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Grown in temperate zones throughout the world and cultivated for at least 3,000 years, apple varieties now number well into the thousands. Apples range in color from lemony yellow to bright yellow-green to crimson red. Their textures range from tender to crisp, their flavors from sweet to tart and from simple to complex. They're available year-round but are at their best from September through November when newly harvested. Apples are a good source of vitamins A and C.

Pears are an excellent source of water-soluble types of fibres, such as pectin.



Pears contain both soluble and insoluble fibre, which is helpful in lowering cholesterol and acts as a 'fuel' to encourage the growth of healthy bacteria in the bowel.



Pears contain no fat or cholesterol and are an excellent source of dietary fibre and vitamin C. The average pear contains four grams of fibre, which is equivalent to one and a half cups of brown rice.



The dietary fibre in pears has for some time been thought to assist in the fight against serious illnesses including some forms of cancer.

Can be .Apples, Banana, Peaches, Pears, Cherries, And so on it's all good stuff



The process of concentration consists of the physical removal of water until the product

Has a soluble solid



"From" concentration means the water has been added back in





Source: foodfacts.com

Sugar produced from cornstarch; comprised of glucose (dextrose), maltose and higher sugars; 70 percent to 80 percent solids

Sugar based sweeteners are those such as that developed from corn starch. The development of the various types of corn syrups, maltodextrins, and high-fructose corn syrup from corn starch sources could be called one of the greatest changes in the sugar and sweetener industry over several centuries. In the late 1800s it was found that corn starch could be hydrolyzed and a sugar formed. It was not until the 1970s that it became commercially a major product bringing about changes in the food industry. Over-reliance in the food industry and over-indulgence by consumers of these processed sugers, particularly high fructose corn syrup, has most likly contributed to obesity in many western countries.



These sweeteners are processed and refined using a series of separation, and grinding processes. Finally, the products are converted and fermented. From this processing a five classes of corn sweeteners are formed. This does not include the corn syrup conversion into high-fructose corn syrup.

Any of a class of sweet,Soluble Carbohydrate,as sucrose,glucose,sucrose from sugar cane and sugar beets.

We get our energy from the nutrients in food. The main sources of energy are carbohydrates (starches and sugars), fats and proteins. The body can be compared to an engine that converts the energy in food into the energy we need to live. Sugars and starches are forms of carbohydrate. Nutritionists recommend that about half of our energy should be supplied by carbohydrates. The majority of this should be from starchy foods like cereals, rice, potatoes, pasta or bread, with the remainder coming from sugars. During digestion (the process by which we break down food substances ready for absorption and use by the body) complex starchy foods are broken down into sugars.

Genetically Modified soybeans and corn make up the largest portion of genetically engineered crops. When looking at a product label, if any of the following ingredients are listed there’s a good chance it has come from GM corn or soy (unless it’s listed as organic.



Due to cross contamination, wheat may be present. Read food label carefully to ensure it is Gluten Free.

Tricalcium phosphate is a compound with formula Ca3(PO4)2. It is also known as calcium orthophosphate, tertiary calcium phosphate, tribasic calcium phosphate, or "bone ash" (calcium phosphate being one of the main combustion products of bone).



It has an alpha an alpha' and a beta crystal form, the alpha state being formed at high temperatures. As rock, it is found in Whitlockite.



Tricalcium phosphate is used in powdered spices as an anti-caking agent.



Calcium phosphate is an important raw material for the production of phosphoric acid and fertilizers, for example in the Odda process.



Calcium phosphate is also a raising agent (food additives) E341. Is a mineral salt found in rocks and bones, it is used in cheese products.



It is also used as a nutritional supplement. There is some debate about the different bioavailabilities of the different calcium salts.



It is commonly used in porcelain and dental powders, and medically as an antacid or calcium supplement, although calcium carbonate is more common in this regard.



Another practical application of the compound is its use in gene transfection. The calcium ions can make a cell competent (a euphemism for "rip holes in its membrane") to allow exogenous genes to enter the cell by diffusion. A heat shock afterwards then invokes the cell to repair itself. This is a quick and easy method for transfection, albeit a rather inefficient one.

Any of a class of carbohydrates found in certain plant cell walls and tissues. They are principally composed of a galactose derivative, galacturonic acid. In fruits, pectin keeps the walls of adjacent cells joined together, helping them remain firm and hold their shape. As fruits become overripe, the pectin breaks down to simple sugars that dissolve more readily, so the fruits become soft and lose their shape. Because it forms a thick, gel-like solution when added in small amounts to fruit acids, sugar, and water, pectin is used to make jellies, jams, and marmalades. Its thickening properties also make it useful in the confectionery, pharmaceutical, and textile industries.

A colorless, crystalline organic compound belonging to the family of carboxylic acids, present in practically all plants and in many animal tissues and fluids. It is one of a series of compounds involved in the physiological oxidation of fats, proteins, and carbohydrates to carbon dioxide and water.



First isolated from lemon juice by a Swedish chemist, Carl Wilhelm Scheele, in 1784, citric acid is manufactured by fermentation of cane sugar or molasses in the presence of a fungus, Aspergillus niger. It is used in confections and soft drinks (as a flavoring agent), in metal-cleaning compositions, and in improving the stability of foods and other organic substances (by suppressing the deleterious action of dissolved metal salts)."



Citrus fruits are notable for their fragrance, and most are juice-laden. They contain a high proportion of citric acid giving them their characteristic astringent odour and flavour. They are also good sources of vitamin C. In botanical terms, "The fruit of all Citrus trees, in which the true fruit is the peel, [is] made up of an outer layer, brightly colored and rich in glands, a spongey whitish mesocarp, and a membraneous endocarp surrounding the segments. The succulent parts we eat is only a secondary tissue developed as a filler"



List of citrus fruits:

Amanatsu

Bergamot orange

Bitter orange (Seville Orange)

Calamondin (Calamansi)

Citron

Clementine

Golden Lime - hybrid between the genus Citrus and the genus Fortunella

Daidai

Dancy

Grapefruit

Ichang Lemon

Iyokan

Kaffir lime

Key lime

Kumquat - in the related genus Fortunella, not Citrus; forms hybrids with Citrus

Lemon

Lime

Limequat

Mandarin Lime

Mandarin Orange

Meyer Lemon

Mikan

Minneola

Natsumikan

Orange

Orangelo (Chironja)

Orangequat

Persian lime (Tahiti lime)

Pomelo (Pummelo, Shaddock)

Ponkan

Rangpur (Lemanderin)

Rough Lemon

Satsuma

Shekwasha (Taiwan Tangerine)

Sudachi

Sweetie

Tachibana Orange

Tangelo

Tangerine

Tangor

Ugli

Yuzu



Some brands of Citric Acid may be made from wheat, however this is very rare.

Also called corn sugar and grape sugar, dextrose is a naturally occurring form of GLUCOSE.



GLUCOSE: The most common form of this sugar is dextroglucose, a naturally occurring form commonly referred to as DEXTROSE (also called corn sugar and grape sugar). This form of glucose has many sources including grape juice, certain vegetables and honey. It has about half the sweetening power of regular sugar. Because it doesn't crystallize easily, it's used to make commercial candies and frostings, as well as in baked goods, soft drinks and other processed foods. Corn syrup is a form of glucose made from cornstarch.

The scientific name for vitamin C, ascorbic acid helps maintain the red color of cured meat and prevents the formation of nitrosamines, which promote cancer (see SODIUM NITRITE). It helps prevent loss of color and flavor by reacting with unwanted oxygen. It is used as a nutrient additive in drinks and breakfast cereals. Sodium ascorbate is a more soluble form of ascorbic acid. ERYTHORBIC ACID is very similar to ascorbic acid, but has no value as a vitamin. Large amounts of ascorbic acid may reduce the severity of colds and offer other health benefits.

The laymans name for ascorbic acid, vitamin C helps maintain the red color of cured meat and prevents the formation of nitrosamines, which promote cancer (see SODIUM NITRITE). It helps prevent loss of color and flavor by reacting with unwanted oxygen. It is used as a nutrient additive in drinks and breakfast cereals. Sodium ascorbate is a more soluble form of ascorbic acid. ERYTHORBIC ACID is very similar to ascorbic acid, but has no value as a vitamin. Large amounts of ascorbic acid may reduce the severity of colds and offer other health benefits.Vitamin C is a water-soluble vitamin, which means you need it in your diet every day because it cant be stored in the body.

Citric acid (Sodium Citrate) is versatile, widely used, cheap, and safe. It is an important metabolite in virtually all living organisms and is especially abundant naturally in citrus fruits and berries. It is used as a strong acid, a tart flavoring, and an antioxidant. Sodium citrate, also safe, is a buffer that controls the acidity of gelatin desserts, jam, ice cream, candy, and other foods.

Improves aeration properties of high fat recipes and produces a stable foam in whipped products by collecting together the fat globules.



Because it is capable of forming a very thin, flexible and stretchable film it is also used as coating for meat products, nuts and fruits where it improves appearance and extends shelf life. Can also be found in bread, dessert toppings, and cheesecake, and mousse mixes.



Source: geocities.com & bryngollie.freeserve.co.uk

A natural acid found in sour apples and other fruits. In winemaking, when certain bacteria convert malic acid to LACTIC ACID (which is much less strong and sour), a process called "malolactic fermentation" occurs. This reduces the wine's tartness, adds complexity to the flavor and sometimes contributes a slight sparkle. Malic acid is used as an acidulant as well as a flavoring agent in the processing of some foods.

Red 40

Red 40 is a dye commonly used as food coloring in today’s foods. The proper chemical name is actually

6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-2-naphthalenesulfonic acid, but also

known as “azo” dye. By itself Red 40 has an orangish-red color and found in cherry and strawberry flavored foods. Orange foods are typically dyed with Yellow 6. See Yellow 6. All dyes are considered additives by the FDA through the Federal Food, Drug, and Cosmetic Act (FD&C Act) since it is not used for the purpose of consumption, but to improve the appearance of the product. For example, chocolate pudding would be slightly greener without the use of red dye. Not just limited to foods, Red 40 is also used for coloring in cosmetics and sold as powders or liquids.

"Electronic Code of Federal Regulations." GPO Home Page. Title 21. Part 74, 12 May 2011. Web. 16 May 2011. .

FD&C Red Dye #40 Information, Education and Discussion. Web. 16 May 2011. .

a common leavening agent used in baked goods. Used for fireproofing, in baking powder, and as an antirheumaticalso used as a fire retardant and in fertilizers.

If it's not something like beet juice, Annatto Extract or like that then The FDA does not require companies to disclose ingredients of color or flavor additives so long as all the chemicals in them are considered by the agency to be GRAS ("generally recognized as safe") enabling companies to maintain secrecy of formulas. It also hides the fact that flavors often contain more ingredients than the foods to which they give taste.



A typical artificial strawberry flavor contains over 30 chemicals. According to manufacturer safety data sheets those chemicals cause eye irritation, corneal damage, eye burns, skin irritation, severe / permanent damage to digestive tract, gastrointestinal irritation, gastrointestinal tract burns, CNS depression, neurological effects, liver abnormalities, cardiac abnormalities, or other harm.



Natural flavor, according to the FDA, must be derived entirely from natural sources (herbs, spices, fruits, vegetables, beef, chicken, yeast, bark, roots, etc). Consumers prefer to see natural flavors on a label out of a belief they are more healthful.



Natural flavor is not necessarily more healthful or purer than an artificial flavor. Almond flavor when derived from natural sources may contain traces of hydrogen cyanide, a deadly poison. When derived by mixing oil of clove & amyl acetate, it does not. Natural flavors and artificial flavors are often manufactured at same chemical plants.



Flavor manufacturing may also involve biotechnology, using enzyme reactions, fermentation, & fungal and tissue cultures. Flavors created by these methods are considered natural flavors by the FDA.



In addition to flavor chemicals also think about genetic engineering of food, DNA or gene alteration, and medicines and hormones given to cows, cattle, hogs, and chickens. What affect does it have upon us? Some are suspected causes of cancer or other problems.



When a natural flavor or artificial flavor is added to a food or drink the resultant processed food is no longer natural & is potentially harmful.



Source: http://web.archive.org/web/20030608101921/www.cfsan.fda.gov/~dms/opa-bckg.html



Most artificial colorings are synthetic chemicals that do not occur in nature. Because colorings are used almost solely in foods of low nutritional value (candy, soda pop, gelatin desserts, etc.), you should simply avoid all artificially colored foods. In addition to problems mentioned below, colorings cause hyperactivity in some sensitive children. The use of coloring usually indicates that fruit or other natural ingredient has not been used.



Any color added to a product to enhance its esthetics. Every batch of artificial color has to be certified safe by the Food and Drug Administration (FDA) before it can be used. In 2000, for example, the FDA certified more than 13 million pounds of color additives. The "FD&C" in the name of an artificial color stands for the Food, Drug and Cosmetic Act, the 1938 legislation that gave the government authority to regulate the dyes used in foods, drugs and cosmetics. The artificial colors used in foods are identified by number and appear on the ingredient statement as (for example) "FD&C Blue No. 2."All things considered, food colors have an excellent safety record. A few colors have been pulled off the market when they were suspected of causing cancer in experimental animals. This sounds intimidating, but it should be kept in mind that connections have been tenuous at best. Massive amounts are used in studies while extremely small amounts of colors are used in foods. Another concern to consider, however, is allergies. The intake of tartrazine (FD&C Yellow No. 5), for instance, has been associated with allergic reactions and behavior problems in children; still, this occurred in a small segment of the population.



Artificial coloring can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.



(source:http://www.cspinet.org/reports/chemcuisine.htm)

Color(s)

This term is usually followed by a specific color that the food item contains. It can be naturally derived food coloring or artificial depending on the manufacturer. Natural dyes are extracts that are plant based, while artificial dyes are petroleum based.

"U.S. Still Using Toxic Dyes Left Out of U.K. Goods." Health Freedom Alliance. 14 Mar. 2011. Web. 16 May 2011. .

There are two possible reasons for the presence of mineral oil in food; (1) in trace amounts from its use as a lubricant or separant e.g. in tin greasing before baking, or from traces on the surface of knives used to cut dough in breadmaking, or as a coating e.g. of fruit; (2) as a substitute for fat either because it is cheaper or in slimming foods. The maximum daily intake is calculated to be about 100 mg of which some 80 mg are contributed from its use on the machinery in the baking industry.

There has been a great deal of work on the effect of mineral oil in impeding the absorption of fat soluble vitamins A (and precursors) D, E, K and essential fatty acids. There is no doubt that interference with absorption can occur, particularly of carotene if amounts in food exceed approximately 6000 ppm (Steigmann et al., 1952). Whether the amounts likely to appear in the food of children are of clinical importance is much less certain (assuming that it is not used as an ingredient as in (2) above).



Ref: Joint FAO/WHO Expert Committee on Food Additives(http://www.inchem.org/documents/jecfa/jecmono/v48aje08.htm)

Potassium is a mineral that is found naturally in foods and is necessary for many normal functions of your body, especially the beating of your heart.



Potassium is important in controlling the activity of your heart, muscles, nervous system, and just about every living cell in your body. Potassium helps activate enzymes for the use of amino acids, and is involved in bone calcification, the conversion of blood sugar into the stored glycogen for energy reserves, muscle contraction & coordination. It plays a role in maintaining the water balance & integrity of your cells. It is important to nerve transmission. It is involved in the transport of choline for acetylcholine synthesis in your brain. Protein & carbohydrate metabolism, glucose breakdown, & glycogen (stored glucose) are all potassium dependent. It is yet to be completely understood its function on the thyroid gland.

Naturaly found in: kelp, fresh & dried fruits and vegetables, rice, wheat bran, potatoes, bananas, orange juice, apricots, nuts, seeds, grains, mushrooms, molasses, and some seafood.

A chemical compound that is used to preserve food by retaining the moisture in the food to make it juicy and more pleasing when consumed.

Flavor(s) Natural & Artificial

A combination of both what is considered “natural” and “artificial” flavoring under the Federal Drug Administration(FDA) Regulations. Artificial flavoring “means any substance, the function of which is to impart flavor, which is not derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof.” In other words, substances not found in nature to add flavor to a substance is considered artificial. See Artificial Flavor. Natural flavoring “means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.” See Natural Flavor.

Code of Federal Regulations Title 21 of the Us. Food and Drug Administration. Title 21. Volume 2. Revised 1 April 2010.

Carnauba wax is the coating on the surface of the leaf, i.e., cuticle. Leaves of this fan palm are removed individually from the tree, cut and shredded, and then dried, so that wax flakes off. A pound of carnauba wax is obtained from about 20 leaves. This powder is melted, strained, and then molded into blocks, to be shipped to manufacturing countries.



There are a thousand and one uses for carnauba wax, but you are most likely to hear about it as the principal ingredient in fine car polishes, even applied as a spray at the car wash. Carnauba is also important for the best furniture polishes, as for hardwood floors, but can be found as coating on dental floss, disposible cups and plates, even lipstick.

Sulfites (also sulphites) are compounds that contain the sulfite ion SO2-3 (additive IUPAC name: trioxidosulfate(2-)). The sulfite ion is the conjugate base of sulfurous acid. Although the acid itself is elusive, its salts are widely used.



Sulfites occur naturally in all wines to some extent.[1] Sulfites are commonly introduced to arrest fermentation at a desired time, and may also be added to wine as preservatives to prevent spoilage and oxidation at several stages of the winemaking.



In the United States, wines bottled after mid-1987 must have a label stating that they contain sulfites if they contain more than 10 parts per million.[2]



In the European Union an equivalent regulation came into force in November 2005.[3] Organic wines are not necessarily sulfite-free.[2]





[edit] Other food

Sulfites are often used as preservatives in dried fruits, and dried potato products.



Most beers no longer contain sulfites. Although shrimp is sometimes treated with sulfites on fishing vessels, the chemical may not appear on the label. In 1986, the Food and Drug Administration in the United States banned the addition of sulfites to all fresh fruit and vegetables that are eaten raw.

Glazing Agent. Beeswax is a tough wax? formed from a mixture of several compounds secreted by honeybees, in the form of thin scales from glands, on the ventral surface of the abdomen and used in building the combs in which the young are raised and honey and pollen are stored. Its color varies from yellowish-white to brownish depending on purity. It has a high melting point, near 60°C.



Beeswax is used commercially to make fine candles, in polishing materials, as a component of modelling waxes, and in a variety of other products.