"confectionery, and as a sweetener in hot beverages. It is very dark brown and is slightly coarser and stickier than most brown sugars. Muscovado takes its flavor and color from its source, sugarcane juice. It offers good resistance to high temperatures and has a reasonably long shelf life. Muscovado sugar can be substituted for brown sugar in most recipes by slightly reducing the liquid content of the recipe. A substitute for muscovado can be made by mixing white sugar with molasses (black treacle) at a ratio of about 1:10 by weight. The use of ""khand"" in India in making sweets"
"Muscovado Muscovado, also khandsari and khand, is a type of partially refined to unrefined sugar with a strong molasses content and flavour. It is technically considered either a non-centrifugal cane sugar or a centrifuged, partially refined sugar according to the process used by the manufacturer. Muscovado contains higher levels of various minerals than processed white sugar, and is considered by some to be healthier. Its main uses are in food and confectionery, and the manufacture of rum and other forms of alcohol. The largest producer and consumer of muscovado is India. The Indian English names for this type of sugar"
"century until the late 1970s. The production of muscovado in the Philippines, Barbados, and elsewhere had experienced a long period of decline when large mills took over sugar production from small farmers with small mills. In recent years an increased consumer interest in healthy and organic foods has revived interest in muscovado, creating a new market for small mills. When produced under regulated conditions muscovado is nutritionally richer than sugars, and retains more of the natural minerals in sugar cane juice, as shown in the following nutritional analysis (per 100 g): Muscovado is used as an ingredient in food and"
"Ayurveda medicine to aid blood purification, digestion, bone health and the lungs. Muscovado Muscovado, also khandsari and khand, is a type of partially refined to unrefined sugar with a strong molasses content and flavour. It is technically considered either a non-centrifugal cane sugar or a centrifuged, partially refined sugar according to the process used by the manufacturer. Muscovado contains higher levels of various minerals than processed white sugar, and is considered by some to be healthier. Its main uses are in food and confectionery, and the manufacture of rum and other forms of alcohol. The largest producer and consumer of"
"oxide(CuO). The color of the obtained precipitate gives an idea about the quantity of sugar present in the solution, hence the test is semi-quantitative. A greenish precipitate indicates about 0.5 g% concentration; yellow precipitate indicates 1 g% concentration; orange indicates 1.5 g% and red indicates 2 g% or higher concentration. To test for the presence of monosaccharides and reducing disaccharide sugars in food, the food sample is dissolved in water, and a small amount of Benedict's reagent is added. During a water bath, which is usually 4–10 minutes, the solution should progress in the colors of blue (with no reducing"
"from the importation of East India white sugar. Instead, a dark raw sugar or muscovado, produced on the plantations by initial boilings of the fresh cane juice, was shipped in hogsheads to Europe on what was the third leg of the Triangular Trade. The sugarloaf was also the sign of a grocer, often found outside his premises or in the window, and sometimes found on his trade tokens. The raw sugar was refined by a series of boiling and filtering processes. When, at the final boiling, it was considered ready for granulation and was poured into a large number of"
"Moscato flavour. The red variety is the ""Michele Palieri"" characterised by a dark colour and a less sweet taste while the pink one, the ""Red Globe"" is very sweet and it is perfect for making desserts and jam. The harvesting period starts during the second decade of July for the ""Victoria"" and the ""Michele Palieri"" and between the third decade of July and August for the other varieties. This product is rich in sugar as glucose and mannose and in mineral salts like potassium, iron and phosphorus. It is also rich in B vitamins and in C and K vitamin."
"in a multiple-effect evaporator to make a syrup with about 60 weight percent sucrose. The syrup is further concentrated under vacuum until it becomes supersaturated, and then seeded with crystalline sugar. Upon cooling, sugar crystallizes out of the syrup. Centrifuging then separates the sugar from the remaining liquid (molasses). Raw sugar has a yellow to brown color. Sometimes sugar is consumed locally at this stage, but usually undergoes further purification. Sulfur dioxide is bubbled through the cane juice subsequent to crystallization in a process, known as ""sulfitation"". This process inhibits color forming reactions and stabilizes the sugar juices to produce"
"years, Moscato Giallo has been known under a variety of synonyms including: Fior d'Arancio (in Padova), Goldenmuskateller (in Bolzano), Goldmuskateller, Moscat, Moscatel (in Trentino), Moscato Cipro, Moscato dalla Siria, Moscato Sirio, Moscato Siro, Muscat du Pays (in the Valais region of Switzerland), Muscat Italien, Muscat vert (in Valais), Muscatedda (in Sicily), Muscato de Goloio, Muskat Dzhiallo and Muškat žuti. Moscato Giallo Moscato Giallo or Yellow Muscat is a white Italian wine grape variety that is a member of the Muscat family of grapes. Known for its large deep cluster of loose, deep-yellow berries and golden colored wine, Moscato Giallo is"
"to sulfur dioxide during the production to reduce the concentration of color compounds and helps prevent further color development during the crystallization process. Although common to sugarcane-growing areas, this product does not store or ship well. After a few weeks, its impurities tend to promote discoloration and clumping; therefore this type of sugar is generally limited to local consumption. Blanco directo, a white sugar common in India and other south Asian countries, is produced by precipitating many impurities out of cane juice using phosphoric acid and calcium hydroxide, similar to the carbonatation technique used in beet sugar refining. Blanco directo"
"spaced as the flower matures. The flower colour varies from pale blue to a very dark blue, almost black in some cases (albino forms are also known). In some species the upper flowers may be of a different colour and shape to the lower flowers. Individual flowers are composed of six fused tepals forming a spherical to obovoid shape, constricted at the end to form a mouth around which the ends of the tepals show as small lobes or ""teeth"", which may be of a different colour to the rest of the tepal. The use of ""muscari"" as part of"
"of the ""Lippia dulcis"" plant, in Mexico. The researchers noted the chemical structure of the colourless oil, and named it hernandulcin after Francisco Hernandez. Hernandulcin is a sesquiterpene with the molecular formula CHO. By slightly modifying the compound, researchers have identified the three parts of the chemical structure that produced the intense sweet taste - the carbonyl group, the hydroxyl group, and the hydrophobic side chain. Hernandulcin was the first sesquiterpene found to be sweet, and after a panel of volunteers tasted hernandulcin, it was determined that it was more than 1,000 times sweeter than sugar. Hernandulcin also has a"
"Chocolate (color) The color chocolate is a tone of dark brown that resembles chocolate. At right is displayed the color traditionally called ""chocolate"". The first recorded use of ""chocolate"" as a color name in English was in 1737. This color is a representation of the color of the most common type of chocolate, milk chocolate. The word ""chocolate"" entered the English language from Spanish. How the word came into Spanish is less certain, and there are multiple competing explanations. Perhaps the most cited explanation is that ""chocolate"" comes from Nahuatl, the language of the Aztecs, from the word ""chocolātl"", which"
"called massecuite. In the 19th century several techniques were used for sugar production. Muscovado is today produced by three main methods: Massecuite is also used in the production of jaggery, in which it is set into moulds directly. Total global production is 10 to 11 million tons annually by 20 nations. The largest producer is India (58%), followed by Colombia (14%), Myanmar (9%), Pakistan (6%), Brazil (4%), Bangladesh (3%) and China (3%). In India, most khand (muscovado) is produced by 150 small to medium scale private manufacturers overseen by the Khadi and Village Industries Commission. These producers use traditional chemical-free"
"Brown sugar Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar). The Codex Alimentarius requires brown sugar to contain at least 88% of sucrose plus invert sugar. Commercial brown sugar contains from 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar) based on total volume. Based on total weight, regular commercial"
"being known by many different names such as panela, jaggery, gur or muscovado. NCS contains over 90% carbohydrate, sucrose being the predominant (near 80%) sugar. It also contains minerals (up to 3%), mainly calcium, potassium, sodium, chloride and phosphates, but also a number of essential nutrients or oligo-elements including iron, zinc, magnesium, copper, cobalt, nickel and chromium. The particular chemical composition of NCS depends on the cane variety used, the soils on which it was grown, the fertilization applied and the processing methods. Generally produced for local markets, NCS probably was the dominant form of cane sugar consumption before the"
"Moscato Giallo Moscato Giallo or Yellow Muscat is a white Italian wine grape variety that is a member of the Muscat family of grapes. Known for its large deep cluster of loose, deep-yellow berries and golden colored wine, Moscato Giallo is grown mostly in northern Italy where it is most often used to produce ""passito"" style dessert wines. The grape is also planted in Croatia where it is known as ""Muškat žuti"". Like many Muscat varieties, Moscato Giallo was long thought to be of Middle-Eastern origin, with Syria being the birthplace most commonly cited. However, in the early 21st century"
"the ingredients were changed to: Sugar, vegetable oil (palm, shea, sunflower and/or safflower oil), chocolate, nonfat milk, whey, cocoa butter, milk fat, gum arabic, soy lecithin, artificial colors (red 40, yellow 5, blue 2, blue 1, yellow 6), corn syrup, resinous glaze, salt, carnauba wax, PGPR and vanillin. Hershey's Kissables Hershey Kissables were a chocolate candy sold by The Hershey Company from late 2005 to 2009. Comparable to M&M's, Hershey Kissables were shaped like miniature Hershey's Kisses and were coated in a thick sugar shell. The basic colors were red, orange, yellow, green and blue. Holiday versions were also made"
"to the lack of gliadin in the carbohydrates. North American and European manufacturers mostly use glucose derived from corn or wheat to produce caramel color, which is highly processed and is generally considered gluten-free. Caramel color Caramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates, 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."
"The standard line-up was liquorice (black), mint humbug (brown), pear drop (orange/red), aniseed (green) and treacle (opaque mustard yellow), but other flavours appeared from time to time. The sweets' individual wrappers were striped, distinguishing them from regular Spangles. The tube was black, white and purple, and designed for a more mature and sophisticated clientele than the regular variety. At one point a mystery flavour was released where the wrappers had question marks on them and one was invited to guess the flavour. It is not known whether this flavour was ever officially revealed, though it was thought to be grapefruit."
"is mostly used for decorative purposes. It also contains titanium dioxide which gives it a vibrant white colour. This sugar is used for visual appeal without the sugar melting into the pastry from moisture. It is mostly used on baked goods that are slightly wet like fruit bars and tarts. It will not melt even if it is sprinkled on whipped cream or ice cream. Snow sugar is less sweet than regular powdered sugar because dextrose (a type of sugar made when starchy plants are broken down into monosaccharides using enzymes) is around 20% less sweet than regular sugar. Powdered"
"Monte Carlo (biscuit) Monte Carlo biscuits are an Australian sweet biscuit that have been manufactured since 1926 by Arnott's Biscuits Holdings. Each biscuit comprises two biscuit layers sandwiching a creamy filling, while many such biscuits are moulded to a design, both sides of the Monte Carlo biscuit are rough. The biscuit layers have a mild taste of golden syrup, honey and coconut, and the cream layer consists of a vanilla flavoured cream filling surrounded by a thin toffee-like coating of raspberry jam. The Monte Carlo biscuit is available in most Australian supermarkets, being typically sold in 250g packages of 12"
"Monosaccharide Monosaccharides (from Greek ""monos"": single, ""sacchar"": sugar), also called simple sugars, are the simplest form of sugar and the most basic units of carbohydrates. They cannot be further hydrolyzed to simpler chemical compounds. The general formula is . They are usually colorless, water-soluble, and crystalline solids. Some monosaccharides have a sweet taste. Examples of monosaccharides include glucose (dextrose), fructose (levulose), and galactose. Monosaccharides are the building blocks of disaccharides (such as sucrose and lactose) and polysaccharides (such as cellulose and starch). Each carbon atom that supports a hydroxyl group (so, all of the carbons except for the primary and"
"Scarlet GN Scarlet GN, or C.I. Food Red 1, Ponceau SX, FD&C Red No. 4, or C.I. 14700 is a red azo dye once used as a food dye. As a food additive, it has the E number E125. It usually used as a disodium salt. In the United States, it is not permitted for use in food or ingested drugs and may only be used in externally applied drugs and cosmetics. An exception was added in 1965 to allow the coloring of maraschino cherries, which then were considered mainly decorative and not a foodstuff. This exception was repealed in"
"Sugar substitute A sugar substitute is a food additive that provides a sweet taste like that of sugar while containing significantly less food energy than other sweeteners, making it a zero-calorie or low-calorie sweetener. Some sugar substitutes are produced naturally, and some synthetically. Those not produced naturally are, in general, called artificial sweeteners. When sweeteners and sugar substitutes are provided for restaurant customers to add to beverages such as tea and coffee, they are often available in small colored paper packets. In North America, the colors are typically blue for aspartame, pink for saccharin (US) or cyclamate (Canada), yellow for"
"although it also is produced in France and the United States. It ranges from dark yellow to golden brown in color, and has a mellow flavor, similar in some respects to rice vinegar, though with a somewhat ""fresher"" taste. Because it contains no residual sugar, it is no sweeter than any other vinegar. In the Philippines it often is labeled as ""sukang maasim"" (Tagalog for ""sour vinegar""). Cane vinegars from Ilocos are made in two different ways. One way is to simply place sugar cane juice in large jars; it becomes sour by the direct action of bacteria on the"
"Sudan II Sudan II (CHNO) is a lysochrome (fat-soluble dye) azo dye used for staining of triglycerides in frozen sections, and some protein bound lipids and lipoproteins on paraffin sections. It has the appearance of red powder with melting point 156–158 °C and maximum absorption at 493(420) nm. Other common names include Solvent Orange 7 and Color Index No: 12140 (C.I. 12140). Other names include: A F Red No. 5, Aizen Food Red No. 5, Brasilazina Oil Scarlet 6G, Brilliant Oil Scarlet B, Calco Oil Scarlet BL, Ceres Orange RR Cerisol Scarlet G, Cerotinscharlach G, EINECS 221-490-4, Ext D &"
"latitude, where mate competition is greater due to increased food availability. The fur coat on the sugar glider is thick, soft, and is usually blue-grey; although some have been known to be yellow, tan or (rarely) albino. A black stripe is seen from its nose to midway on its back. Its belly, throat, and chest are cream in colour. Males have four scent glands, located on the forehead, chest, and two paracloacal (associated with, but not part of the cloaca which is the common opening for the intestinal, urinal and genital tracts) that are used for marking of group members"
"Lead(II) acetate Lead(II) acetate (Pb(CHCOO)), also known as lead acetate, lead diacetate, plumbous acetate, sugar of lead, lead sugar, salt of Saturn, or Goulard's powder, is a white crystalline chemical compound with a sweetish taste. It is made by treating lead(II) oxide with acetic acid. Like other lead compounds, it is toxic. Lead acetate is soluble in water and glycerin. With water it forms the trihydrate, Pb(CHCOO)·3HO, a colourless or white efflorescent monoclinic crystalline substance. The substance is used as a reagent to make other lead compounds and as a fixative for some dyes. In low concentrations, it is the"
"sugar packs more densely than white sugar due to the smaller crystal size and may have more calories when measured by volume. Any minerals present in brown sugar come from the molasses added to the white sugar. In a 100-gram reference amount, brown sugar contains 15% of the Daily Value for iron, with no other vitamins or minerals in significant content (table). Brown sugar Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses"
"sugar present), orange, yellow, green, red, and then brick red precipitate or brown (with high reducing sugar present). A color change would signify the presence of a reducing sugar. The common disaccharides lactose and maltose are directly detected by Benedict's reagent because each contains a glucose with a free reducing aldehyde moiety (functional group), after isomerization. Sucrose (table sugar) contains two sugars (fructose and glucose) joined by their glycosidic bond in such a way as to prevent the glucose isomerizing to aldehyde, or the fructose to alpha-hydroxy-ketone form. Sucrose is thus a non-reducing sugar which does not react with Benedict's"
"has been traced to at least 500 BC, when both raw and refined sugar were used. Along with gur, ""khandsari"" unrefined sugar is India's traditional sweetener, commonly used in traditional recipes for masala chai (spiced Indian tea), eating with roti by mixing with melted ghee, traditional Indian sweets that require sugar such as kheer (Indian rice pudding), gur or khand chawal (sweetened rice) or laddu. Muscovado is often used to sweeten coffee. A significant proportion of India's production of Khandsari (muscovado) is used for the illicit production of desi daru, a distilled alcoholic drink. Khandsari (muscovado) is used in traditional"
"Caramel color Caramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates, 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"