The Chemistry of Foods: Tea, coffee, cocoa, sugar, etcCommittee of Council on Education, 1881 - Food |
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Page 50
... caramel is sometimes added to coffee to give colour to the extract ; but it is now frequently used , it is said , to improve and conserve the aroma of the roasted berry . When employed for this latter purpose a small quantity of raw ...
... caramel is sometimes added to coffee to give colour to the extract ; but it is now frequently used , it is said , to improve and conserve the aroma of the roasted berry . When employed for this latter purpose a small quantity of raw ...
Page 51
... caramel , which imparts to their extract the bitter of burnt sugar with a somewhat similar aroma . It is admittedly the taste of this caramel bitter which recommends such an extensive use of chicory and other roots as an addition to ...
... caramel , which imparts to their extract the bitter of burnt sugar with a somewhat similar aroma . It is admittedly the taste of this caramel bitter which recommends such an extensive use of chicory and other roots as an addition to ...
Page 52
... caramel , carefully made from cane - sugar , in 2,000 parts of water . To produce a depth of colour equal to that of the standard solution , a larger proportion of the adulterating substance is required , than the 1 in 2,000 of the ...
... caramel , carefully made from cane - sugar , in 2,000 parts of water . To produce a depth of colour equal to that of the standard solution , a larger proportion of the adulterating substance is required , than the 1 in 2,000 of the ...
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Common terms and phrases
250 cubic centimetres added adulteration albumin alcohol alkaloid amount analysis appearance bean benzol boiling water caffeic acid Caffeine cane caramel cells cellulose cent centimetres of water chemical chemists chicory cocoa cocoa nibs coffee cold water colouring matter Congou consists constituents contains copper crystals cubic centimetres dextrin dextro-glucose dilute dissolved distilled dried estimation ether evaporated exhausted leaves Fehling's fermentation filtered filtrate flavour glucose grains grams granules green tea husk India infusion insoluble invert-sugar kernel Large crown 8vo laticiferous laticiferous tissue leaf magnesia mangold wurzel mineral matter mixture nitrogen obtained Orange Pekoe oxide Parsnips percentage of ash portion potash powder precipitate prepared present proportion pure cane-sugar raw sugar removed residue roasted rotatory power seeds Silica skin small quantity soluble in water solution Souchong specific gravity starch sulphuretted hydrogen sulphuric acid tannic acid tannin temperature theine theobromine Trinidad weight woody wurzel Young Hyson