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Jolly Rancher
Jolly Rancher is an American brand of sweet hard candy, gummies, jelly beans, lollipops, sour bites, and a line of soda put out by Elizabeth Beverage Company in 2004. It is currently manufactured by The Hershey Company. History Bill and Dorothy Harmsen founded the Jolly Rancher Company in 1949, choosing the name to give the impression of a friendly Western company, and opened their first Jolly Rancher Ice Cream Store in Golden, Colorado on May 28, 1949. Finding that ice cream was hard to sell in the cold winter months, they added a line of bulk and boxed chocolate that was provided by a small candy firm in the Denver area. Jolly Rancher Company opened a number of franchise stores in Colorado, Wyoming and Nebraska and provided both chocolate candies and a five cent hot cinnamon taffy stick that proved to be very popular. It was this candy's popularity that caused Jolly Rancher Company to expand its hard candy line. Jolly Rancher filed for a trademark for Jolly Rancher as a word ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Hershey Company
The Hershey Company, commonly known as Hershey's, is an American multinational company and one of the largest chocolate manufacturers in the world. It also manufactures baked products, such as cookies and cakes, and sells beverages like milkshakes, as well as other products. Its headquarters are in Hershey, Pennsylvania, United States, which is also home to Hersheypark and Hershey's Chocolate World. It was founded by Milton S. Hershey in 1894 as the Hershey Chocolate Company, which is a subsidiary of his Lancaster Caramel Company. The Hershey Trust Company owns a minority stake but retains a majority of the voting power within the company. Hershey's chocolate is available across the United States, and in over 60 countries worldwide.Booksense.com . Retrieved June 30, 2006. It has three large |
The Allan Candy Co
''The'' () is a grammatical article in English, denoting persons or things already mentioned, under discussion, implied or otherwise presumed familiar to listeners, readers, or speakers. It is the definite article in English. ''The'' is the most frequently used word in the English language; studies and analyses of texts have found it to account for seven percent of all printed English-language words. It is derived from gendered articles in Old English which combined in Middle English and now has a single form used with pronouns of any gender. The word can be used with both singular and plural nouns, and with a noun that starts with any letter. This is different from many other languages, which have different forms of the definite article for different genders or numbers. Pronunciation In most dialects, "the" is pronounced as (with the voiced dental fricative followed by a schwa) when followed by a consonant sound, and as (homophone of pronoun ''thee'') when followed by a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yellow 5
Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Yellow 5 Lake, Acid Yellow 23, Food Yellow 4, and trisodium 1-(4-sulfonatophenyl)-4-(4-sulfonatophenylazo)-5-pyrazolone-3-carboxylate). Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with brilliant blue FCF (FD&C Blue 1, E133) or green S (E142) to produce various green shades. Products containing tartrazine Foods Many foods contain tartrazine in varying proportions, depending on the manufacturer or person preparing the food. When in food, tartrazine is typically labelled as "color", "tartrazine", or "E102", depending on the jurisdiction, and the applicable labeling laws (see Regulation below). Products containing tartrazine commonly include processed commercial foods that have an artificial yellow or green color, or that consumers expect to be brown or creamy looking. It has b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blue 1
Brilliant blue FCF (Blue 1) is a synthetic organic compound used primarily as a blue colorant for processed foods, medications, dietary supplements, and cosmetics. It is classified as a triarylmethane dye and is known under various names, such as FD&C Blue No. 1 or acid blue 9. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder and is soluble in water and glycerol, with a maximum absorption at about 628 nanometers. It is one of the oldest FDA-approved color additives and is generally considered nontoxic and safe. Production Brilliant blue FCF is synthetic dye produced by the condensation of 2-formylbenzenesulfonic acid and the appropriate aniline followed by oxidation. It can be combined with tartrazine (E102) to produce various shades of green. It is usually a disodium salt. The diammonium salt has CAS number . Calcium and potassium salts are also permitted. It can also appear as an aluminum lake. The chemical formation is C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red 40
Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm. Allura Red, FD&C Red No. 40 is manufactured by coupling diazotized 5-amino-4-methoxy-2-toluenesulfonic acid with 6-hydroxy-2-naphthalene sulfonic acid in an azo coupling reaction. Use as a consumable coloring agent Allura Red AC is a popular dye used worldwide. Annual production in 1980 was greater than 2.3 million kilograms. It was originally introduced as a replacement for amaranth in the United States. The European Union approves Allura Red AC as a food colorant, but EU countries' local laws banning food colorants are preserved. In the United States, Allura Red AC is approved by the FDA for use in cosmetics, drugs, and food. When prepared as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Colorant
Food coloring, or color additive, is any dye, pigment, or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used in both commercial food production and domestic cooking. Food colorants are also used in a variety of non-food applications, including cosmetics, pharmaceuticals, home craft projects, and medical devices. Purpose of food coloring People associate certain colors with certain flavors, and the color of food can influence the perceived flavor in anything from candy to wine. Sometimes, the aim is to simulate a color that is perceived by the consumer as natural, such as adding red coloring to glacé cherries (which would otherwise be beige), but sometimes it is for effect, like the green ketchup that Heinz launched in 2000. Color additives are used in foods for many reasons including: * To make food more attractive, appealing, appetizing, and informative * Off ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Artificial Flavor
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, b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Natural Flavor
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] |
Malic Acid
Malic acid is an organic compound with the molecular formula . It is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms (L- and D-enantiomers), though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle. Etymology The word 'malic' is derived from Latin ' mālum', meaning 'apple'. The related Latin word , meaning 'apple tree', is used as the name of the genus ''Malus'', which includes all apples and crabapples; and the origin of other taxonomic classifications such as Maloideae, Malinae, and Maleae. Biochemistry L-Malic acid is the naturally occurring form, whereas a mixture of L- and D-malic acid is produced synthetically. File:L-Äpfelsäure.svg, L-Malic acid File:D-Äpfelsäure.svg, D-Malic acid Malate plays an important role in biochemistry. In the ... [...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 su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Syrup
Corn syrup is a food syrup which is made from the starch of corn (called maize in many countries) and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is not the same as from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus producing a sweeter substance. The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup in the United States is most commonly made from corn starch. Technically, glucose syrup is any liquid starch hydrolysate of mono-, di-, and higher- saccharides and can be made from any source of starch: wheat, tapioca and potatoes are the most common other sources. Commercial preparation Historically, corn syrup was prod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blue Raspberry Flavor
Blue raspberry is a manufactured flavoring and food coloring for candy, snack foods, syrups, and soft drinks. The flavor and color do not derive from any species of raspberry. According to one expert, the flavor profile of raspberry was developed using "mostly esters of the banana, cherry, and pineapple variety." Sugar is commonly used to create taste appeal for the blue raspberry flavoring. Food products labeled as blue raspberry flavor commonly are dyed with a bright blue synthetic food coloring, such as brilliant blue FCF (also called Blue #1) having European food coloring number E133. The blue color was used to differentiate raspberry-flavored foods from cherry-, watermelon-, and strawberry-flavored foods, each of which is red. Blue raspberry flavor and color were first used in the United States in 1958 to add interest to snow cones. Regulatory agencies, such as the US Food and Drug Administration The United States Food and Drug Administration (FDA or US FDA) is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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