Xylitol Research and Evidence
Xylitol is a non-sugar sweetener extracted from the birch tree. It is a five-carbon polyol that has effectively demonstrated itself to be cariogenic, by its action of neutralizing plaque acidity on teeth and repairing tooth enamel. Hence, it is also called the “magic bullet.”
The major production of xylitol goes to the pharmaceutical and oral hygiene industries and to confectionary manufacturers. It has 30% less calories compared to table sugar (calorific value of xylitol is 2.4 kcal/g, while that of sugar is 4 kcal/g) and is used in different food products for children like chewing gum, candies, gelatin, and in lozenges, toothpaste, and mouth rinses.
Xylitol and Dental Caries
Clinical trials on xylitol show that it plays a major role in prevention of dental caries in babies and teenaged children and in the fetus through the mother. Use of xylitol chewing gum is directly related to reduction of dental caries. Moreover, xylitol also reduces the s. mutans transmission from mother to infant.
Another research on children has found that xylitol candy, pops, ice, gums, puddings, and cookie help in arresting dental caries. Follow-up studies five years later showed that xylitol gum resulted in reduction of caries by 59% against no gum use.
Trials conducted in Finland, a major producer of xylitol, proved that children of xylitol-treated mothers’ had lower levels of s. mutans than those treated with fluoride varnish or chlorhexidine.
Other Impacts of Xylitol
Accumulation of excessive xylitol in the intestine leads to retention of water, which results in diarrhea. Consumption of excessive volumes of xylitol can lead to side effects such as gas and bloating. Xylitol which remains unabsorbed is eliminated after being broken into carbon dioxide. A report published by the European Union’s Scientific Committee on Food in 1985 stated that consuming 50 g of xylitol per day can lead to diarrhea. The Committee also affirmed that tabletop sweeteners that contain xylitol must be highlighted with a warning saying: “Too much of consumption may lead to laxative effects.”
The impact of xylitol is much less on the blood sugar levels compared with natural sugar, because of the gradual absorption rate of xylitol. This fact was approved in a xylitol review by the European Food Safety Authority (EFSA). This indicates that xylitol could help people with disrupted tolerance of glucose, a leading risk factor for cardiovascular disease and diabetes.
Health benefits and risks of chocolate
Chocolate is made from tropical Theobroma cacao tree seeds. Its earliest use dates back to the Olmec civilization in Mesoamerica.
After the European discovery of the Americas, chocolate became very popular in the wider world, and its demand exploded.
Chocolate has since become a popular food product that millions enjoy every day, thanks to its unique, rich, and sweet taste.
Fast facts on chocolate
Chocolate consumption has long been associated with conditions such as diabetes, coronary heart disease, and hypertension.
Chocolate is believed to contain high levels of antioxidants.
Some studies have suggested chocolate could lower cholesterol levels and prevent memory decline.
Chocolate contains a large number of calories.
People who are seeking to lose or maintain weight should eat chocolate only in moderation.
History of Candy
Candy is made by dissolving sugar in water or milk to form syrup. The final texture of candy depends on the different levels of temperatures and sugar concentrations. Hot temperatures make hard candy, medium heat make soft candy and cool temperatures make chewy candy. The English word ''candy'' is in use since the late 13th century and it derives from Arabic qandi, meaning ''made of sugar''.
Honey has been a favorite sweet treat throughout recorded history and is even mentioned in the Bible. The ancient Egyptians, Arabs and Chinese candied fruits and nuts in honey which was an early form of candy. One of the oldest hard candies is barley sugar which was made with barley grains. The Mayans and the Aztecs both prized the cocoa bean, and they were the first to drink chocolate. In 1519, Spanish explorers in Mexico discovered the cacao tree, and brought it to Europe. People in England and in America ate boiled sugar candy in the 17th century.
Sour candy trends
Sour candy has captured the attention and taste buds of consumers who look for confectionery experiences outside of the standard of sweet, says Steve Schuster, president of Wisconsin-based Schuster Products, which makes a line of sour products called Face Twisters.
“It is extreme, and people like to push their sensation of taste,” he said. “They are now accustomed to this taste sensation and seek it because it moves beyond the norm.”
Jenny Doan, director of marketing for Warheads maker Impact Confections, agreed. She pointed to consumers’ palates becoming increasingly daring, especially as consumers experience more global cuisine.
“Globalization has exposed consumers to more sour foods across many categories — examples include Greek yogurt, fermented Korean kimchi, Chinese sour plums, etc.” she said. “Also food preparation techniques such as fermentation and pickling are gaining in popularity and spurring development for more sour foods and beverages.”
And the products in development come from several confectionery categories, including chewing gum, hard candy and chewy candy. Chewy candy also has experienced steady growth over the last few years. IRI, a Chicago-based research firm, reported the $3.73 billion non-chocolate chewy category grew by 3 percent in the year ending Feb. 24, 2019.
Of the Top 20 non-chocolate chewy candy brands IRI tracks, a quarter of them are positioned as sour candy, and at least another quarter have sour line extensions. Mondelez International’s Sour Patch Kids pulled in just over $197 million in the reporting period, while Trolli Sour Brite Crawlers generated $133.6 million.
The Untold Truth Of Gummy Bears
There are the people who love to munch on chocolate bars, from Butterfingers to Snickers, indulging in the perfect combination of sweet and salty. And then there are the candy lovers who are obsessed with anything chewy, gooey, and gummy. Gummy candies only seem to be rising in popularity, and really, there's a gummy candy in pretty much every shape out there at this point.
But despite the introduction of gummy candies like frogs, butterflies, and even mini soda bottles, gummy bears will forever be one of the most iconic gummy candies we turn to.
But what's the story behind these little gummy bears? How did they get their start, and what's in them that makes them so perfectly chewy? They're a ridiculously satisfying sweet when you're trying to curb a craving, but as it turns out, there's a lot more to their story than meets the eye. We decided to grab a handful and dig a little deeper. This is the untold truth of gummy bears.
The History of Lollipop Candy
The first incarnation of the lollipop candy was probably created by cave people thousands of years ago who collected honey from beehives with a stick. Not wanting to waste the sweet nectar, they most likely licked the stick, thus inventing the world’s first lollipop. Good for them (good for us). Archaeologists believe that ancient Chinese, Arabs, and Egyptians all produced fruit and nut confections that they "candied" in honey, which serves as a preservative, and inserted sticks into to make easier to eat.If the 17th Century English version doesn’t count as the first modern lollipop, you could look to the Civil War era for another early forerunner, when hard candy was put on the tips of pencils for children. The early 20th Century was the era of automation, which is when the birth of the lollipop as we now know it begins in earnest, but there are still discrepancies as to who is the true creator.
What Is Chewing Gum?
Chewing gum is a soft, rubbery substance that’s designed to be chewed but not swallowed.
Recipes can vary between brands, but all chewing gums have the following basic ingredients:
Gum: The non-digestible, rubbery base used to give gum its chewy quality.
Resin: Usually added to strengthen gum and hold it together.
Fillers: Fillers, such as calcium carbonate or talc, are used to give gum texture.
Preservatives: These are added to extend shelf life. The most popular choice is an organic compound called butylated hydroxytoluene (BHT).
Softeners: These are used to retain moisture and prevent the gum from hardening. They can include waxes like paraffin or vegetable oils.
Sweeteners: Popular ones include cane sugar, beet sugar and corn syrup. Sugar-free gums use sugar alcohols like xylitol or artificial sweeteners like aspartame.
Flavorings: Added to give a desired flavor. They can be natural or synthetic.
candy, also called confectionery, sweet food product, the main constituent of which generally is sugar. The application of the terms candy and confectionery varies among English-speaking countries. In the United States candy refers to both chocolate products and sugar-based confections; elsewhere “chocolate confectionery” refers to chocolates, “sugar confectionery” to the various sugar-based products, and “flour confectionery” to products such as cakes and pastries. This article is primarily concerned with sugar confectionery. Other types of confections are discussed in the articles baking and cocoa.
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