Chemistry Reference
In-Depth Information
8.11 Caramels............................................................................................................................... 222
8.12 Icings..................................................................................................................................... 222
8.13 Gelation................................................................................................................................. 223
8.14 Preserving............................................................................................................................. 223
8.15 ColorRetention..................................................................................................................... 223
8.16 High-FructoseCornSyrup................................................................................................... 223
8.17 Biscuits.................................................................................................................................. 225
8.18 FrozenDesserts..................................................................................................................... 225
8.19 Molasses................................................................................................................................ 226
8.19.1 ImportedUnsulphuredMolasses.............................................................................. 226
8.19.2 Mill(DomesticorNewOrleans)Molasses.............................................................. 226
8.19.2.1 WholeJuiceMolasses................................................................................ 226
8.19.2.2 FirstMolasses............................................................................................ 226
8.19.2.3 SecondMolasses........................................................................................ 227
8.19.2.4 ThirdMolasses........................................................................................... 227
8.19.2.5 FinalMolasses........................................................................................... 227
8.19.3 Reiner'sSyruporReiner'sMolasses...................................................................... 227
8.19.4 DryMolasses............................................................................................................ 227
8.19.5 CharacteristicsandCompositionofMolasses.......................................................... 227
8.19.6 MolassesforColorandSweetness............................................................................ 228
8.19.7 MolassesforFlavor................................................................................................... 228
8.19.8 MolassesasaLeaveningAgent................................................................................ 228
8.19.9 MolassesasaBufferingAgent................................................................................. 228
8.19.10MolassesandIncreaseinShelfLife......................................................................... 228
8.19.11AdditionofMolassestoProduceBrownSugar........................................................ 229
8.20 FruitPunchBeverageDryMixProcess............................................................................... 229
8.21 FrozenDessertProcess......................................................................................................... 229
8.21.1 IceCream.................................................................................................................. 230
8.22 YogurtFormulationandProcess.......................................................................................... 232
8.23 ProductionofGelsandFruit-GlazedProducts..................................................................... 233
8.24 ConfectioneryProducts........................................................................................................ 234
8.25 SugarDrinks:CarbonatedandNoncarbonatedBeverages.................................................. 234
8.25.1 SoftDrinkTypes:Cola............................................................................................. 235
8.25.2 SoftDrinks:Light..................................................................................................... 235
8.26 ChocolateManufacture........................................................................................................ 237
8.27 SweetenersforDairyProducts............................................................................................. 239
8.27.1 NutritiveSweeteners................................................................................................. 239
8.27.2 NonnutritiveSweeteners........................................................................................... 243
8.28 SportsandEnergyDrinks.................................................................................................... 248
References...................................................................................................................................... 249
8.1 INtrODUCtION
Sweetenersorsweetenerblendsarebeingusedtoeitherenhanceexistingproductsorcreatenew
ones.Inapplicationsrangingfromenergydrinkstofunctionalbeverages,sweetenerscangivemild
sweetnessandsimultaneouslyenhancemouthfeel.Moreover,sweetenersincombinationwithbulk
sweeteners optimize lavor delivery in beverages. In confectionery products, including fondants,
crèmes, fudge, hard candies, caramels, and toffees, the incorporation of sweeteners can reduce
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