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Hershey Bar
The Hershey's Milk Chocolate Bar (commonly called the Hershey's Bar, or more simply the Hershey Bar) is a flagship chocolate bar manufactured by The Hershey Company. Hershey refers to it as "The Great American Chocolate Bar". The Hershey Milk Chocolate Bar was first sold in 1900. History of Hershey chocolate bars Hershey chocolate bars had their origin in Milton Hershey's first successful confectionary business, Lancaster Caramel Company, which was founded in 1886. After seeing German chocolate manufacturing machinery at the World's Columbian Exposition of 1893 in Chicago, Hershey decided to go into the chocolate making business. After purchasing the chocolate processing machinery, Hershey began by applying chocolate coatings to the caramels. The next year, 1894, Hershey founded the Hershey Chocolate Company and incorporated it as a subsidiary of the Lancaster Caramel Company. The Hershey Chocolate Company developed its own line of chocolate products, marketed as "sweet chocolat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Bar
A chocolate bar is a confection containing chocolate, which may also contain layerings or mixtures that include nut (fruit), nuts, fruit, caramel, nougat, and wafers. A flat, easily breakable, chocolate bar is also called a tablet. In some varieties of English and food labeling standards, the term ''chocolate bar'' is reserved for bars of solid chocolate, with ''candy bar'' used for products with additional ingredients. The manufacture of a chocolate bar from raw cocoa bean, cocoa ingredients requires many steps, from grinding and refining, to conching and tempering. All these processes have been independently developed by chocolate manufacturers from different countries. There is therefore no precise moment when the first chocolate bar came into existence. Solid chocolate was already consumed in the 18th century. The 19th century saw the emergence of the modern chocolate industry; most manufacturing techniques used today were invented during this period. Dark chocolate, Dark, mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shea Oil
Shea is an Irish surname that is also used in some countries as a gender neutral given name. Shea may refer to: People Surname A–H * Brek Shea (born 1990), American soccer player * Charles W. Shea (1921–1994), United States Army officer * Cornelius Shea (1872–1929), American labor leader and crime boss * Danny Shea (footballer) (1887–1960), English footballer * Dave Shea (broadcaster) (born ''c.'' 1950), in American hockey * Dorothy Shea, American diplomat * Dorothy Shea (librarian) (1941–2024), Australian librarian * Eric Shea (born 1960), American actor * Francis Shea (other) * Gilbert Shea (1928–2020), American amateur tennis player * George Beverly Shea (1909–2013), Canadian-American singer-songwriter * Gerald Shea (other) * Gwyn Shea (born 1937), American politician in Texas * H. James Shea, Jr. (c. 1940-1970), American politician J * Jack Shea (speed skater) (1910–2002), American speed skater * Jack Shea (footballer) (1927–1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hershey's Gold
Hershey's may refer to: * The Hershey Company, the chocolate manufacturer, commonly called Hershey's * Hershey's Ice Cream or Hershey Creamery Company * Hershey's Chocolate World, several visitor centers which started in Hershey, Pennsylvania, US See also * List of products manufactured by The Hershey Company This is a list of brands manufactured by the Hershey Company. Some of these brands began production over 165 years ago such as the Hershey Kiss and Hershey Bar. Hershey produces a variety of products that are chocolate or candy based, and The Hers ... * Hershey (other) {{disambiguation ... [...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 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 and Drug Administr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactose
Lactose is a disaccharide composed of galactose and glucose and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from (Genitive case, gen. ), the Latin word for milk, plus the suffix ''-ose'' used to name sugars. The compound is a white, water-soluble, non-Hygroscopy, hygroscopic solid with a mildly sweet taste. It is used in the food industry. Structure and reactions Lactose is a disaccharide composed of galactose and glucose, which form a β-1→4 Glycosidic bond, glycosidic linkage. Its systematic name is β-D-galactopyranosyl-(1→4)-D-glucose. The glucose can be in either the α-pyranose form or the β-pyranose form, whereas the galactose can have only the β-pyranose form: hence α-lactose and β-lactose refer to the anomeric form of the glucopyranose ring alone. Detection reactions for lactose are the Alfred Wöhlk, Wöhlk and William Fearon, Fearon tests. They can be used to detect the different lactose content o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Folic Acid
Folate, also known as vitamin B9 and folacin, is one of the B vitamins. Manufactured folic acid, which is converted into folate by the body, is used as a dietary supplement and in food fortification as it is more stable during processing and storage. Folate is required for the body to make DNA and RNA and metabolise amino acids necessary for cell division and maturation of blood cells. As the human body cannot make folate, it is required in the diet, making it an Nutrient#Essential nutrients, essential nutrient. It occurs naturally in many foods. The recommended adult daily intake of folate in the U.S. is 400 micrograms from foods or dietary supplements. Folate in the form of folic acid is used to treat anemia caused by folic acid deficiency, folate deficiency. Folic acid is also used as a supplement by women during pregnancy to reduce the risk of neural tube defects (NTDs) in the baby. NTDs include anencephaly and spina bifida, among other defects. Low levels in early pregna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Riboflavin
Riboflavin, also known as vitamin B2, is a vitamin found in food and sold as a dietary supplement. It is essential to the formation of two major coenzymes, flavin mononucleotide and flavin adenine dinucleotide. These coenzymes are involved in energy metabolism, cellular respiration, and antibody production, as well as normal growth and development. The coenzymes are also required for the metabolism of Niacin (nutrient), niacin, vitamin B6, vitamin B6, and folate. Riboflavin is prescription drug, prescribed to treat Corneal ectatic disorders, corneal thinning, and taken orally, may reduce the incidence of migraine headaches in adults. Riboflavin deficiency is rare and is usually accompanied by deficiencies of other vitamins and nutrients. It may be prevented or treated by oral supplements or by injections. As a water-soluble vitamin, any riboflavin consumed in excess of nutritional requirements is not stored; it is either not absorbed or is absorbed and quickly clearance (pharma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thiamin Mononitrate
Thiamine, also known as thiamin and vitamin B1, is a vitamin – an essential micronutrient for humans and animals. 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 the disorders that result from it such as 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, includin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ferrous Sulfate
Iron(II) sulfate or ferrous sulfate (British English: sulphate instead of sulfate) denotes a range of salts with the formula Fe SO4·''x''H2O. These compounds exist most commonly as the heptahydrate (''x'' = 7), but several values for x are known. The hydrated form is used medically to treat or prevent iron deficiency, and also for industrial applications. Known since ancient times as copperas and as green vitriol (vitriol is an archaic name for hydrated sulfate minerals), the blue-green heptahydrate (hydrate with 7 molecules of water) is the most common form of this material. All the iron(II) sulfates dissolve in water to give the same aquo complex e(H2O)6sup>2+, which has octahedral molecular geometry and is paramagnetic. The name copperas dates from times when the copper(II) sulfate was known as blue copperas, and perhaps in analogy, iron(II) and zinc sulfate were known respectively as green and white copperas. It is on the World Health Organization's List of Ess ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Niacin (substance)
Nicotinic acid, or niacin, is an organic compound and a vitamer of vitamin B3, an essential human nutrient. It is produced by plants and animals from the amino acid tryptophan. Nicotinic acid is also a prescription medication. Amounts far in excess of the recommended dietary intake for vitamin functions will lower blood triglycerides and low density lipoprotein cholesterol (LDL-C), and raise blood high density lipoprotein cholesterol (HDL-C, often referred to as "good" cholesterol). There are two forms: immediate-release and sustained-release nicotinic acid. Initial prescription amounts are 500 mg/day, increased over time until a therapeutic effect is achieved. Immediate-release doses can be as high as 3,000 mg/day; sustained-release as high as 2,000 mg/day. Despite the proven lipid changes, nicotinic acid has not been found useful for decreasing the risk of cardiovascular disease in those already prescribed a statin drug. A 2010 review had concluded that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Flour
Wheat flour is a powder made from the grinding of common wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread flour'', is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or ''wholemeal flour' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Syrup
Corn syrup is a food syrup that is made from the starch of corn/maize and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften Mouthfeel, texture, add volume, prevent crystallization of sugar, and enhance flavor. Most table syrups are typically based with corn syrup. It can be processed into high-fructose corn syrup (HFCS) by using the enzyme xylose isomerase, D-xylose isomerase to convert a large proportion of its glucose into sweeter fructose. 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 hydrolysis, 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 produced by combining ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
