Sugar in Disguise" List

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"SUGAR IN DISGUISE" LIST LEARN HOW TO RECOGNIZE SUGAR A MILE AWAY! W W W . W E L L N E S S M E T H O D S . C O M Here is a list of all the common “sugar” names used. Make it a custom to read ALL ingredients labels of the food you buy and avoid or limit foods with the following ingredients, especially High-Fructose corn syrup (HFCS) being the worse Barley Malt Demerara Grape Cane Sugar Ethyl Sugar Raw Sugar Maltose Beet Sugar Dextran Lactose Sucrose High-fructose Corn Caramel Fructose Syrup Refiner’s Syrup Maltodextrin Sugar Brown Sugar Dextrose Corn Syrup Fruit Juice Honey Rice Syrup Maltose Treacle Buttered Syrup Corn Syrup Solids Diastatic Malt Icing Galactose Malt Syrup Sugar Sorbitol Turbinado Sugar Cane Juice Confectioner’s Sugar Diatase Invert Sugar Glucose Maple Syrup Sorghum Syrup Yellow Sugar Sugar Carob Syrup Glucose Date Sugar Golden Solids Molasses Syrup Panocha Castor Sugar Golden Sugar Muscovado agave juice agave nectar dri-mol agave sap drisweet agave syrup dri sweet beet sugar dri-sweet brown rice syrup dried raisin sweetener cane syrup edible lactose clintose flo malt confectioners powdered sugar flo-malt confectioners sugar flomalt corn sweet fructose corn sweetener fructose sweetener corn syrup glaze and icing sugar dextrose glaze icing sugar drimol golden syrup dri molden gomme Syrup Panocha granular sweetener A team of researchers at the University of North Carolina conducted a detailed study and found that 68 percent of processed foods and beverages had added sugar. Not only sweet foods but also many sauces, soups, fruit juices and even meat products had added sugar. granulated sugar mizu-ame hi-fructose corn syrup mizuame high fructose corn syrup molasses honey nulomoline honibake powdered sugar honi bake rice syrup honi-bake sorghum honi flake sorghum syrup honi-flake starch sweetener invert sugar sucanat inverted sugar sucrose isoglucose sucrovert isomaltulose sugar beet kona ame sugar invert kona-ame sweet n neat lactose table sugar liquid sweetener treacle malt trehalose malt sweetener tru sweet malt syrup turbinado sugar maltose versatose maple maple sugar maple syrup mizu ame .

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Sweetener Buying Guide
Sweetener Buying Guide The intent of this guide is purely informational. The summaries included represent the highlights of each sweetener and are not meant to be comprehensive. The traffic light system is not a dietary recommendation but a buying guideline. Sugar, in any form (even honey, maple syrup and dried fruit), can suppress the immune system and throw our bodies out of balance. It is important to consume sugar smartly. Start by choosing the best sweeteners for you. Then keep in mind that sugar is best reduced or avoided when your immune system is compromised e.g. - if you have candida overgrowth, are chronically stressed, fatigued or in pain, are diabetic or pre-diabetic, have digestive issues (IBS, Crohn’s etc.), etc... For more detailed information on how sweeteners can affect your body speak to one of our expert nutritionists on staff! The Big Carrot is committed to organic agriculture and as such prioritizes the organic version of all of these products. The organic logo is used below to represent those items that must be organic to be included, without review, on our shelves and in our products. Sweetener Definition Nutrition (alphabetical) Agave is a liquid sweetener that has a texture and appearance similar to honey. Agave Agave contains some fiber and has a low glycemic index syrup comes from the blue agave plant, the same plant that produces tequila, which grows compared to other sweeteners. It is very high in the Agave primarily in Mexico. The core of the plant contains aguamiel, the sweet substance used to monosaccharide fructose, which relies heavily on the produce agave syrup.
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Corn Protein in Icing
Corn Protein in Icing Protein ingredients can be added to confectionery products to aid in water and fat retention. Another benefit is protein fortification. An experiment was run to evaluate the impact of adding corn protein to an icing formula. The experiment compared a control and test sample. Corn protein was produced by Cargill with at least 85 wt% corn protein (dry basis) and less than about 1.5 wt% oil (dry basis), as described in patent application WO20161544CPI. The formula could be adapted to use corn protein with a minimum of 65 wt% protein and less than 3 wt% oil (dry basis) and anticipate the same finding. An example involves white icings. Icings with and without the addition of corn protein were prepared using the formula and process procedures listed. Corn protein replaced powdered sugar in this example. FORMULA Ingredients Control (%) Test (%) Powdered Sugar 57.8 52.8 Corn Protein 0.0 5 Water 18.2 18.2 Granulated Sugar 11.3 11.3 GelogenTM 5.8 5.8 Corn Syrup Solids 4.6 4.6 Hard Fat Flakes 2.3 2.3 Total 100.00 100.00 PROCESSING PROCEDURE 1. Add water, granulated sugar, corn syrup solids and Gelogen to the Vorwerk pitcher 2. Heat the mixture to 100°C and hold for a minimum of 3 minutes with the hole in the center covered 3. Turn off heating (set to 50°C) 4. Add the fat and allow it to melt (approx. 30 seconds – 1 minute) 5. Increase the mixing spread and add the powdered sugar 6.
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Formulación De Un Helado De Leche Y Castaña (Castanea Sativa Miller) Y Valoración De Alternativas Para Mejorar Sus Características De Salubridad
Escuela Internacional de Doctorado Luis Alfredo Espinoza Espinoza TESIS DOCTORAL Formulación de un helado de leche y castaña (Castanea sativa Miller) y valoración de alternativas para mejorar sus características de salubridad Dirigida por los doctores Francisco Javier Carballo García y Juan Antonio Centeno Domínguez Año 2017 1 Escuela Internacional de Doctorado Francisco Javier Carballo García y Juan Antonio Centeno Domínguez, Catedrático y Profesor Titular del Área de Tecnología de los Alimentos de la Universidad de Vigo, HACEN CONSTAR que el presente trabajo, titulado “Formulación de un helado de leche y castaña (Castanea sativa Miller) y valoración de alternativas para mejorar sus características de salubridad”, que presenta Don Luis Alfredo Espinoza Espinoza, fue elaborado bajo su dirección en el programa de doctorado en “Ciencia y Tecnología Agroalimentaria” y cumple los requisitos para optar al título de Doctor por la Universidad de Vigo. Ourense, 25 de septiembre de 2017. Los Directores de la tesis de Doctorado Francisco Javier Carballo García Juan Antonio Centeno Domínguez 2 AGRADECIMIENTOS Agradezco profundamente a los Doctores Francisco Javier Carballo García y Juan Antonio Centeno Domínguez, ya no solo por haber sido mis directores de tesis y responsable de un grupo de trabajo, sino más bien por sus cualidades humanas y su disposición en apoyarme en los momentos más importantes, y compartir sus experiencias. A Francisco, Jorge, Noemí, Miriam, Lucía, Alda y demás compañeros del laboratorio, en verdad les agradezco por todo su apoyo durante mi estancia, así como los buenos momentos que hemos compartido durante estos años. A los colaboradores del Centro Tecnológico de la Carne, en especial a José Manuel Lorenzo y su equipo de trabajo, por su ayuda durante las pruebas sensoriales y determinación de compuestos volátiles de los productos en estudio.
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POWDERED SUGAR Food Additive, Flavor
GHS SAFETY DATA SHEET AMERICAN CRYSTAL SUGAR COMPANY Prepared to U.S. OSHA Standards in compliance with the GHS system (29 CFR 1910.1200(g), rev. 2012 Section Identification 1 POWDERED SUGAR food additive, flavor enhancer, baking Manufacturer's Name ingredient, intended for American Crystal Sugar Co. human consumption 101 North 3rd Street Moorhead, MN 56560 No restrictions on use Emergency Telephone Number: (218) 236-4400 Preparation Date: Telephone Number for Information 21 November 2014 (218) 236-4324 Revised: New Section Hazard(s) No Hazardous Components The dust generated by 2 Identification the transportation and Sugar and starch support combustion handling of sugar is an only poorly and are not by themselves explosion hazard; hazards unless they are involved as measures must be taken secondary fuels in an existing fire. to avoid the creation of fugitive dust and to abate any dust created. Section Composition / Sucrose, sugar, saccharose; Table sugar, beet sugar, 3 Information on C12 H22 O11 : 97% natural sweetener Ingredients IUPAC: (2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)- CAS 57-50-1 3,4-dihydroxy-2,5-bis(hydroxymethyl) UNII C151H8M554 oxolan-2-yl]oxy-6-(hydroxymethyl) EINECS 200-334-9 oxane-3,4,5-triol ] RTECS WN6500000 Corn starch: 3% CAS 9005-25-8 RTECS C151H8M554 EINECS 232-679-6 Section First Aid Measures INHALED: not expected to require first EYES: Possible mechanical 4 aid. Exposure to dust may aggravate pre- irritant. Flush granular existing respiratory conditions. Remove material with running to fresh air; get medical attention for any water, holding eyelids open. breathing difficulty.
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Blood Type O Is the Oldest and Most Basic Blood Type
EAT RIGHT FOR (4) YOUR TYPE In his book, EAT RIGHT FOR (4) YOUR TYPE, Dr. Peter D’Adamo teaches the fundamental relationship between your blood type and the dietary and lifestyle choices that will help you live at your very best. When you use the individualized characteristics of your blood type as a guide post for eating and living, you will be healthier, you will naturally reach your ideal weight, and you will slow the process of aging. You can pinpoint the foods that make you sick, contribute to weight gain, and lead to chronic disease. Our ancestors had unique blueprints that complemented their environments. The genetic characteristics of our ancestors live in our blood today, and it is this lesson we bring with us into our current understanding of blood types. Your Blood Type Plan lets you zero in on the health and nutrition information that corresponds to your exact biological profile. With this new information, you can now make choices about your diet, exercise regimen, and general health that are based on the dynamic natural forces within your own body. If you follow your Blood Type Plan carefully, you can: Avoid many common viruses and infections. Lose weight, as your body rids itself of toxins and fats. Fight back against life-threatening diseases such as cancer, cardiovascular disease, diabetes, and liver failure. Avoid many of the factors that cause rapid cell deterioration, thus slowing down the aging process. Today, it is well accepted that nutrition has a direct impact on the state of our health and general well-being.
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Replacing Table Sugar with Maple Sugar by STEPHEN CHILDS
Cornell Maple Bulletin 205 (2007) Replacing Table Sugar with Maple Sugar by STEPHEN CHILDS Balancing Balancing ingredients Ingredients Replacing granulated cane or beet sugar in recipes with maple syrup should be a growing trend. Guidelines about sugar replacement are different in different sources. It is easy to understand this confusing situation when you realize there are actually two ingredients that need to be balanced. When replacing granulated sugar in a recipe with maple syrup you should consider both the sugar balance and the liquid balance of the recipe. Some recommendations say to add 1 ! cup of syrup to replace one cup of sugar, others say to replace one cup of sugar with " cup of maple syrup. One is trying to balance the liquid in the recipe, the other the sweetness. The most straightforward approach is to simply replace one cup of granulated cane sugar with one cup of granulated maple sugar. In this case you gain the extra ﬂavors from maple while the sweetness and the liquid stay in balance. I would especially suggest this where the recipe is depending on the qualities of milk or another liquid that you may be reducing to perform some important function in the recipe beyond what simply using water would accomplish. Liquid vs. Dry Liquid vs. Dry One cup of maple syrup at a fairly common density of 67º Brix provides 7.5 ounces (214 grams) of sugar and 3.7 ounces (105 grams) of water. One cup of cane sugar averages about 7.4 ounces (210 grams) of sugar. This is roughly the same amount sugar in a cup of maple syrup as in a cup of granulated sugar.
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United States Patent Office Patented Jan
3,786,159 United States Patent Office Patented Jan. 15, 1974 2 are mixed together in a suitable mixing ratio (for example, 3,786,159 PROCESS OF MANUEFACTURING ALCOHOL 4:6), they are dissolved together to form a uniform alco CONTAIN ENG SOLD MATTER hol-aqueous solution. If a water-soluble material such as Jimichi Sato, Nagoya, and Tosiro Kurusu, Niwa-gun, gelatin, dextrin or the like having a coating-forming ability Japan, assignors to Sato Shokuhin Kogyo Kabushiki is added to and mixed with the alcohol-aqueous solution Kaisha, Komaki-shi, Japan and if the amount thereof is gradually increased, the No Drawing. Filed Dec. 13, 1971, Ser. No. 207,659 density of the water-soluble material in the alcohol-aque Claims priority, application Japan, Dec. 18, 1970, ous solution becomes gradually increased. The water solu 45/114,585 ble material such as gelatin, dextrin or the like is not int, C. A23 1/04 O soluble in alcohol but has a very large affinity with water, U.S. C. 426-302 8 Claims so that the same is dissolved in the existing water, and if the water-soluble material is added to and dissolved in ABSTRACT OF THE DISCLOSURE the water in an amount of about 1.5 or more times as the water, almost all of the existing water is combined with A solution of alcohol, water and a water-soluble prod 5 the water soluble material, whereby a homogeneous sys uct is formed, the water-soluble product being present in tem comprising the three components of alcohol, water an amount more than 70% by weight of the water and soluble material and water becomes a two-component sys more than 100% by weight of the alcohol.
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Tietoa Täysruokosokerista
TIETOA TÄYSRUOKOSOKERISTA • valmistetaan käsityönä sokeriruo’osta • runsaasti vitamiineja, kivennäisaineita, antioksidantteja ja aminohappoja • aromaattinen maku Historia Trooppisilla alueilla sokeriruokoa on pureskeltu raakana jo vuosisatojen ajan sen makeuden vuoksi. Kauppareittejä pitkin sokeri levisi mm. Kiinaan ja Lähi-Itään, mutta sokerin erottaminen ruo’osta kehittyi Intiassa. Sokerin saavuttua Eurooppaan se oli aluksi teen ja kahvin ohella kallis luksustuote. Imperialismin aikaan Hollanti valloitti trooppisten alueiden ruokosokeriviljelmiä ja maasta tuli Euroopan sokerikaupan keskus. Vuonna 1747 saksalainen kemisti Andreas Sigismund Marggraf onnistui uuttamaan valkoista sokeria sokerijuurikkaasta (Beta vulgaris) keittämällä, siivilöimällä ja haihduttamalla. Lopputulos oli sama kuin tuotettaessa valkoista sokeria sokeriruo’osta ja kemistitkään eivät kyenneet erottamaan ruokosokeria ja juurikassokeria toisistaan. Napoleonin estäessä sokerin tuonnin Hollantiin, alkoi valkoisen juurikassokerin laajamittainen tuotanto ja voittokulku. Nykypäivänä Euroopassa tuotetaan 16 miljoonaa tonnia valkoista juurikassokeria joka vuosi. Valkoinen sokeri Sokerijuurikkaasta voidaan tuottaa ainoastaan valkoista sokeria, mutta sokeriruo’osta on mahdollista valmistaa eri asteisia sokereita. Teollisessa sokerin valmistuksessa ruokomehun melassiosa erotetaan sokeriosasta koska ruokomehua melasseineen on hankala käsitellä teollisesti. Melassin mukana poistuu 4/5 kivennäis- sekä hivenaineista ja tuloksena on raakaruokosokeri. Valkoista sokeria valmistettaessa
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CITY of PHILADELPHIA SUGAR-SWEETENED BEVERAGE TAX (“SBT”) REGULATIONS ARTICLE I GENERAL PROVISION Section 101
Compiled as of August 4, 2017 CITY OF PHILADELPHIA SUGAR-SWEETENED BEVERAGE TAX (“SBT”) REGULATIONS ARTICLE I GENERAL PROVISION Section 101. Definitions. The following words and phrases when used in these Regulations shall have the meaning ascribed to them in this section, except where the context clearly indicates a different meaning: (a) Dealer. Any person engaged in the business of selling Sugar Sweetened Beverage for retail sale within the City, including but not limited to restaurants; retail stores; street vendors; owners and operators of vending machines; non-profits; government agencies; schools; and distributors who engage in retail sales. (See Example 12 for illustration) (b) Department. The Department of Revenue, in some cases working with the Law Department. (c) Distributor. Any person who supplies Sugar Sweetened Beverage to a dealer. (d) Registered Dealer. Any Dealer that has elected to register as if it were a Distributor and agreed to assume all of the obligations of a Distributor, under subsection 302(b) of these Regulations. (See Examples 7 and 9 for illustration) (e) Registered Distributor. Any Distributor, including a Dealer that is also a Distributor, who applies to obtain a certificate of registration for the purpose of complying with the provisions of the City’s Sugar Sweetened Beverage Tax law and receives such certificate from the Department. (See Examples 6 and 8 for illustration) (f) Sugar-Sweetened Beverage (hereinafter referred as “SB”) (A) Any non-alcoholic beverage that lists as an ingredient: (.1) any form
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Smart Sweets: 30 Desserts to Indulge Your Sweet Tooth 1
Smart Sweets: 30 Desserts to Indulge your Sweet Tooth 1 © 2011 Katie Kimball | Kitchen Stewardship, LLC Smart Sweets: 30 Desserts to Indulge your Sweet Tooth 2 Table of Contents Introduction Why Desserts?................................................................................................................4 Are the Recipes Healthy?................................................................................................4 Snacks? Sweets? What's the Difference?.......................................................................5 Why White Sugar?...........................................................................................................6 What Sweeteners are there Other than White Sugar?....................................................6 What Sweeteners Aren't Recommended?.......................................................................8 Where to Find Alternative Sweeteners............................................................................9 Three Tips to Trick Your Tongue......................................................................................9 Supplies You Might Want to Have Around.....................................................................10 Homemade Ingredients ................................................................................................10 Ingredient Notes............................................................................................................11 Features of the Text.......................................................................................................12
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Natural Sweeteners Brochure
interior right foldover Raw honey often has a crystallized appearance levels, but it also has 40% fewer calories than and is solid at room temperature during colder sugar. Also, rather than causing tooth decay like months. Use raw honey in smoothies, beverages, sugar it may prevent cavities. Substitute xylitol at salad dressings and other recipes that don't a 1:1 ratio for sugar. require heating. Maple Syrup (Aisle 1 & Bulk) Maple syrup is made from tapping the sap of About City Market, Onion River Co-op maple trees and boiling it down in an evaporator City Market, Onion River Co-op is a consumer to reduce the water content. As the sugaring cooperative, with over 11,000 Members, selling season progresses, the sap darkens, producing wholesome food and other products while Natural progressively darker and stronger grades of syrup. building a vibrant, empowered community and Because maple syrup is concentrated sap, it is a healthier world, all in a sustainable manner. Sweeteners rich in the minerals that travel up from a tree’s Located in downtown Burlington, Vermont, roots. Use 2/3 to 3/4 cup maple syrup for 1 cup City Market provides a large selection of local, of white sugar and lower the oven temperature organic and conventional foods, and thousands by 25°F. (Maple sugar, which is evaporated of local and Vermont-made products. maple syrup, can be substituted 1:1). Maple syrup makes cookies and granolas crisper. You Visit City Market, Onion River Co-op online may notice crisper, darker edges on your cookies at www.CityMarket.coop or call 802-861-9700.
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SPECIFICATION: Arctos Powdered Sugar with Glucose
SPECIFICATION: Arctos Powdered Sugar with Glucose 1. Product description: Finely pulverised white sugar (sucrose) with the addition of an anticaking agent – crystalline glucose dedicated for consumption or food industry 2. Ingredients: White Sugar, Crystalline Glucose 3. Organoleptic properties: Colour : White Taste : Sweet Smell : Sweet without any foreign odour Structure : Loose powder 4. Microbiological properties: Result Method TBC ≤ 200 jtk/ g PN-EN ISO 4833-1:2013-12 Yeast and Moulds ≤ 10 jtk/g PN-ISO 21527-1:2009 Salmonella Negative in 25 g PN-ISO 6579-2003 E.coli Negative 1 g PN-ISO 16649-2:2004 A 5. Physical and chemical properties: Unit of measure Result Sucrose % (m/m) Minimum 98,7 Glucose % (m/m) Maximum 3,0 Solution colour ICUMSA Maximum 45 Humidity % (m/m) Maximum 0,25 Ash % (m/m) Maximum 0,027 The content of reducing % (m/m) Maximum 0,5 substances S02 mg/kg Maximum 6 Ferromagnetic pollutants Not present Heavy metal Maximum 0,2 Arsenic Maximum 0,1 Lead mg/kg Maximum 0,02 Cadmium Maximum 0,01 Mercury Sorting by the size of grains The fraction >300 µm Maximum 0,5 The fraction >200 µm Maximum 2 % The fraction >100 µm Maximum 10 The fraction >50 µm Maximum 30 The fraction 0-50 µm Minimum 70 6. Nutrition values: 1700 kJ Energy : 400 kcal Fat : 0 g of which saturates : 0 g Carbohydrate : 100 g of which sugars : 100 g Protein : 0 g Salt : 0 g 7. Shelf life : 3 years from the production date in unopened packaging. 8. Consumer use : for consumption or food industry 9.
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