5/8Oz RTE Popcorn Hot 5/8Oz RTE Popcorn Hot Product Specifications

Copy Link

P O P C O R N RIC26286 5/8oz RTE Popcorn Hot 5/8oz RTE Popcorn Hot Product Specifications PRODUCT ITEM BARCODE PACK ITEM DIM (LxWxH) NET WT CASES/ SHELF CODE CASE BARCODE SIZE CASE DIM (LxWxH) CUBE Ti x Hi CASE WT PALLET LIFE 5/8oz RTE Popcorn 079426262866 7.5”x 5”x 2” 3.73 lbs Hot RIC26286 10079426262863 96/5/8oz 21.375” x 16.375”x 13.125” 2.6 5 x 7 7 lbs 35 90 days Features Nutritionals Ricos Hot Popcorn is movie quality popcorn packaged in an attractive 5/8oz clear bag to guarantee freshness. Air popped and perfect - ly seasoned to give it a taste that can’t be Nutrition Facts beat! Convenient packaging for quick snacks Serving Size 1 bag (18g) Servings per Container 1 and lunch boxes. Amount per Serving Calories 70 Calories from Fat 20 POPCORN, CORN OIL (CORN OIL, ARTIFICIAL BUTTER FLAVOR %Daily Value* COLORED WITH BETA CAROTENE), HOT SEASONING ( SALT, Total Fat 2.5g 4% DEXTROSE, PAPRIKA, SPICES, GARLIC & ONION POWDER, Saturated Fat 0g 0% TORULA YEAST*, SPICE EXTRACTIVES (INCLUDING PAPRIKA), Trans Fat 0g AND <2% SILICON DIOXIDE AND CALCIUM STEARATE ADDED Cholesterol 0mg 0% TO PREVENT CAKING), SALT, BETA CAROTENE * MAY CONTAIN Sodium 280mg 12 % UP TO 15PPM SULFITES. CHEDDAR CHEESE [(PASTEURIZED Total Carbohydrate 11g 4% MILK, CHEESE CULTURES, SALT, ENZYMES), WHEY PROTEIN 8 CONCENTRATE, LACTOSE, MALTODEXTRIN, SALT, SODIUM Dietary Fiber 2g % PHOSPHATE, NATURAL FLAVOR, ENZYME MODIFIED BUTTER - Sugars 1g FAT, CITRIC ACID, DISODIUM PHOSPHATE], MALTODEXTRIN, Protein 2g NATURAL FLAVOR (INCLUDING BUTTER), SALT, MODIFIED FOOD STARCH, WHEY POWDER, LACTIC ACID, EXTRACTIVES Vitamin A 35% • Vitamin C 0% Ingredients OF PAPRIKA AND TURMERIC, AND LESS THAN 2% SILICON Calcium 0% • Iron 2% DIOXIDE ADDED TO PREVENT CAKING. *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower CONTAINS: MILK. depending on your calorie needs: Calories 2,000 2,500 Total Fat Less than 65g 80g Sat. Fat Less than 20g 25g Cholesterol Less than 300mg 300mg So dium Less than 2 , 4 00mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Cholesterol Trans Fat Fiber Portion Control Ca lories per gram : Fat 9 • Carbohydrates 4 • Protein 4 3 6 M E T I 0 7 9 4 2 6 2 6 2 8 6 6 E S A C © 2013, Ricos Produc ts Co., Inc. 12/2013 10079426262863 RICOS PRODUCTS CO., INC 830 S Presa St, San Antonio, TX 78210 • Phone (210) 222-1415 • Fax (210) 226-6453 • www.ricos.com • Product of U.S.A..

Recommended publications

Study of Psychrophilic, Mesophilic, and Halophilic Bacteria in Salt and Meat Curing Solutions

A STUDY OF PSYCHROPHILIC, ilESOPHILIC, AND HALOPHTLIC BACTERIA IN SALT AND MEAT CURING SOLUTIONS by HAROLD EUGENE TICKNER a B, S,, Kansas State College of Agriculture and Applied Science, 1949 A THESIS - submitted in partial fulfillment of the 1 ' r requirements for the degree MASTER OF SCIENCE 1 Department of Bacteriology KANSAS STATE COLLEGE OF AGRICULTURE AND APPLIED SCIENCE 1950 X Docu- M TABLE OF CONTENTS \^50 T5 INTRODUCTIi. ^» « • 1 REVIEW OF LITERATURE 2 EXPERIMENT I - PREPARATION OF MEDIA FOR PLATE COUNTS . 17 EXPERIMENT II - PLATE COUNTS FOR ENUMERATION OF RALOPHILIC ORGANISMS IN COMMERCIAL SALT SAMPLES 19 EXPERIMENT III - ISOLATION OF PSYCHROPHILIC- AND MESOPHILIC-HALOPHILIC BACTERIA 21 EXPERIMENT IV - PLATE COUNTS OF CURING SOLUTIONS ... 26 EXPERIMENT V - DETERMINATION OF NUMBERS OF PSYCHROPHILIC ORGANISMS IN THE CURING SOLUTIONS ...... 2fi EXPERIMENT VI - TESTING PURE CULTURES OF PSYCHROPHILIC ORGANISMS IN STERILE CURING SOLUTIONS 33 EXPERIMENT VII - PREPARATION OF CURING SOLUTION TO CHECK GROWTH OF PSYCHROPHILIC- AND MESOPHILIC-HALOPHILIC BACTERIA IN A NEW CURING SOLUTION AO EXPERIMENT VIII - DETERMINATION OF NUMBERS OF MESOPHILIC AND MESOPHILIC-HALOPHILIC BACTERIA IN MEAT CURING SOLUTIONS A2 EXPERIMENT IX - DETERMINATION OF CHLORIDE CONTENT IN OLD USED CURING SOLUTIONS U EXPERIMENT X - DETERMINATION OF AMOUNT OF PROTEINS IN OLD USED CURING SOLUTIONS 46 EXPERIMENT XI - PREPARATION OF A "SYNTHETIC AGED CURING SOLUTION" EMPLOYED AS A MEDIUM FOR CHECKING GROWTH OF PURE CULTURES OF ORGANISMS ISOLATED FROM SALT AND MEAT CURING SOLUTIONS A3 EXPERIMENT XII - A COMPARISON OF BACTERIA FOUND IN SALT AND MEAT CURING SOLUTIONS 55 EXPERIMENT XIII - ORGANISMS REQUIRING SODIUM CHLORIDE FOR GROWTH 57 DISCUSSION 59 ii CONCLUSIONS 64.
H., M 8 1 STUBS WM

2 U.S. WEATHER BU- - REAtf. Jan. IS Last 1 SUGAR-- 96 Test 24hours,rainf2l!,.CO. 2 Centrifugals. 3.S?c.; Tcmpcraturc,max.77; " Per Ton, $77.80. S3 ii 4i i i i . in www lyitiwiii fi m urv ttmkM$ i J min. 67. , Weather, juidiym oms, vs. g partly cloudy, fresh g ,zs-- . & i wjjan win fi tzul--. ' T'rwmrrs-uus- t ii u ti m in tts it tt i it 2 trades. vi i I 20. g SUNDAY, 1908.-FOUR- TEEN VOL. VI., NO. 264. HONOLULU, HAWAII TERRITORY, JANUARY 19, na. PAGES. 0. h., M 8 1 STUBS WM. AUSTIN WHITING LUSITANAS DOCTOR OUTRANKS IE PASSES TO THE BEYOND THE HEHJ U5BUD THEIR LIE OFFICERS 01 THE Two Interfering Friends Slash- H S 1 - ed by Infuriated Woman-- Ail :r ,1 1 in Hospital. HOSPITAL SHIP RELIEF A stabbing affair, In which a woman cut up three men so badly that all had to be taken to the hospital, took The Portuguese Society place last night about ten o'clock on Punchbowl. A native named Kahau Brownson's Resignation Fails to Alter Celebrate in New nale is the worst Cut up and It was his the wife Annie that wielded the butcher's President's Mind Ruef Quarters. cleaver that did the cutting. The Goes, to Co - other wounded men are William I 1 t .4l i Trial elho and Kaulio, friends of the hus- Immediately. The magnificent new clubhouse and band who interfered to save him from ociety hall of the Lusitana Society, being murdered.
The Art of Using Salts for the Ultimate Dessert Experience

Sea Salt Sweet THE ART OF USING SALTS FOR THE ULTIMATE DESSERT EXPERIENCE HEATHER BAIRD © 2015 by Heather Baird Photography © 2015 by Heather Baird Published by Running Press, A Member of the Perseus Books Group All rights reserved under the Pan-American and International Copyright Conventions Printed in China This book may not be reproduced in whole or in part, in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system now known or hereafter invented, without written permission from the publisher. 1122 Books published by Running Press are available at special discounts for bulk purchases in the United States by corporations, institutions, and other organizations. I dedicate this book to my For more information, please contact the Special Markets Department at the Perseus Books Group, 2300 Chestnut Street, Suite 200, Philadelphia, PA 19103, or call grandmother Rosa Finley. (800) 810-4145, ext. 5000, or e-mail [email protected]. ISBN 978-0-7624-5396-2 Your spirit is with me always. Library of Congress Control Number: 2015942586 E-book ISBN 978-0-7624-5811-0 9 8 7 6 5 4 3 2 1 Digit on the right indicates the number of this printing Cover and interior design by Susan Van Horn Edited by Jennifer Kasius Typography: Archer, Beton, Isabella Script, Museo, Neutra Text and Nymphette Running Press Book Publishers 2300 Chestnut Street Philadelphia, PA 19103-4371 Visit us on the web! www.offthemenublog.com www.sprinklebakes.com contents acknowledgments Acknowledgments . 5 THANKS TO MY SUPPORTIVE AGENT center piece of cake.
AP-42, CH 9.9.7: Corn Wet Milling

9.9.7 Corn Wet Milling 9.9.7.1 General1 Establishments in corn wet milling are engaged primarily in producing starch, syrup, oil, sugar, and byproducts such as gluten feed and meal, from wet milling of corn and sorghum. These facilities may also produce starch from other vegetables and grains, such as potatoes and wheat. In 1994, 27 corn wet milling facilities were reported to be operating in the United States. 9.9.7.2 Process Description1-4 The corn wet milling industry has grown in its 150 years of existence into the most diversified and integrated of the grain processing industries. The corn refining industry produces hundreds of products and byproducts, such as high fructose corn syrup (HFCS), corn syrup, starches, animal feed, oil, and alcohol. In the corn wet milling process, the corn kernel (see Figure 9.9.7-1) is separated into 3 principal parts: (1) the outer skin, called the bran or hull; (2) the germ, containing most of the oil; and (3) the endosperm (gluten and starch). From an average bushel of corn weighing 25 kilograms (kg) (56 pounds [lb]), approximately 14 kg (32 lb) of starch is produced, about 6.6 kg (14.5 lb) of feed and feed products, about 0.9 kg (2 lb) of oil, and the remainder is water. The overall corn wet milling process consists of numerous steps or stages, as shown schematically in Figure 9.9.7-2. Shelled corn is delivered to the wet milling plant primarily by rail and truck and is unloaded into a receiving pit.
ORIGINAL ARTICLES Corn Diseases and Management

39 Journal of Applied Sciences Research, 9(1): 39-43, 2013 ISSN 1819-544X This is a refereed journal and all articles are professionally screened and reviewed ORIGINAL ARTICLES Corn Diseases and Management Wafaa M. Haggag Department of Plant Pathology, National Research Center, Dokki, Cairo, Egypt. ABSTRACT There are many diseases of corn caused by fungi, viruses, bacteria and nematodes. Diseases of corn cause yearly losses from two to seven percent, but in some localized areas, oneor more diseases may become acute and destroy a larger percentage of the crop. Key word: Introduction Corn is the second most important crop (750,000 feddans) in Egypt. Egypt produces about 5.9 million tons of corn annually, and is expect to import about 4.5 million tons in 2006. Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. Different types of products can be created from corn, such as corn flour, cornflake, corn syrup, popcorn, rice corn and corn soap. Even corn whiskey. Corn syrup, which is one of several natural sweeteners derived from corn starch, is used in a wide variety of food products. It is rich in linoleic acid, one of the three essential fatty acids. Corn has many uses throughout the food chain as feed for animals and as an ingredient on its own. However , manycorn fields in Egypt develop disease problems every year that affect yield and quality of the grain crop. As history has shown repeatedly, corn diseases can and do periodically cause significant yield losses in patterns that are difficult to predict in advance.
Making Butter and Cheese on the Farm C

South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange South Dakota State University Agricultural Bulletins Experiment Station 2-1-1916 Making Butter and Cheese on the Farm C. Larsen V.R. Jones Follow this and additional works at: http://openprairie.sdstate.edu/agexperimentsta_bulletins Recommended Citation Larsen, C. and Jones, V.R., "Making Butter and Cheese on the Farm" (1916). Bulletins. Paper 164. http://openprairie.sdstate.edu/agexperimentsta_bulletins/164 This Bulletin is brought to you for free and open access by the South Dakota State University Agricultural Experiment Station at Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in Bulletins by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. BULLETIN No. 164 February, 1916 South Dakota State COilege of Agriculture and Mechanic Arts DAIRY HUSBANDRY DEPARTMENT , MAKING BUTTER AND CHEESE ON THE FARM BOWEN PUBLISHING CO., HURON, S. D. 345 GOVERNING BOARD. Hon. T. W. Dwight, President .. .....Sioux Falls, S. D. Hon. August Frieberg, Vice President, Beresford, S. D. Hon. A. M. Anderson .................. Sturgis, S. D. Hon. Frank Anderson ... , ..............,Vebster, S. D. Hon .. J. W. Campbell ..- ..................Huron, S. D. STATION STAFF. T. W. Dwight .............. ..........Regent Member J. W. Campbell ....................... Regent Member Ellwood C. Perisho .................President of College James W. Wilson ....Director and Animal Husbandman N. E. Hansen ..........Vice Director and Horticulturist James H. Shepard .........· .........- .. .. Chemist C. Larsen ................ ........ Dairy Husbandman A. N. Hume ......Agronomist and Supt. of Sub-Stationa J. G.
Food and Feed Safety and Nutritional Assessment of MON 88017 Corn

and and regime. AG Bayer property protectionpublishing of contents its parties.data therefore and/oror affiliates. property intellectualthird may its as the of and is regulatory owner. a document any such its reproductiondocument Food and Feed Safety and Nutrit owner this of under of rightsthe this Conclusion Based on Data and Information Evaluated According to FDA’s Policy documentand/or rights to of fall use of the This may distribution,and rights owner subject be the violate copy of and may documentpublication, It exploitation this any permission on Foods from New Plant Varieties prohibited the commercial be ional Assessment of MON 88017 Corn Furthermore,any Consequently,without March 30, 2004 Monsanto # 04-CR-109F FDA BNF 97 Prepared by: Contributors : Submitted by: Monsanto Company 800 NorthMonsanto Lindbergh Company Blvd. St. Louis, MO 63167 # 04-CR-109F Page 1 of 223 and and regime. AG Bayer property protectionpublishing of contents its parties.data therefore and/oror affiliates. property intellectualthird may its as the of and is regulatory owner. a document any such its reproductiondocument owner this of PART I:…………………………………………………………………………… 2 under of this rightsthe Table of Contents…………………………………………………………………. 2 documentand/or of rights to of fall use List of Tables……………………………………………………………………... 6 the List of Figures…………………………………………………………………….. 8 This may distribution,and rights owner Certification………………………………………………………………………. 10 subject Release of Information……………………………………………………………. 11 the be violate Abbreviations and Definitions……………………………………………………. 12 copy of and Narrative Summary……………………………………………………………….. 16 may documentpublication, TABLE OF CONTENTS It exploitation this PART II: Synopsis of consultation summary……………………………………..PART 20 I: any Section 1. Name and address of the submitter…………………………….……... 20 permission prohibited Section 2.
Brown Sugar, Popcorn, Sugar, Light Corn Syrup, Coconut

Caramel corn & pretzel Ingredients Buttery Caramel Corn INGREDIENTS: Brown Sugar, Popcorn, Sugar, Light Corn Syrup, Coconut Oil (pure coconut oil, beta carotene), Butter (cream, salt), Natural Flavor, Artificial Flavor [(salt, artificial butter flavor, FD&C Yellow #5 Lake (E102), FD&C Yellow #6 Lake (E110)], Baking Soda (sodium bicarbonate), Salt. Contains Milk, Peanut Chicago Style INGREDIENTS: Caramel Corn [Brown Sugar, Corn Syrup, Popcorn, Sugar, Water, Coconut Oil (pure coconut oil, beta carotene), Butter (cream, salt), Contains Less than 2% of Natural Flavor, Salt, Baking Soda (sodium bicarbonate), Artificial Butter Flavor, FD&C Yellow #5 Lake (E102)], Cheese Popcorn [Popcorn, Pan Release [corn oil, soy lecithin, beta carotene (color), artifical butter flavor], Coconut Oil (pure coconut oil, beta carotene), Cheddar Cheese Blend [Cheddar Cheese (pasteurized milk, culture, salt, enzymes), whey, buttermilk, partially hydrogenated soybean oil, sweet cream, salt, lactic acid, disodium phosphate, FD & C yellow 6, annatto extract], Salt, Artificial Butter Flavor, FD&C Yellow #5 Lake (E102) Contains Milk, So Chocolate Delight INGREDIENTS: Dark Chocolate Flavored Confectioners Coating [sugar, vegetable oils (palm kernel and partially hydrogenated palm), cocoa, skim milk, cocoa (processed with alkali), vanilla, natural and artificial flavors, sorbitan tristearate and soy lecithin (emulsifiers), salt], Caramel Popcorn [Brown Sugar, Corn Syrup, Popcorn, Sugar, Water, Coconut Oil (pure coconut oil, beta carotene), Butter (cream, salt), Contains Less than 2% of Natural Flavor, Salt, Baking Soda (sodium bicarbonate), Artificial Butter Flavor, FD&C Yellow #5 Lake (E102)], White Confectioners Coating [sugar, partially hydrogenated palm kernel oil, nonfat milk powder, soy lecithin (emulsifier), monoglycerides, artificial color (titanium dioxide), artificial flavor] Contains Milk, Soy.
The Corn Refining Process

The Corn Refining Process or more than 150 years, corn refiners have been perfecting the process of separating corn into its Fcomponent parts to create a myriad of value added products. The corn wet milling process separates corn into its four basic components: starch, germ, fiber, and protein. There are five basic steps to accomplish this process. First the incoming corn is inspected and cleaned. Then it is steeped for 30 to 40 hours to begin breaking the starch and protein bonds. The next step in the process involves a coarse grind to separate the germ from the rest of the kernel. The remaining slurry consisting of fiber, starch, and protein is finely ground and screened to separate the fiber from the starch and protein. The starch is separated from the remaining slurry in hydrocyclones. The starch then can be converted to syrup or it can be made into several other products through a fermentation process. Inspection & Cleaning Corn refiners use #2 yellow dent corn, which is removed from the cob during harvesting. An average bushel of yellow dent corn weighs 56 pounds. Approximately 70 percent of the kernel is starch (from the endosperm), about 10 percent is protein (predominantly gluten), four percent is oil (extracted from the germ), and two percent is fiber (from the hull). It is the goal of the corn refining process to separate each component and then further refine it into specific products. Corn arrives at the refining facility by truck, barge or railcar. Refinery staff inspect arriving corn shipments and clean them twice to remove pieces of cob, dust, chaff, and foreign materials.
Content of Fatty Acids in Corn (Zea Mays L.) Oil from Ecuador

Online - 2455-3891 Vol 10, Issue 8, 2017 Print - 0974-2441 Research Article CONTENT OF FATTY ACIDS IN CORN (ZEA MAYS L.) OIL FROM ECUADOR CARRILLO W1*, CARPIO C2, MORALES D1, VILCACUNDO E2, ÁLVAREZ M1, SILVA M1 1Research Department, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, CP 1801334, Ambato, Ecuador. 2Research Department, Faculty of Health and Human Sciences, Bolivar State University, Academic Campus “Alpachaca” Av. Ernesto Che Guevara s/n y Av. Gabriel Secaira, EC. 020150, Guaranda, Ecuador. Email: [email protected] Received: 30 March 2017, Revised and Accepted: 27 April 2017 ABSTRACT Objective: The aim of this work was to determine the fatty acids content in corn seeds oil (Zea mays) sample cultivated in Ecuador. Methods: Corn oil was obtained from corn oil seeds using the cold pressing method. Methyl esters fatty acids analysis were carried out using the gas chromatography (GC) method with a mass selective detector and using the database library NIST 14.L to identify the compounds present in the corn seed oil. Results: Methyl esters fatty acids were identified from corn (Z. mays) seeds using the GC mass spectrometer (GC-MS) analytical method. Fatty acids were analyzed as methyl esters on a capillary column DB-WAX 122-7062 with a good separation of palmitic acid, stearic acid, oleic acid, elaidic acid, linoleic acid, arachidic acid, and linolenic acid. The structure of methyl esters fatty acids was determined using the GS-MS method. Corn oil has a high content of linoleic acid (omega 6) with a value of 52.68% of the total content of fatty acids in corn oil and 29.70% of oleic acid (omega 9) of the total content of fatty acids in corn oil.
Products of Corn

NCGA CORN CURRICULUM - WWW.NCGA.COM UNIT 9: FEED YOUR FACE! LESSON 1: EXAMPLE 1 Products of Corn Cornstarch Corn Syrup Industrial Uses Acids, commercial (lactic, acetic, Industrial Uses Industrial Uses gluconic, etc.) Abrasive paper and cloth Adhesives (plasticizing agent) Adhesives Adhesives (glues, mucilages, gums, etc.) Chemicals Amino acids Batteries, dry cell Dyes and inks Chemicals (calcium, lactate, sodium Binder or binding agents Explosives lactate, etc.) Board (corrugating, laminating, solid fiber- Leather tanning (chrome process) Citric board, cardboard) Metal plating Dyes Boiler compounds Paper, glassine and parchment Electroplating and galvanizing Bookbinding Plasticizer Enzymes Briquettes Ceramics (as clay binder) Polish, shoe Lactic acid polymers Chemicals Cleaners, detergents Rayon (viscose process) Leather tanning Coatings on wood, metal and paper Textiles, for finishing Lysine Color carrier (in paper and textile printing) Theatrical makeup Mannitol Cord polishing, sizing Tobacco and tobacco products Paper manufacturing Cork products Rubber (cold process) Crayon and chalk (as a binder) Sizing materials Dispersing and standard- izing agent Food, Drug Uses; Sorbitol Dressing, surgical Textiles, dyeing and finishing Dyes (as a bodying agent, carrier diluent, liquid or dried form Threonime etc.) Baby foods Tryptophan Fermentation processes Bakery products (bread, rolls, biscuits, Fiberglass size doughnuts, pies, cakes, cookies, pretzels, Fireworks etc.) Food, Drug Uses Insecticide powders Beverages, brewed (beer, ale, etc.)
Corn Oil CONTENTS Member Companies and Pland Locations

Corn Oil CONTENTS Member Companies and Pland Locations .................................... 2 Foreword ............................................................................................. 3 Introduction ....................................................................................... 4 The Corn Wet Milling Industry ....................................................... 5 General Manufacturing System ....................................................... 6 CONTENTS Corn Oil Manufacturing Process .................................................... 9 Packaging, Transport and Storage ................................................ 13 Physical and Chemical Properties ................................................. 14 Nutritional Properties ..................................................................... 16 Production and Commercial Uses ................................................ 19 Analytical Examination of Corn Oil ............................................ 22 TABLES 1. Proximate Analysis of Yell Dent Corn Grain .......................... 6 2. Comparative Composition of Crude & Refined Corn Oil ....... 12 3. Approximate Composition of Refined Corn Oil: Nutrient Values ............................................................................ 14 4. Food Chemicals Codex Specifications for Refined Corn Oil ... 15 5. Typical Chemical and Physical Data for Refined Corn Oil ....... 15 6. Vegetable Oil Production, 2004 ................................................ 19 FIGURES 1. A Kernel of Corn ........................................................................