use of sugars and other carbohydrates in the food industry

INDEX Page numbers in bold-face type designate authors or main topics of papers in this symposium. Only the first page of the paper is so designated ; repetitions of the key word on later pages in that paper are not indexed.

Antifoaming agents as impurities in car bonated beverages Antioxidants 7, 8, Appert, Nicholas Apple pectin Apples, frozen 8, 9, 12,

A ABSORPTION

in infant nutrition Absorption (light) in assays in nutrition Acacia gum Acetate buffers

strawberry

A C E T I C ACID

Downloaded by 80.82.77.83 on March 23, 2017 | http://pubs.acs.org Publication Date: June 1, 1955 | doi: 10.1021/ba-1955-0012.ix001

and food flavor metabolism Acetoacetic acid in metabolism Acids, organic

color

105 96-97 H4 46 45

APRICOTS

canned frozen in sirup Arabinose Arengo-Jones, R. W Arginine Armour & Co Aroma and flavor Arsenic detoxification Aschaffenburg, R

110 121 119 67, 73

ADDITIVES

flavor effects in foods 110, 112 in strawberry products, color effects . . . . 97 Adhesives, starch hydrolyzates 46 Adulteration of foods 125 Aerated confections 59, 61-62 Affermi, Ε 8. 18 Aftertaste 108 AGRICULTURE

Arctic, and food supply and food supply residues and wastes, utilization tools and machinery tropical, and food supply Ahokas, A . J Albanese, A . A Albumen in candy

autoxidation 8 dehydro-, in strawberry products 95, 97, 99, 100,101 retention 7, 92 in strawberry products . . . 95-97, 99, 100, 101 Ash in sugars 41, 70, 72, 73 Association of Official Agricultural Chem ists 37, 42 Astringency, flavor factor 112 Avocados, sweeteners for 125

115 114 115 115 115 18 128 61, 62, 65

Β Babcock, C. J Baby foods, starch thickeners Bacon Bacon, J . S. D

detoxification 121 metabolism 122 in pectin vehicles 52 Aldehydes and color in strawberry products 101 Aldobionic acid in vegetable gums 49 Algae and food supply 115 Alikonis, J . J 57, 62, 63 Alkalies for demethoxylating pectins 54 Allweiss, M . D 124 Almonds, starch-coated 32 Alston, P . W 75 Altschule, M . D 123 Aluminum ion in pectin vehicles 52 Amadori, M 67, 68 Amadori rearrangement 6, 67 Ambler, J . A 68 American Association of Candy Technolo gists 62, 63 American Bottlers of Carbonated Beverages 70 American Home Foods 33 American Maize Products 33, 34 American Meat Institute 83, 87, 88 American Sugar Refining Co 108 Amine factor in flavor 118 in candy making decarboxylation in nutrition Ammonia for demethoxylating Ammonium salts in candy Amyl alcohol starch complex

129 90, 92 8 102 33 68 34 108, 110, 111 121 18

ASCORBIC ACID

ALCOHOL

A M I N O ACIDS

72 91 75 53 89

7, 18 31, 33 83, 84, 86 123

E\CTERIA

:n bottling beverages in canning and food supply in infant nutrition intestinal in meat products toxins See also Microorganisms. Baer, Β. Η Bagasse, sugar by-product Baier, W . Ε Baker, Ν Bakery goods, starch dusting BAKING

starch hydrolyzates for sugars for use of invert sugar Baking powder, starches Baldwin, A . R., J r Balfour, M . C Banana caramel Barham, Η. N . , J r Barnes, Η. M Bates, Frederick Bates, M . W Batters for baked goods Beach, G. W Beacham, H . M Beans, protein source Bechtel, W . G

67, 68 7 115, 116, 120 pectins . . 54 66 28

AMYLASE

effect on starch fractions 27 in metabolism 118 Amylograph 24 Anderson, Ε. Ε 18 Anderson, G. L . , J r 18 Andrianoff, Ν 68 Anesthetics, detoxification 121 Animal husbandry and food supply 115 Anresco 78 Anthocyanin and derivatives, as strawberry pigment 97-103 Antibiotics, feed supplements 115

70, 72, 73 76 115 104, 105 118 86, 87 121 56 116 56 123 32 78

for

45, 46 15, 41-42 12 32 33 123 60 6, 18, 80, 82 · 8, 18 123 80 84, 86, 88 18 115 33

BEEP

corned and food supply hams hash, stew Beer, caramel content

1

83,

flavor

BEETS

Harvard, starch thickeners for molasses, antirust effect pulp

133

USE OF SUGARS AND OTHER CARBOHYDRATES IN THE FOOD INDUSTRY Advances in Chemistry; American Chemical Society: Washington, DC, 1955.

8

87

83, 84 117 83, 84 112 112 7

31 8 116

134

ADVANCES

Bell, D . J Belmont, A Benjamin, D. G Bennett, Α. Ν Bennett, J . A Benzoic acid, ρ-amino-, detoxification Bergdoll, M . S Bergquist, C

123 123 66, 68 18 88 121 18 33

frozen, pectins in pectins in Bessonov, S. M Best, C. H

56 49, 65 19 123

BEVERAGES

flavor factors sucrose inversion in Beverages (carbonated) BEVERAGES

(SOFT)

caramel content sugars for Biacetyl Bibby, B . G Bicarbonate leavening


BINDERS

in meat products from starch, for foods Binns, W BITTERNESS

as a flavor factor of starch hydrolyzates Black, D . R

108, 110 129 41-42, 70 7 15, 70 6

123 79 86, 87 31 88 108, 110, 112, 113 45 20

BLACKBERRIES

flavor HI frozen 6» 90 Blair, M . G 69 Blaney, F . W 18 Blood phosphate 118 Blood sugar 118, 121, 122 Blueberries, frozen 89 Blum, Η. Β 110, 113 Blumer, T . Ν 87 Bodying properties of starch hydrolyzates . 45 Boer, H . W . de 82 Bôttger, S 20 Boiling point elevation in sirups 40, 46 Bollman, J . L 123 Bologna 83, 84, 87 Bone char in bottling beverages 72 Bottling, sirups for 15 Boysenberries, frozen 90 BRABENDER

Amylograph starch pasting curves Brady, D . Ε Brain, sugar metabolism Braun, O. G BREAD

24 29 87 114, 119, 121 19 78

dextrose in 70 infant feeding 104 staling 28 stéarate ester in 30 sucrose in 6 sugars for 130 Brekke, J . Ε 18, 94 Brewing, uses of starch 33 Brightness of color in strawberry products 97 Brimhall, Β 33 Brittles (candy) 65 Brody, S 123 Brokaw, C. H 18 Brookhaven National Laboratories 107 Brooks, J 85, 87 Brooks, M 87 Browne, C. A 8, 13, 18, 42 BROWNING

of candy of canned foods of crust of foods of frozen fruits of meat products in cooking of strawberry products Bryant, E . F Buchanan, B. F Buchanan, J . H BUFFER

SALTS

in candy for starch hydrolyzates in strawberry products Bulk handling of sugar

68 76 131 6, 45 92 84, 86 97, 101 56 33 20 61 45, 47 96, 98-101 16

IN CHEMISTRY SERIES

Bureau of the Census Burmeister, H

82 20

BUTANOL

for extracting strawberry juice starch complex

95, 96 28

BUTTER

in candy flavor in foods Butterscotch Butts

65 I l l , 112 65 83-86

B U T Y R I C ACID

β-hydroxy-, in metabolism

119

impurity in sirups Byall, S

73 68

Cairncross, S. Ε Cake flour, starch modifiers

108, 113 83

CAKES

7

sugar content

sugars

for

j*

j>

VO'KA

.

ΚΚ

Calcium ion in pectin vehicles 52, 54-5o Calcium phosphate, inhibiting sugar cak ing ' 35 Corp. California and Hawaiian Sugar Refining WlF Calories, food intake 114-117 Calvin, M 123 Cameron, A . T . . 4, 5, 18, 62, 74, 80, 82, 109, 113 Cameron, J . W 33 CANDY

57, 64

caramel content carbohydrates i n controlling properties hard, chewy and aerated types starches for jelly centers starch hydrolyzates for sugars for Cane berries, frozen

7, 65, .68 57 9, 10, 40 59-62, 64 32 45 15 93

CANNING

7 5 , 89,

starches for sugars for Cannon Cantaloupes Cantor, S Cantor, S. M Caramel CARAMELIZATION

in baking in candy making Caramels (candy) CARBOHYDRATES

assimilation in starch hydrolyzates tagged

90

33 15, 41-42, 75 124 125 69 1, 103 6, 7, 45, 65, 68 80, 131 64-67 59, 60, 61, 64 5 7 , 7 0 , 83,

9 5 , 104,

CARBON

114

118 44, 47 105, 106

as adsorbent 72 isotopes 105, 106 Carbonate leavening 79 Carbon dioxide 81, 106, 121 Carbon tetrachloride detoxification 121 Carcinogens, metabolic elimination 121 Carpenter, T . M 123, 124 111 Carrots, flavor 123 Carr-Saunders, A . M . 18 Casbianca, J . Β Casein in candy 67, 68 Cason, J . Η 19 Cataracts in galactemia 105 Catsup, sugars for 130 Caul, J . F 5, 18, 92, 94, 113 Celiac disease and sugar nutrition 105, 106 1 1 1

CELLULOSE

carboxymethylhemi-, utilization sugars from Cerelose Chaikofï, I. L Cheese spreads, sugars for Chen, Ε CHERRIES

canned frozen Chewing gum, starch dusting Chewy candies Chichester, C . Ο. Chickpeas, protein source


6 117 115 84 123 130 123 129· 9032 59,103 60 * 116 Ί Λ

135

INDEX Chili con carne Chloroform detoxification

83 121

.

CHOCOLATE

in baked goods 79 candies 62 milk, starches for 32 sugars for · 9, 15, 130 Chocolates, liquid-center 10 Chopping meat products 86, 87 Chop suey starch thickeners 31 Chromatography of strawberry anthocyanin 95 Chute, A . L 107 Chwalibogowski 107 Ciccone, V . R 62 CITRATE

buffers formation

from

45, 96, 98-101 121

fructose

CITRIC ACID

in candy flavor effects

s

61 110


CITRUS

fruits pectin Clam chowder, flavor Clark, P. T . C Clinton Foods, Inc Clinton Industries, Inc Clintose, corn sugar

125 53 112, 113 18 43 109 109

COATINGS

for baked goods chocolate, on candy from starch, for foods Coca-Cola Co COCOA

butter in candy drinks, pectins in powder or liquor in candy Cohen, P . Ρ

79 62 31, 46 70 »

COLLOIDS

in candy in carbonated beverages

62 55 62 123 10, 61 71

COLOR

in baked goods 79 in candy 58, 62, 66, 67 in canned goods 75, 76 in foods 6 in frozen fruits 91-93 in meats 83-87 in sirups 39-40, 43-44, 59, 70-73 in strawberry products 95 Compatibility of starch hydrolyzates and sugars 45 Condiments, starch dusting 33 Conductometry in sirup analysis 41, 72 CONFECTIONS

gum, starches for liquid sugar for sweetness

CONSISTENCY

of puddings of sirups Constant, M . A Conwell, J . W Cookies COOKING

*

candy, methods and equipment flavor effects meat products

57,

64

30, 81, 32, 33 41-42 109, 110 31 127 123 42 78 . . . 65, 67, 68 108, 111, 112 86, 97

COPPER

content of strawberry products 96 as pro-oxidant 8, 92, 99-101 reducing power of starch hydrolyzates . . 44 Cori, C. F 123 CORN

Cox, R. Ε 56 Crab meat flavor 113 Crackers 78 Craig, J . W 123 Cramer, Α. Β 18 Cream, whipping aids, pectins in 56 Creams (candy) 59, 61, 62, 65, 131 Cruess, W . V 7, 8, 18, 111, 113 Crusts in baking 80, 131 Crystallization in candies 59, 60, 61, 62, 66, 67, 131 Curing meats 83 Currants, juice 8 Custards, pectins in 54-55 Cyclohexanesulfonic acid, sodium and cal cium salts 76

calories per acre \. 116 canned 129 cooked, flavor I l l , 112 creamed, starch thickeners 31, 32 flour in meat products 87 sirup 4, 6, 31, 32, 39, 43, 57, 64, 70, 76, 79, 81, 92-94, 102, 108, 109, 126-130 starch 22, 26, 29, 31, 32, 33, 43, 86 starch (waxy) 25, 26, 27, 30, 31, 32 sugar 84-86, 126, 129 Corn Industries 24 Corn Industries Research Foundation . 127, 128 Corn Products Refining Co 21, 33, 34 Corrosion by fruit juices 8, 76 Cotton, R. H 3, 9, 18, 19 Council on Foods 56

Dahlberg, A . C 4, 5, 62 Dahlberg, H . W 18, 74 Danehy, J . Ρ 67, 68 Davey, 1 6, 18 David, J 19 Davis, J . S 123 Davis, Κ 123 Davis, P . R 35 Dean, G. R 69 De-esterification of high-methoxyl pectins . 54 Definitions and standards 125 Delessert 75 Density. See Specific gravity. Dental caries. See Tooth decay. Department of Agriculture 63, 74, 124 Department of Commerce 94 DESSERTS

frozen, sugars for gels instant, starches for Detoxification in metabolism Deuel, H . J . , J r Deutsche Maizena Ges DEXTRIN

in candy in corn sirup in infant nutrition in nutrition in standard foods from starch Dextrinization of starch DEXTROSE

129, 130 54 32 114, 121 123 33 66 58, 60 104, 105 117, 118, 122 127, 128 27, 43, 41 30

3, 4, 43,

57, 70,

78,

84-86, 92, 93, 102, 103, 108-113, 117, 126-130 equivalent, of starch hydrolyzates 43 hydrates 10, 44, 79, 92-93 Diabetes mellitus 105 Diabetics, carbohydrate intake . . 114, 119, 122 Diarrhea in infant nutrition 104, 105 DIASTASE

in baking in starch hydrolysis Dickie, M . M Diehl, H . C Diet, reducing D I E T E T I C FOODS

in canning pectins in

DIGESTIBILITY

effects of cooking of sugars Dilallo, R Dillon, Grace Dippy, J . F . J Dispersants, oxidized starch as Eittmar, J . D Dixon, H . H Dodd, Ν. Ε Dorn, F Dorsey, M . J Doughnuts Doughs Drucker, W . R Dryfood, L t d Dubois, M Dulcin Dull, Μ. Ε Dunn, J . A


79 44, 47 123 92, 94 6, 119, 120 76 55 Ill 107 123 18 6, 18 30-31 41, 42 40, 42 123 33 20 78 81 123 34 18 77, 109 18 110, 113

136

ADVANCES

Earthiness, flavor factor I l l , 112 Ebbs, I. H 107 Economic properties of starch hydrolyzates 46-47 EGGS

albumen in candy calories per acre dried Eisenberg, Sylvan Ekenstein, W . A . van Elder, A . L Elvehjem, C. A

61, 62, 65 117 7, 8 78, 82 65, 66, 68 21 123

EMULSIFIERS

in candy in meat products oxidized starch as pectins as Endocrine glands and metabolism Engels, W . H Englis, D . Τ

60, 61, 62 86, 87 30-31 51, 55-56 118 33 68


ENZYMES

action on pectins 49, 51 added to milk 8 in candy-making 60-61, 62 and color in frozen fruits 92 in curing meats 83 in demethoxylating pectins 54 digestive 118 starch-liquefying 30 in treating starch hydrolyzates 47 Epichlorohydrin as starch thickener . . . . 30, 32 Esselen, W . B . , J r 7, 18, 19 Ethylene oxide for etherifying starch 31 Evans, R. F 123 Exchange Ridgelimeter 53, 55

Fabian. F . W Farrell, Κ. Ε in candy in infant nutrition intake and metabolism in meat products Federal Meat Inspection Feeds and animal feeding Felch, W . C Fellers, C. R

HO, 113 63 60, 6 1 , 62, 65, 67 104, 105 114, 116, 119-122 86 Division 87 115 123 7, 18, 19

FERMBNTABILITY

criterion for sugars of starch hydrolyzates of sweeteners

FERMENTATION

in frozen fruits intestinal, of sugars Fertilizers and food supply Fillings i n baked goods Finestone, 1 Finkelstein, protein milk Fischer, Ε. Κ Fish and food supply Flavell, E d FLAVOR

of baked goods of candy of canned foods of frozen fruits of meat products of standard foods of starch hydrolyzates Flavoring definition Flavorings Flavor Profile Fletcher, J . Ρ Flinn, F . Β Floe i n carbonated beverages FLOUR

131 45 59, 78, 80 89 104, 105 115 79 124 104 33 115 18 4, 6,

108

79 5 9 , 68 75 92, 93 83, 84, 87 131 45 Ill 45, 56 110-113 123 123 72

in baking 79 in meat products 83, 86 starch modifiers 33 Fluorides and tooth decay 122 Foam candy - 61 Folinazzo, J . F 19 Fondants 15, 59, 61, 65, 79 Food, Drug, and Cosmetic Act . . . 125, 131, 132 Food and Agricultural Organization . . 114, 123

IN CHEMISTRY SERIES

Food and Drug Administration . . . . 52, 77, 93. 94. 125, 127, 132 Food Machinery and Chemical Corp 84 Food and Nutrition Board 132 Food Research Laboratories, Inc 125 FOODS

3, 2 1 , 35,

4 3 , 4 9 , 125

frozen 10, 76, 89 resources and supply 114-117 Foreman, Ε. M 68 Formaldehyde and color in strawberry products 102 Frankfurters 84, 87 Frappés 61, 62 Freezing point depression in sirups 40, 46, 59, 131 French, D 84 Frischmuth, G 83 Frobel, Ε 33 Frozen foods. See Foods, frozen. Fructosan 67 Fructose 5, 36, . . 37, 66, 67, 78, 109, 114, 117, 118, 121, 122 d-Fructose. See Lévulose. F R U I T ACIDS

flavor effects thinning effect on starch Fruit drinks

110 81 7t)

F R U I T JUICES

frozen in pectin vehicles and gels

89, 90 52, 54-55

FRUITS

75

butters, sugars for 129, 130 canned, sugars for 128, 129 cocktail, sugars for , 129 freezing, sirup spray in 12 frozen 89, 129, 130 frozen, pectins in 56 pectins in 49 preserves, sugars for 126 processed, flavor factors 109, 111 in standard foods 125 Fryd, C. F . M 18 Fudge 59, 61, 62, 64, 67, 68 Fungus control and food supply 115 FURFURAL

effect on plant pigments i n canning 76 effect on strawberry pigment 95, 102 hydroxymethyl-, bacteriostatic effect . . . . 6 hydroxymethyl-, effect on strawberry pigment 9 5 , 102 hydroxymethyl-, i n starch hydrolyzates . 76 hydroxymethyl-, in sugar degradation . 65

Galactemia in infant nutrition 105 Galactose 5, 81, 85, 105, 118, 121 D-Galacturonic acid i n pectins 50, 51 Galloway, L . S 6, 20, 88 Gardner, S. D 18 Geddes, W . F 19, 28, 34 GELATIN

in candy solutions and gels Gelatinization of starch Gèlis, A GELLING

AGENTS

in confections pectins as from starch, for foods Gels and jellies, distinction Gemmill, C. L General Foods Corp Geriatrics Gibbons, Ν . Ε Gilles, Κ Gillett, T . R Ginger ale Gisske, W Glabe, E . F Glahn, W . C Glazewski, I. G . A Glazing with sugar Gleason, P . C Glucosan

61, 62, 65 52, 55 23, 26-27 65, 68 57-58, 60-61 49 31 52 123 34 122 87 18 41, 42 70 86, 87 87 123 8, 18 93 34 65, 67


137

INDEX GLUCOSE

.

4, 36,

37,

41,

57,

64,

109

in infant nutrition 105, 106 in nutrition 114, 117, 118, 120-122 in standard foods 126, 129 tetramethyl-, and meat color 85 d-Glucose. See Dextrose. GLUCOSIDE

methyl - d · 1° See also Pelargonidin-3-monoglucoside. Glucuronic acid in pectins 50 Glutamate, monosodium 6, 108, 113 Glutarate in metabolism 121 Gluten in bread 28 2

a

GLYCEROL

in candy ·· and color of strawberry juice in fat metabolism in pectin vehicles


GLYCOGEN

in infant nutrition in metabolism occurrences structure Glyoxal, methylGoetzl, F . R Goldberg, H . J . V Goldschmidt, Margaret Golossowa, Ο. Ν Gortatowsky, Claude Gottfried, J . Β Gottschalk, A Grab, E . G Grab, E . G., J r Grading pectins Gra'n and food supply Graininess, flavor factor Grain size of sugars

66 102 119 52 105 117-121 87 27-28 6 6, 18 123 18 82 70 66, 68 68 56 8, 18 55 115, 116 112 13-16

GRAPE

drinks 70 jellies 53 Grapefruit juice, flavor 110 Grasses and food supply 116 Grassiness, flavor factor 112 Grau, Reinhold 87 Gravy, starch thickeners 31 Greenwood, D . A . . . 6, 7, 18, 20, 85, 86, 87, 88 Griffin, H . V 86, 87 Groen, J 123 Gross, C. Ε 84, 88 Guadagni, D. G 8, 9, 18 Guava nectar 8 Gum arabic 46 Gum drops, starches for 30, 32 GUMS

(candy) plant exudates starch hydrolyzates vegetable, in meat products

59, 60-61 49 46 87

33 124 85, 88 18 83, 84, 86 68

HANDLING

costs for sirups and sugars See aim Bulk handling. Haney, H . F Hanson, Ε Harris, L . E . Harris, W . A Hayes, Ν. V Haynes, D Heart muscle, metabolism

47 18 103 88 18 18 8, 18 121

HEAT

properties of starch hydrolyzates of solution of suerars transfer in freezing foods Heller, C. G Hellman, Leon Hemmi, K. HEMOGLOBIN

and meat color oxySee also Methemoglobin.

...

47 46 12 123 107 19 85 7, 85

·

Co

HONEY

in baked goods in candy in curing meats glucose supersaturation in standard foods

,

123 85, 88 33, 34 · 12. Jf |6 123 33, 34 68 If 123 18 33 ·· 18 33 84, 88 18, 114, 123 6, 19, 68 100 9, 12, 19 3 18 123 104 113

78, 79 57, 61, 65 83, 85 37 126, 127, 129, 130

HORMONES

feed supplement in metabolism See also Insulin. Hosoi, Κ Hospital for Sick Children HUMECTANTS

honey as siruns and sugars as sorbitol as Humidity in sugar storage Hungerford, Ε. H Huron Milling Co

115 121, 122 19 107 ·

HYDROCHLORIC ACID

61 46, 61 59 13 12, 19 3

flavor effects gastric as inversion catalyst in isolating strawberry pigment Hydrogen peroxide in strawberry juic° . . Hydrol impurities in dextrose, removal . . Hydrolyzates. See Starch hydrolyzates. Hygroscopicity of sugars «... 11, 41, 46, 59, 60, 62, 67, 78, 79, 90, Hymen, M Hypochlorites, alkaline, as starch modifiers

ICE

H Hach, W Haines, W . J Haldane, J . Β Hamilton, S. Κ Hams Hanahan, D . J

Henneman, D . Η Hewitt, L . F Hickey, F . D Higbie, H . Higby, R. H Higgons, R. A Hubert, G . Ε Hill, E . G Hill, S Himsworth, Η. Ρ Hinton, C. L Hinz, H . C , J r Hirota, Κ Hixon, R. M Hoagland, Ralph Hockett, R. C Hodge, J . Ε Hoffmann-La Roche Hohl, L . A Holly Sugar Corp Holmes, Ε Holmes, E . G. Holt, L . E . , J r Hominy flavor

CREAM

cones, starches for frozen fruits in liquid sugar, for starch hydrolyzates for sugars for Ices. See Sherbets. ICING

for baked goods starches for starch hydrolyzates for sugars for sweetness Immersion freezing Indole, flavor factor Industrial Patents Corp Infant feeding Ingle, J . D Insect control and food supply Insolubles in sugars Institute of Food Technologists Institute of Meat Packing Insulin in mental therapy Invertase in candy Invert sugar. See Sugar, invert. Iodine-starch complex Ionic bonding of pectins Irish moss in meat products Iron as pro-oxidant Irrigation and food supply


110 118 41 95 99 44 131 124 30

32 89, 90 42 46 129-13). 79 33 45, 46 15, 131 110 93 113 33 104 33 115 70-72 55 88 122 10 28 54 87 92, 99-101 115

138

ADVANCES

J Jackson, R. F

37, 42, 68

JAMS

autoxidation mold inhibition pectins in sugars for

8 9 49 129


JELLIES

and gels, distinction 52 mold inhibition 9 pectins in 49 sugars for 15, 129, 130 Jellies (candy) 59, 60-61, 65 Jelly firmness as standard for pectins . . . . 55 Jensen, H . F 123 Jensen, L . Β 18, 85, 87, 88 Johnson, J . A 6, 18, 80, 82 Johnson, J . Ε 124 Jolliffe 124 Jones, F . Τ 9, 20, 93, 94 Jones, P. Ε 82, 94 Jones, W . L 94 Jordan, S 63, 68 Joseph, G. H 8, 49, 56 Joslyn, M . A 7, 8, 19, 75, 77, 91, 92, 94 Joszt, A 68 Junk, W . R 8, 9, 13, 19, 36, 42

Κ Kagami, Κ 20 Kalustian, Ρ 62 Kalyanasunduram, A 66, 68 Karaya gum in meat products 87 Kaufman, C. W 18 Keeping quality of baked goods 80 Keim, W . F 123 Kertesz, Ζ. 1 19, 95, 96, 99, 101,103 Kesler, C. C 33 Ketone bodies in metabolism 119, 120 Ketosis in nutrition 107, 119, 120, 122 Kieser, Α. H 56 King, J 18 King, J . A 63 Kirchoff 43 Kistler, S. S 26, 34 Koch, R. Β 19 Koorman, J 63 Kozin, Ν. 1 19 Kraybill, H . R 83 Krno, J . M 63 Kuhlmann, A . G 82

L Lactate buffers

45

L A C T I C ACID

in metabolism 121 in pig muscle 87 Lactose 4, 46, . . . 67, 78-82, 85, 105, 117, 118, 122, 126, 129 Lambert, Ε 94 Landt 13 Lang, L 63 Langwill, Κ. Ε 68 Lankenau Hospital Research Institute 107 Lard and food supply 117 Lawford, Η 62 Lea, C. Η 7, 19, 68 Leavening 78, 80, 81 Lebeson, Η 33, 34 Lecat, Pierre 19 Lecithin i n candy 60 Lee, R. C 123 Legumes and food supply 117 Lemberger, F 109, 113 Lemon juice concentrates 7 Lemon-lime drinks 70 Lesparre, J . Ν 33, 34 Levine, R 124 Levulosans 65 LÉVULOSE

3, 4,

71,

76,

79,

. . 81, 82, 85, 102, 103, 105, 117, 121, 122, 126 hydrate H Lewis, H . J 9, 20 Lewis, Κ 123

IN CHEMISTRY SERIES

Lewis, V . M Lewis, W . L Lieb, C. W Liebig Lipton (Thos. J.) L t d Liquid sugar. See Sugar Little (Arthur D.) Co

7, 19, 68 18, 84, 85, 86, 87, 88 123 105 33 (liquid). 108

LIVER

effects of antemortem sugar feeding . . . . 87 metabolic functions 118-121 Livestock and food supply 115 Lloyd, R. L 33, 34 Lobry deBruyn, C. A 65, 66, 68 Lobster flavor 113 Lockhart, Ε. Ε 6, 19 Lolkema, J 33, 34 Lowe, Belle 19 Lysine 68

M Macara, Thomas MacArthur, C. G McClellan, W . S McDougall, E . J McDuff, O. R McGinnis, R. A Mack, P. Β Mackinney, Gordon MacMasters, M . M Madsen, Jens Maillard reaction Maillard, L . C Malmberg, C. G

54, 56 7, 19 123 124 18 19 19, 123 97, 103 33, 34 87, 88 6, 7, 45 103 19

MALT

in infant nutrition products 126, sirup 33, 43, 78, 79, 126, Maltose 4, 27, 43, 44, 58, 60, 66, . . . 67, 78-81, 85, 102, 104, 118, 126, 128, Maltotetrose Maltotriose Mann, Τ Mannose . 66, 85, 102, Mannuronic acid in pectins ;

MAPLE

sirup sugar Mar ort, A Margolina, Y . L MARSHMALLOW

confections starches for Martin, James Martin, L . F Maryott, A . A Mashevitskaya, S. G Mason, T . G Mathews, J . A Maudru, J . Ε Mayer, J Mayfield, H . L Maynard, L . A MAYONNAISE

pectins in sugars for Mazetta in candy Meade, G. Ρ

105 129 129 129 127 127 123 118 50

126, 129, 130 57, 61, 126, 129, 130 69 19 57, 59, 61, 62, 65 32 17, 20 63, 64 19 19 40, 42 68 3, 13, 19 123 19 123 56 130 61 9, 13, 20, 42, 74

MEAT

83

canned and cured, flavor 108, 110, 112 curing 7 loaf, starches for 32 loaf and luncheon 83 products, starch coatings 33 protein source 116 quality 6 Meeker, E . W 19, 63 Meisel, Η 33, 34 Melanoidin 6, 7 Melons 125 Melting point of sugars 45 Memorial Hospital . 107 Mental disease and sugar metabolism . . 114, 122 Merck & Co 33 Meringue, starches for 32 Merkley, Μ. Β 88 Merritt, P. Ρ 34 Meschter, Ε. Ε 95 Metabolism 114, 119, 120 Methemoglobin 7


139

INDEX Methoxyl groups in pectins Meyer, Κ. H

50-55 25, 26, 34

MICELLES

in pectin sols in starch structure

52 25, 26

MICROORGANISMS

in meat products See also Bacteria ; Molds; Yeast. Mighton, C. J Milchnahrschaden


MILK

breast in caramels condensed, sugars for cooked, flavor cow, for infants curdling dried skim dried, starches for freezing point depression frozen malted in pectin gels solids in baked goods solids i n candy solids in meat products Miller, J Miller, M Miller, W . Τ Mints (candy) Mirsky, 1 Mirsky, I. A MIXES

cake and pudding dry, for baked goods Miyashita, 1 Mobley, R. L

84, 88 107

104 6 130 · · · 118 104, 107 8 7 33 9 7 55, 105 54 78-80, 82 60, 61, 65, 67 87 7, 8, 19, 92, 94 123 4, 19, 41, 42, 74 59, 60 123 124 15 79 18 74

MOLASSES

in baked goods beet, antirust effect in candy in curing meats dehydrating effect sugar by-product

MOLD

83, 85, 86

79 8 57, 59, 61 83 9 116, 117, 126, 129

CONTROL

in bottling beverages in frozen fruits in fruit preserves Molinski, S Moncrief, R. W

70, 72, 73 89 9 68 74

MONOGLYCERIDES

in candy starch complexes Moyer, W . W Miiller, C. Munro, Η. Ν Murdock, D . 1

60 29, 31 99, 103 19 123 19

MUSCLE

effects of antemortem sugar feeding 87 sugar use and storage 114, 118, 119 Musher, S 33, 34 Musher Foundation 34 Mustard starch thickeners 31 Myoglobin and meat color 85

Ν Nakamura, S 19 National Association of Frozen Food Packers 90 National Bureau of Standards 8, 42 National Canners Association 76 National Confectioners Association 63 National Formulary 126 National Formulary Committee 51 National Preservers Association 97, 101 National Research Council 132 Nectarines 92 Nectars, fruit, storage of 8 Nées, A . R 12, 19 Neill, J 85, 88 Nelson, Ο. M 8, 9, 19, 36, 42 Nelson, T . J 19 Nelson, W 123 Newburgh, L . H 124 Newth, F . H 19 New York Academy of Sciences 124 New York University 104 Nielsen, J . Ρ 34

Nitrates in meat products Nitric oxide and meat color Nitrites and meat color Nitrogen metabolism Nitzsche, Max Nomenclature of pectic substances

86 85 85, 86 105 13, 19 50

NOMOGRAPHS

sirup boiling point elevation 10 sirup viscosity-temperature-concentration 14 Noorden, C. von 124 Norman, L . W 18 Notestein, F . W 123 Nougats 57, 59, 61, 62, 65 Noyes, H . A 12, 19 Noznick, P. Ρ 34 Nutrition 104, 114, 131

Ο Odor in soft drinks Oesting, R. Β Ogston, A . G Oka, Κ Olsen, A . G

70-72 84, 86, 88 19 20 34

ORANGE JUICE

dried freezing curve Orange slices, starches for Oregon Agricultural Experiment Station . ORGANOLEPTIC

3

7 9 32 92

PROPERTIES

as flavor factors Ill of frozen fruits 90 of standard foods 130, 131 of starch hydrolyzates 45 Orleans, L . Ρ 18 Orto, L 123 Oser, B . L . 125 Osmotic pressure of sugar solutions 9, 46, 59, 131 Othmer, D . F 9, 13, 14, 19, 42 Owen, W . L 74, 77 Owens, J . Ε 123 Oxidation in frozen fruits 91, 93 Oxygen and meat color 85

Ρ P-400, ban on food use Pacific Citrus Products Packaging sirups and sugars Palmer, C. S PASTRIES

frozen fruits in Patek, A . J . , J r Patton, A . R Patton, Stuart Paxson, T . Ε PEACHES

canned flavor frozen nectar Pearce, J . A Pearce, W . Ε Pears, canned PEAS

canned flavor starch Pecego, R Pecherer, Β Peckham, G. T., J r Pectates Pectic acid Pectinates Pectinic acid amide PECTINS

77 17 47 84, 88 78

89 124 68 19 13, 19

129 Ill 6, 7, 90-92 8 19 19 129 129 Ill 26 8, 19 100, 103 43 49-51 50 50-51, 54 54 8, 49,

117

in candy 60-61, 65 in diets 6 Pelargonidin-3-monoglucoside and color of strawberry products 95, 99, 101, 102 Penczek, E . S 4, 18, 62, 74 Pennsylvania Manufacturing Confectioners Association 62, 63 Pentosans 117 Pentoses 118 Pepper, flavor factor I l l , 112


140

ADVANCES

Peroxides as starch modifiers 30 Pescatore, Joseph 1J7 Pest control and food supply 115 ρ H of carbonated beverages 70, 73 of meat pickle °6 of muscle meat ··· °7 of pectin solutions 52-54, 61 of sirups 39, 45, 47, 66, 80 of strawberry products 95-101 Phillips, P . H .· If3 Phosphates in glucose-fructose transition . . 66 Phosphorus oxychloride as starch thickener 30, 32 Physical properties of starch hydrolyzates 45-46 Physiological properties of starch hydroly zates 44-45 Pickle, meat curing 85-86 Pickles, caramel content 7 Picnics (ham) 83, 84 Pictet, A 65, 68, 69 Pie crust 5, 80 Pie dough, starch modifiers 33 PIES

starch thickeners Pigman, W . W

78

31, 33 67, 68


PIGMENTS

plant, in canned foods 76 of strawberries 95-103 Pineapples, canned 129 Plants, breeding, and food supply 115 Plevaka, E . A 19 Plums, nectar 8 Poe, C. F 19 Polyoxyethylene monostearate i n bread . . . 30 POLYSACCHARIDES

in infant nutrition 104, vegetable gums Polyuronides as gel formers Population and food supply 114, Pork 83, 84, 87, Pork-and-beans, starch thickeners Post, J Potassium chloride in candy Potassium ion in cross-linking pectins POTATOES

calories per acre flavor in chowder starch sweet, calories per acre Poultry and food supply Powers, H . E . C Pratt, C D

105 49 49 115 117 31 124 66 54

116, 117 113 22, 29, 86, 87 116, 117 115, 117 14, 19 63

PRESERVES

frozen fruits in 89, 90 mold inhibition 9 pectins in 49 sugars for 129, 130 Price, W 124 Prices of starch hydrolyzates 47 Prince, R. Ν 35 Production and Marketing A c t 126 Production and Marketing Administration 82, 90, 91, 92 Prosiegel, R 124 PROTEINS

colloids in candy 61, 62, 67-68 in curdled creamed corn 32 in meat and meat products 86, 87 in metabolism and nutrition 104, 105, in metabolism and nutrition 104, 105, 107, 114-122 Psychological properties. See Organoleptic properties. Psychotics. See Mental Disease. Pucherna, J 66, 69 PUDDINGS

consistency pectins in Putre action in meat Pyruvate in metabolism

Quastel, J . H Quick, A Quinine sulfate, flavor factor

Rabak, W Radley, J . A

31 55 86 121, 122

124 124 HO

92, 94 33, 34

IN CHEMISTRY SERIES

Raffinose, effect on sucrose crystallization . 12 Raisins, sirup in curing meats 83, 84 Ramsey, R 19 Rao, D . L 66, 68 Rapport, D 124 RASPBERRIES

flavor frozen Rauch, G. H Rawlins, A . L Rawness, flavor factor Ray, R. L Rebers, P . A Refractometer in sirup analysis Reid, M Rétrogradation of starch

HI 6, 90, 91 19 33, 34 108, 111 19 3, 18 37 19 27

RICE

calories per acre 116 and food supply 115 starch 22, 87 Rice, W 82 Richardson, J . Ε 19 Ridgelimeter. See Exchange Ridgelimeter. Riedel, L 19 Riester, D. W 19 Rist, C. Ε 6, 19, 68 Robinson, R. A 9, 19 Rockefeller Foundation 123 Rockland, L . Β 20 Rodgers, P. D 56 Rolls 78, 130 Root, H . F 124 Root beer 70 Rorabaugh, Guy 3, 18 Rose, Dyson 87 Rose, W . C 124 Rotation, specific, of starch hydrolyzates . . 44 Roy, W . R 18 Russell, H . D 20 Russell, J 124

S Saccharin in canned foods Scbccharomyces cerevisiae products Saddington, Thomas Sago starch

in

76, 77 strawberry 103 75 22

S A L A D DRESSING

pectins in starch i n sugars for Salad gels Salsburg, A . A Salt. See Sodium chloride. Salter, R. M Saltiness, flavor factor Sather, L Sauces, starch thickeners SAUSAGES

edible casings starches for Schaffer, Robert Schenck, R. Τ Schermerhorn, G. R., Sr Schillinger, A Schmer, Clyde Schneeberg, N . G Schoch, T . J Scholten's Chemische Fabrieken Schopmeyer, H . H Schroeder, A . L Schulte, Κ. Ε Schusdek, A SEA

FOODS

flavor and food supply Seagrave-Smith, Η SEASONING

56 31 130 54 33, 34 124 108 92, 94 31 83,

86,

87

32 82 20 33 33 20 18 124 21, 34 34 33, 34 9, 18, 19 20 123 108, 112 115 18

canned foods with sugar 76 definition Ill and sweetening 108, 110 Seeliger, Β 20 Service and Regulatory Announcements 125, 126 Shamrai, E . F 8, 20 Shaw, J . H 124 Shearon, W . H . , J r 20 Sherbets, sugars for 129, 131 Sherrill, M 16, 20 Sherrill, M . H 8, 9, 19, 36, 42


141

INDEX Sheuring, J . J Shrimp Shumaker, J . B Sills, V . E Silsbee, C. G Silvis, S . J Singh, B SIRUPS

20 113 20 20 37, 42 9, 13, 14, 19 69

flavor

35, 43, 70, 78, 117,

126,

128,

129

boiling point chart 10 caramel content 7 in curing meats 83, 84, 86 osmotic pressure 9 as pectin vehicles 52 refractive index 17 thermal and electric conductivity 16 viscosity 13-15 See also Sugar (liquid). Sjostrom, L . Β 18, 94, 108, 113 Slater, L . Ε 63 Smith, F 18, 19 Smith, F . H 87 Smoking, meats 85-87


SODIUM CHLORIDE

in candy 66 flavor effects 108, 110-113 in meat products 83 in processing strawberries 95, 97 Sodium citrate buffer i n strawberry juice 98-100 Sodium ion in cross-linking pectins 54 Soft drinks. See Beverages (soft). Sognnaes, R. F 124 Soils, reclaiming 115 SOLIDS

content of beverage sirups determination in sirups in liquid sugar

SOLUBILITY

of pectins of sugars Somersalo, Olli Sondheimer, Ε

73 37 36

51-52 36, 45, 58, 59, 61, 79, 131 107 95, 96, 99, 101, 103

SORBITOL

in candy and color of strawberry in standard foods Sorbose Sorensen buffer

juice

57, 59, 61, 62 102 126 102 96, 98

SORGHUM

sirup starch Soskin, S

126 23, 43 124

SOUPS

caramel content 7 starch thickeners 31 Sourness, flavor factor 92, 108, 110-113 Southern Regional Research Laboratory . 63, 64 Sowden, J . C 20 SOYBEAN

calories per acre flour i n meat products 87 protein in candy 61, 62 Span 60 in candy 60 Specifications for food ingredients 126 Specific gravity of sirups 37, 47, 58, 131 Spectra »f strawberry pigment 96, 97 Spencer, E . F 74 Spencer, G. L 9, 13, 20, 42 Spengler, 0 20 Spermatozoa, lévulose assimilation 105, 121 Spices and flavor 108 Spinach flavor 112 SPOILAGE

microbiological, of candy prevention Sponge, edible starch Spreckels Sugar Co Sprue, carbohydrate metabolism Squash flavor Stabilizers for foods

61 131 33 75 105 112 33, 79, 83

STANDARDS

for bottled beverages for commercial pectins and definitions for frozen foods Stanford, I. Ε

STARCH

in baked goods in candy

72 55 125 91-93 6, 19 21, 57, 117,

118,

122

79 60, 65, 67

defatted ethers hydrolyzates as impurity in beverage sirups inhibiting sugar caking in infant nutrition in meat products oxidized pastes structure tlv'ck- and thin-boiling

29 31 43, 75, 86 73 12, 15 104-106 83, 86 30-31 23-27, 29, 31 24-30 30

STATISTICS

crops, calories per acre 116, 117 starch and products 43 sugars 4, 43, 70, 78, 83, 89 Stefansson, V 124 Stegeman, G 18 Steiner, Ε. H 8, 9, 20 Stephanson, L 123 Sterilization of bottled beverages 72 Stevens, Raymond 20 Stickiness, measurements in candy making 16 Stokes, R. H 9, 19 STORAGE

of frozen foods of meats of strawberry products of sugar Stotz, Ε STRAWBERRIES

93 86 97, 98 12 124 95

frozen juice preserves sirup Strieker, Ρ Stritar, J . Ε Strobel, D . R Stuhlfauth, Κ Sucaryl Sucrol. See Dulcin.

56, 90, 91, 93 'i?^ 6, 95, 111 101 69 86, 88 18 124

SUCROSE

3, 35,

8

K

7

6

57,

64, 70, 75, 78, 83, 89, 104, 108, 114, 125 antioxidant properties 7 assimilation 117» H 8 crystallization rates 11» 12 hydrates 10, 91-98 physical properties 8 in strawberry products 96, 102 SUGAR

Λ

Λ

„

3, 35, 57, 64, 70, 78, 83, 89, 95, 114, 125 66 acids aldehyde condensations 67, 68 anhydrides 64-66 antemortem feeding, effects on meat . . . . 87 beet and cane, equality of 75, 83, 86, 117, 126 beets, calories per acre 116 cane, calories per acre 116 degradation products and strawberry color 97, 101, 102 invert 4, 6, 8, 10, 12, 15, 35, 57, 64, 7 0 , 78, 86, 92, 93, 126, 129, 130 liquid 3 5 , 5 7 , 7 0 , 76 in pectin gels 54 reducing 85, 86, 127 soft (brown) 12, 57, 79, 126, 129, 130 users 4 See also Honey; Maple sugar; Molasses; and sugars by name. Sugar Industry Bottlers' Committee 71 Sugar Industry Engineers 18 Sugar Research Foundation 12, 18, 19, 20, 62, 69, 82, 88, 123, 124 Sulfanilamide, detoxification 121 Sulfitation of canned foods 76 Sulfur dioxide in canning 76 Sumiki, Y 20 Sunflower oil rancidity 8 Sunkist Growers, Inc 49, 56 Supplée, H 7, 19 Swaine, R. L 20, 113 Swanburg, Joyce 19 Sweating of candy 61 Sweeteners 5 7 , 7 0 , 7 5 , 8 9 , 108, 125 S^W 66^11 C8S · · · · · · · · · · · · · · · · · · · · · . 45, 58^-60." Vl," 76," 78, *8(>/ 9ÔJ Swine and food supply


4 41 108, 127 115, 117

142

ADVANCES

Vegetable juices in pectin gels

Τ

VEGETABLES

Taeuber, I. Β Taffies Takeishi, A Talburt, W . F

123 59 20 18, 89, 94

TAPIOCA

flour in meat products starch

87 22, 24, 30, 31

TASTE

of bottled beverages 70-72 tests 108-110 Taufel, K . 20 Taylor, Millicent * 20 Taylor, Ν. Β 123 Temperature effects on strawberry color 97, 98 Tenderness of meats 83, 87 TEXTURE

of candy 68, 131 effects of starch hydrolyzates 45 of frozen foods 75, 91-93 Thermodynamics, properties of sugars and sirups 12


THICKENERS

pectins i n foods starchy, in foods Thomas, Κ Thomason, F . G Thymol as mold inhibitor Tisdale Tobacco starch in infant nutrition Tolerances in carbonated beverages Tolstoi, Ε Toluene, inhibitor of bacterial growth

51-56 31 124 82, 94 96 124 106 70, 72 124 85

TOMATO

aspic gels 55 flavor 112 puree and pulp 125 Tongue 84 Tooth decay 116, 122 Tortillas, flavor 113 Torula, wild yeasts in bottled beverages . . 72 Toxins, bacterial 105 Tracy, P. Η 20 Tragacanth 46 Troy, V . S 19 Tsetse fly control, and food supply 115 Tsuzuki, Y 20 Tucker, L . Ν 87 TURBIDITY

in carbonated beverages in strawberry juice Turkish Delight, starch function in Turner, J . Η Turner, W . P., J r Tween 60 in candy Twiss, S. Β

72 97 31, 32 18 18, 94, 113 60 34

u Underwood, J . C United Nations Statistical Office University of California University of Chicago University of San Francisco Urbain, W . M

IN CHEMISTRY SERIES 54-55 75

canned flavor and food supply Verzar, F Vestal, Β. V

129, 130 108, 111 117 124 123

t

VISCOSITY

of sirups 13-15, 38-39, 46, 58, 127, 131 of starch pastes 24 Vitale, J . J 123 Vitamin A loss in eggs 8 Vitamin B12 and food supply 116 VITAMINS

absorption in infant nutrition and food supply in metabolism Voyutski, S. S

105 115, 116 118 19

w Wafers, starches for Wainio, W . W Waldenase deficiency in infants Waldo, G. F Wallenfels, Κ Waring Blendor Warner, D . Τ Waters, Ε. Τ Weed control and food supply Wegener, J . Β Weijlard, J Weinhouse, Sidney Weinstein, J . J Weiss, F . J Welsh, J . F Western Regional Research Laboratory . . Whalley, H . C. S. de WHEAT

calories per acre 117 flour and starch in meat products 87 starch 22, 31 Whipping agents in candy 61 White, P . D 124 Whitmore, R. A 33, 34 Wiegand, Ε. H 92, 94 Wilcox, Ε. Β 6, 20, 87, 88 Williams, R. R 132 Wiltshire sides 87 Windham, E . S 18 Winslow, Ε. Τ 20 Wolfrom, M . L 6, 20, 69 Woodward, Η 123 Woody, Ε 124 Wray, R. R 7, 20

X Xylose

20 124 92, 103 83 78 18, 85, 87

UREA

effect on sweetness in metabolism U . S. Pharmacopeia Uvarova, Α . Ρ

80 120 126 20

V Vacuum pan processing of strawberries 95, 100 V a n Blaricom, L . 0 20 V a n Hook, A 11, 12, 14, 20 Vapor barriers in sugar storage 12 Vavruch, Ivan 20 Vegetable gums, corn sirup substitutes . . 46

32 124 105 103 124 26 124 123 115 56 33 107 124 20, 88 33, 34 89, 93 37, 42

85, 126

Y Yager, R. H Yamanaka, S Yamazaki, J

18 20 4, 5, 20

YEAST

in bread 6, effect on sugar in meat curing as food source inhibiting growth tolerances in bottled beverages See also Saccharomyces cerevisiae. Young, D. J . , J r Young, F . Ε 9, 20, Young, L

78, 80 86 115 9 70-73 33, 34 92, 94 124

Ζ Zerban, F . W

8, 13, 17, 18, 20, 42, 69

A. C. S. Editorial Library USE OF SUGARS AND OTHER CARBOHYDRATES IN THE FOOD INDUSTRY Advances in Chemistry; American Chemical Society: Washington, DC, 1955.

use of sugars and other carbohydrates in the food industry

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