|
Juicy Fruit
Juicy Fruit is an American brand of chewing gum made by the Wrigley Company, a U.S. company that since 2008 has been a subsidiary of the privately held Mars, Incorporated. It was introduced in 1893, and in the 21st century the brand name is recognized by 99 percent of Americans, with total sales in 2002 of 153 million units. Description Flavor Which fruit serves as the model for its flavor is kept vague in advertising, though in 2003, advertising agency BBDO characterized it as a combination of banana and pineapple, and some people say it resembles jackfruit. According to two books in the '' Imponderables'' series, peach is one crucial flavor among many others. It is likely that the chemical used for flavoring is isoamyl acetate (sometimes known as ''banana oil''), a carboxylic ester, which is also found in jackfruit. Consumer demographics The average age of the typical Juicy Fruit consumer is under 20, with three to eleven year olds making up the heart of the business; those ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Juicy Fruit
Juicy Fruit is an American brand of chewing gum made by the Wrigley Company, a U.S. company that since 2008 has been a subsidiary of the privately held Mars, Incorporated. It was introduced in 1893, and in the 21st century the brand name is recognized by 99 percent of Americans, with total sales in 2002 of 153 million units. Description Flavor Which fruit serves as the model for its flavor is kept vague in advertising, though in 2003, advertising agency BBDO characterized it as a combination of banana and pineapple, and some people say it resembles jackfruit. According to two books in the '' Imponderables'' series, peach is one crucial flavor among many others. It is likely that the chemical used for flavoring is isoamyl acetate (sometimes known as ''banana oil''), a carboxylic ester, which is also found in jackfruit. Consumer demographics The average age of the typical Juicy Fruit consumer is under 20, with three to eleven year olds making up the heart of the business; those ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isoamyl Acetate
Isoamyl acetate, also known as isopentyl acetate, is an organic compound that is the ester formed from isoamyl alcohol and acetic acid, with the molecular formula C7H14O2.It is a colorless liquid that is only slightly soluble in water, but very soluble in most organic solvents. Isoamyl acetate has a strong odor which is described as similar to both banana and pear. Pure isoamyl acetate, or mixtures of isoamyl acetate, amyl acetate, and other flavors may be referred to as banana oil. Production Isoamyl acetate is prepared by the acid catalyzed reaction ( Fischer esterification) between isoamyl alcohol and glacial acetic acid as shown in the reaction equation below. Typically, sulfuric acid is used as the catalyst. Alternatively, ''p''-toluenesulfonic acid or an acidic ion exchange resin can be used as the catalyst. : Applications Isoamyl acetate is used to confer banana or pear flavor in foods. ''Banana oil'' commonly refers to a solution of isoamyl acetate in ethanol that is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Juicy Fruit 1946
Juicy may refer to: People * Juicy J (born 1975), American rapper * Joe Giudice, nicknamed Juicy Joe, on ''The Real Housewives of New Jersey'' Music * Juicy (band), a 1980s American R&B duo * ''Juicy'' (album), by Willie Bobo, 1967 Songs * "Juicy" (Doja Cat song), 2019 * "Juicy" (Better Than Ezra song), 2005 * "Juicy" (The Notorious B.I.G. song), 1994 * "Juicy", by Koda Kumi from the single "4 Hot Wave" * "Juicy", by Pretty Ricky from '' Bluestars'' Other uses * ''Juicy!'', a Philippine entertainment news program * Juicy Couture, a clothing line See also * * ''Jewcy ''Jewcy'' is an online magazine of Jewish pop culture and offbeat news. The site was launched on November 15, 2006. ''The Guardian'' has described ''Jewcy'' as "a cultural icon" and "at the forefront of a reinvention of Jewish identity by young U ...'', an online magazine and user community * Jucy (other) * Juissi, a Finnish brand of juices and energy drinks * Juice (other) {{disamb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butylated Hydroxyanisole
Butylated hydroxyanisole (BHA) is a synthetic, waxy, solid petrochemical. Its antioxidant properties have caused it to be widely used as a preservative in food, food packaging, animal feed, cosmetics, pharmaceuticals, rubber, and petroleum products. BHA has been used in food since around 1947. Chemistry BHA consists of a mixture of two isomeric organic compounds, 2-''tert''-butyl-4-hydroxyanisole and 3-''tert''-butyl-4-hydroxyanisole. It is prepared from 4-methoxyphenol and isobutylene. The conjugated aromatic ring of BHA is able to stabilize free radicals, sequestering them. By acting as free radical scavengers, further free radical reactions are prevented. Applications Since 1947, BHA has been added to edible fats and fat-containing foods for its antioxidant properties as it prevents rancidification of food which creates objectionable odors. It has been assigned the E number E320. It is often combined with a similar chemical, butylated hydroxytoluene (BHT). BHA also is commo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sucralose
Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose, selectively replacing three of the hydroxy groups in the C1, C4, and C6 positions to give a 1,6-dichloro-1,6-dideoxyfructose– 4-chloro-4-deoxygalactose disaccharide. Sucralose is about 320 to 1,000 times sweeter than sucrose,Michael A. Friedman, Lead Deputy Commissioner for the FDAFood Additives Permitted for Direct Addition to Food for Human Consumption; SucraloseFederal Register: 21 CFR Part 172, Docket No. 87F-0086, 3 April 1998 three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. While sucralose is largely considered shelf-stable and safe for use at elevated temperatures (such as in baked goods), there is some evidence that it begins to break down at temperatures above . ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lecithin
Lecithin (, from the Greek ''lekithos'' "yolk") is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues which are amphiphilic – they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are used for smoothing food textures, emulsifying, homogenizing liquid mixtures, and repelling sticking materials. Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid. Lecithin was first isolated in 1845 by the French chemist and pharmacist Théodore Gobley. In 1850, he named the phosphatidylcholine ''lécithine''. Gobley originally isolated lecithin from egg yolk – λέκιθος ''(lekithos)'' is "egg yolk" in Ancient Greek – and established the complete chemical formula of phosphatidylcholine in 1874; in between, he demonstrated the presence of lecithin in a variety of biologi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emulsifier
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms ''colloid'' and ''emulsion'' are sometimes used interchangeably, ''emulsion'' should be used when both phases, dispersed and continuous, are liquids. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes, homogenized milk, liquid biomolecular condensates, and some cutting fluids for metal working. Two liquids can form different types of emulsions. As an example, oil and water can form, first, an oil-in-water emulsion, in which the oil is the dispersed phase, and water is the continuous phase. Second, they can form a water-in-oil emulsion, in which water is the dispersed phase and oil is the continuous phase. Multiple emulsions are also p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glycerol
Glycerol (), also called glycerine in British English and glycerin in American English, is a simple triol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in lipids known as glycerides. Because it has antimicrobial and antiviral properties, it is widely used in wound and burn treatments approved by the U.S. Food and Drug Administration. Conversely, it is also used as a bacterial culture medium. It can be used as an effective marker to measure liver disease. It is also widely used as a sweetener in the food industry and as a humectant in pharmaceutical formulations. Because of its three hydroxyl groups, glycerol is miscible with water and is hygroscopic in nature. Structure Although achiral, glycerol is prochiral with respect to reactions of one of the two primary alcohols. Thus, in substituted derivatives, the stereospecific numbering labels the molecule with a "sn-" prefix before the stem name of the m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Humectant
A humectant is a hygroscopic (water-absorbing) substance used to keep things moist. They are used in many products, including food, cosmetics, medicines and pesticides. When used as a food additive, a humectant has the effect of keeping moisture in the food. Humectants are sometimes used as a component of antistatic coatings for plastics. A humectant attracts and retains the moisture in the air nearby via absorption, drawing the water vapor into or beneath the organism's or object's surface. This is the opposite use of a hygroscopic material where it is used as a desiccant used to draw moisture away. In pharmaceuticals and cosmetics, humectants can be used in topical dosage forms to increase the solubility of a chemical compound's active ingredients, increasing the active ingredients' ability to penetrate skin, or its activity time. This hydrating property can also be needed to counteract a dehydrating active ingredient (e.g., soaps, corticoids, and some alcohols), which is why ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavourings
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] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
