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Double Dip (confectionery)
Double Dip is a confectionery produced by Swizzels Matlow, where it has been popular in the United Kingdom, Australia and Germany. Towards the end of the 1980s Double Dip hit its peak of popularity when the sherbet based confection became the best selling sweet in Ireland. Product description Double Dip consists of a sachet of two sherbet powders (orange and cherry flavoured), with a "swizzelstick" for dipping. Ingredients The sweet is suitable for coeliacs, vegans and vegetarians. The manufacturer gives the ingredients as "sugar, dextrose, acidity regulators, citric acid, malic acid, cornflour, sodium bicarbonate, modified starch, stearic acid, anticaking agent, magnesium carbonate, magnesium stearate, flavourings, colours: beetroot red, curcumin, lutein." Development The idea for the product came from the company's desire to create a product that was distinct, unique, and interactive. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confectionery
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections. The occupation of confectioner encompasses the categories of cooking performed by both the French ''patissier'' (pastry chef) and the ''confiseur'' (sugar worker). Bakers' confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar baked goods Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred .... Baker's confectionery excludes everyday Bread, breads, and thus is a subset of products produced by a baker. Sugar confectionery includes candies (also called '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Starch
Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. Corn starch is versatile, easily modified, and finds many uses in industry such as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing. It has medical uses as well, such as to supply glucose for people with glycogen storage disease. Like many products in dust form, it can be hazardous in large quantities due to its flammability—see dust explosion. When mixed with a fluid, corn starch can rearrange itself into a non-Newtonian fluid. For example, adding water transforms corn starch into a material commonly known as oobleck while adding oil transforms corn starch into an electrorheological (ER) fluid. The concept can be explained through the mixture termed "co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dip Dab
Sherbet is a fizzy, sweet powder, usually eaten by dipping a lollipop or liquorice, using a small spoon, or licking it from a finger. Etymology The word "sherbet" is from Turkish ', which is from Persian , which in turn comes from "sharbat", Arabic ''sharbah'', ''a drink'', from "shariba" ''to drink''. The word is cognate to syrup in English. Historically it was a cool effervescent or iced fruit soft drink. The meaning, spelling and pronunciation have fractured between different countries. It is usually spelled "sherbet", but a common south of England pronunciation, using the intrusive 'r' changes this to "sherbert". History Beginning with the 19th century sherbet powder (soda powder) became popular.''Brausepulver'' in Meyers Konversations-Lexikon (1895) "Put a spoonful of the powder in a cup of water, mix it and drink it as soon as possible, during the time of sparkling. ... Because this way the most of acid of air is lost ... it is more practicable to put the powder into ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barratt (confectionery)
Barratt is a confectionery brand in the United Kingdom, known for products including DipDab, Refreshers, Sherbet Fountain, Fruit Salad, Black Jack and Wham. Barratt & Co. was established in London in 1848 by George Osborne Barratt. By 1906 it was the largest confectionery manufacturer in the world. It became a limited company in 1909, and was acquired by Bassett's in 1966, then by Cadbury Schweppes in 1989 and by Tangerine Confectionery (since renamed Valeo Confectionery) in 2008. History George Osborne Barratt started a confectionery business in 1848 employing one sugar boiler at 32 Shepherdess Walk, Hoxton. The enterprise was successful: it grew rapidly and neighbouring properties were bought up to allow for the expansion. Barratt himself travelled, in his pony and trap, to deliver and promote his products in and around London. Then, his eldest son George (1852-1928), when he was about 17, took over these journeys, and Barratt senior worked large parts of the country for the ne ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sherbet (powder)
Sherbet is a fizzy, sweet powder, usually eaten by dipping a lollipop or liquorice, using a small spoon, or licking it from a finger. Etymology The word "sherbet" is from Turkish ', which is from Persian , which in turn comes from "sharbat", Arabic ''sharbah'', ''a drink'', from "shariba" ''to drink''. The word is cognate to syrup in English. Historically it was a cool effervescent or iced fruit soft drink. The meaning, spelling and pronunciation have fractured between different countries. It is usually spelled "sherbet", but a common south of England pronunciation, using the intrusive 'r' changes this to "sherbert". History Beginning with the 19th century sherbet powder (soda powder) became popular.''Brausepulver'' in Meyers Konversations-Lexikon (1895) "Put a spoonful of the powder in a cup of water, mix it and drink it as soon as possible, during the time of sparkling. ... Because this way the most of acid of air is lost ... it is more practicable to put the powder int ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cola
Cola is a carbonated soft drink flavored with vanilla, cinnamon, citrus oils and other flavorings. Cola became popular worldwide after the American pharmacist John Stith Pemberton invented Coca-Cola, a trademarked brand, in 1886, which was imitated by other manufacturers. Most colas contain caffeine originally from the kola nut, leading to the drink's name, though other sources have since been used. The Pemberton cola drink also contained a coca plant extract. His non-alcoholic recipe was inspired by the coca wine of pharmacist Angelo Mariani, created in 1863. Most modern colas have a dark caramel color, and are sweetened with sugar and/or high-fructose corn syrup. They come in numerous different brands. with Coca-Cola and Pepsi being among the most popular. These two companies have been competing since the 1890s, a rivalry that has intensified since the 1980s. Flavorings The primary modern flavorings in a cola drink are citrus oils (from orange, lime, and lemon peels), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lutein
Lutein (;"Lutein" . from ''luteus'' meaning "yellow") is a and one of 600 known naturally occurring carotenoids. Lutein is synthesized only by plants, and like other xanthophylls is found in high quantities in [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curcumin
Curcumin is a bright yellow chemical produced by plants of the ''Curcuma longa'' species. It is the principal curcuminoid of turmeric (''Curcuma longa''), a member of the ginger family, Zingiberaceae. It is sold as a herbal supplement, cosmetics ingredient, food flavoring, and food coloring. Chemically, curcumin is a diarylheptanoid, belonging to the group of curcuminoids, which are natural phenol, phenolic pigments responsible for the yellow color of turmeric. Laboratory and clinical research have not confirmed any medical use for curcumin. It is difficult to study because it is both unstable and poorly bioavailable. It is unlikely to produce useful leads for drug development. History Curcumin was named in 1815 when Henri Auguste Vogel and Pierre Joseph Pelletier reported the first isolation of a "yellow coloring-matter" from the rhizomes of turmeric. Later, it was found to be a mixture of resin and turmeric oil. In 1910, Milobedzka and Lampe reported the chemical structure ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavouring
A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems. Along with additives, other components like sugars determine the taste of food. A flavoring is defined as a substance that gives another substance taste, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Although the term, in common language, denotes the combined chemical sensations of taste and smell, the same term is used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Owing to the high cost, or unavailability of natural flavor extracts, most commercial flavorings are "nature-identical", which means that they are the chemical equivalent of natural flavors, but c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Magnesium Stearate
Magnesium stearate is the chemical compound with the formula . It is a soap, consisting of salt containing two equivalents of stearate (the anion of stearic acid) and one magnesium cation (Mg2+). Magnesium stearate is a white, water-insoluble powder. Its applications exploit its softness, insolubility in many solvents, and low toxicity. It is used as a release agent and as a component or lubricant in the production of pharmaceuticals and cosmetics.Angelo Nora, Alfred Szczepanek, Gunther Koenen, "Metallic Soaps" in Ullmann's Encyclopedia of Industrial Chemistry 2005 Wiley-VCH, Weinheim. Manufacturing Magnesium stearate is produced by the reaction of sodium stearate with magnesium salts or by treating magnesium oxide with stearic acid. Some nutritional supplements specify that the sodium stearate used in manufacturing magnesium stearate is produced from vegetable-derived stearic acid. Uses Magnesium stearate is often used as an anti-adherent in the manufacture of medical tablets, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Magnesium Carbonate
Magnesium carbonate, (archaic name magnesia alba), is an inorganic salt that is a colourless or white solid. Several hydrated and basic forms of magnesium carbonate also exist as minerals. Forms The most common magnesium carbonate forms are the anhydrous salt called magnesite (), and the di, tri, and pentahydrates known as barringtonite (), nesquehonite (), and lansfordite (), respectively. Some basic forms such as artinite (), hydromagnesite (), and dypingite () also occur as minerals. All of those minerals are colouress or white. Magnesite consists of colourless or white trigonal crystals. The anhydrous salt is practically insoluble in water, acetone, and ammonia. All forms of magnesium carbonate react with acids. Magnesite crystallizes in the calcite structure wherein is surrounded by six oxygen atoms. The dihydrate has a triclinic structure, while the trihydrate has a monoclinic structure. References to "light" and "heavy" magnesium carbonates actually refer to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anticaking Agent
An anticaking agent is an additive placed in powdered or granulated materials, such as table salt or confectioneries, to prevent the formation of lumps (caking) and for easing packaging, transport, flowability, and consumption. Caking mechanisms depend on the nature of the material. Crystalline solids often cake by formation of liquid bridge and subsequent fusion of microcrystals. Amorphous materials can cake by glass transitions and changes in viscosity. Polymorphic phase transitions can also induce caking. Some anticaking agents function by absorbing excess moisture or by coating particles and making them water-repellent. Calcium silicate (CaSiO3), a commonly used anti-caking agent, added to e.g. table salt, absorbs both water and oil. Anticaking agents are also used in non-food items such as road salt, fertilisers, cosmetics, and detergents. Some studies suggest that anticaking agents may have a negative effect on the nutritional content of food; one such study indicated t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
