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Food and Drug Administration, HHS § 146.185

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  • Food a nd Drug Ad m inistra tion, HHS
  • § 146.185

of t h e food, wit h ou t in t er ven in g wr it - t en , pr in t ed, or gr a ph ic m a t t er . weigh t of t h e pr eser va t ive u sed. If t h e food is pa ck ed in con t a in er sizes t h a t a r e less t h a n 19 lit er s (5 ga llon s), t h e la bel sh a ll bea r a st a t em en t in dica t in g t h a t t h e food is for fu r t h er m a n u fa ct u r in g u se on ly .

[42 F R 14414, Ma r . 15, 1977, a s a m en ded a t 44 F R 36378, J u n e 22, 1979; 58 F R 2881, J a n . 6, 1993]

§ 146.153 Con cen tr a ted or a n ge ju ice for m a n u fa ctu r in g.

(e) Wh er ever t h e n a m e of t h e food a ppea r s on t h e la bel so con spicu ou sly a s t o be ea sily seen u n der cu st om a r y con - dit ion s of pu r ch a se, t h e st a t em en t specified in pa r a gr a ph (d) of t h is sect ion for n a m in g t h e pr eser va t ive in gr edien t u sed sh a ll im m edia t ely a n d con - spicu ou sly pr ecede or follow t h e n a m e of t h e food, wit h ou t in t er ven in g wr it - t en , pr in t ed, or gr a ph ic m a t t er .
(a ) Con cen t r a t ed or a n ge ju ice for m a n u fa ct u r in g is t h e food t h a t com - plies wit h t h e r equ ir em en t s of com - posit ion a n d la bel decla r a t ion of in gr e-

  • dien t s pr escr ibed for
  • fr ozen
  • con -

cen t r a t ed or a n ge ju ice by § 146.146, except t h a t it is eit h er n ot fr ozen or is less con cen t r a t ed, or bot h , a n d t h e or - a n ges fr om wh ich t h e ju ice is obt a in ed m a y devia t e fr om t h e st a n da r ds for m a t u r it y in t h a t t h ey a r e below t h e m in im u m Br ix a n d Br ix-a cid r a t io for su ch or a n ges: P rovided, h owever , t h a t t h e con cen t r a t ion of or a n ge ju ice solu - ble solids is n ot less t h a n 20° Br ix.

(b) T h e n a m e of t h e food is ‘‘Con - cen t r a t ed or a n ge ju ice for m a n u fa ct u r - in g, ————’’ or ‘‘———— or a n ge ju ice con cen t r a t e for m a n u fa ct u r in g’’, t h e bla n k bein g filled in wit h t h e figu r e sh owin g t h e con cen t r a t ion of or a n ge ju ice solu ble solids in degr ees Br ix.

[42 F R 14414, Ma r . 15, 1977, a s a m en ded a t 44 F R 36378, J u n e 22, 1979; 58 F R 2882, J a n . 6, 1993]

§ 146.185 P in ea p p le ju ice.

(a ) Iden tity. (1) P in ea pple ju ice is t h e ju ice, in t en ded for dir ect con su m pt ion , obt a in ed by m ech a n ica l pr ocess fr om t h e flesh or pa r t s t h er eof, wit h or wit h - ou t cor e m a t er ia l, of sou n d, r ipe pin ea pple (An a n a s comosu s L . Mer r ill). T h e ju ice m a y h a ve been con cen t r a t ed a n d la t er r econ st it u t ed wit h wa t er su it a ble for t h e pu r pose of m a in t a in in g essen - t ia l com posit ion a n d qu a lit y fa ct or s of t h e ju ice. P in ea pple ju ice m a y con t a in fin ely divided in solu ble solids, bu t it does n ot con t a in pieces of sh ell, seeds, or ot h er coa r se or h a r d su bst a n ces or excess pu lp. It m a y be sweet en ed wit h a n y sa fe a n d su it a ble dr y n u t r it ive ca r - boh y dr a t e sweet en er . However , if t h e pin ea pple ju ice is pr epa r ed fr om con - cen t r a t e, su ch sweet en er s, in liqu id for m , a lso m a y be u sed. It m a y con t a in

[42 F R 14433, Ma r . 15, 1977, a s a m en ded a t 58 F R 2881, J a n . 6, 1993]

§ 146.154 Con cen tr a ted or a n ge ju ice w ith p r eser va tive.

(a ) Con cen t r a t ed or a n ge ju ice wit h pr eser va t ive com plies wit h t h e r equ ir em en t s for com posit ion a n d la belin g of opt ion a l in gr edien t s pr escr ibed for con - cen t r a t ed or a n ge ju ice for m a n u fa ct u r - in g by § 146.153, except t h a t a pr eser va -

  • t ive is a dded t o in h ibit spoila ge.
  • a dded vit a m in
  • C
  • in
  • a
  • qu a n t it y su ch

t h a t t h e t ot a l vit a m in C in ea ch 4 flu id ou n ces of t h e fin ish ed food a m ou n t s t o n ot less t h a n 30 m illigr a m s a n d n ot m or e t h a n 60 m illigr a m s. In t h e pr oc-
(b) T h e pr eser va t ives r efer r ed t o in pa r a gr a ph (a ) of t h is sect ion a r e a n y sa fe a n d su it a ble pr eser va t ives or com - bin a t ion s t h er eof.

  • essin g
  • of
  • pin ea pple
  • ju ice,

(c) T h e n a m e of t h e food is ‘‘Con - cen t r a t ed or a n ge ju ice wit h pr eser va - t ive, ——————’’, t h e bla n k bein g filled in wit h t h e figu r e sh owin g t h e con cen t r a t ion of or a n ge ju ice solu ble solids in degr ees Br ix.
(d) L a bel decla r a t ion . E a ch of t h e in - gr edien t s u sed in t h e food sh a ll be decla r ed on t h e la bel a s r equ ir ed by t h e dim et h y lpoly siloxa n e com ply in g wit h t h e r equ ir em en t s of § 173.340 of t h is ch a pt er defoa m in g a gen t in a n a m ou n t n ot gr ea t er t h a n 10 pa r t s per m illion by weigh t of t h e fin ish ed food. S u ch food is pr epa r ed by h ea t st er iliza t ion , r efr ig-

  • m a y
  • be em ploy ed a s
  • a

  • er a t ion , or fr eezin g. Wh en sea led in
  • a

a pplica ble sect ion s of pa r t s 101 a n d 130 con t a in er t o be h eld a t a m bien t t em - of t h is ch a pt er . In a ddit ion , t h e n a m e of ea ch pr eser va t ive sh a ll be pr eceded per a t u r es, it is so pr ocessed by h ea t , befor e or a ft er sea lin g, a s t o pr even t

  • spoila ge.
  • by
  • a
  • st a t em en t of t h e per cen t by

439

  • § 146.185
  • 21 CFR Ch. I (4–1–96 Ed ition)

(2) T h e n a m e of t h e food is ‘‘P in ea pple ju ice’’ if t h e ju ice fr om wh ich it is pr epa r ed h a s n ot been con cen t r a t ed a n d/or dilu t ed wit h wa t er . T h e n a m e of t h e food is ‘‘P in ea pple ju ice fr om con - cen t r a t e’’ if t h e fin ish ed ju ice h a s been m a de fr om pin ea pple ju ice con cen t r a t e a s specified in pa r a gr a ph (a ) of t h is sect ion . If a n u t r it ive sweet en er is a dded, t h e la bel sh a ll bea r t h e st a t em en t ‘‘S weet en er a dded.’’ If n o sweet en er is a dded, t h e wor d ‘‘Un sweet en ed’’ m a y im m edia t ely pr ecede or follow t h e wor ds ‘‘P in ea pple ju ice’’ or ‘‘P in ea pple ju ice fr om con cen t r a t e.’’ ly t ica l Ch em ist s,’’ 13t h E d. (1980), sect ion 31.009, ‘‘S olids by Mea n s of S pin - dle—Officia l F in a l Act ion ,’’ wh ich is in cor por a t ed by r efer en ce. Copies m a y be obt a in ed fr om t h e Associa t ion of Officia l An a ly t ica l Ch em ist s, 2200 Wilson Blvd., S u it e 400, Ar lin gt on , VA 22201– 3301, or m a y be exa m in ed a t t h e Office of t h e F eder a l R egist er , 800 Nor t h Ca pit ol S t r eet , NW., su it e 700, Wa sh in gt on , DC.
(ii) Det er m in e t h e t ot a l a cidit y of t h e pin ea pple ju ice by t it r a t ion by t h e m et h od pr escr ibed in § 145.180(b)(2)(ix) of t h is ch a pt er .
(3) L a bel decla r a t ion . E a ch of t h e in - gr edien t s u sed in t h e food sh a ll be decla r ed on t h e la bel a s r equ ir ed by t h e a pplica ble sect ion s of pa r t s 101 a n d 130 of t h is ch a pt er .
(iii) Divide t h e degr ees Br ix det er - m in ed a s pr escr ibed in pa r a gr a ph (b)(2)(i) of t h is sect ion by t h e gr a m s of a n h y dr ou s cit r ic a cid per 100 m illilit er s of ju ice, det er m in ed a s pr escr ibed in pa r a gr a ph (b)(2)(ii) of t h is sect ion , a n d r epor t t h e r esu lt s a s r a t io of degr ees Br ix t o t ot a l a cidit y .
(b) Qu a lity. (1) T h e st a n da r d of qu a lit y for pin ea pple ju ice is a s follows:
(i) T h e solu ble solids con t en t of pin ea pple ju ice (exclu sive of a dded su ga r s) wit h ou t a dded wa t er sh a ll n ot be less t h a n 10.5° Br ix a s det er m in ed by r efr a ct om et er a t 20° C u n cor r ect ed for a cidit y a n d r ea d a s degr ees Br ix on In t er - n a t ion a l S u cr ose S ca les. Wh er e t h e ju ice h a s been obt a in ed u sin g con - cen t r a t ed ju ice wit h a ddit ion of wa t er , t h e solu ble pin ea pple ju ice solids con - t en t (exclu sive of a dded su ga r s) sh a ll be n ot less t h a n 12.8° Br ix, u n cor r ect ed

for a cidit y a n d r ea d a s degr ees Br ix on t h e In t er n a t ion a l S u cr ose S ca les.
(iv) Det er m in e t h e qu a n t it y of ‘‘in - solu ble solids’’ in pin ea pple ju ice a s follows: Mea su r e 50 m illilit er s of t h or -

  • ou gh ly st ir r ed pin ea pple ju ice in t o
  • a

con e-sh a ped gr a du a t ed t u be of t h e lon g-con e t y pe, m ea su r in g a ppr oxim a t ely 43⁄16 in ch es fr om t ip t o t op ca li-

  • br a t ion a n d h a vin g
  • a
  • ca pa cit y of 50

m illilit er s. P la ce t h e t u be in a su it a ble cen t r ifu ge t h e a ppr oxim a t e speed of wh ich is r ela t ed t o dia m et er of swin g in a ccor da n ce wit h t h e t a ble im m edia t ely below. T h e wor d ‘‘dia m et er ’’ m ea n s t h e over -a ll dist a n ce bet ween t h e t ips of opposin g cen t r ifu ge t u bes in oper a t in g posit ion .
(ii) T h e a cidit y , a s det er m in ed by t h e

  • m et h od
  • pr escr ibed
  • in
  • pa r a gr a ph

(b)(2)(ii) of t h is sect ion , is n ot m or e t h a n 1.35 gr a m s of a n h y dr ou s cit r ic a cid per 100 m illilit er s of t h e ju ice.
(iii) T h e r a t io of t h e degr ees Br ix t o t ot a l a cidit y , a s det er m in ed by t h e

Approximate revo-
Diameter (inches) lutions per

minute

  • m et h od
  • pr escr ibed
  • in
  • pa r a gr a ph

10 ......................................................................... 101⁄2 ..................................................................... 11 ......................................................................... 111⁄2 ..................................................................... 12 ......................................................................... 121⁄2 ..................................................................... 13 ......................................................................... 131⁄2 ..................................................................... 14 ......................................................................... 141⁄2 ..................................................................... 15 ......................................................................... 151⁄2 ..................................................................... 16 ......................................................................... 161⁄2 ..................................................................... 17 ......................................................................... 171⁄2 ..................................................................... 18 ......................................................................... 181⁄2 ..................................................................... 19 ......................................................................... 191⁄2 .....................................................................
1,609 1,570 1,534 1,500 1,468 1,438 1,410 1,384 1,359 1,336 1,313 1,292 1,271 1,252 1,234 1,216 1,199 1,182 1,167 1,152

(b)(2)(iii) of t h is sect ion , is n ot less t h a n 12.
(iv) T h e qu a n t it y of fin ely divided
‘‘in solu ble solids’’, a s det er m in ed by t h e m et h od pr escr ibed in pa r a gr a ph (b)(2)(iv) of t h is sect ion , is n ot less t h a n 5 per cen t n or m or e t h a n 30 per - cen t .
(2) T h e m et h ods r efer r ed t o in pa r a - gr a ph (b)(1) of t h is sect ion a r e a s follows:
(i) Det er m in e t h e degr ees Br ix of t h e pin ea pple ju ice by t h e m et h od pr escr ibed in ‘‘Officia l Met h ods of An a ly - sis of t h e Associa t ion of Officia l An a -

440

  • Food a nd Drug Ad m inistra tion, HHS
  • § 146.187

Approxi-

t a in er a n d so pr ocessed by h ea t , befor e or a ft er sea lin g, a s t o pr even t spoila ge.
(b) T h e opt ion a l in gr edien t s r efer r ed t o in pa r a gr a ph (a ) of t h is sect ion a r e:
(1) On e or a n y com bin a t ion of t wo or m or e of t h e followin g a cidify in g in gr edien t s:
(i) L em on ju ice. (ii) L im e ju ice. (iii) Cit r ic a cid.

mate revolutions per minute
Diameter (inches)

  • 20 .........................................................................
  • 1,137

T h e m illilit er r ea din g a t t h e t op of t h e la y er of ‘‘in solu ble solids,’’ a ft er m in u t es, is m u lt iplied by t wo t o obt a in t h e per cen t a ge of ‘‘in - solu ble solids.’’
(3) If t h e qu a lit y of pin ea pple ju ice fa lls below t h e st a n da r d pr escr ibed in pa r a gr a ph (b)(1) of t h is sect ion , t h e la bel sh a ll bea r t h e gen er a l st a t em en t of su bst a n da r d qu a lit y specified in § 130.14 (a ) of t h is ch a pt er , in t h e m a n - n er a n d for m t h er ein specified.

  • cen t r ifu gin g
  • 3

(2) Hon ey , in a qu a n t it y n ot less t h a n
2 per cen t a n d n ot m or e t h a n 3 per cen t by weigh t of t h e fin ish ed food.

  • (3) Vit a m in C, in
  • a
  • qu a n t it y su ch

t h a t t h e t ot a l vit a m in C in ea ch 6 flu id ou n ces of t h e fin ish ed food a m ou n t s t o n ot less t h a n 30 m illigr a m s a n d n ot m or e t h a n 50 m illigr a m s.
(c) F ill of con ta in er. (1) T h e st a n da r d

of fill of con t a in er for pin ea pple ju ice, except wh en t h e food is fr ozen , is n ot less t h a n 90 per cen t of t h e t ot a l ca pa cit y of t h e con t a in er , a s det er m in ed by t h e gen er a l m et h od for fill of con t a in er pr escr ibed in § 130.12(b) of t h is ch a pt er .
(2) If pin ea pple ju ice fa lls below t h e st a n da r d of fill of con t a in er pr escr ibed in pa r a gr a ph (c)(1) of t h is sect ion , t h e la bel sh a ll bea r t h e st a t em en t of su bst a n da r d fill specified in § 130.14(b) of t h is ch a pt er , in t h e m a n n er a n d for m t h er ein specified.
(c)(1) T h e n a m e of t h e food is ‘‘P r u n e ju ice—a wa t er ext r a ct of dr ied pr u n es’’. F or t h e pu r poses of t h e F eder a l F ood, Dr u g, a n d Cosm et ic Act con cer n in g t h e la bel decla r a t ion of t h e n a m e of t h e food, t h e expla n a t or y st a t em en t ‘‘A wa t er ext r a ct of dr ied pr u n es’’ m a y a ppea r im m edia t ely below t h e wor ds ‘‘pr u n e ju ice’’, bu t t h er e sh a ll be n o in - t er ven in g wr it t en , pr in t ed, or gr a ph ic m a t t er , a n d t h e t y pe u sed for t h e wor ds ‘‘A wa t er ext r a ct of dr ied pr u n es’’ sh a ll be of t h e sa m e st y le a n d n ot less t h a n h a lf t h e pr in t size of t h e t y pe u sed for t h e wor ds ‘‘pr u n e ju ice’’.
(2)(i) Wh en on e or m or e of t h e a cidify in g in gr edien t s specified in pa r a gr a ph (b)(1) of t h is sect ion a r e u sed, t h e la bel sh a ll bea r t h e st a t em en t ‘‘—————— a dded’’ or ‘‘wit h a dded ——————’’, t h e bla n k bein g filled in wit h t h e n a m e or n a m es of t h e opt ion a l in gr edien t s u sed.

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  • How Diet and Daily Habits May Affect Your Bladder

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    London Women’s Care 803 Meyers Baker Rd. London, KY 40741 606-878-3240 How Diet and Daily Habits May Affect Your Bladder There is no “diet” to cure incontinence. However, there are certain dietary matters you should know about. Many people who have bladder control problems reduce the amount of liquids they drink in the hope that they will need to urinate less often. While less liquid through the mouth does result in less liquid in the form of urine, the smaller amount of urine may be more highly concentrated and, thus, irritating to the bladder surface. Highly concentrated, dark yellow, strong urine may cause you to go the bathroom more frequently. It also encourages growth of bacteria. And when bacteria begin to grow, infection sets in, and incontinence may be the result. Do not restrict fluids to control incontinence without the advice of your physician. Always follow your doctor’s orders. And, when in doubt, consult a physician, nurse, or pharmacist. Some foods cause urine to smell bad or peculiar. The most notable of these foods is asparagus. Some other foods may affect the way your urine smells. Another cause of foul-smelling urine, and the most dangerous cause, is urinary tract infection. If you notice that your urine has a strong odor to it and you have not eaten any foods that would cause this, you should see a physician and have a specimen of your urine tested for infection. Some medicines may cause your urine to be discolored or have an unusual odor. Some are medicines that you take for bladder inflammation or for urine tests.
  • Advanced Diet As Tolerated/Diet of Choice This Is for Communication Only

    Advanced Diet As Tolerated/Diet of Choice This Is for Communication Only

    SVMC INTERPRETATION OF DIET ORDERS SVMC menu plans are developed using best evidenced based practice guidelines. The Clinical Diet Manual is the basis for our menu planning and patient education materials. Listed below is a brief summary of the menu plans provided by SVMC and any specifics that may differ from the Clinical Diet Manual. Our regular non select menu serves as the basis for all our menu plans and follows the Dietary Reference Intake (DRI’s/RDA’s) for our population of male 51-70 years old. Menus are designed to meet nutritional requirements specified by the 2011 update of the DRI’s from the Food and Nutrition Board, Institute of Medicine, National Academies of Science’s guidelines. This menu is then further modified to meet the specific needs of each patient based on diet order, nutritional status, food allergies, age, cultural preferences and food likes and dislikes. Current Dietary Reference Intakes recommend that Sodium intake remain less than 2300 mg per day. In order to meet their preferences and maintain intake, most diets that do not indicate a Sodium restriction will exceed this value. A sodium restriction should be ordered if needed. Due to limitations within our nutrient database (CBORD) we do not have values available to us for all nutrients. Currently our database is incomplete for: biotin, choline, chromium, molybdenum, fluoride, iodine, chloride, linoleic acid and alpha-linolenic acid and sometimes other micronutrients. Thin liquids are a default for all diets. Nectar, honey, pudding fluid consistency or fluid restriction needs to be ordered under “DIET CATEGORY”. If oral nutrition supplements (ONS) are ordered BID with meals, i.e.
  • Analysis of Fruit Juices and Drinks of Ascorbic Acid Content

    Analysis of Fruit Juices and Drinks of Ascorbic Acid Content

    Utah State University DigitalCommons@USU All Graduate Theses and Dissertations Graduate Studies 5-1969 Analysis of Fruit Juices and Drinks of Ascorbic Acid Content Anna Man-saw Liu Utah State University Follow this and additional works at: https://digitalcommons.usu.edu/etd Part of the Food Science Commons Recommended Citation Liu, Anna Man-saw, "Analysis of Fruit Juices and Drinks of Ascorbic Acid Content" (1969). All Graduate Theses and Dissertations. 4851. https://digitalcommons.usu.edu/etd/4851 This Thesis is brought to you for free and open access by the Graduate Studies at DigitalCommons@USU. It has been accepted for inclusion in All Graduate Theses and Dissertations by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. ANALYSTS OF FRUIT JUICES AND DRINKS OF ASCORBIC ACID CONTENT by Anna Man-saw Liu A thesis submitted in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE in Food and Nutrition UTAH STATE UNIVERSITY• Logan,1969 Utah ACKNOWLEDGMENTS Sincere appreciation is expressed to Dr. Ethelwyn B. Wilcox, Head of the Food and Nutrition Department, for her assistance in the preparation of this manuscript. Many thanks to Mrs. Ruth E. Wheeler, Assistant Professor of Food and Nutrition, for her able guidance on this research. Appreciation is also expressed to Dr. Harris 0 . Van Orden , Professor of Chemistry, for his many helpful suggestions and for serv­ ing as a committee member . Also sincere gratefulness to Dr . Deloy G. Hendricks, Assistant Professor of Food and Nutrition, for his many helps during the experimental procedures. The author wishes to express her gratitude to her husband , Mr .
  • John Rose Fasting Protocol 4/21/17, 2�18 PM

    John Rose Fasting Protocol 4/21/17, 218 PM

    John Rose Fasting Protocol 4/21/17, 218 PM John Rose Fasting Protocol Fasting Ingredients Recommended Fruit Juices for bulk of calories: Watermelon (with or without rind), Orange Honey Dew Melon, Oranges, Cantaloupes, Grapes, Apples, Carrots Quick Calorie Reference: Watermelon Juice Gallon (128oz, or 3.78L) = ~1200 calories Orange Juice Gallon (128oz, or 3.78L) = ~1785 calories Grape Juice Gallon (128oz, or 3.78L) = ~2428 calories Apple Juice Gallon (128oz, or 3.78L) = ~1872 calories Carrot Juice Gallon (128oz, or 3.78L) = ~1510 calories Recommended Green Juice Ingredients: Cucumber, Celery, Parsley, Kale, Jalapeno, Lemon, Carrot, Ginger, Turmeric, Apples, Garlic Quick Green Juice Recipe: 2 large cucumbers (or replace 1 cucumber with 1 large stalk of celery) 1 large bundle of Green kale (any kale may be used) 1 bundle of Italian Parsley ¼ yellow lemon (peeled) 3 medium-large sized apples Ginger to taste Turmeric to taste (optional) Garlic to taste (if adventurous, but optional) This recipe approx 200 calories. Supplements: Essential Fatty Acids Men: Flax Oil daily, 1-2 tablespoons daily Women: Hemp Oil daily, 1-2 tablespoons daily Recommended Juicer: Tribest Green Star Elite - twin auger juicer, exceptional juice quality and yield, very robust *Tribest Slowstar not recommend - great juicer but overheats in around 30 minutes. Not ideal for juice fasting. How-To-Fast, John Rose Protocol 1) Recommended Drinking Amounts per Day: Rule of thumb is 1 gallon, regardless of what type of juice you choose. Some juices have less calories than others such as watermelon so you will probably be inclined to drink more of it. If energy levels are https://docs.google.com/document/d/1Zt2ZiYHuRGMIPpoP6g-kZ1cnsFG_DqdxcbI-UpbSLLw/pub Page 1 of 3 John Rose Fasting Protocol 4/21/17, 218 PM low you probably need a little more juice.
  • Better Baking with Sunsweet® Ingredients

    Better Baking with Sunsweet® Ingredients

    BETTER BAKING WITH SUNSWEET® INGREDIENTS HOW TO LOWER SUGAR AND FAT, IMPROVE PLANT-BASED PRODUCTS, AND REMOVE ARTIFICIAL INGREDIENTS WITH NATURE’S RICHEST FRUIT NATURE’S RICHEST FRUIT Sunsweet® Ingredients help create baked goods that deliver great flavor while also being healthier. Made from d’Agen prune plums, a stone fruit variety that originated in France, each ingredient is full of sorbitol, fiber, pectin, and antioxidants. Prunes are naturally sweet yet lower in sugar than other dried fruits, including dates, raisins, and cranberries. When prunes are used in baking, they can help lower sugar, fat, and calories in baked goods as well as enhance flavor, aid in moisture retention, and promote caramelization. Our ingredients come in a variety of forms, from pastes and concentrate to powders, turning prunes into functional and versatile solutions for better baking. They can be used in everything from classic recipes made with butter, flour, and eggs to recipes that are plant-based or gluten-free. Sunsweet® Ingredients are also GMO-free, gluten-free, certified kosher, and free of allergens. This manual describes the ingredients and applies them to favorite recipes. 2 CONTENTS I. Sunsweet® Ingredients 3 Product Descriptions Dried Plum Puree 3 Prune Juice Concentrate 3 Fresh Plum Concentrate 4 Dried Plum Powder 4 Diced Dried Plums and 5 Whole Pitted Dried Plums Prune Bits 5 II. Sunsweet® Ingredients in Baking 6 Primary and Secondary Functions 6 Flavor Pairings 7 Reduced Fat Baking 8 Reduced Sugar Baking 8 Vegan Baking 9 Gluten-Free Baking 10 III. Recipes 11 Fudgy Brownies 11 Chocolate Chip Cookies 14 Vegan Cinnamon-Sugar Cookies 17 Pumpkin Spice Walnut Bread 20 Ginger Crinkle Cookies 23 Banana Bread 25 Dried Fruit and Nut Coins 28 Large-Chunk Granola 29 Cinnamon Swirl Prune Bread 31 IV.
  • California Prune Juice the PREMIUM CHOICE

    California Prune Juice the PREMIUM CHOICE

    California Prune Juice THE PREMIUM CHOICE CONNECT WITH CALIFORNIA PRUNES! @CAprunes | #CAprunes | #PrunesForLife Why California Prune Juice The Power of Prunes is the only prune juice that DID YOU KNOW? California Prunes are naturally belongs on the shelf and nutritious, surprisingly versatile and undeniably delicious! A serving of in the cart 4-5 prunes packs a powerful punch of important vitamins, minerals, California Prunes are the ultimate premium prune recognized antioxidants and fiber. Together, these throughout the world for their legendary flavor and quality. California nutrients form a web of vital functions Prune Juice is made exclusively with prunes grown in California. that support overall health and the Whether you are a retailer, registered dietitian or a consumer, it’s immune system. important to seek out California Prune Juice to ensure a product that not only consistently tastes the best, but also delivers the functionality that consumers are seeking. Research conducted by the Department of Pomology at the University of California at Davis indicates that because the production of prune juice is more expensive than that of traditional fruit juices, there has historically been an economic incentive for adulteration of prune juice - using less expensive juices, concentrates or sugar syrups - in order to create a less expensive product. This can mean that prune juice and prune juice concentrates that are not made from California Prunes may not be up to par when it comes to taste and functionality, ultimately turning off shoppers and consumers. As a decision-maker, you can help ensure that California Prune Juice is the only prune juice on your store shelves and in the shopping cart.
  • Better Sauces and Rubs with Sunsweet® Ingredients

    Better Sauces and Rubs with Sunsweet® Ingredients

    BETTER SAUCES AND RUBS WITH SUNSWEET® INGREDIENTS HOW TO REDUCE SUGAR AND SALT AND IMPROVE FLAVOR THE SUNSWEET ADVANTAGE Sunsweet® Ingredients are functional ingredients made out of real food. Derived from prune plums, they are naturally sweet yet low in sugar. When used in sauces, marinades, and seasoning rubs, these ingredients can reduce total sugar without sacrificing taste. They also can drive down pH, enhance color, and increase yields. This is possible because of the unique chemical composition of prune plums, which are high in sorbitol, fiber, acids, and antioxidants. Made with GMO-free plums, Sunsweet® Ingredients not only yield sauces that taste cleaner and more balanced but also support a clean-label declaration. Sunsweet® Ingredients come in a variety of forms— from pastes and concentrates to powder—helping to turn dried plums into functional and versatile ingredients that belong in every R&D tool kit. 1 CONTENTS I. Sunsweet® Ingredients at Work 3 II. No-Added-Sugar Sauces 4 Tomato Sauce 6 Pizza Sauce 6 Salsa Fresca 7 Restaurant-Style Salsa 7 Red Enchilada Sauce 8 Classic Barbecue Sauce 10 Spicy Barbecue Sauce 10 Five-Spice Barbecue Sauce 11 III. Lower-Sodium Rubs 11 Ancho Plum Chili Rub 12 Five-Spice Rub 12 Barbecue Plum Rub 13 Sriracha Plum Rub 13 IV. Product Descriptions 14 Fresh Plum Concentrate 14 Dried Plum Puree 15 Prune Juice Concentrate 15 Dried Plum Powder 16 I. SUNSWEET® INGREDIENTS AT WORK Developing new sauces and rubs or reformulating existing products is more of an art than a science, yet there are a number of places where Sunsweet Ingredients can be applied.
  • Chemical Composition and Potential Health Effects of Prunes: a Functional Food?

    Chemical Composition and Potential Health Effects of Prunes: a Functional Food?

    Critical Reviews in Food Science and Nutrition ISSN: 1040-8398 (Print) 1549-7852 (Online) Journal homepage: http://www.tandfonline.com/loi/bfsn20 Chemical Composition and Potential Health Effects of Prunes: A Functional Food? Maria Stacewicz-Sapuntzakis , Phyllis E. Bowen , Erum A. Hussain , Bernadette I. Damayanti-Wood & Norman R. Farnsworth To cite this article: Maria Stacewicz-Sapuntzakis , Phyllis E. Bowen , Erum A. Hussain , Bernadette I. Damayanti-Wood & Norman R. Farnsworth (2001) Chemical Composition and Potential Health Effects of Prunes: A Functional Food?, Critical Reviews in Food Science and Nutrition, 41:4, 251-286, DOI: 10.1080/20014091091814 To link to this article: https://doi.org/10.1080/20014091091814 Published online: 03 Jun 2010. Submit your article to this journal Article views: 987 Citing articles: 127 View citing articles Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=bfsn20 Critical Reviews in Food Science and Nutrition, 41(4):251–286 (2001) Chemical Composition and Potential Health Effects of Prunes: A Functional Food?* Maria Stacewicz-Sapuntzakis,1 Phyllis E. Bowen,2 Erum A. Hussain,1 Bernadette I. Damayanti-Wood,2 and Norman R. Farnsworth 2 1Department of Human Nutrition and Dietetics, University of Illinois at Chicago, Chicago, IL; 2Program for Collaborative Research in the Pharmaceutical Sciences, University of Illinois at Chicago, Chicago, IL Referee: Paul La Chance, Dept. of Food Science, Rutgers University, New Brunswick, NJ * Supported in part by an educational grant from California Dried Plum Board. KEY WORDS: phytochemicals, phenolic acids, neochlorogenic acid, sorbitol, laxative, boron, β-carotene. ABSTRACT: Prunes are dried plums, fruits of Prunus domestica L., cultivated and propagated since ancient times.
  • Page 1 Oopelltol Volume 9-Numher 7 Greenbelt . .'\Iaryland

    Page 1 Oopelltol Volume 9-Numher 7 Greenbelt . .'\Iaryland

    OOPEllTOl Volume 9-Numher 7 Greenbelt . .'\Iaryland. Friday, September 29, 1944 -------------------------------------------- Five Cent. Mrs. Fugitt Urges Parents To Teach Co-op Plans To Seven-Year Resident Harks Back SeH Reliance; Deprecates Baby Talk Improve Servic•~ The Parent-Teachers Associa­ To Greenbelt's Earliest Days . tion, with Dorothy East presiding, welcome classroom visitors at any Valet Shop By MARILYN MARYN offered an unusually full and in­ time. All conference;, and discus­ Plans are afoot to get our own '!-------·---· • 'f teresting program dealing with sions on personal problems, how­ dry cleaning unit in the Valet ! UNBRA Appeals Editors Note: Tomorrow iB the "The Child at School" last Monday ever, Will be held after SCh()O] Sht>p. Fred DeJager, Don Cooper, · seventh anniver.1ary of the first fa-­ evening at the Elementary school. hours. and Tom Ricker are the co:mmit.­ With the approach of winter, milies moving in Greenbelt. This "Are we as parents ready to tee investigating the prospects for the need for clothing for vic­ week our high school editor, who help our children meet the lives getting equipment, practicability was one of the early re8idents. de­ before them?" asked Principal tims of war in Europe becomes Maybe You Can of installing the unit, weighing the one of the most pressing prob­ scribe3 GreenbElt as she remem­ Elizabeth Fugitt, adding, "Some of costs of all kinds involved, and all bers it seven years ago. us need a great deal of help in lms confronting the United Na­ other pros and cons and f.:tctors tions Relief and Rehabilitation understanding a child's problems, involved.
  • Low-Fiber-Residue-Diet.Pdf

    Low-Fiber-Residue-Diet.Pdf

    Low Fiber Diet Revised: 1/5/2018 • Indication The Low Fiber Diet is often prescribed as a dietary treatment for Crohn’s disease, ulcerative colitis, acute diverticular disease, colostomy or ileostomy, and before or after lower bowel surgery. It contains a minimum amount of fiber and connective tissue. The Low Residue Diet is designed to avoid mechanical irritation of the gastrointestinal tract and reduce absorbable residue in the colon. It may be useful for stenosis of the small intestine, and with minor modifications, pre- and post-operatively in surgery of the colon and during radiation therapy of the pelvic area. The Low Fiber Diet and Low Residue Diet names can be used interchangeably, they essentially have the same meaning. • Description Foods included in the diet must be adjusted to meet the needs of each individual patient. A low fiber food is not necessarily low in residue. Foods can be listed in order of increasing residual output as follows: protein, fat, milK, digestible carbohydrate, and carbohydrate without digestible material. The total dietary fiber per day should not exceed 10 to 15 grams. • Nutrition Adequacy The low fiber and the low residue diets meet the Dietary Reference IntaKes (DRI) for most nutrients. Food Group Foods Recommended Milk and Milk Products Milk or lactose-free milk Buttermilk and kefir Yogurt, lactose-free yogurt, or soy yogurt without nuts, fruit, or granola or chocolate mix-ins Mild cheese Cottage cheese or lactose-free cottage cheese Soy milk, rice milk, or almond milk (these are lactose free) Sherbet