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At least 19 recordsLinked to original sources
PubMed1992

Triacetin as food additive in gummy candy and other foodstuffs on the market.

The qualitative and quantitative analytical methods were proposed for the simple and rapid determination of triacetin (TAc) in commercial gummy candies and other foodstuffs by gas chromatography (GC), thin layer chromatography (TLC) and infrared spectroscopy (IR). Each extract from the samples was obtained by pretreatment of the foodstuffs as follows: (A) Gummy candy was dissolved in warm water and the solution was extracted with chloroform. The organic (chloroform) layer was separated. (B) Samples (such as ice cream) containing substantial water were mixed with anhydrous Na2SO4 and stirred to sandy appearance and dried. The residue was homogenized with ether, followed by centrifuging, and the organic (ether) layer was separated. (C) Dried samples (such as chocolate and cookie) were smashed, homogenized with ether, and followed by centrifuging, and the organic (ether) layer was separated. (D) Candy was dissolved in warm water and the solution was extracted with ether. The organic (ether) layer was separated. Each organic layer from (A)-(D) was washed with 10% NaHCO3 and evaporated. The residue containing TAc was dissolved in dichloromethane. The extract obtained was subjected to column chromatography on silica gel. The fractions containing TAc were employed in GC with 25% PEG-20M column, TLC, and IR analyses. Recovery of TAc from gummy candy was 99.1 +/- 3.0% and those from other foodstuffs ranged from was 82.1 to 99.4% by GC. Detection limit by this method was 10 ppm. TAc was found to contain at a level as high as 550 ppm in one domestic gummy candy. On the other hand, one imported gummy candy contained no more than 20 ppm of TAc gummy candy.

Beverages↗
PubMedDate not supplied

Determination of total non-sulphonated aromatic amines in soft drinks and hard candies by reduction and derivatization followed by high-performance liquid chromatography.

Utilizing elements of methodology developed previously for food colours, total free and bound non-sulphonated aromatic amines (NSAA) were determined in commercial samples of soft drink beverages and hard candies. Bound amines in the samples were reduced using sodium dithionite, then total NSAA were extracted into chlorofom, transferred to aqueous acid solution and diazotized with sodium nitrite before coupling with 2-naphthol-3,6-disulphonic acid, disodium salt (R-salt). The coloured derivatives were analysed using reversed-phase ion pair high-performance liquid chromatography (HPLC) and an absorbance detector set at 512 nm. Solid phase extraction cartridges were utilized for extraction and clean-up of the food colours present in the sample, and the concentration of each dye was determined quantitatively using HPLC and absorbance detector wavelengths of 426, 516 or 625 nm. Levels of total NSAA were compatible with those observed previously in food colours. Commercial soft drinks were found to contain (expressed in terms of total free plus bound NSAA in the beverage) 0.19-12.6 ng/ml of aniline, 0.83-8.25 ng/ml 1-naphthylamine and 0.62-1.12 ng/ml 2-naphthylamine. Levels of 0.66-9.15 ng/g of aniline and 2.48-10.6 ng/g 1-naphthylamine were found in commercial samples of hard candies. Bound NSAA in hard candies appeared to survive the manufacturing process. Recoveries averaged 96.9% for tartrazine and 89.6-97.2% for the bound amines when hard candies were prepared in the laboratory.

Amines↗
PubMed1992

Christmas candy maker's asthma. IgG4-mediated pectin allergy.

We evaluated a 29-year-old candy maker with no history of asthma who developed asthma after exposure to pectin, a compound manufactured from fruits and fruit rinds. Following eight years of employment during which he added pectin to a recipe for Christmas candies, the candymaker developed acute respiratory symptoms. Challenge testing with the pectin mixture caused a 40 percent decrease in FEV1. Skin prick testing was positive to the pectin extract. Total IgE was normal and pectin-specific IgE antibodies were not detected. A strongly positive pectin-specific IgG4 antibody response was present that was not detected in a control serum and could be inhibited by the addition of pectin. Antigen-specific IgG4 should be sought in IgE negative cases of occupational asthma.

Adult↗
PubMed1979

Gas-liquid chromatographic determination of adipic acid in crackling candy and soft drinks.

A procedure was developed for the simple and rapid determination of adipic acid in crackling candy and also in soft drinks. An alkaline solution of sample was extracted with ethyl ether to remove fatty substances, and H2SO4 was added to water layer to adjust the pH to less than 2. The acidified layer was saturated with NaCl and then extracted with ether. After drying, the ether layer was concentrated and the adipic acid in the concentrate was methylated using the diazomethane methograph equipped with a flame ionization detector. Recovery of adipic acid from crackling candy and from 2 kinds of soft drinks that had been fortified at the 200 ppm level was 96%. An interlaboratory test was carried out on the determination of adipic acid in orange soft drink. The results obtained by 6 laboratories were between 91 and 100% compared with the theoretical value.

Adipates↗
PubMed1978

Enamel dissolution by various food acidulants in a sorbitol candy.

The carboxylic acids used as food acidulants were evaluated for their effect on enamel dissolution in vitro. In water, the potential of the food acids to demineralize enamel was directly proportional to their acidity. However, in a sorbitol candy, the amount of enamel dissolution was correlated with the potential of the acids to chelate calcium.

Adipates↗
PubMed1976

Sodium polystyrene sulfonate resin candy for control of potassium in chronic dialysis patients.

A stable candy with 5.0 g sodium polystyrene sulfonate resin per piece was developed. In vitro testing indicated decrease in potassium concentration of 1.0 mEq per gram of resin. Six chronic dialysis patients with predialysis serum potassium of 5.2 mEq per liter or greater participated in a two week blind trial. No change in diet or dialysis routine was made during the study. Analysis of serum potassium by paired "t" test showed mean potassium decrease of 0.7 mEq per liter during treatment (P less than 0.001). Patient compliance and acceptance was excellent during the trial. Use in the treatment of chronic hyperkalemia may be worthwhile in the care of long-term dialysis patients.

Candy↗
PubMed1992

'Halloween diarrhea'. An unexpected trick of sorbitol-containing candy.

When a patient with severe diarrhea and flatulence is afebrile and the results of physical examination are negative, a food source should be suspected as the cause of the problem. Careful scrutiny of the patient's diet and a high index of suspicion may implicate the artificial sweetener sorbitol. Exclusion of sorbitol from the patient's diet is recommended in these cases before embarking on an extensive clinical investigation.

Adult↗
PubMed1976

[Sugar-free, tooth-protecting chewing gum and candy. Results of a 7-year study].

Experiences of 7 years with sugarless chewing gums and lozenges (tab. I and II) regarding their tooth protective properties are reported. Telemetry of interproximal plaque pH allows to assess acid formation from carbohydrates by plaque bacteria under almost natural conditions. Altogether, 5 chewing gums and 8 lozenges containing sorbitol or mixtures of sorbitol and hydrogenated oligosaccharides were investigated. Lowest pH values during and after chewing sugarless gums varied between pH 6.0 and 7.3. When sucking sugarless lozenges the recorded pH values were between 5.8 and 7.0. In contrast to lozenges, the consumption of sugarless chewing gums becomes particularly important due to their greater stimulation of saliva and buffering capacity of oral fluid. All products tested did not acidify interproximal plaque below the critical pH and therefore comply with the regulations of the Swiss Federal Health Authorities with respect to the labeling or marketed sweets with "safe for teeth". New non-fermentable sugar-replacing substrates are being developed. Their utilization in foodstuffs and sweets is being discussed.

Candy↗
PubMed1991

[A study on immunization of polio vaccine. II. Comparison of responses obtained by different forms of polio vaccine].

A comparison study on the responses to the immunization of three different forms of polio vaccine, eg. Liquid I, Oral dragee candy I and Trivalent Oral dragee candy, on the susceptible children of 2-6 month of age was conducted in wujin County, Jiangsu Province The study showed no statistical difference between the responses to the three forms of the vaccine reaching 95-100%. For antibody GMT, Liquid I was the highest, with little difference between Liquid I and Oral dragee candy I and Trivalent Oral dragee candy vaccine in statistics. But, there was a significant statistical difference between Trivalent Oral dragee candy and Liquid I. Considering that it is not easy to inoculate the children of 2-4 months of age with oral dragee candy vaccine, it is suggested all the producers try their best to convert the present oral dragee candy form into Liquid.

Antibodies, Viral↗