... flavor. The next series tend to be fresh fruit like and can be used in numerous products. These, the C-5, C-6 types can be used in cherry flavors, apple flavors, and most any other products where more non-descript fruit flavors are ...
... Flavors that tend to be complementary to fat replacers are butterscotch , butter pecan and cheesecake . These “ heavier ” flavors tend to cover flavors con- tributed by the fat replacers while providing flavor notes that blend well with ...
... flavor exerts the strongest influence on appetite . wholesome ingredients and simple flavors tend to be high in volume . You can trick your brain ( and stomach ) by adding water and air to certain foods , increasing volume without ...
... tend to be overpowering . As a result , their wine may be considered better if blended with more neutral wine , made from less ripe grapes , or otherwise toned down in grape aroma . By ... flavors will be flavored Grapes for Wine 29.
... tend to be hard working while enjoying sports, usually racing and most definitely putting together old cars and go carts. They tend to keep life-long friends. Willing to listen and learn at school, work and from others. They tend to ...
... flavors are used in hard candy to minimize such problems, although these systems may affect other properties of the ... tend to oxidize quickly on their own. If these types of flavors are diluted in oil (soy- bean, sunflower ...
... flavors . Golden syrup - type products tend to be a bit salty tasting due to the acid - base reactions that occur during manufacture . Treacle is partially inverted molasses combined with other syrups . The flavor contributions from ...
... flavors also offer a strong kick, or buzz, the physiological relaxation effect. These flavors include mint, double ... tend to burn much more quickly and can result in a harsher smoke that burns the throat. The taste may also ...
... flavors. According to Oriental medicine, the experience of each flavor stimulates various physiological functions. Salty, sour, and bitter are considered yin or cooling, with a downward-moving energy. Yin flavors tend to arise and ...
... flavors . Keeping the beer out of sunlight is important as well . Sunlight can kill a beer as it does wine , especially if it interacts with the hops , which can cause ... flavors and complex flavors tend to age well 174 THE NAKED PINT.