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29-Calcium Carbonate
Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks as the minerals calcite and aragonite most notably as limestone. Calcium carbonate is widely used medicinally as an inexpensive dietary calcium supplement or gastric antacid. It is also used in the pharmaceutical industry as an inert filler for tablets and other pharmaceuticals. Calcium carbonate is used in the production of calcium oxide as well as toothpaste and has seen resurgence as a food preservative and colour retainer, when used in or with products such as organic apples or food. CaCO3 can be added to neutralize the effects of acid rain in river ecosystems. Currently calcium carbonate is used to neutralize acidic conditions in both soil and water.
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02-SORBITOL
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It is a water soluble polyhydric alcolhol, having sweet taste and high stability besides properties of humectancy and plasticizing, also known as glucitol. It is obtained by reduction of glucose changing the aldehyde group hence the name sugar alcohol. Sorbitol is also a raw material for production of Vitamin C. It also has application in Food products and Tobacco conditioning, high quality papers etc. In Powder form it is a white, odourless, sweet-tasting crystalline powder. Sorbitol is used in Candles, Tobacco, Processed foods, Paints, Toothpaste, Cosmetics and other personal care products as both a Sweetner and as Humectants (moisture retaining ingredient). It is two thirds the calories of sugar, and is not as sweet (60% as sweet as sugar). It is poorly absorbed by the body, so it does not raise the insulin levels as much as sugar and does not promote tooth decay, and Sorbitol often used as a sugar substitute in diet products.
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01-LIQUID GLUCOSE
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01-LIQUID GLUCOSE
Liquid Glucose is a clear, colourless to pale yellow, sticky solution, its properties are directly related to the Dextrose Equivalent or DE, and so are its effects on flavour. Other properties such as cohesiveness, bodying characteristics, foam stabilisation and prevention of sugar crystallisation are inversely proportional to the increasing DE. It is a purified concentrated aqueous solution of nutritive saccharides obtained from starch. The primary purpose of using liquid glucose in making jams and jellies is to prevent their cane sugar ingredient from crystallising, which is ensured by the presence of dextrins in the glucose syrup. Corn syrup being a non-crystallising substance with less sweetness, very successfully produces a homogenous and delicious confection. Depending upon the character of the goods involved, 20% to 50% of the cane sugar can be replaced with corn syrup. In India, hard candies are often made entirely out of the glucose syrup, without adding cane sugar. It comes in the DE 81-82% in plastic drums as well as tanker loads.
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