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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.

Basic Egg Facts



Air Cell

The empty space between the white and shell at the large end of the egg.



When an egg is first laid, it is warm. As it cools, the contents contract and the inner shell membrane separates from the outer shell membrane to form the air cell.



The candler uses the size of the air cell as one basis for determining grade. In Grade AA eggs, the air cell may not exceed 1/8-inch in depth and is about the size of a dime. The air cell of Grade A eggs may exceed 3/16-inch in depth. For Grade B eggs, there is no limit on air cell size.



As the egg ages, moisture and carbon dioxide leave through the pores of the shell, air enters to replace them and the air cell becomes larger.



Although the air cell usually forms in the large end of the egg, it occasionally moves freely toward the uppermost point of the egg as the egg is rotated. It is then called a free or floating air cell. If the main air cell ruptures, resulting in one or more small separate air bubbles floating beneath the main air cell, it is known as a bubbly air cell.



You can see the air cell in the flattened end of a peeled, hard-cooked egg.

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Albumen

Also known as egg white. Albumen accounts for most of an egg's liquid weight, about 67%. It contains more than half the egg's total protein, niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulfur. The albumen consists of 4 alternating layers of thick and thin consistencies. From the yolk outward, they are designated as the inner thick or chalaziferous white, the inner thin white, the outer thick white and the outer thin white. Egg white tends to thin out as an egg ages because its protein changes in character. That's why fresh eggs sit up tall and firm in the pan while older ones tend to spread out.



Albumen is more opalescent than truly white. The cloudy appearance comes from carbon dioxide. As the egg ages, carbon dioxide escapes, so the albumen of older eggs is more transparent than that of fresher eggs.



When egg albumen is beaten vigorously, it foams and increases in volume 6 to 8 times. Egg foams are essential for making souffles, meringues, puffy omelets, and angel food and sponge cakes.



The yolk or yellow portion makes up about 33% of the liquid weight of the egg. It contains all of the fat in the egg and a little less than half of the protein.



With the exception of riboflavin and niacin, the yolk contains a higher proportion of the egg's vitamins than the white. All of the egg's vitamins A, D and E are in the yolk. Egg yolks are one of the few foods naturally containing vitamin D.



The yolk also contains more phosphorus, manganese, iron, iodine, copper, and calcium than the white, and it contains all of the zinc. The yolk of a Large egg contains about 59 calories.



Double-yolked eggs are often produced by young hens whose egg production cycles are not yet completely synchronized. They're often produced, too, by hens who are old enough to produce Extra Large eggs. Genetics is a factor, also. Occasionally a hen will produce double-yolked eggs throughout her egg-laying career. It is rare, but not unusual, for a young hen to produce an egg with no yolk at all.

Wheat flour is an excellent source of complex carbohydrates. Other than gluten flour, all types of wheat flour derive at least 80 percent of their calories from carbohydrates. Depending on the flour type, the percent of calories from protein ranges from 9 to 15 percent, except from gluten, which has a 45 percent protein content. Calories from fat are never more than 5 percent.



In addition, wheat flour provides from 3 g (cake flour) to 15 g (whole-wheat flour) of dietary fiber per 1-cup serving. Wheat flour contains B vitamins, calcium, folacin, iron, magnesium, phosphorus, potassium zinc and other trace elements, and minimal amounts of sodium.



Wheat is the most important cereal crop in the world and ubiquitous in our culture. Bread, pasta, bagels, crackers, cakes, muffins and other wheat containing products line our supermarket shelves and fill our grocery baskets. It is luck for us that this popular grain is available throughout the year.



Classes used in the United States are



Durum - Very hard, translucent, light colored grain used to make semolina flour for pasta.

Hard Red Spring - Hard, brownish, high protein wheat used for bread and hard baked goods.

Hard Red Winter - Hard, brownish, very high protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein.

Soft Red Winter - Soft, brownish, medium protein wheat used for bread.

Hard White - Hard, light colored, opaque, chalky, medium protein wheat planted in dry, temperate areas. Used for bread and brewing

Soft White - Soft, light colored, very low protein wheat grown in temperate moist areas. Used for bread.

Hard wheats are harder to process and red wheats may need bleaching. Therefore, soft and white wheats usually command higher prices than hard and red wheats on the commodities market.



Wheat, in its natural unrefined state, features a host of important nutrients.



Therefore, to receive benefit from the wholesomeness of wheat it is important to choose wheat products made from whole wheat flour rather than those that are refined and stripped of their natural goodness.



The health benefits of wheat depend entirely on the form in which you eat it. These benefits will be few if you select wheat that has been processed into 60% extraction, bleached white flour. 60% extraction - the standard for most wheat products in the United States, including breads, noodles and pastas, baked goods like rolls or biscuits, and cookies - means that 40% of the original wheat grain was removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain - its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost.



Since 1941, laws in the United States have required "enrichment" of processed wheat flour with vitamins B1, B2, B3 and iron in response to the problems created by 60% extraction. Although not nearly as much of these B vitamins and iron are replaced as are removed from 60% extraction flour, "enriched" seems an odd word to describe this process. If you select 100% whole wheat products, however, the bran and the germ of the wheat will remain in your meals, and the health benefits will be impressive! Our food ranking qualified whole wheat (in its original non-enriched form) as a very good source of dietary fiber and manganese, and as a good source of magnesium.



Bran is made up of the outer layers of the wheat kernel. Bran is used in whole wheat flour. It is also used in breakfast cereals.



The germ is tiny - about 2 1/2% of the whole wheat kernel. The germ is the part that will sprout and grow into a new wheat plant if the kernel is planted. Wheat germ is sold in grocery stores and food markets. Whole wheat flour also contains wheat germ.

Malted barley is barley that has been allowed to germinate (sprout) to a degree and is then dried. This is accomplished industrially by increasing the water content of the seed to 40-45% by soaking it for a period close to 40 hours. The seed is then drained and held at a constant temperature (60 F) for close to 5 days until it starts to sprout. The barley is slowly dried in a kiln at temperatures gradually rising to 122 F for lighter malts and 220 F for darker malts. This kiln drying takes about 30 hours. Finally, the rootlets from the partially germinated seeds are removed.

Wheat flour is an excellent source of complex carbohydrates. Other than gluten flour, all types of wheat flour derive at least 80 percent of their calories from carbohydrates. Depending on the flour type, the percent of calories from protein ranges from 9 to 15 percent, except from gluten, which has a 45 percent protein content. Calories from fat are never more than 5 percent.



In addition, wheat flour provides from 3 g (cake flour) to 15 g (whole-wheat flour) of dietary fiber per 1-cup serving. Wheat flour contains B vitamins, calcium, folacin, iron, magnesium, phosphorus, potassium zinc and other trace elements, and minimal amounts of sodium.



Wheat is the most important cereal crop in the world and ubiquitous in our culture. Bread, pasta, bagels, crackers, cakes, muffins and other wheat containing products line our supermarket shelves and fill our grocery baskets. It is luck for us that this popular grain is available throughout the year.



Classes used in the United States are



Durum - Very hard, translucent, light colored grain used to make semolina flour for pasta.

Hard Red Spring - Hard, brownish, high protein wheat used for bread and hard baked goods.

Hard Red Winter - Hard, brownish, very high protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein.

Soft Red Winter - Soft, brownish, medium protein wheat used for bread.

Hard White - Hard, light colored, opaque, chalky, medium protein wheat planted in dry, temperate areas. Used for bread and brewing

Soft White - Soft, light colored, very low protein wheat grown in temperate moist areas. Used for bread.

Hard wheats are harder to process and red wheats may need bleaching. Therefore, soft and white wheats usually command higher prices than hard and red wheats on the commodities market.



Wheat, in its natural unrefined state, features a host of important nutrients.



Therefore, to receive benefit from the wholesomeness of wheat it is important to choose wheat products made from whole wheat flour rather than those that are refined and stripped of their natural goodness.



The health benefits of wheat depend entirely on the form in which you eat it. These benefits will be few if you select wheat that has been processed into 60% extraction, bleached white flour. 60% extraction - the standard for most wheat products in the United States, including breads, noodles and pastas, baked goods like rolls or biscuits, and cookies - means that 40% of the original wheat grain was removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain - its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost.



Since 1941, laws in the United States have required "enrichment" of processed wheat flour with vitamins B1, B2, B3 and iron in response to the problems created by 60% extraction. Although not nearly as much of these B vitamins and iron are replaced as are removed from 60% extraction flour, "enriched" seems an odd word to describe this process. If you select 100% whole wheat products, however, the bran and the germ of the wheat will remain in your meals, and the health benefits will be impressive! Our food ranking qualified whole wheat (in its original non-enriched form) as a very good source of dietary fiber and manganese, and as a good source of magnesium.



Bran is made up of the outer layers of the wheat kernel. Bran is used in whole wheat flour. It is also used in breakfast cereals.



The germ is tiny - about 2 1/2% of the whole wheat kernel. The germ is the part that will sprout and grow into a new wheat plant if the kernel is planted. Wheat germ is sold in grocery stores and food markets. Whole wheat flour also contains wheat germ.

finely ground cereal grains or other starchy portions of plants, used in various food products and as a basic ingredient of baked goods. Flour made from wheat grains is the most satisfactory type for baked products that require spongy structure. In modern usage, the word flour alone usually refers to wheat flour,

Corn Syrup High Fructose

Corn syrup is glucose produced from corn starch in a process called wet milling. Wet milling isolates the components of the corn through chemical or biochemical separation. The sugars are further separated by the use of enzymes. Since fructose is sweeter but not naturally found in corn, scientists have ways to convert the glucose into fructose. High fructose corn syrup (HFCS), also known as corn sugar, is a combination of glucose and fructose. Depending on the level of sweetness, the glucose to fructose ratio is adjusted. For example HFCS 55 is 55% fructose and is usually used in soft drinks. HFCS 42 is 42% fructose and used in foods that require only a little sweetening. The chemical composition of high fructose corn syrup is similar to that of sucrose, or table sugar. Still, the Food and Drug Administration (FDA) declared that under the formal definition of “natural,” HFCS does not meet the requirements. The enzymes that are used to separate the sugars are synthetic, deeming HFCS unnatural. Also, there has been controversial evidence showing that the consumption of HFCS is associated with obesity.

Gutierrez, David. "FDA Says High Fructose Corn Syrup Cannot Be Considered "Natural"" Independent News on Natural Health, Nutrition and

More. 12 Jan. 2009. Web. 16 May 2011. .

Hofstrand, Don. "Specialty Grain Terms A3-50 December 2006." Iowa State University Extension. Dec. 2006. Web. 16 May 2011.

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Wilson, J. Justin. "Op-Ed." Center for Consumer Freedom. 15 June 2009. Web. 16 May 2011.

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Sodium bicarbonate (baking soda)



Also known as bicarbonate of soda, baking soda is used as a LEAVENER in baked goods. When combined with an acid ingredient such as buttermilk, yogurt or molasses, baking soda produces carbon dioxide gas bubbles, thereby causing a dough or batter to rise. Because it reacts immediately when moistened, it should always be mixed with the other dry ingredients before adding any liquid; the resulting batter should be placed in the oven immediately. At one time, baking soda was used in the cooking water of green vegetables to preserve their color. That practice was discontinued, however, when it was discovered that baking soda destroys the vitamin C content of vegetables.



Baking Soda, or sodium bicarbonate, is a naturally occurring substance that is present in all living things--it helps living things maintain the pH balance necessary for life. Baking Soda is made from soda ash, also known as sodium carbonate. The soda ash is obtained in one of two ways: it can be manufactured by passing carbon dioxide and ammonia through a concentrated solution of sodium chloride (table salt). Whether the soda ash is mined or processed, it is dissolved into a solution through which carbon dioxide is bubbled, and sodium bicarbonate precipitates out, forming Baking Soda

Based on its histroy of use no food safety problems have been shown to occur with this chemical at the levels commonly used in foods. It is used in bread, rolls, and buns, artifically sweetened fruit jelly, canned potatoes, canned sweet peppers, canned tomatoes and as a jelling agent. In the canned products it provides calcium which has been shown to maintain the firmness of friuts and vegetables during the canning process.It also provides a source of calcium which aids in the jelling of artifically sweetened friut jellies. It acts as a dough conditioner in bakery products.

This material is used in a variety of food applications including as a leavening agent in baked goods, a water retention agent for cooked meat products,and as a sequesterant (as in potato processing). Generally recognized as safe.

The main use for SODIUM ALUMINUM PHOSPHATE, is as a leavening agent or acid for mixing baking powders, this is a new product in the baking industry. The SODIUM ALUMINUM PHOSPHATE, has a different performance profile than other leavening agents; it reacts slowly with the Sodium Bicarbonate in the mixing stage, there is only a 20 to 30 % Carbon Dioxide delivery from available. The difference is released during the oven stage. It also has an excellent buffering action for flour mixes, enhancing the properties of the formula ingredients

Agents that are used to lighten the texture and increase the volume of baked goods such as breads, cakes and cookies. Baking powder, baking soda and yeast are the most common leaveners used today. When mixed with a liquid they form carbon dioxide gas bubbles, which cause a batter or dough to rise during (and sometimes before) the baking process. Some foods, such as ANGEL FOOD CAKE and SPONGE CAKE, are leavened by the air beaten into egg whites. When heated, the egg whites cook and set, trapping the air inside and creating a light, airy cake.

Water is the most abundant nutrient in our body and plays an important transmission function in every body cell and tissue. Sixty percent of our body weight is water. The fact that you can live without food for a long period of time, even months, but live only for a few days without water is true. Under normal conditions, the body releases about one quart of water daily. Therefore, replacement to equal the losses is very important for survival.

Dehydration is the most common problem of water imbalance due to water losses and deprivation. The effects of dehydration on nutrition can adversely affect ones health. Dehydration is the major cause of ones diminished ability to perform during endurance activities. Body water is lost through the stomach, respiration, sweat, and the kidneys. It is recomended that 24oz of water a day should be taken. This amount can double or even triple with endurance type exercise.



A note about water: More and more evidence shows the benifit of being well hydrated.

Studies show that 75% of Americans are chronically dehydrated (likely applies to half the world's population), leading to possible health problems such as fatigue. In 37% of Americans, the thirst mechanism is so weak that it is often mistaken for hunger, leading to over-eating. Even MILD dehydration will slow down one's metabolism as much as 3%.



Bottled Water: Some types of bottled water are not subject to the same regulations as tap water. These are regulated as food products, and their regulations are largely related to sanitary food handling and processing practices. Bottled water manufacturers will provide a detailed report on the quality of their product to consumers who call to request it.

A product that has GRAS status, acidified calcium sulphate is an organic acid and calcium sulfate combination that kills Listeria on the surface of products such as lunchmeats and certain cheeses, and keeps the bacteria from growing back. Listeria is responsible for causing foodborne listeriosis, which causes flu-like symptoms, meningitis, spontaneous abortions and prenatal septicemia. About 20% of the illnesses are fatal.



Until now, lactic acid and sodium lactate have offered some microbiological protection, but they cannot completely stop the organisms from reappearing. However, a study carried out at Texas A&M University and funded by the American Meat Institute Foundation demonstrates the acidified calcium sulphate appears to be able to do so.

This additive is used as a texturizing agent, emulsifier, stabilizing agent and thickener in ice cream, sherbets, jellies, soups, sauces, canned soups, and canned meat & fish. It is used as a clarifying agent in winemaking and brewing, to fill the pores in cloth and paper manufacturing ('sizing'), as a medium for growing bacteria; in dentistry and cosmetics; film and adhesives. It is prepared from several species of red algae (or seaweed).



source: www.foodreference.com



A tasteless dried seaweed that is used as a thickening agent. Sold in blocks, powder, or stands. Agar can be used in place of gelatin, but less is required. Also called "kanten" and "Japanese Gelatin."



Agar is a polysaccharide found in the cell walls of some red algae and is unusual in containing sulfated galactose monomers. It requires nothing but extraction and purification to become agar, but is sometimes chemically modified into agarose for special applications. Agar: gracilaria or gelidium, is the queen of gelling agents.



source: www.nutribase.com

A thick, jellylike substance obtained from SEAWEED. Alginic acid is used as a stabilizer and thickener in a wide variety of commercially processed foods such as ice creams, puddings, flavored milk drinks, pie fillings, soups and syrups.

alginic acid or one of its esters or salts, esp. the gelatinous solution obtained as a by-product in the extraction of iodine from seaweed, used in mucilages and for thickening jellies.





source: allrecipes.com

A modified food starch is a complex carbohydrate that has been chemically altered to change some of its qualities. These would include texture, the ease with which the starch dissolves and/or how readily the starch can be digested. Modified food starches are used in processed foods as thickeners; formulation aids to help maintain desired consistency or texture; anti-caking agents to help keep powdered foods free-flowing; or humectants, which absorb and maintain a food's water content. Typical foods that contain modified starches include sauces, pie fillings and gravies.



Modified food starches are usually synthesized from a naturally occurring food starch and are not considered a health risk. Those sensitive to gluten, however, should avoid foods containing modified food starches unless specifically labeled as "gluten free," as it may have originally come from wheat or another gluten containing grain.



Starch and modified starches sometimes replace large percentages of more nutritious ingredients, such as fruit. Choose baby foods without added starches (starch-thickened baby foods have contained as little as 25 percent as much of the fruit ingredients as 100-percent-fruit baby foods). One small study suggested that modified starches can promote diarrhea in infants.

derived from plants of the genus Fumaria esp. F.officianalis or from the fermentation of glucose with fungi; flavor, acidify, as an antioxidant or raising agent used in soft drinks and cake mixes

Food preservative used during processing; prolong shelf life, improve food taste? Additives, simple substances like salt, sugar, artificial chemicals used as antioxidant, anti-microbial, artificial colors for better eye appeal. Currently there are over 3000 additives used in processing that have a variety of functions.



These substances in foods can affect individuals who are sensitive with some type of allergy, asthma, hay fever, etc. Few of these can affect non-allergic people as well. Some substances can cause more reactions than others can. For example, a response to sulfur dioxide and sodium benzoate occurs more commonly in asthmatics than a response to the color tartrazine.



Some feel these responses are not true allergies as one sees but more as a chemical response. Reactions depend on the types of food preservatives used or additive ingested. These may include vomiting, rashes, hives, a tight chest, headaches, worsening of eczema, and many other symptoms. Similar reactions may occur with an allergy to a food such as egg, nuts, etc.



Some edibles have natural elements that may affect you too. For example, fish that is not fresh may have a high level or histamine, cheese may have tyramine, and you may react to the histamine in wine and not the sulfur dioxide!



Antioxidant stop fats and oils from going rancid; for instance, ascorbic acid in butter. BHA and the related compound butylate hydroxy toluene have been used for years, mostly in products that are high in fats and oils and as a preservative for dry types, such as cereals. They slow the development of off-flavors, odors, and color changes caused by oxidation. Some report problems of rashes, hives, and occasionally tight chests. Studies show this to cause tumors in fish, hamsters, mice and rats.









www.appliedozone.com/riskstwo.html

Calcium (or Sodium) propionate prevents mold growth on bread and rolls. The calcium is a beneficial mineral; the propionate is safe. Sodium propionate is used in pies and cakes, because calcium alters the action of chemical leavening agents.

Locust bean gum is extracted from the endosperm of the seeds of the carob tree Ceretonia siliqua, which grows in Mediterranean countries. The ancient Egyptians used locust bean gum to bind the wrapping of mummies.



In more recent times is is used as a thickener in salad dressings, cosmetics, sauces, as an agent in ice cream that prevents ice crystals from forming, and as a fat substitute.





source:sci-toys.com/ingredients/

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.

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.

(Emulsifier) Makes bread softer and prevents staling, improves the stability of margarine, makes caramels less sticky, and prevents the oil in peanut butter from separating out. Mono- and diglycerides are safe, though most foods they are used in are high in refined flour, sugar, or fat.

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. .

Color(s) Artificial

Artificial coloring can include any additives used to produce a desired color. Blue 1 and 2, Orange B, Green 3, Red 3 and 40, Yellow 5 and 6, etc. are examples of artificial coloring employed in food today. Artificial dyes were originally developed from coal tar, but are now made from petroleum products. The consumption of artificial dyes has been thought to increase hyperactivity in children. The Federal Drug Administration tests whether these additives are Generally Recognized As Safe (GRAS) or toxic. 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. Manufacturers intend to use artificial coloring to make the food seem more appealing and healthier than it actually is.

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

Harris, Gardiner. "F.D.A. Panel to Consider Warnings for Artificial Food Colorings." The New York Times. 29 Mar. 2011. Web. 16 May 2011. .

Zwillich, Todd. "FDA Mulls Safety of Artificial Food Coloring." WebMD Children's Health Center - Kids Health and Safety Information for a Healthy Child. 30 Mar. 2011. Web. 16 May 2011. .