 Cheesecake with Red Fruits in Small glasses |
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Wines and Waters |
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Lactose:
The lactose is the sugar of the milk. It is the only sugar of animal origin. It has the peculiarity of 10 times absorb his water weight. It has under sweetener is able.
Dextrose:
It is the sugar that is obtained of the finished transformation of the corn. It is a sugar in the pure state, which dissolves with facility in cold water. His power sweetener is 70 and his power antifreeze is 190. The dextrose is a glucose in dust.
And 415 - Gum Xantana:
It is a relatively recent product, it takes place for fermentation of the sugar, which can be obtained previously from the cornstarch. It is not capable for itself of forming gels, but yes of awarding a big stickiness to the food to which it is soluble in cold and in warm. Also it is used in ice creams and to stabilize the froth of the beer. Mixed with other polysaccharides, especially with the carob gum, it is capable of forming gels.
And 410 - Gum Garrofin:
It is in the seeds of the carob. It is a very complex polysaccharide, capable of producing extremely viscous solutions and it is used fundamentally how estabilizante of suspensions in refreshments, soups and sauces. It is the substance of this type more resistant to the acids. In particular, he awards elasticity to the gels formed by the agar and by the carragenos, which if they would not be usually too fragile, especially the first ones. There is not known any effect of the consumption of this substance that is harmful to the health.
Fructose:, or levulosa,
It is a form of sugar found in the fruits and in the honey. It is used like sweetener for the diabetics, since taken in moderate doses he does not need insulin to be metabolized. The fructose sweetens more than the glucose, with what minor quantity is needed.
Cocoa butter:
The cocoa butter, also called a theobroma oil, is the eatable natural fat of the broad bean of the cocoa. It is the component only one of the cocoa used in the manufacture of the white chocolate. It has a melting point near to the 34 to 38 ° C (93 to 100 ° Fahrenheit), producing to the chocolate soundness to temperature ambience but melting easily once inside the mouth. The cocoa butter is one of the stablest well-known fats, it contains the antirust natives who prepare age and granting him a storage life from two to five years.
