Flavor Ingredients Bahama Mama Water, High Fructose Corn Syrup, Citric Acid, Propylene Glycol, Artificial Flavors, FD&C

Total Page:16

File Type:pdf, Size:1020Kb

Flavor Ingredients Bahama Mama Water, High Fructose Corn Syrup, Citric Acid, Propylene Glycol, Artificial Flavors, FD&C Flavor Ingredients Bahama Mama Water, High Fructose Corn Syrup, Citric Acid, Propylene Glycol, Artificial Flavors, FD&C Red #40, Xanthan Gum, Polydimethylsiloxane, and Sodium Benzoate (preservative) Banana Water, High Fructose Corn Syrup, Propylene Glycol, FD&C Yellow #5, Citric Acid, Natural Flavors, Artificial Flavors, Natural Gums, and Sodium Benzoate (preservative) Black Cherry Water, High Fructose Corn Syrup, Citric Acid, Tartaric Acid, FD&C Red #40, FD&C Blue #1, Propylene Glycol, Natural Flavors, Artificial Flavors, Natural Gums, and Sodium Benzoate (preservative) Blackberry Water, High Fructose Corn Syrup, Citric Acid, Natural Flavors, Artificial Flavors, FD&C Red #40, FD&C Blue #1, and Sodium Benzoate (preservative) Blue Bubble Gum Water, High Fructose Corn Syrup, Propylene Glycol, Natural Flavors, Artificial Flavors, Granulated Sugar, Natural Gums, FD&C Blue #1, Citric Acid, and Sodium Benzoate (preservative) Blue Coconut Water, High Fructose Corn Syrup, Granulated Sugar, Propylene Glycol, FD&C Blue #1, Natural Gums, Natural Flavors, Artificial Flavors, Phosphoric Acid, Potassium Sorbate (preservative), Citric Acid, and Sodium Benzoate (preservative) Blue Cotton Candy Water, High Fructose Corn Syrup, Natural Flavors, Artificial Flavors, Propylene Glycol, FD&C Blue #1, Natural Gums, Citric Acid, Titanium Dioxide, Phosphoric Acid, and Sodium Benzoate (preservative) Blue Eagle Water, High Fructose Corn Syrup, Propylene Glycol, Natural Flavors, Artificial Flavors, Granulated Sugar, Natural Gums, FD&C Blue #1, Citric Acid, and Sodium Benzoate (preservative) Blue Hawaiian Water, High Fructose Corn Syrup, Propylene Glycol, Citric Acid, Natural Flavors, Artificial Flavors, Natural Gums, FD&C Blue #1, Potassium Sorbate (preservative), and Sodium Benzoate (preservative) Blue Raspberry Water, High Fructose Corn Syrup, Citric Acid, Propylene Glycol, Natural Flavors, Artificial Flavors, FD&C Blue #1, and Sodium Benzoate (preservative) Blueberry Water, High Fructose Corn Syrup, Propylene Glycol, Natural Flavors, Artificial Flavors, Natural Gums, FD&C Blue #1, Phosphoric Acid, Citric Acid, and Sodium Benzoate (preservative) Buttercream Water, High Fructose Corn Syrup, Propylene Glycol, Pure Cane Sugar, Natural Flavors, Artificial Flavors, Pure Vanilla Extract, Caramel Color, Citric Acid, and Sodium Benzoate (preservative) Butterscotch Water, High Fructose Corn Syrup, Propylene Glycol, Caramel Color, Pure Cane Sugar, Natural Flavors, Artificial Flavors, Natural Gums, Citric Acid, Potassium Sorbate (preservative), and Sodium Benzoate (preservative) Cake Batter Water, High Fructose Corn Syrup, Propylene Glycol, Natural Flavors, Artificial Flavors, Gum Arabic, Xanthan Gum, FD&C Yellow #5, Citric Acid, Potassium Sorbate (preservative), and Sodium Benzoate (preservative) Candy Apple Water, High Fructose Corn Syrup, Propylene Glycol, Citric Acid, FD&C Red #40, Natural Flavors, Artificial Flavors, Natural Gums, Caramel Color, Phosphoric Acid, and Sodium Benzoate (preservative) Cantaloupe Water, High Fructose Corn Syrup, Propylene Glycol, Natural Flavors, Artificial Flavors, Natural Gums, Citric Acid, FD&C Yellow #6, and Sodium Benzoate (preservative) Cheesecake Water, High Fructose Corn Syrup, Propylene Glycol, Xanthan Gum, Artificial Flavor, Polydimethylsiloxane, Citric Acid, and Sodium Benzoate (preservative) Cherimoya Water, High Fructose Corn Syrup, Propylene Glycol, Granulated Sugar, Natural Flavors, Artificial Flavors, Natural Gums, Pure Vanilla Extract, Titanium Dioxide, FD&C Yellow #5, Citric Acid, Caramel Color, Potassium Sorbate (preservative), and Sodium Benzoate (preservative) Cherry Water, High Fructose Corn Syrup, Citric Acid, Caramel Color, Pure Cane Sugar, FD&C Red #40, Propylene Glycol, Natural Flavors, Artificial Flavors, Natural Gums, and Sodium Benzoate (preservative) Cherry Cheesecake Water, High Fructose Corn Syrup, Propylene Glycol, Natural Flavors, Artificial Flavors, Natural Gums, Pure Cane Sugar, FD&C Red #40, Xanthan Gum, Polydimethylsiloxane, Citric Acid, and Sodium Benzoate (preservative) Cherry Cola Water, High Fructose Corn Syrup, Citric Acid, Caramel Color, Pure Cane Sugar, Pure Vanilla Extract, Natural Flavors, Artificial Flavors, Natural Gums, FD&C Red #40, Propylene Glycol, Phosphoric Acid, and Sodium Benzoate (preservative) Chocolate Water, High Fructose Corn Syrup, Propylene Glycol, Caramel Color, Natural Flavors, Artificial Flavors, Natural Gums, Pure Vanilla Extract, Phosphoric Acid, Citric Acid, and Sodium Benzoate (preservative) Chocolate Covered Cherry Water, High Fructose Corn Syrup, Propylene Glycol, Citric Acid, Caramel Color, Pure Cane Sugar, FD&C Red #40, Natural Flavors, Artificial Flavors, Natural Gums, Pure Vanilla Extract, and Sodium Benzoate (preservative) Chocolate Covered Strawberry Water, High Fructose Corn Syrup, Propylene Glycol, Citric Acid, Caramel Color, Natural Flavors, Artificial Flavors, FD&C Red #40, Natural Gums, Pure Vanilla Extract, Phosphoric Acid, and Sodium Benzoate (preservative) Clear Blue Raspberry Water, High Fructose Corn Syrup, Citric Acid, Natural Flavors, Artificial Flavors, and Sodium Benzoate (preservative) Clear Cherry Water, High Fructose Corn Syrup, Citric Acid, Propylene Glycol, Natural Flavors, Artificial Flavors, Natural Gums, and Sodium Benzoate (preservative) Clear Strawberry Water, High Fructose Corn Syrup, Citric Acid, Propylene Glycol, Natural Flavors, Artificial Flavors, and Sodium Benzoate (preservative) Coco-Banana Water, High Fructose Corn Syrup, Propylene Glycol, Citric Acid, FD&C Yellow #5, Natural Flavors, Artificial Flavors, Natural Gums, Phosphoric Acid, Potassium Sorbate (preservative), and Sodium Benzoate (preservative) Coconut Water, High Fructose Corn Syrup, Pure Cane Sugar, Propylene Glycol, Natural Gums, Natural Flavors, Artificial Flavors, Phosphoric Acid, Potassium Sorbate (preservative), Citric Acid, and Sodium Benzoate (preservative) Coffee Water, High Fructose Corn Syrup, Pure Coffee Extractives, Caramel Colors, Propylene Glycol, Pure Vanilla Extract, Citric Acid, and Sodium Benzoate (preservative) Cola Water, High Fructose Corn Syrup, Caramel Color, Pure Cane Sugar, Natural flavors, Pure Vanilla Extract, Phosphoric Acid, Citric Acid, and Sodium Benzoate (preservative) Cookie Dough Water, High Fructose Corn Syrup, Propylene Glycol, Natural Gums, Natural Flavors, Artificial Flavors, Titanium Dioxide, Caramel Color, Phosphoric Acid, Citric Acid, and Sodium Benzoate (preservative) Cotton Candy Water, High Fructose Corn Syrup, Propylene Glycol, FD&C Red #40, Natural Flavors, Artificial Flavors, Natural Gums, Phosphoric Acid, Citric Acid, and Sodium Benzoate (preservative) Creamy Coconut Water, High Fructose Corn Syrup, Propylene Glycol, Natural Flavors, Artificial Flavors, Citric Acid, Natural Gums, Titanium Dioxide, and Sodium Benzoate (preservative) Dreamsycle Water, High Fructose Corn Syrup, Natural Flavors, Artificial Flavors, Valencia Orange Oil, Propylene Glycol, Natural Gums, FD&C Yellow #6, Citric Acid, and Sodium Benzoate (Preservative) Egg Custard Water, High Fructose Corn Syrup, Propylene Glycol, Natural Flavors, Artificial Flavors, Natural Gums, FD&C Yellow #5, FD&C Yellow #6, Pure Vanilla Extract, Pure Cinnamon Extract, Citric Acid, Potassium Sorbate (preservative), and Sodium Benzoate (preservative) Fuzzy Navel Water, High Fructose Corn Syrup, Citric Acid, Propylene Glycol, Granulated Sugar, Natural Flavors, Artificial Flavors, FD&C Red #40, FD&C Yellow #5, FD&C Yellow #6, Pure Cold-Pressed Valencia Orange Oil, Natural Gums, Potassium Sorbate (preservative), and Sodium Benzoate (preservative) Granny Smith Apple Water, High Fructose Corn Syrup, Citric Acid, Propylene Glycol, Natural Flavors, Artificial Flavors, Natural Gums, FD&C Yellow #5, FD&C Blue #1, Phosphoric Acid, and Sodium Benzoate (preservative) Grape Water, High Fructose Corn Syrup, Tartaric Acid, Propylene Glycol, Pure Cane Sugar, Natural Flavors, Artificial Flavors, FD&C Red #40, FD&C Blue #1, Natural Gums, Citric Acid, and Sodium Benzoate (preservative) Grapefruit Water, High Fructose Corn Syrup, Citric Acid, Propylene Glycol, Granulated Sugar, Pure Cold-Pressed Grapefruit Oil, Natural Gums, Potassium Sorbate (preservative), and Sodium Benzoate (preservative) Green Apple Water, High Fructose Corn Syrup, Citric Acid, Propylene Glycol, Artificial Flavors, FD&C Yellow #5, FD&C Blue #1, Xanthan Gum, Polydimethylsiloxane, and Sodium Benzoate (preservative) Guava Water, High Fructose Corn Syrup, Citric Acid, Propylene Glycol, Natural Flavors, Artificial Flavors, Natural Gums, FD&C Red #40, FD&C Red #3, and Sodium Benzoate (preservative) Hawaiian Water, High Fructose Corn Syrup, Citric Acid, FD&C Red #40, Natural Flavors, Artificial Flavors, Propylene Glycol, Natural Gums, and Sodium Benzoate (preservative) Homemade Ice Cream Water, High Fructose Corn Syrup, Propylene Glycol, Natural Flavors, Artificial Flavors, Pure Vanilla Extract, Caramel Color, Citric Acid, and Sodium Benzoate (preservative) Honeydew Melon Water, High Fructose Corn Syrup, Propylene Glycol, Natural Flavors, Artificial Flavors, Citric Acid, FD&C Yellow #5, FD&C Blue #1, and Sodium Benzoate (preservative) Horchata Water, High Fructose Corn Syrup, Propylene Glycol, Natural Flavors, Artificial Flavors, Natural Gums, Pure Vanilla Extract, Titanium Dioxide, Lactic Acid, FD&C Yellow #5, Caramel Color, Potassium Sorbate (preservative), Citric Acid, and Sodium Benzoate (preservative). Hot Cinnamon Water, High Fructose Corn Syrup, Natural Flavors, Artificial Flavors, Propylene Glycol, Natural Gums,
Recommended publications
  • 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.
    [Show full text]
  • 858 Spec Tech 001/Lab/Pwdr
    PRODUCT SPECIFICATIONS & TECHNICAL DATA 858 POWDER CARAMEL COLOR, CLASS IV – E150d CAS No: 8028-89-5 / EINECS: 232-435-9 Description According to Title 21 CFR 73.85, the color additive Caramel is the dark brown liquid or solid material resulting from the carefully controlled heat treatment of food-grade carbohydrates. Certain food-grade acids, alkalis and salts may be employed to assist caramelization. Ingredients list: Caramel Color Labelling: Caramel Color, Caramel Organoleptic properties Appearance: Dark brown powder Odor: Typical Taste: Characteristic bitter, burnt sugar taste Chemical / Physical properties – Specifications (as manufactured) Tinctorial Power: 0.817-0.903 (560 nm, 0.1% solution), Absorbance units pH: 5.0-6.0 (1% w/v solution) Moisture: 4.5% Particle size: 90% through #100 U.S. Standard Sieve Chemical / Physical properties - Indicative values Color Intensity: 0.500-0.561 (610 nm, 0.1 % solution), Absorbance units Dry Matter: 97.4% Microbiological properties Aerobic Plate Count: < 1000 cfu/g Yeast: < 20 cfu/g Mold: < 20 cfu/g E. coli: < 3 MPN/g Salmonella: Negative/375g PAGE SETHNESS PRODUCTS COMPANY Original (mm/dd/yyyy): Revised (mm/dd/yyyy): 1 OF 3 1347 Beaver Channel Parkway, Clinton, IA 52732, USA 01/01/2020 01/01/2020 858 SPEC TECH 001/LAB/PWDR NOTE: Once this document is copied, printed, emailed, downloaded, or modified in any way from what is stated on its’ docsign sheet, it becomes UNCONTROLLED. For the current Controlled Document or assistance contact [email protected] or www.sethness.com or call 888-772-1880. Heavy Metals Arsenic: < 0.1 ppm Lead: < 0.1 ppm Mercury: < 0.01 ppm Cadmium: < 0.1 ppm GMO / Genetically Engineered (GE) status GE: Manufactured from HDCS which is derived from genetically engineered plants.
    [Show full text]
  • Dry White Wines Vintner's Select
    DISCOUNTS: 10% Off ALL Bottles / 20% Off Cases Case Discounts are per winery and not combined purchases at all wineries. PLACE YOUR ORDER: Orders for ALL wines can be placed by calling Brandy Nance, Executive Director of the Shawnee Hills Wine Trail, at 618- 218-4402 between 8:00am and 8:00pm. Your credit card will be charged at each winery that you order from. Dry White Wines Vintner’s Select - The fine structured lemon flavors of Vidal are beautifully complemented by the soft floral aromatics of Traminette and subtle citrus aromas and flavors of Seyval. Chardonnay and Vignoles blend to create a luscious texture and mouth feel. Enjoy many layers of flavor and complexity in this southern Illinois white wine. - $21.00 Vignoles (Estate Grown) - A clean full-bodied, white wine with luscious grapefruit flavors and crisp tropical aromas. A full body and smooth finish make this wine a treat for any palate. - $18.00 Rose` - A crisp wine with an intense fruity aromas our dry Rose` bursts with fresh fruit scents of watermelon and strawberry while the slightest hint of rose graces the nose. A great wine for any occasion this Rose` displays a great balance between tannins and acidity. - $16.00 Seyval - A light-bodied white wine with hints of apple and pear. A slight suggestion of pineapple flows across the palate for a delicate finish. - $16.00 Dry Red Wines Cabernet Franc 2015 (Estate Grown) - Aged in French and American Oak barrels for two years, this distinct varietal provides a complex blend of spice, berry fruit and cedar aromas.
    [Show full text]
  • Toffee-Tastic™ Cookie Cake Pops
    Toffee-tastic™ Cookie Cake Pops Toffee-tastic™ Cookie Cake Pops INGREDIENTS: 1 box of Toffee-tastic™ Girl Scout Cookies® Cake Pops (made with frosting) • ½ cup+ frosting (Canned or cream cheese frosting) DIRECTIONS: • 1 pkg Toffee-tastic Girl Scout Cookies®, finely chopped 1. Blend together the cookie crumbs and the cream cheese (or frosting) until it can form a ball, adding a little extra cream cheese • ¼ cup toffee bits (or frosting), if needed. A food processor works well for this. • 1 cup coating, melted (chocolate chips, butterscotch 2. Form dough into balls (1-1 ½" size). Refrigerate for 30-60 chips, white chocolate chips minutes. or candy melts) 3. Melt coating in a narrow, tall microwave safe mug. (Start with 30 • Toppings, to decorate tops (toffee bits, chopped pecans, seconds in the microwave, stir, and then continue to microwave colored sprinkles or candies) in additional 10 second intervals until smooth). Do not overheat. • Lollipop sticks 4. Dip the end of your lollipop stick in the melted coating. Insert stick into ball (or if making cookie balls, without sticks, use two Cream Cheese Frosting knifes to lower balls into coating). • 1½ oz cream cheese 5. Dip each ball into the coating until covered, allowing excess to • 2 Tbsp butter drip off into mug. • 1 cup powdered sugar 6. Sprinkle top with toffee, nuts or sprinkles, and allow to cool. • ½ tsp vanilla Beat all ingredients together until smooth. (Yields approximately 3/4 cup) Cookie Balls (made with cream cheese) • 3-4 oz cream cheese By using gluten-free ingredients for these recipes, cookie lovers • 1 pkg Toffee-tastic Girl Scout Cookies®, avoiding gluten can enjoy them, too! finely chopped Either version can be finished out in a candy format, or can • ¼ cup toffee bits be served on a stick, like a cake pop.
    [Show full text]
  • P250 Spec Tech 001/Lab/Liq
    PRODUCT SPECIFICATIONS & TECHNICAL DATA P250 LIQUID CARAMEL COLOR, CLASS III – E150c CAS No: 8028-89-5 / EINECS: 232-435-9 Description According to Title 21 CFR 73.85, the color additive Caramel is the dark brown liquid or solid material resulting from the carefully controlled heat treatment of food-grade carbohydrates. Certain food-grade acids, alkalis and salts may be employed to assist caramelization. Ingredients list: Caramel Color Labelling: Caramel Color, Caramel Organoleptic properties Appearance: Dark brown, fluid liquid Odor: Typical Taste: Characteristic bitter, burnt sugar taste Chemical / Physical properties – Specifications (as manufactured) Tinctorial Power: 0.232-0.256 (560 nm, 0.1% solution), Absorbance units pH: 4.1-4.8 (as is) Baume’: 34.7-35.6 @ 60°F (15.5°C) Specific Gravity: 1.315-1.325 @ 60°F (15.5°C) Chemical / Physical properties - Indicative values Color Intensity: 0.128-0.140 (610 nm, 0.1 % solution), Absorbance units Dry Matter: 69.2% Density: 10.95-11.04 (lb/gal @ 60°F (15.5°C)) Microbiological properties Aerobic Plate Count: < 200 cfu/g Yeast: < 10 cfu/g Mold: < 10 cfu/g E. coli: < 3 MPN/g Salmonella: Negative/25g PAGE SETHNESS PRODUCTS COMPANY Original (mm/dd/yyyy): Revised (mm/dd/yyyy): 1 OF 3 1347 Beaver Channel Parkway, Clinton, IA 52732, USA 01/01/2020 01/01/2020 P250 SPEC TECH 001/LAB/LIQ NOTE: Once this document is copied, printed, emailed, downloaded, or modified in any way from what is stated on its’ docsign sheet, it becomes UNCONTROLLED. For the current Controlled Document or assistance contact [email protected] or www.sethness.com or call 888-772-1880.
    [Show full text]
  • The Utilization of Dextrose in the Manufacture of Fruit Sauces and Syrups Kenneth Raycraft Ewn Man University of Massachusetts Amherst
    University of Massachusetts Amherst ScholarWorks@UMass Amherst Masters Theses 1911 - February 2014 1937 The utilization of dextrose in the manufacture of fruit sauces and syrups Kenneth Raycraft ewN man University of Massachusetts Amherst Follow this and additional works at: https://scholarworks.umass.edu/theses Newman, Kenneth Raycraft, "The utilization of dextrose in the manufacture of fruit sauces and syrups" (1937). Masters Theses 1911 - February 2014. 1833. Retrieved from https://scholarworks.umass.edu/theses/1833 This thesis is brought to you for free and open access by ScholarWorks@UMass Amherst. It has been accepted for inclusion in Masters Theses 1911 - February 2014 by an authorized administrator of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. MASSACHUSETTS STATE COLLEGE DATE DUE UNIVERSITY OF MASSACHUSETTS LIBRARY PIIYS SCI LD 3234 M2 68 1937 N55 3 THE UIILLSAilOtf OP DEXTROSE IK TEE MANUFACTURE OF FRUIT SAUCES AND SYRUPS Kenneth R« Thesis submitted for the degree of faster of Solenee MASSACHUSETTS STATE COLLEGE i&y 25, 1937 Table of Contents Page Introduction and Purpose 1 Review of Literature 3 History of Corn Sugar 3 Method of Manufacture 4 The Present Status of Dextrose 5 Coffimerclal Trades of Corn Sucar 6 Chemical and Physical Properties of Corn Sugar 7 Nutritional Values of Dextrose 16 Review of Previous Work 16 Experimental Procedure 19 Introduction to the Problem 19 Sodium Benssoate as a Preservative 20 Solubility of Dextrose in the Presence of Invert i-ugar 21 Experimental
    [Show full text]
  • September Specials
    SEPTEMBER SPECIALS Birriaquiles $18 Two Eggs Any Style Over Tortilla Chips in Red Guajillo Salsa Topped with Beef Birria, Menonita, Oaxaca & Panela Cheeses, Cilantro & Onion. Served with Charro Beans Torta Ahogada $17 Pork Carnitas Borrachas, Charro Beans, Pickled Onions, Spicy Arbol Sauce on a Torta Roll. Served with French Fries SHAKE IT LIKE A SALT SHAKER $13.95 / $38.95 Pitcher Souvenir Shaker to Take Home. Served with your Choice of House Margarita $19.95$19.95 Funner 'Rita CaliFino Añejo Tequila, Fresh Lemon & Lime Sour & Watermelon 'Rita Apricot Brandy Float with a Salt Rim Milagro Reposado Tequila, Watermelon Liqueur & Green mango 'Rita Fresh Lemon & Lime Sour with a House Spice Mix Rim Milagro Reposado Tequila, Blue Curacao, Mango Purée & Passion 'Rita Fresh Lemon & Lime Sour with a House Spice Mix Rim Volcán Blanco Tequila, Passion Fruit Purée & blackberry-jalapeno~ 'Rita Fresh Lemon & Lime Sour with a House Spice Mix Rim Ghost Tequila, Blackberry Purée & Fresh Lemon & Skinny 'Rita Lime Sour with a House Spice Mix Rim Volcán Blanco Tequila, Agave Nectar, Soda Water, Blood Orange 'Rita Peach Bitters & Fresh Lime Juice Milagro Reposado Tequila, Blood Orange Puree, Fresh CADILLAC 'RITA Lemon & Lime Sour with a House Spice Mix Rim Milagro Reposado Tequila, Fresh Lemon & Lime Sour & Grand Marnier Float with a Salt Rim 'rita-nator $25.95 Freakshow Cabernet Sauvignon $13 44oz Margarita Served with House Blanco Tequila. Keep the ‘rita-nator Cup & Return for $16.95 Refills Ripe Blackberries & Hazelnut Flavors with Hints of Baking Spice
    [Show full text]
  • INTERNATIONAL TECHNICAL CARAMEL ASSOCIATION Caramel
    INTERNATIONAL TECHNICAL CARAMEL ASSOCIATION 1900 K Street, NW Washington, DC 20006 Caramel Colors Safety Status Caramel Colors have been used safely in food products since the 19th century. Caramel Colors are authorized to be used in food products globally. Four different Classes (I, II, III and IV) of Caramel Colors exist based on their means of manufacture and their individual physical properties which are suitable for different applications. Caramel Color is used in a wide range of food products, including but not limited to soft drinks, beer, spirits, bakery products, cereals, sauces, soups, meats and spice blends, etc. Recently, questions were raised about a trace component, 4-methylimidazole (4-MEI) generated during manufacture of certain Caramels Colors (Classes III and IV) as a result of a US National Toxicology Program (NTP) 2007 study finding lung tumors in mice fed very high levels of 4-MEI. In the same study, rats fed high levels of 4-MEI exhibited reductions in 5 tumor types. California’s Office of Environmental Health Hazard Assessment has chosen to list 4-MEI as a Proposition 65 chemical requiring a warning label on all foods/beverages, if the dietary intake of 4-MEI from the food/beverage product exceeds 29 micrograms/kg. No regulatory agency has taken any action concerning the use of Caramel Colors by any national or international regulatory body. The safety of Caramel Colors has been established and reaffirmed numerous times over the last four decades. Regulatory specifications, including specifications for 4-MEI have been established by The Joint Expert Committee for Food Additives (JECFA), The European Food Safety Authority (EFSA), the US Food and Drug Administration (US FDA)/Food Chemical Codex (FCC) and numerous other countries.
    [Show full text]
  • Perusing the Food Color Palette
    [Colors] Vol. 14 No. 12 December 2004 Perusing the Food Color Palette By Sharon Gerdes, Contributing Editor For most foods, color might be the last item on the ingredient legend, but the first consideration in the consumer's mind. Color can create new line extensions and invigorate mature brands. Unexpected bursts of "artificial" colors might boost sales, but label-friendly "natural" colors could prove to have the most-enduring appeal, especially in today's market where natural ingredients seem to increasingly draw a premium. Colorful categories As far back as 1,500 B.C., natural colors started to find their way into our culture, often as dyes for cosmetics and fabrics. Various ancient civilizations used annatto to paint their bodies and color their food. Egyptians, Mayans and Incans are all believed to have used carmine or similar dyes derived from female insects to produce magenta dyes for their clothes and lips. When Columbus attempted to discover a faster route to the East Indies, one of the spices he sought was turmeric, a spice used over the centuries to color food, enhance taste and treat various ailments. Manufacturers still use these pigments today to brighten modern foods. The industrial revolution brought changes. By the early 1900s, almost 80 synthetic dyes were found in food, often with little testing or regard for safety. So in 1907, the U.S. government established the first list of seven colors certified as safe and suitable for use in foods. That list of Food, Drug and Cosmetic (FD&C) colors—outlined in the Food, Drug and Cosmetic Act—has changed over the years, but interestingly, the United States is currently back to seven certified FD&C colors: Blue 1, Blue 2, Green 3, Red 3, Red 40, Yellow 5 and Yellow 6.
    [Show full text]
  • Thermal Behavior Characterization of a Sugar-Based Model System and Commercial Confections Across the Stages of Sugar Cooking
    THERMAL BEHAVIOR CHARACTERIZATION OF A SUGAR-BASED MODEL SYSTEM AND COMMERCIAL CONFECTIONS ACROSS THE STAGES OF SUGAR COOKING BY MELISSA WANG THESIS Submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Science and Human Nutrition with a concentration in Food Science in the Graduate College of the University of Illinois at Urbana-Champaign, 2017 Urbana, Illinois Adviser: Professor Shelly J. Schmidt Abstract The stages of sugar cooking, although long-existing and widespread in the confection industry, are lacking in thermal behavior profile descriptions, which are crucial to confection functionality. Thermal behavior parameters, such as the glass transition temperature (Tg), are indicative of confection material structure and textural behavior. Tg plays an important role in governing the quality and shelf life of sugar-based confection, and is influenced by moisture content, formulation, and other factors. This study aimed to connect thermal behavior parameters to the stages of sugar cooking. Thus, the objective of this research was to investigate the thermal behavior of the six stages of sugar cooking, as well as representative commercial confections from each stage. A model sugar-based confectionery system was developed and representative commercial confections belonging to each stage of sugar cooking were selected. The model system consisted of a 70:30 ratio of sucrose to corn syrup and a 70:30 ratio of solids to moisture. To investigate the thermal behavior of the stages of sugar cooking, differential scanning calorimetry (DSC), moisture content, and water activity analyses were conducted for the model system and representative commercial confections. The average Tg midpoint of the model system increased from thread to hard crack stage, corresponding to loss of water from increased cooking time and temperature.
    [Show full text]
  • Sethness Products Company
    SETHNESS PRODUCTS COMPANY SULFITE IN SETHNESS CARAMEL COLORS Sethness Caramel Colors are 100% Caramel Color. Sethness Caramel Colors do not contain any post manufacturing "sulfiting agents" typically added to food products as oxygen scavengers. These sulfiting agents are used to enhance the stability of the final product. Sulfiting agents used for stabilization are readily determined by both digestive and non- digestive methods. Sethness Caramel Colors do not contain any stabilizing sulfites. The sulfite found in Sethness Caramel Colors comes from one of two sources: 1. When Caramel Color is tested to contain above 50 ppm of sulfite, then sulfite is used as a necessary and allowed process reactant (as defined by 21 CFR 73.85) to assist in the formation of the color bodies generated in the process of manufacturing Caramel Colors. These are Class II (E150b) and Class IV (E150d) Caramel Colors. This sulfite is incorporated into the Caramel Color as a part of the polymer chains. When a Sethness Caramel Color is analyzed for free sulfite using a non-digestive method, the result is nil. 2. When Caramel Color is tested to contain less than 50 ppm of sulfite, then t h e sulfite result is assumed to be from residual levels in the carbohydrate source. Also, the test for sulfite is such that it will not give a result that is conclusively free of sulfites. Therefore, we have set our sulfite limits to be within the limit of detection and accuracy of the test and possible residual sulfites from the carbohydrate source. These are Class I (E150a) and Class III (E150c) Caramel Colors.
    [Show full text]
  • Natural Sweeteners
    Natural Sweeteners Why do we crave sweets? Are there times when you absolutely crave chocolates, candies, or cakes? The average American consumes well over 20 teaspoons of added sugar on a daily basis, which adds up to an average of 142 pounds of sugar per person, per year!1 That’s more than two times what the USDA recommends. Below you will find information on natural sweeteners, all of which are less processed than refined white sugar, and create fewer fluctuations in blood sugar levels. Although these sweeteners are generally safer alternatives to white sugar, they should only be used in moderation. Agave Nectar Agave nectar, or agave syrup, is a natural liquid sweetener made from the juice of the agave cactus. Many diabetics use agave nectar as an alternative to refined sugars and artificial sweeteners because of its relatively low effect on blood glucose levels2. However, agave is high in fructose and has been under much scrutiny due to possible manufacturing processes which are similar to that of high fructose corn syrup. Some research suggests that fructose affects the hormone lepitin, which controls your appetite and satiety. Too much fructose may result in overeating and weight gain, so it’s important to consume agave nectar in reasonable moderation3. Barley Malt Barley malt syrup is a thick, sticky, brown sweetener and is about half as sweet as refined white sugar. It is made from the soaking, sprouting, mashing, cooking and roasting of barley. Many consumers prefer this natural sweetener because it moves through the digestive system slower than other refined sugars4.
    [Show full text]