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Twenty three UK commercially produced ammonia caramels and eight experimentally produced ammonia caramels have been analysed by a range of physical and chemical tests, which include solids content, nitrogen levels, colour intensity and pH. A statistical treatment of the results is reported.
The glycyrrhizin contents of 42 samples of liquorice-containing confectionery, health products and raw materials have been determined by a standard (AOAC) HPLC technique. Confectionery levels ranged between 0.26 and 7.9 mg g-1, whilst contents in health products were 0.30-47.1 mg g-1, the highest values being measured for throat pearls. Six geographically diverse samples of liquorice root contained similar (22.2-32.3 mg g-1) glycyrrhizin contents. Highest levels of glycyrrhizin were found in liquorice block (44-98 mg g-1) and extract powder (79-113 mg g-1). These analyses enable a mean daily intake of glycyrrhizin to be calculated for the UK. The figure (1 mg) is lower than those reported for the US and Belgium (3 and 5 mg, respectively). The significance of the levels of glycyrrhizin in UK confectionery, and the estimated daily exposure thereto, is discussed in the context of existing data on liquorice-induced toxicity.
We have found that many foods are contaminated with mineral oil products used as lubricating oils/greases or as release agents. The mineral oil base of such products usually consists of branched alkanes ranging between C17 and C35. It forms a broad 'hump' of unresolved compounds in the gas chromatogram. Examples of such products are described; contamination is shown for a sample of bread, bonbon, and chocolate, respectively. The results suggest that contamination of foodstuffs with mineral oils does not always receive the required attention. However, there is also a lack of guidelines.
The distribution profiles of sulphur in commercial caramel colours I, III and IV on a gel-filtration column were studied with a high performance liquid chromatograph (HPLC) connected directly to a vacuum-ultraviolet inductively coupled plasma-atomic emission spectrometer (ICP). A small sulphur peak of sulphate was detected in most products of caramel III, whereas caramel I products did not exhibit a sulphur peak, as predicted from the total sulphur concentration. In caramel IV products, sulphur was detected continuously in the fractions of the colouring ingredients with high molecular weights. The molar ratio of sulphur was bound to every 2-4 molecules of original hexose. However, sulphur was also contained in lower molecular weight fractions which were not the colouring constituents, the content being over twice that of the colouring ingredients.
Fat content and fatty acid (FA) composition of 100 common items in 17 food categories from the Canadian retail market were determined. Of these, 52 samples were made from partially hydrogenated fat. Their fat (in parentheses) and trans FA levels were as follows: breads (3.7% fat) 15.7%, hamburger buns (5.5% fat) 26.3%, cakes (8.7-36.7% fat) 10.1-25.7%, candies/chocolates (27.1% fat) 11.1%, cereals (1.3-12.9% fat) 9.2-33.7%, cookies (5.0-40.5% fat) 7.6-38.7%, crackers (9.2-33.0% fat) 13.8-35.4%, donuts (16.6-29.6% fat) 27.7-32.7%, french fries (pre-cooked) (4.3-4.5% fat) 32.8-42.8%, muffins (12.5-23.7% fat) 16.5-24.2%, pizza crusts (6.0-7.2% fat) 22.1-28.8%, shortenings (100% fat) 17.4-20.2%, potato chips (33.2-40.0% fat) 29.7-39.7%, and corn chips (25.0-34.2%) 29.9-33.9%. Generally the sum of saturated and trans FA in the food items made with partially hydrogenated fat was higher than that of the corresponding food items made with unhydrogenated oils. The higher levels of saturates plus trans were at the expense of the essential fatty acids (EFA). The high-fat foods, such as cakes, cookies, crackers, donuts and potato chips, made with partially hydrogenated fat, were substantially lower in EFA and contained relatively higher levels of trans polyunsaturated fatty acids (PUFA). In some samples of potato chips and french fries, the level of trans PUFA was almost the same or more than the sum of linoleic and linolenic acids.
BACKGROUND: Dark chocolate derived from the plant (Theobroma cacao) is a rich source of flavonoids. Cardioprotective effects including antioxidant properties, inhibition of platelet activity, and activation of endothelial nitric oxide synthase have been ascribed to the cocoa flavonoids. OBJECTIVE: To investigate the effects of flavonoid-rich dark chocolate on endothelial function, measures of oxidative stress, blood lipids, and blood pressure in healthy adult subjects. DESIGN: The study was a randomized, double-blind, placebo-controlled design conducted over a 2 week period in 21 healthy adult subjects. Subjects were randomly assigned to daily intake of high-flavonoid (213 mg procyanidins, 46 mg epicatechin) or low-flavonoid dark chocolate bars (46 g, 1.6 oz). RESULTS: High-flavonoid chocolate consumption improved endothelium-dependent flow-mediated dilation (FMD) of the brachial artery (mean change = 1.3 +/- 0.7%) as compared to low-flavonoid chocolate consumption (mean change = -0.96 +/- 0.5%) (p = 0.024). No significant differences were noted in the resistance to LDL oxidation, total antioxidant capacity, 8-isoprostanes, blood pressure, lipid parameters, body weight or body mass index (BMI) between the two groups. Plasma epicatechin concentrations were markedly increased at 2 weeks in the high-flavonoid group (204.4 +/- 18.5 nmol/L, p < or = 0.001) but not in the low-flavonoid group (17.5 +/- 9 nmol/L, p = 0.99). CONCLUSION: Flavonoid-rich dark chocolate improves endothelial function and is associated with an increase in plasma epicatechin concentrations in healthy adults. No changes in oxidative stress measures, lipid profiles, blood pressure, body weight or BMI were seen.
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The association between respiratory symptoms and ambient levels of particulate matter (PM) air pollution has been the focus of several panel studies. The majority of studies focused only on PM10, were conducted for relatively short periods, reported peak flow data, and involved children with asthma. The goal of our study was to evaluate the effect of particulate matter of various size fractions (PM10, PM2.5, PM1.0, and PM coarse fraction) on respiratory symptoms in both adults and children with asthma monitored over many months. Daily diary data on respiratory symptoms and medication use were collected. Air pollution data were collected by the local air agency and Washington State University. Data were collected in Spokane, WA, a semiarid city with diverse sources of particulate matter, including motor vehicles, woodstoves, agricultural burning, resuspended road dust, and dust storms. Sixteen adults and nine children living in Spokane participated in the study. The majority of adult subjects participated for over 1 yr and the children were studied for over 8 mo. In the children, we found a strong association between cough and PM10, PM2.5, PM coarse fraction, and PM1.0(p < .05). Sputum production and runny nose were associated with PM10and coarse fraction. However, no association was found between the presence of any respiratory symptom any PM metric in the adult subjects. These positive associations between various metrics of PM and respiratory symptoms in children suggest that children are more sensitive than adults to the effects of increased levels of PM air pollution or that the central site monitor was more representative for children who spend more time outdoors than adults. These findings also suggest that both larger and smaller particles can aggravate asthma symptoms.
The intracellular pH of human platelets is affected by external pH and by the addition of metabolic substrates and analogues. Acetate and propionate decrease pH in a rapid concentration-dependent manner, whereas glucose decreases the internal pH at a slower rate which is independent of concentration above 0.3 mM. The mechanisms of these effects is discussed. The rate of metabolism of glucose to lactate in human platelets was strongly pH-dependent, with higher rates at more alkaline pH values. This effect was found for several different buffer systems. Addition of acetate caused an inhibition of glycolysis, whereas addition of propionate had little effect. The rate of the oxidative pentose phosphate pathway also increased with increasing pH and this pathway was inhibited by both acetate and propionate. It is proposed that the effect of acetate on glycolysis required the metabolism of the acetate, whereas the effect of both acetate and propionate on the pentose phosphate pathway are directly due to the decrease in internal pH. The oxidation of acetate to carbon dioxide showed only small pH-dependent changes in rate unless glucose was also present: glucose inhibited oxidative metabolism (the 'Crabtree Effect'), but this inhibition was only apparent at higher pH values when glycolytic rates were high.
The characterization and fat migration of palm kernel stearin (PKS) and desiccated coconut, used as base filling centre in dark chocolate were studied. C36 and C38 triglycerides of PKS decreased by 11% and 9.6% respectively, whereas C32 and C34 increased by 97% and 48% respectively. The change in the triglycerides composition of PKS shift the melting point of PKS from 33.2 to 31.4 degrees C. Solid fat content (SFC) of PK reduced by 40% at 30 degrees C. The rate of fat migration was very slow at 18 degrees C storage compared to 30 degrees C. The rate of change of C36 in the chocolate layer was 0.1% week-1 and 1.2% week-1 at 18 and 30 degrees C respectively. Chocolate stored at 18 degrees C showed post hardening during storage period and withstood bloom during the storage period, whereas that stored at 30 degrees C became soft and bloomed faster after 3 weeks of storage.
Proximate, mineral, fatty acid and cholesterol composition of eight traditional sweets commonly consumed in the Arab Gulf countries were determined. Four sweets were obtained from Bahrain, whereas the other sweets were obtained from Oman. Protein level ranged from 0.2 to 9.0%, while the fat content ranged from 7.9 to 18.0%. In general, the sweets were found to be high in energy content but poor in most minerals. Iron and zinc contents were low (less than 2 and less than 1 mg/100 g for iron and zinc, respectively). Cholesterol was high in four sweets (range from 10.6 to 20.4 mg/100 g), mainly because of the use of animal fat in preparation of these sweets. The fatty acids profiles showed that palmitic and oleic acids were predominant. One sweet (eggbaith) was found to be very high in linoleic (42%) and low in palmitic (9.6%) acids. The study showed that some traditional sweets are nutritious, while others should be consumed with moderation.
Dark chocolates filled with palm mid-fraction (PMF) were stored at different temperatures to evaluate the physical and chemical changes. Storage at low temperature (18 degrees C) reduces the PMF migration to negligible extent. Higher storage temperatures (30 and 35 degrees C) increased the PMF migration from the filling centre into the chocolate coating. As a consequence of fat migration, fatty acid composition, triglyceride composition, hardness, solid fat content, melting point and polymorphic structure changed, leading to bloom formation, which started by fat migration and was influenced by recrystallization tendency within the chocolate coating.
The aim was to devise a method for the measurement of total surface area and weight, as well as saliva weight, for a gelatin-based confectionery gel over the course of human mastication for input into separate modelling of flavour release. The method is based on an alcohol rinse to remove saliva, followed by immersion in amaranth dye to give a thin surface dye layer coating the gel fragments. Total surface area is then found by measurement of quantity of absorbed dye. The resulting time profiles for the six panellists showed that surface area reached a maximum of 3000 mm2 with the 4.28 g gel weight being consumed over 41 to 64 sec with differing numbers of swallows (4-6) and chews (52-103). Calculated total relative saliva weights, 498-993 g kg-1, and flow rates, 2.8-5.6 g min-1, were towards the upper range of those reported in the literature.
Ghee (clarified butter oil), a major ingredient in Indian sweets, is an important source of saturated fatty acids, cholesterol and cholesterol oxidation products (COP) that are considered risk factors for atherosclerosis. The high frequency of atherosclerotic complications reported among the Indian immigrants in England prompted determination of lipids and lipid oxidation status of a ghee sample and 15 Indian sweets available in London supermarkets. The fatty acid profile of the samples shows saturated fats (about 73%), mainly composed of myristic, palmitic and stearic acids, except in two samples. There were large variations in thio-barbituric acid reacting substance values (19-260 microg/100 g) and total COP (1.4-51.2 microg/g lipids) among the sweet samples. Regular consumption of some of these sweets can be a source of considerable amounts of saturated fatty acids, cholesterol and COP in the diet and may contribute to atherosclerosis.
As part of a large exposure assessment and health-effects panel study, 33 trace elements and light-absorbing carbon were measured on 24-hr fixed-site filter samples for particulate matter with an aerodynamic diameter <2.5 microm (PM2.5) collected between September 26, 2000, and May 25, 2001, at a central outdoor site, immediately outside each subject's residence, inside each residence, and on each subject (personal sample). Both two-way (PMF2) and three-way (PMF3) positive matrix factorization were used to deduce the sources contributing to PM2.5. Five sources contributing to the indoor and outdoor samples were identified: vegetative burning, mobile emissions, secondary sulfate, a source rich in chlorine, and a source of crustal-derived material. Vegetative burning contributed more PM2.5 mass on average than any other source in all microenvironments, with average values estimated by PMF2 and PMF3, respectively, of 7.6 and 8.7 microg/m3 for the outdoor samples, 4 and 5.3 microg/m3 for the indoor samples, and 3.8 and 3.4 microg/m3 for the personal samples. Personal exposure to the combustion-related particles was correlated with outdoor sources, whereas exposure to the crustal and chlorine-rich particles was not. Personal exposures to crustal sources were strongly associated with personal activities, especially time spent at school among the child subjects.
Cravings for alcohol are identified as a trigger for relapse, though laboratory studies of cravings produce mixed results in predicting relapse. The objective of this analysis is to assess the usefulness of craving as a predictor of relapse by assessing 218 adult, alcohol-dependent patients admitted to two separate residential addiction treatment programs. Days craving reported in the week prior to discharge predicted alcohol use at three-month follow-up. Admission spirituality, alcohol-refusal self-efficacy, and depression levels differentiated cravers from non-cravers. Patients who crave alcohol in residential treatment may be at higher relapse risk and identified by intake assessments of self-efficacy, depression, and spirituality.
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