fondant sugar
 
Notes:
None found
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Category: sweeteners, texturizers, stabalizers, humectants, formulation aids
 
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Physical Properties:
Appearance: white to different colors solid (est)
Food Chemicals Codex Listed: No
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Organoleptic Properties:
 sweet  sugar  
Taste Description:
sweet sugar
  
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Cosmetic Information:
None found
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Suppliers:
Domino Foods
Amerfond® Fondant Sugar
Flavor: sweet
micron-sized crystals of pure cane sugar are crystallized with invert sugar to produce white, free-flowing porous particles resistant to caking. It provides rapid wet-out in cold water with excellent extrusion quality, and generates an ultra-smooth cream center.
Domino Foods
Bakers Drivert® Sugar and Drifond®
Flavor: sweet
a dry baking fondant manufactured to the highest standards. Micronsized crystals of pure cane sugar have been bonded with invert sugar to produce porous, free-flowing white particles resistant to caking, grain or grit. Bakers Drivert®; has no added anti-caking agents and merely requires the addition of water (with no heat) to produce the highest quality fondant for icings, glazes and pan-coated confections. It acts as a dispersing medium for fats, oils and emulsifiers with excellent extrusion qualities and superior whiteness and taste. Natural humectants keep icing moist and provide longer shelf life.
Domino Foods
Candy - Pac®Direct Tableting Sugar
Flavor: sweet
a dry fondant sugar manufactured with a proprietary patented technique. Micron-sized crystals of pure cane sugar are bonded with corn syrup to produce an elegant white, free-flowing product. Requiring only direct compression to produce the highest quality candy tablets with excellent compressibility, other benefits include low hygroscopicity, with smooth disintegration and mouth feel.
Domino Foods
Di-Pac® Direct Compacting & Tableting Sugar
Flavor: sweet
Di-Pac® Direct Compacting & Tableting Sugar is a unique dry fondant sugar manufactured by a patented technique solely for use in the pharmaceutical industry as an excipient. Its useful properties include high flowability, low hygroscopicity, sweetness and nonreactivity with other tablet components. Di-Pac® Direct Compacting & Tableting Sugar meets the requirement of the National Formulary for compressible sugars for use in coatings syrups. Other applications include a wide range of tablets, chewables, and gums.
Domino Foods
Easy Fond® Fondant Sugar
Flavor: sweet
a dry candy fondant produced by taking micron-sized crystals of pure cane sugar, bonding them with invert sugar to create porous, free-flowing white particles that are naturally resistant to caking. Just add water (no heat) to produce the highest quality fondant for candy products with excellent extrusion qualities and superior whiteness and taste. This convenient method disperses fats, oils, colors, flavors and emulsifiers; resulting in no separation, grit, or clumping texture in your cream centers, caramels, cordials, fudge and glazes.
Domino Foods
Fondants Icing Sugars
Flavor: sweet
A wide range of Bakery and Candy Fondants, Icing Sugars, and Colored Confectioners Sugars can add value to a variety of baked goods or confectionaries. Our dry fondants’ ultra-fine particle size consistently gives finished products a smooth, creamy mouth-feel with no grit. For other candy applications, Candy - Pac®;Direct Tableting Sugar provides a unique formulation that acts as a solid base for hard sugar based candies. Icing Sugars yield a soft, velvety texture in icings and high quality glazes. Colored Confectioners Sugars Crystals can be added to a variety of products for further visual appeal, with a spectrum of colors available including custom options.
Domino Foods
Nulofond®
Flavor: sweet
a free flowing dry fondant sugar system prepared by processing sucrose into an agglomerated base for use in confections. An ultra-fine particle size ensures dispersity of fats, oils, colors, flavors and emulsifiers for no grit. No anti-caking agents are included. Nulofond®; is a rapid wet-out cold process fondant and is used by confectioners for cream centers, cordials, fudge, glazes, drizzles, and swirls.
Domino Foods
Set & Match® Icing and Frost & Glaze® Fondant Sugar
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Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: sweeteners, texturizers, stabalizers, humectants, formulation aids
Recommendation for fondant sugar usage levels up to:
 not for fragrance use.
 
Recommendation for fondant sugar flavor usage levels up to:
 not for flavor use.
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Safety References:
None found
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References:
None found
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Other Information:
VCF-Online: VCF Volatile Compounds in Food
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Potential Blenders and core components note
 
None Found
 
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 can be natural
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Synonyms:
fondant sugar
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Articles:
PubMed: Creating Anti-icing Surfaces via the Direct Immobilization of Antifreeze Proteins on Aluminum.
PubMed: Development of Pistachio (Pistacia vera L.) spread.
PubMed: Comparison of two different multidimensional liquid-gas chromatography interfaces for determination of mineral oil saturated hydrocarbons in foodstuffs.
PubMed: Microbial activity inhibition in chilled mackerel (Scomber scombrus) by employment of an organic acid-icing system.
PubMed: Jet-cooked high amylose corn starch and shortening composites for use in cake icings.
PubMed: A physiological Intensive Control Insulin-Nutrition-Glucose (ICING) model validated in critically ill patients.
PubMed: Role of ultrasound and other advanced imaging in the diagnosis and management of gout.
PubMed: [Amyloidosis of the small intestine following whipple operation is a rare cause of chronic ileus and has to be considered as differential diagnosis].
PubMed: Arabidopsis and primary photosynthetic metabolism - more than the icing on the cake.
PubMed: Experimental determination of self-heating and self-ignition risks associated with the dusts of agricultural materials commonly stored in silos.
PubMed: Determination of parameters used to prevent ignition of stored materials and to protect against explosions in food industries.
PubMed: Glyco-biomarkers: potential determinants of cellular physiology and pathology.
PubMed: Icing and multilayering technique of injectable hydroxyapatite cement paste for cranial base reconstruction after transsphenoidal surgery: technical note.
PubMed: Determination of 13 synthetic food colorants in water-soluble foods by reversed-phase high-performance liquid chromatography coupled with diode-array detector.
PubMed: Effects of European foulbrood treatment regime on oxytetracycline levels in honey extracted from treated honeybee (Apis mellifera) colonies and toxicity to brood.
PubMed: De-icers derived from corn steep water.
PubMed: Stress fractures in the athlete. Diagnosis and management.
PubMed: Oligosaccharides, just the icing on the protein or are they of functional relevance?
PubMed: Responses of interproximal plaque pH to snack foods and effect of chewing sorbitol-containing gum.
PubMed: Biocidal properties of anti-icing additives for aircraft fuels.
PubMed: Common-source epidemic of hepatitis due to glazed and iced pastries.
PubMed: [Roentgenographic studies on an intestinal disease presenting the picture of sugar icing].
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