Sugar Decoder

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YOUR SU GAR DECODER 60 NAMES FOR SUGAR Agave nectar Corn sweetener Golden syrup Palm sugar Barbados sugar Corn syrup Grape sugar Powdered sugar Barley malt Corn syrup solids HFCS (High-Fructose Raw sugar Barley malt syrup Date sugar Corn Syrup) Refiner's syrup Beet sugar Dehydrated cane juice Honey Rice syrup Brown sugar Demerara sugar Icing sugar Saccharose Buttered syrup Dextrin Invert sugar Sorghum Syrup Cane juice Dextrose Malt syrup Sucrose Cane juice crystals Evaporated cane juice Maltodextrin Sugar (granulated) Cane sugar Free-flowing brown sugars Maltol Sweet Sorghum Caramel Fructose Maltose Syrup Carob syrup Fruit juice Mannose Treacle Castor sugar Fruit juice concentrate Maple syrup Turbinado sugar Coconut palm sugar Glucose Molasses Yellow sugar Coconut sugar Glucose solids Muscovado Confectioner's sugar Golden sugar WATCH-OUT FOR THE “SUGAR-FREE ” LABEL It could mean a few things: 1 IT’S FREE OF ADDED SUGAR LIKE WHITE SUGAR OR BROWN SUGAR. Great…but check the ingredient list. You could very well see other sources of sugar like honey, brown rice syrup, maple syrup, agave nectar, date puree, molasses, etc on the list, meaning it’s not sugar-free. 2 THERE’S NO ADDED SUGAR. Again, does not always mean sugar-free. Many foods contain naturally occurring sugars. For example, fructose is the naturally occurring sugar in fruit and lactose is the naturally occurring sugar in milk. So, say you’re drinking a glass of orange juice. It may be made from just one ingredient- oranges- and therefore have no added sugar, but there’s still 20+ grams of sugar in that glass. 3 IT’S MADE WITH SUGAR SUBSTITUTES. While the product technically may be sugar-free, it does contain artificial sweeteners, sugar alcohols, etc. It’s up to you to make the choice whether you want to consume these products, but you should, at a minimum, be aware of the ones you’re consuming so you can do your research..

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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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Improving the Cambodian Palm Sugar Industry
The Cambodian Palm Sugar Value Chain Men Australasian Agribusiness Perspectives 2019, Volume 22, Paper 12 ISSN: 2209-6612 -------------------------------------------------------------------------------------------------------------------------------------- Improving the Cambodian Palm Sugar Industry Rithysen Men Postgraduate student, Centre for Global Food and Resources, University of Adelaide -------------------------------------------------------------------------------------------------------------------------------------- Abstract The Cambodian people have engaged in palm sugar production since ancient times and it has become a tradition of the Khmer people. Palm sugar has been considered more a commercial commodity over the past 10 years which has led to the use of innovative technology and product marketing strategies. Palm sugar has emerged as a new product that attracts many investors and exporters. In 2015 some 25 per cent (34.9 metric tons) of all types of palm sugar were sold locally, while 75 per cent (103 metric tons) was exported. A value chain analysis is undertaken and finds that, despite making progress, the chain has encountered some challenges such as limited capital investment by producers, lack of technical skills to produce good quality products, high labour intensity and the dangers associated with climbing trees. There are some suggestions proposed for improvement to support the performance of the chain. The suggestions include improving production techniques of producers, making contracts between producer associations and exporters, taking advantage of its existing Geographical Indication status and continuing research and development of the palm sugar sector. Key words: palm sugar, value chain analysis, geographical indication, contract farming Introduction Around 80 per cent of the Cambodian population live in rural areas and most of them depend on agricultural activities for their daily livelihood (MAFF, 2013). The agricultural sector contributed 25.3 per cent of GDP in 2017 (Index Mundi, 2017).
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Sugar & Sweeteners Outlook
Economic Research Service Sugar and Sweeteners Outlook Situation and Outlook Michael McConnell, coordinator [email protected] SSS-M-322 Stephanie Riche, contributor June 16, 2015 [email protected] Improved Production Prospects for 2015/16 Reduce the Demand for Imports The next release is July 16, 2015 -------------- The USDA increased projections of 2014/15 sugar production by 33,000 short tons, raw Approved by the value (STRV) to 8.560 million based on the improved outlook for early beet harvest for the World Agricultural 2015/16 crop. Projected imports are increased 58,000 STRV based on a reallocation of the Outlook Board. raw sugar TRQ by the U.S. Trade Representative, reducing expected shortfall. Total use for 2014/15 is reduced 109,000 STRV based on pace-to-date food deliveries reported through April—particularly due to lower direct consumption imports since the beginning of the fiscal year. The projected stocks-to-use ratio is currently 15.0 percent, up from 13.2 percent the previous month. The improved outlook for the 2015/16 sugarbeet crop also resulted in a 270,000 STRV increase in projected 2015/16 sugar production. Projected food deliveries for 2015/16 are reduced 110,000 STRV to reflect the reduction in the current year’s outlook. Projected imports from Mexico in 2015/16 are reduced by 595,000 STRV, as the reductions in other supplies and total use reduces the calculation of U.S. Needs, as defined in the agreement to suspend the countervailing duty investigation signed between the U.S. Department of Commerce (USDOC) and the Government of Mexico in December 2014.
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Alkaline Foods List
Alkaline Foods List ATTENTION: It is important you do an alkaline diet the correct way. Eating the correct foods is one part, but there is more to it than just that. Rating Food Category Food <-- highly acidic -- highly alkaline --> Breads Corn Tortillas x Breads Rye bread x Breads Sourdough bread x Breads White biscuit x Breads White bread x Breads Whole-grain bread x Breads Whole-meal bread x Condiments Ketchup x Condiments Mayonnaise x Condiments Miso x Condiments Mustard x Condiments Soy sauce x Dairy Buttermilk x Dairy Cheese (all varieties, from all milks) x Dairy Cream x Dairy Egg whites x Dairy Eggs (whole) x Dairy Homogenized milk x Dairy Milk (not pasteurized) x Dairy Milk (pasteurized) x Dairy Paneer (cheese) x Dairy Quark x Dairy Yoghurt (sweetened) x Dairy Yoghurt (unsweetened) x Beverages & Drinks Beer x Beverages & Drinks Coffee x Beverages & Drinks Coffee substitue drinks x Beverages & Drinks Fruit juice (natural) x Beverages & Drinks Fruit juice (sweetened) x Beverages & Drinks Liquor x Beverages & Drinks Soda/Pop x Beverages & Drinks Tea (black) x Beverages & Drinks Tea (herbal, green) x Beverages & Drinks Water (Fiji, Hawaiian, Evian) x Beverages & Drinks Water (sparkling) x Beverages & Drinks Water (spring) x Beverages & Drinks Wine x Fats & Oils Borage oil x Fats & Oils Butter x Fats & Oils Coconut Oil (raw) x Fats & Oils Cod liver oil x Fats & Oils Corn oil x Fats & Oils Evening Primrose oil x Fats & Oils Flax seed oil x Fats & Oils Margarine x Fats & Oils Marine lipids x Fats & Oils Olive Oil x Fats & Oils Sesame
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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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STAR SWEETENERS the Best of the Naturals
STAR SWEETENERS The Best of the Naturals Become sugar savvy! The term "natural" as applied to sweeteners, can mean many things. The sweeteners recommended below will provide you with steady energy because they take a long time to digest. Natural choices offer rich flavors, vitamins and minerals, without the ups and downs of refined sugars. Sugar substitutes were actually the natural sweeteners of days past, especially honey and maple syrup. Stay away from man-made artificial sweeteners including aspartame and any of the "sugar alcohols" (names ending in ol). In health food stores, be alert for sugars disguised as "evaporated cane juice" or "can juice crystals." These can still cause problems, regardless what the health food store manager tells you. My patients have seen huge improvements by changing their sugar choices. Brown rice syrup. Your bloodstream absorbs this balanced syrup, high in maltose and complex carbohydrates, slowly and steadily. Brown rice syrup is a natural for baked goods and hot drinks. It adds subtle sweetness and a rich, butterscotch-like flavor. To get sweetness from starchy brown rice, the magic ingredients are enzymes, but the actual process varies depending on the syrup manufacturer. "Malted" syrups use whole, sprouted barley to create a balanced sweetener. Choose these syrups to make tastier muffins and cakes. Cheaper, sweeter rice syrups use isolated enzymes and are a bit harder on blood sugar levels. For a healthy treat, drizzle gently heated rice syrup over popcorn to make natural caramel corn. Store in a cool, dry place. Devansoy is the brand name for powdered brown rice sweetener, which contains the same complex carbohydrates as brown rice syrup and a natural plant flavoring.
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So2 and Wine: a Review
OIV COLLECTIVE EXPERTISE DOCUMENT SO2 AND WINE: A REVIEW SO2 AND WINE: A REVIEW 1 MARCH 2021 OIV COLLECTIVE EXPERTISE DOCUMENT SO2 AND WINE: A REVIEW WARNING This document has not been submitted to the step procedure for examining resolutions and cannot in any way be treated as an OIV resolution. Only resolutions adopted by the Member States of the OIV have an official character. This document has been drafted in the framework of Expert Group “Food safety” and revised by other OIV Commissions. This document, drafted and developed on the initiative of the OIV, is a collective expert report. © OIV publications, 1st Edition: March 2021 (Paris, France) ISBN 978-2-85038-022-8 OIV - International Organisation of Vine and Wine 35, rue de Monceau F-75008 Paris - France www.oiv.int 2 MARCH 2021 OIV COLLECTIVE EXPERTISE DOCUMENT SO2 AND WINE: A REVIEW SCOPE The group of experts « Food safety » of the OIV has worked extensively on the safety assessment of different compounds found in vitivinicultural products. This document aims to gather more specific information on SO2. This document has been prepared taking into consideration the information provided during the different sessions of the group of experts “Food safety” and information provided by Member States. Finally, this document, drafted and developed on the initiative of the OIV, is a collective expert report. This review is based on the help of scientific literature and technical works available until date of publishing. COORDINATOR OIV - International Organisation of Vine and Wine AUTHORS Dr. Creina Stockley (AU) Dr. Angelika Paschke-Kratzin (DE) Pr.
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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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Sugar and Sweetener Situation and Outlook
United States Department of ERSAgriculture Sugar and Sweetener Economic Research Service SSS-230 January 2001 Situation and Outlook Report U.S. sugar production Mil. short tons, raw value 10 8 Total 6 Beet sugar 4 Cane sugar 2 0 1985/86 88/89 91/92 94/95 97/98 2000/01 2000/01 projected. Source: Economic Research Service, USDA. Sugar and Sweetener Situation and Outlook. Market and Trade Economics Division, Economic Research Service, U.S. Department of Agriculture, January 2001, SSS-230. Contents Summary . .3 U.S. Sugar . .5 Year Ended, FY 2000 . .5 Prices . .6 Current Year, FY 2001 . .6 High Fructose Corn Syrup . .12 Special Article U.S. Sugar Price Indices and Stocks-to-Use Ratios . .14 List of Tables . .23 List of Figures . .24 Internet Access to Sugar-Related Data . .70 Report Coordinator Stephen Haley (202) 694-5247 FAX (202) 694-5884 E-mail: [email protected] Principal Contributors Stephen Haley Nydia Suarez Karen Ackerman Database Coordinator/Graphics & Table Design Fannye Lockley-Jolly Editor Martha R. Evans Layout & Text Design Wynnice Pointer-Napper Approved by the World Agricultural Outlook Board. The Sugar and Sweetener Situation and Outlook is pub- Summary released January 25, 2001. The summary of lished two times a year and supplemented by a yearbook. To the next Sugar and Sweetener Situation and Outlook is order, call 1-800-999-6779 in the United States or Canada. scheduled for release on May 24, 2001. Summaries and full Other areas please call (703) 605-6220. Or write ERS- text of Situation and Outlook reports may be accessed elec- NASS, 5285 Port Royal Road, Springfield, VA 22161.
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Entrée Sides Desserts
Entrée A. Satay Chicken Skewer 沙嗲鸡串 () . A. Vegetarian Spring Roll 素春卷 () . A. Minced Pork Spring Roll 猪肉春卷 () . A. Salt & Pepper Chicken Wings 椒盐鸡翅 () . A. Salt & Pepper Squid 椒盐鱿鱼 () . A. Spicy Salt & Pepper Squid 辣鱿鱼条 () . A. Mini Edamame Roll 毛豆卷 () . A. Deep Fried Prawn Dumplings 炸虾饺 () . A. Deep Fried Tofu 炸豆腐 () . Sides Steamed Rice 白饭 . Roti Place was 油饭 . Hainanese Steamed Rice opened in 2015 by a Coconut Rice 椰酱饭 . Malaysian craving a taste of Noodles 面条 . home. We want to share the flavours of You-tiao (Deep Fried Bread Stick) 油条 . Malaysia to the people of Brisbane through Deep Fried Mantou (Chinese Bun) 炸馒头 . our food. We proudly offer authentic Malaysian Steamed Vegetable 油菜 . street food favourites such as Roti Canai, Nasi Lemak, and Char Kuey Teow. As well as iconic Malaysian dishes Bak Kut Teh (Pork tea), Hainanese Chicken and Malaysian Kam Heong crab, which is wild caught from the Gold Coast. Desserts From humble street food beginnings, our signature roti is freshly F. Sago Pudding 西米布丁 . prepared in house daily and can be seen flipped to order in our open roti Pandan infused sago pudding with coconut kitchen. Roti is crispy, flakey flatbread served both savoury and sweet cream and coconut sugar syrup. and is a favourite for all Malaysians. Try our iconic Roti Canai for a F. Cendol Sundae 珍多新地 . Vanillia ice cream and Malaysian cendol jelly savoury option or our popular Mount Roti topped with condensed milk served with palm sugar syrup and crushed for something sweet. Our menu is ideal for sharing family style, just like MENU peanuts.
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Palm Sap Sources, Characteristics, and Utilization in Indonesia
Journal of Food and Nutrition Research, 2018, Vol. 6, No. 9, 590-596 Available online at http://pubs.sciepub.com/jfnr/6/9/8 © Science and Education Publishing DOI:10.12691/jfnr-6-9-8 Palm Sap Sources, Characteristics, and Utilization in Indonesia Teguh Kurniawan1,*, Jayanudin1,*, Indar Kustiningsih1, Mochamad Adha Firdaus2 1Chemical Engineering Department, Universitas Sultan Ageng Tirtayasa, Cilegon, Indonesia 2Chemical Engineering Department, King Fahd University of Petroleum and Minerals, Dhahran, Saudi Arabia *Corresponding author: [email protected]; [email protected] Received August 15, 2018; Revised September 19, 2018; Accepted September 28, 2018 Abstract Sap from various species palm trees in which known as neera generally produced by traditional technology in Indonesia. There are 5 well known palm species that produce Neera in Indonesia such as arenga palm, coconut tree, doub palm, nipa palm and palm oil. Neera can be utilized as raw material for various derivatives such as palm sugar, sweet palm toddy, and alcoholic toddy. Tapping of neera is a crucial step because neera prone to immediately degrade and causing poor quality of palm sugar. Traditional sugar processing has some drawbacks for example: low energy efficiency processing and off-specification products. On the other side, sugar palm neera has important antioxidant component which benefits for human that unavailable in normal white sugar from sugarcane. In this current review, characterization of neera from various palms in Indonesia and available technology on sugar palm processing such as spray dryer and membrane ultrafiltration will be discussed. Keywords: neera, palm sugar, antioxidant, spray dryer, membrane Cite This Article: Teguh Kurniawan, Jayanudin, Indar Kustiningsih, and Mochamad Adha Firdaus, ―Palm Sap Sources, Characteristics, and Utilization in Indonesia.‖ Journal of Food and Nutrition Research, vol.
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