Toffee

Food apphcations utilize first and second molasses in baking (bread, cakes, cookies) for the molasses flavor. Molasses is also used in curing of tobacco and meats, in confections such as toffees and caramels, and in baked beans and glazes. 

When I lift my gimlet for that first taste, and admire its color—a pale crystal green, like a legendary jewel—I m reminded of Lewis Carroll s Alice and her healthy sense of adventure. When confronted with a bottle with a label that instructed her to down it, she did Alice ventured to taste it, and finding it very nice (it had, in fact, a sort of mixed flavour of cherry-tart, custard, pine-apple, roast turkey, toffee, and hot buttered toast), she very soon finished it off. ... 

Tocopherols are not as effective as antioxidants as the synthetic antioxidants, e.g. BHA or BHT. The antioxidant effect of tocopherols is increased by mixing them with ascorbyl palmitate, ascorbic acid, lecithin or citric acid. Typical confectionery applications are the use of tocopherols with ascorbyl palmitate or lecithin or citric acid in the fat phase of toffees or caramels. Chewing gum base can be treated with a- and y-tocopherol to extend the shelf life. 

Some individuals are unable to metabolise lactose and are lactose intolerant. This is because they lack the enzyme lactase that is needed to metabolise lactose. Lactose intolerance is common in those parts of the world where humans do not consume any dairy products after weaning. In practice this means in Asia, which means that most of the world s population might be lactose intolerant. It is possible to produce lactose removed skim milk. Another approach with lactose is to hydrolyse it to its constituent monosaccharides. As well as avoiding lactose intolerance this allows a syrup to be produced from cheese whey. These syrups are offered as an ingredient for toffees and caramels. 

Milk solids are normally used as either milk powder or sweetened condensed milk in food manufacturing. Skim milk solids are an essential part of toffees as well as contributing useful colour and Maillard reaction flavours to baked goods. 

The preferred source of milk solids for making toffee and caramel products remains sweetened condensed milk. This was one of the earliest ways of producing a stable product from milk. Both full cream and skimmed milk forms are used. The advantage of skimmed sweetened condensed milk is that the milk fat can be replaced with vegetable fat if so required. Products made from sweetened condensed milk are... 

Polyalcohols Sonication, extraction with HjO, (chicory, toffees)/ Carbopac PA 100-quaternary amine NaOH solution PAD [75] ... 

Although rancidity is a serious defect in market milk, it has also been utilized profitably. Whole milk powder made from lipase-modified milk has generally been accepted by chocolate manufacturers. It is used as a partial replacement for whole milk because it imparts a rich, distinctive flavor to milk chocolate, other chocolate products like fudge, and compound coatings, caramels, toffees, and butter creams (Ziemba 1969). 

Samples are mechanically brittle at sufficiently low temperatures, normally below the T . They also are seen to be brittle at very short times. Thus, a short sharp impact can shatter a material at room temperature if it is naturally below its Tg or if the material has been frozen. Materials that are rubbery at room temperature can be sufficiently brittle at low temperatures to fail catastrophically. In the space shuttle Challenger, an explosion was caused by uncombusted fuel escaping when a rubber O-ring was rendered brittle by low-temperature weather. The key in all of these examples is the speed of molecular motion. For energy to be dissipated, a stress can cause a local increase in molecular motion. If that route is denied by time constraints (e.g., a fast shock) or temperature control (molecular immobility), then a crack is the only way energy can leak out. Cold toffee... 

Air Water Olive oil Glycerin 10 5 10 3 1(T 1 1 Gas Liquid Liquid Thick liquid Polymeric melts Pitch Glass O O o o o toffee-like stiff rigid... 

Sweet, boiled sugar, caramel, toffee Chocolate, cocoa... 

Creatine bitter caramelized toffee slightly salty... 

Typical applications, which replace batch processes with continuous kneading, cooking, and reacting, include chewing gum (gum base, final mixture), candy and toffee mixtures, licorice and fruit gum strands, expanded crispies for bars, filled extrudates with chocolate and yogurt, and the chocolate industry. 

Lipolytic rancidity is normally enzymatic, the enzymes responsible usually coming from bacteria or moulds. The effect of lipolytic rancidity is that the level of free fatty acid rises. The effect of this on the product depends very much upon the nature of the free fatty acid liberated. Low levels of free butyric acid from milk fat tend to enhance a toffee by giving it a more buttery flavour, whereas lipolysis of a lauric fat such as HPKO gives free lauric acid, which is an ingredient of, and tastes of, soap. This effect is very unpleasant. 

It is possible to produce lactose-removed skim milk. Another approach with lactose is to hydrolyse it to its constituent monosaccharides. As well as avoiding lactose intolerance this allows a syrup to be produced from cheese whey, and these syrups are offered as an ingredient for toffees and caramels. 

Skim milk solids are an essential part of toffees and fudge - originally, full cream milk solids were used. Some products are still made using full cream milk solids but the majority now contain solids produced from skim milk. In some cases butter or butter oil is added to replace the fat that has been removed from the skim milk although it is possible for the... 

Evaporated milk is a more modern product than sweetened condensed milk. It is not normally used to make confectionery as it tends to produce a taste in toffees that is not liked. This material has no technical or economic advantages over either sweetened condensed milk or milk powder. 

Lipase splits fatty acids from glycerol to produce free fatty acids, for example, butyric acid. If the original fat is butterfat then at low levels this produces a buttery or creamy flavour. As the free fatty acid content is increased, this strengthens the flavour to cheesy . Normally in toffees free butyric acid is not a problem at any practical level, possibly because of losses during cooking. Other free fatty acids have different flavours. Laurie acid, which is found in nuts, tastes of soap. This is not too surprising as soap often contains sodium laurate. Laurie fat sources, such as hardened palm kernel oil, are often used as a substitute for butter another potential source is nuts, which are sometimes combined with toffee. In any of these cases, lipolytic activity can shorten the shelf life of the product or render it totally unacceptable. 

Another type of butter is whey butter, and this is produced from cream that has been skimmed off the whey after cheese-making. As the cream in whey butter has been subjected to the controlled lactic fermentation used in the cheese-making, whey butter has a characteristic and stronger flavour than other butters. This does not present any particular problems as any type of butter can be used to make toffee. 

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