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Sunny D
SunnyD (named Sunny Delight prior to circa 2000) is an orange drink developed in 1963 by Doric Foods of Mount Dora, Florida, Mount Dora, Florida, United States. Additional plants were built in California and Ohio in 1974 and 1978, respectively. In April 1983, Sundor Brands bought out Doric Foods; Sundor Brands was then purchased by American multinational Procter & Gamble in March 1989. The drink is superficially related to orange juice, but also resembles a soft drink without Carbonated drink, carbonation. The drink produced an estimated $450 million in revenue for Procter & Gamble in 2004. In 2005, Sunny Delight was spun off into the independent Sunny Delight Beverages, Sunny Delight Beverages Company (SDBC). The beverage is also distributed by Dr Pepper/Seven Up (DPSU). In Canada, the drink is manufactured and distributed by Saputo Inc., Saputo. The beverage was launched in the United Kingdom in April 1998 with a £10 million promotional campaign, and by August 1999, it beca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
SunnyD Logo
SunnyD (named Sunny Delight prior to circa 2000) is an orange drink developed in 1963 by Doric Foods of Mount Dora, Florida, United States. Additional plants were built in California and Ohio in 1974 and 1978, respectively. In April 1983, Sundor Brands bought out Doric Foods; Sundor Brands was then purchased by American multinational Procter & Gamble in March 1989. The drink is superficially related to orange juice, but also resembles a soft drink without carbonation. The drink produced an estimated $450 million in revenue for Procter & Gamble in 2004. In 2005, Sunny Delight was spun off into the independent Sunny Delight Beverages Company (SDBC). The beverage is also distributed by Dr Pepper/Seven Up (DPSU). In Canada, the drink is manufactured and distributed by Saputo. The beverage was launched in the United Kingdom in April 1998 with a £10 million promotional campaign, and by August 1999, it became the third biggest selling drink in the United Kingdom, behind Coca-Cola ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pepsi
Pepsi is a carbonated soft drink manufactured by PepsiCo. Originally created and developed in 1893 by Caleb Bradham and introduced as Brad's Drink, it was renamed as Pepsi-Cola in 1898, and then shortened to Pepsi in 1961. History Pepsi was first invented in 1893 as "Brad's Drink" by Caleb Bradham, who sold the drink at his drugstore in New Bern, North Carolina. It was renamed Pepsi-Cola in 1898, "Pepsi" because it was advertised to relieve dyspepsia (indigestion) and "Cola" referring to the cola flavor. Some have also suggested that "Pepsi" may have been a reference to the drink aiding digestion like the digestive enzyme pepsin, but pepsin itself was never used as an ingredient to Pepsi-Cola. The original recipe also included sugar and vanilla. Bradham sought to create a fountain drink that was appealing and would aid in digestion and boost energy. In 1903, Bradham moved the bottling of Pepsi from his drugstore to a rented warehouse. That year, Bradham sold 7,968 gallons ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cellulose Gum
Carboxymethyl cellulose (CMC) or cellulose gum is a cellulose derivative with carboxymethyl groups (-CH2-COOH) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose. It used to be marketed under the name Tylose, a registered trademark of SE Tylose. Preparation Carboxymethyl cellulose is synthesized by the alkali-catalyzed reaction of cellulose with chloroacetic acid. The polar (organic acid) carboxyl groups render the cellulose soluble and chemically reactive. Fabrics made of cellulose—e.g. cotton or viscose rayon—may also be converted into CMC. Following the initial reaction, the resultant mixture produces approximately 60% CMC and 40% salts (sodium chloride and sodium glycolate); this product is the so-called technical CMC, which is used in detergents. An additional purification process is used to remove salts to produce pure CMC, which is used for alime ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium Citrate
Sodium citrate may refer to any of the sodium salts of citric acid (though most commonly the third): * Monosodium citrate * Disodium citrate * Trisodium citrate The three forms of salt are collectively known by the E number E331. Applications Food Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy. It reduces the acidity of food as well. Blood clotting inhibitor Sodium citrate is used to prevent donated blood from clotting in storage. It is also used in a laboratory, before an operation, to determine whether a person's blood is too thick and might cause a blood clot, or if the blood is too thin to safely operate. Sodium citrate is used in medical contexts as an alkalinizing agent in place of sodium bicarbonate, to neutralize excess acid in the blood and urine. Metabolic acidosis It has applications for the treatment of metabolic acidosis and chronic kidney disease. Ferr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canola Oil
Close-up of canola blooms Canola flower Rapeseed oil is one of the oldest known vegetable oils. There are both edible and industrial forms produced from rapeseed, the seed of several cultivars of the plant family Brassicaceae. Historically, it was eaten in limited quantities due to high levels of erucic acid, which is damaging to the cardiac muscle of animals and imparts a bitter taste, and glucosinolates, which made it less nutritious in animal feed. Rapeseed oil can contain up to 54% erucic acid. Canola oil is a food-grade version derived from rapeseed cultivars bred for low erucic acid content. Also known as low erucic acid rapeseed (LEAR) oil, it has been generally recognized as safe by the United States Food and Drug Administration. Canola oil is limited by government regulation to a maximum of 2% erucic acid by weight in the US and the EU, with special regulations for infant food. These low levels of erucic acid do not cause harm in humans. In commerce, non-food variet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Modified Cornstarch
Modified starch, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch to change its properties. Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; or as binder in coated paper. They are also used in many other applications. Starches are modified to enhance their performance in different applications. Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing; to change their texture; to decrease or increase their viscosity; to lengthen or shorten gelatinization time; or to increase their visco-stability. Modification methods Acid-treated starch (INS 1401), also called thin boiling starch, is prepared by treating starch or starch granules with inorganic acids, e.g. hydrochloric acid breaking down the starch molecule and thus reducin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Natural Flavors
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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thiamin Hydrochloride
Thiamine, also known as thiamin and vitamin B1, is a vitamin, an essential micronutrient, that cannot be made in the body. It is found in food and commercially synthesized to be a dietary supplement or medication. Phosphorylated forms of thiamine are required for some metabolic reactions, including the breakdown of glucose and amino acids. Food sources of thiamine include whole grains, legumes, and some meats and fish. Grain processing removes much of the vitamin content, so in many countries cereals and flours are enriched with thiamine. Supplements and medications are available to treat and prevent thiamine deficiency and disorders that result from it include beriberi and Wernicke encephalopathy. They are also used to treat maple syrup urine disease and Leigh syndrome. Supplements and medications are typically taken by mouth, but may also be given by intravenous or intramuscular injection. Thiamine supplements are generally well tolerated. Allergic reactions, including a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ascorbic Acid
Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits and vegetables, also sold as a dietary supplement and as a topical 'serum' ingredient to treat melasma (dark pigment spots) and wrinkles on the face. It is used to prevent and treat scurvy. Vitamin C is an essential nutrient involved in the repair of tissue, the formation of collagen, and the enzymatic production of certain neurotransmitters. It is required for the functioning of several enzymes and is important for immune system function. It also functions as an antioxidant. Most animals are able to synthesize their own vitamin C. However, apes (including humans) and monkeys (but not all primates), most bats, some rodents, and certain other animals must acquire it from dietary sources. There is some evidence that regular use of supplements may reduce the duration of the common cold, but it does not appear to prevent infection. It is unclear whether supp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Citric Acid
Citric acid is an organic compound with the chemical formula HOC(CO2H)(CH2CO2H)2. It is a colorless weak organic acid. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than two million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring, and a chelating agent. A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate anion is written as or . Natural occurrence and industrial production Citric acid occurs in a variety of fruits and vegetables, most notably citrus fruits. Lemons and limes have particularly high concentrations of the acid; it can constitute as much as 8% of the dry weight of these fruits (about 47 g/L in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
High Fructose Corn Syrup
High-fructose corn syrup (HFCS), also known as glucose–fructose, isoglucose and glucose–fructose syrup, is a sweetener made from corn starch. As in the production of conventional corn syrup, the starch is broken down into glucose by enzymes. To make HFCS, the corn syrup is further processed by D-xylose isomerase to convert some of its glucose into fructose. HFCS was first marketed in the early 1970s by the Clinton Corn Processing Company, together with the Japanese Agency of Industrial Science and Technology, where the enzyme was discovered in 1965. As a sweetener, HFCS is often compared to granulated sugar, but manufacturing advantages of HFCS over sugar include that it is easier to handle and cheaper. "HFCS 42" and "HFCS 55" refer to dry weight fructose compositions of 42% and 55% respectively, the rest being glucose. HFCS 42 is mainly used for processed foods and breakfast cereals, whereas HFCS 55 is used mostly for production of soft drinks. The United States Food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Orange (fruit)
An orange is a fruit of various citrus species in the family (biology), family Rutaceae (see list of plants known as orange); it primarily refers to Citrus × sinensis, ''Citrus'' × ''sinensis'', which is also called sweet orange, to distinguish it from the related ''Citrus × aurantium'', referred to as bitter orange. The sweet orange reproduces asexually (apomixis through nucellar embryony); varieties of sweet orange arise through mutations. The orange is a Hybrid (biology), hybrid between pomelo (''Citrus maxima'') and Mandarin orange, mandarin (''Citrus reticulata''). The chloroplast genome, and therefore the maternal line, is that of pomelo. The sweet orange has had its full Whole genome sequencing, genome sequenced. The orange originated in a region encompassing Southern China, Northeast India, and Myanmar, and the earliest mention of the sweet orange was in Chinese literature in 314 BC. , orange trees were found to be the most Tillage, cultivated fruit tree in the wo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
