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Trocadero (drink)
Trocadero, also known as Troca, is an apple and orange flavoured Swedish soda containing caffeine. It was launched in Sweden in the summer of 1953 by Saturnus AB in Malmö,Trocanostalgi trocadero.nu/ref> Sweden. Trocadero has been especially popular in Norrland, the northern part of Sweden, and has therefore been called the "national beverage of Norrland".Saturnus AB, 06-30-2003, "Klassikern Trocadero fyller 50 år" Archived July 17, 2006 at Wayback Machine, 02-20-2008 The name Trocadero was introduced by Nils-Håkan Håkansson at Saturnus AB, and according to his grandson Edward Liepe, the name Trocadero comes from either Place du Trocadéro or Café du Trocadéro, both located in Paris, where it is pronounced with stress on the final o, but among Swedes drinking Trocadero the stress has generally been on e. However, the French name goes back to Isla del Trocadero in Spain, and in Spanish it is pronounced like in Swedish. History The same year Trocadero was introduced, the ban ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spendrups
Spendrups Bryggeri AB is a Swedish brewery founded in 1897 as Grängesbergs Bryggeri AB. The company includes the following subsidiaries Spring Wine & Spirits, Gotlands Bryggeri and Hellefors Bryggeri. Spendrups Group has approximately 900 employees and sales revenue of approximately 3 billion Swedish kronor. The head office is located in Vårby (Huddinge Municipality) south of Stockholm. Three breweries are located in Grängesberg, Hällefors and Visby (the micro brewery Gotlands Bryggeri AB). The breweries are BRC certified (British Retailers Consortium). In May 2011, the company presented its plans with regard to the closure of the brewery and logistics centre in Vårby and Loviseberg in 2012–14 and concentrate its production to Grängesberg in the province of Dalecarlia (Dalarna). Production at the brewery in Vårby was shut down in August 2013. History Spendrups history began in 1735 with the ancestor Mads Pedersen, who left the village Spentrup in Denmark and move ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulk Confectionery
Bulk confectionery is supplied in a container with loose confectionery to be dispensed by weight or quantity, or containing a number of retail-size bags of confectionery, typically used in vending machines. Unbagged bulk confectionery is typically sold by confectionery retailers; the quantity required is weighed or counted out. Different types of confectionery at the same price per unit weight are sometimes dispensed mixed ("pick and mix"). In the United States, some of these confections are called penny candy and are sold by the piece in candy, soda fountain, and five and dime stores. In Britain, this type of candy is also referred to as pick 'n' mix or penny sweets. In Sweden, bulk confectionery ("Lösgodis") can be found in many stores, picked by hand. It usually often costs the equivalent of US$7,8 – $10 per kilogram. Loose candy is typically sold at kiosks, grocery stores and candy stores in the way that the customer picks up whatever kind, and how much, of candy they w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antioxidant
Antioxidants are compounds that inhibit oxidation, a chemical reaction that can produce free radicals. This can lead to polymerization and other chain reactions. They are frequently added to industrial products, such as fuels and lubricants, to prevent oxidation, and to foods to prevent spoilage, in particular the rancidification of oils and fats. In cells, antioxidants such as glutathione, mycothiol or bacillithiol, and enzyme systems like superoxide dismutase, can prevent damage from oxidative stress. The only dietary antioxidants are vitamins A, C, and E, but the term ''antioxidant'' has also been applied to numerous other dietary compounds that only have antioxidant properties in vitro, with little evidence for antioxidant properties in vivo. Dietary supplements marketed as antioxidants have not been shown to maintain health or prevent disease in humans. History As part of their adaptation from marine life, terrestrial plants began producing non-marine antioxi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramel E150D
Caramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates (sugars), in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy, and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown. Caramel color is one of the oldest and most widely used food colorings for enhancing naturally occurring colors, correcting natural variations in color, and replacing color that is lost to light degradation during food processing and storage. The use of caramel color as a food additive in the brewing industry in the 19th century is the first recorded instance of it being manufactured and used on a wide scale. Today, caramel color is found in many commercially produced foods and beverages, including batters, beer, brown bread, buns, chocolate, cookies, cough drops, spirits and liquor such as brandy, rum, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dyestuff
A dye is a colored substance that chemically bonds to the substrate to which it is being applied. This distinguishes dyes from pigments which do not chemically bind to the material they color. Dye is generally applied in an aqueous solution and may require a mordant to improve the fastness of the dye on the fiber. There are two broad categories of dyes: natural and synthetic; Natural dyes are dyes extracted from plants, Insects, or minerals. The majority of natural dyes are vegetable dyes derived from plant sources such as roots, berries, bark, leaves, and wood, as well as other biological sources like fungi. Synthetic dyes are also referred to as "coal tar dyes" because they are derived from substances that, until recently, could only be extracted from coal tar. A synthetic dye consists of a chromophore and an auxochrome added to a benzene derivative. Both dyes and pigments are colored, because they absorb only some wavelengths of visible light. Dyes are usually soluble in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium Benzoate
Sodium benzoate is the sodium salt of benzoic acid, widely used as a food preservative (with an E number of E211) and a pickling agent. It appears as a white crystalline chemical with the formula C6H5COONa. Production Sodium benzoate is commonly produced by the neutralization of sodium hydroxide (NaOH) with benzoic acid (C6H5COOH), which is itself produced commercially by partial oxidation of toluene with oxygen. Natural occurrence Many foods are natural sources of benzoic acid, its salts, and its esters. Fruits and vegetables can be rich sources, particularly berries such as cranberry and bilberry. Other sources include seafood, such as prawns, and dairy products. Uses As a preservative Sodium benzoate can act as a food preservative. It is most widely used in acidic foods such as salad dressings (for example acetic acid in vinegar), carbonated drinks ( carbonic acid), jams and fruit juices (citric acid), pickles (acetic acid), condiments, and frozen yogurt toppings. It is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potassium Sorbate
Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water (58.2% at 20 °C). It is primarily used as a food preservative (E number 202). Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid occurs naturally in rowan berries, virtually all of the world's supply of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically. Production Potassium sorbate is produced industrially by neutralizing sorbic acid with potassium hydroxide. The precursor sorbic acid is produced in a two-step process via the condensation of crotonaldehyde and ketene. Uses Potassium sorbate is used to inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider, dehydrated fruits, soft drinks and fruit drinks, and baked goods.Erich Lück, Martin Jager and Nico Raczek "Sorbic Acid" in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Preservative
A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes. In general, preservation is implemented in two modes, chemical and physical. Chemical preservation entails adding chemical compounds to the product. Physical preservation entails processes such as refrigeration or drying.Erich Lück and Gert-Wolfhard von Rymon Lipinski "Foods, 3. Food Additives" in ''Ullmann's Encyclopedia of Industrial Chemistry'', 2002, Wiley-VCH, Weinheim. Preservative food additives reduce the risk of foodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality. Some physical techniques for food preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration. Chemical preservation and physical preservation techniques are som ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phosphoric Acid
Phosphoric acid (orthophosphoric acid, monophosphoric acid or phosphoric(V) acid) is a colorless, odorless phosphorus-containing solid, and inorganic compound with the chemical formula . It is commonly encountered as an 85% aqueous solution, which is a colourless, odourless, and non- volatile syrupy liquid. It is a major industrial chemical, being a component of many fertilizers. The compound is an acid. Removal of all three ions gives the phosphate ion . Removal of one or two protons gives dihydrogen phosphate ion , and the hydrogen phosphate ion , respectively. Phosphoric acid forms esters, called organophosphates. The name "orthophosphoric acid" can be used to distinguish this specific acid from other "phosphoric acids", such as pyrophosphoric acid. Nevertheless, the term "phosphoric acid" often means this specific compound; and that is the current IUPAC nomenclature. Production Phosphoric acid is produced industrially by one of two routes, wet processes and dry. We ... [...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] |
Acidity Regulator
Acidity regulators, or pH control agents, are food additives used to change or maintain pH (acidity or basicity). They can be organic or mineral acids, bases, neutralizing agents, or buffering agents. Typical agents include the following acids and their sodium salts: sorbic acid, acetic acid, benzoic acid, and propionic acid.Erich Lück and Gert-Wolfhard von Rymon Lipinski "Foods, 3. Food Additives" in ''Ullmann's Encyclopedia of Industrial Chemistry'', 2002, Wiley-VCH, Weinheim. Acidity regulators are indicated by their E number, such as E260 (acetic acid), or simply listed as "food acid". Acidity regulators differ from acidulants, which are often acidic but are added to confer sour flavors. They are not intended to stabilize the food, although that can be a collateral benefit. Acidity regulators are also important for food safety, as incorrect pH can result in bacteria growth. See also * Adipate * List of food additives * Sodium bicarbonate Sodium bicarbonate (IUPA ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caffeine
Caffeine is a central nervous system (CNS) stimulant of the methylxanthine class. It is mainly used recreationally as a cognitive enhancer, increasing alertness and attentional performance. Caffeine acts by blocking binding of adenosine to the adenosine A1 receptor, which enhances release of the neurotransmitter acetylcholine. Caffeine has a three-dimensional structure similar to that of adenosine, which allows it to bind and block its receptors. Caffeine also increases cyclic AMP levels through nonselective inhibition of phosphodiesterase. Caffeine is a bitter, white crystalline purine, a methylxanthine alkaloid, and is chemically related to the adenine and guanine bases of deoxyribonucleic acid (DNA) and ribonucleic acid (RNA). It is found in the seeds, fruits, nuts, or leaves of a number of plants native to Africa, East Asia and South America, and helps to protect them against herbivores and from competition by preventing the germination of nearby seeds, as well as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
