueberries and chocolate. 

Products and Uses It is extracted from licorice root and is extremely sweet. Used as a tobacco humectant (prevents drying out), root beer foaming agent, in confectionery, chocolate, cocoa, and chewing gum. It masks the taste in pharmaceuticals such as aspirin. Used as a sweetener, nutrient, and flavoring. 

Chocolate milk other flavored milks—Chocolate whole, lowfat, and skim milk are flavored with a chocolate syrup, cocoa, or a chocolate powder to give a final chocolate solids concentration of 1 to 1.5%. Additionally, a nutritive sweetener (about 5 to 7% sucrose) is added. Chocolate lowfat and skim milk must contain not less than 2,000 lU of vitamin A per quart. If vitamin D is added, it must be present in not less than 400 lU per quart. 

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