składniki: Marmalade

Evidence: 100 • authority: 72

Marmalade is a sweet, tangy fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange, but other citrus fruits such as lemons and limes can also be used. Bitter orange is mostly used in marmalade because of its high pectin content, which gives a thick consistency to its marmalade. In addition, the balance of acid and pectin is needed for consistency. Fruits with low pectin have it added to make the marmalade. Historically, the term marmalade was often used for non-citrus preserves. Mango, pineapple, apricot, and cocoa beans, have been made into marmalade in those cases. In the 21st century, the term refers mai…

Evidence: 59 • authority: 72

Zest is a food ingredient that is prepared by scraping or cutting from the rind of unwaxed citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor to many different types of food. In terms of fruit anatomy, the zest is obtained from the flavedo (exocarp) which is also called zest. The flavedo and white pith (albedo) of a citrus fruit together makes up its peel. The amounts of both flavedo and pith are variable among citrus fruits, and may be adjusted by the manner in which they are prepared. Citrus peel may commonly be used fresh, dried, candied, or pickled in salt.

Evidence: 45 • authority: 72

Citrus bergamia, commonly known as the bergamot orange (pronounced ), is a fragrant citrus fruit the size of an orange, with a yellow or green colour similar to a lime, depending on ripeness. Genetic research into the ancestral origins of extant citrus cultivars found bergamot orange to be a probable hybrid of lemon (itself a hybrid between bitter orange and citron) and bitter orange. Extracts have been used as an aromatic ingredient in food, tea, snus, perfumes, and cosmetics. Use on the skin can increase photosensitivity, resulting in greater damage from sun exposure.

Evidence: 45 • authority: 72

The bitter orange, sour orange, Seville orange, bigarade orange, or marmalade orange is the hybrid citrus tree species Citrus × aurantium, and its fruit. It is native to Southeast Asia and has been spread by humans to many parts of the world. It is a cross between the pomelo, Citrus maxima, and the wild type mandarin orange, Citrus reticulata. The bitter orange is used to make essential oil, used in foods, drinks, and pharmaceuticals. The Seville orange is prized for making British orange marmalade.

Evidence: 45 • authority: 92

Safety evaluation of the food enzyme β-fructofuranosidase from the non-genetically modified <i>Saccharomyces cerevisiae</i> strain CNCM I-3399.. The food enzyme β-fructofuranosidase (β-d-fructofuranoside fructohydrolase; EC 3.2.1.26) is produced with the non-genetically modified Saccharomyces cerevisiae strain CNCM I-3399 by Kerry Ingredients & Flavours Ltd. The production strain qualifies for the qualified presumption of safety (QPS) approach for risk assessment. The food enzyme is intended to be used in four food manufacturing processes. Exposure was estimated to be up to 2.485 mg total organic solids/kg body weight (bw) per day in European populations. As the production strai…

Evidence: 45 • authority: 92

Valorisation of Clementine, Mandarin, and Orange Peel By-Products as Value-Added Sources of Macronutrients, Fatty Acids, and Multiple Elements.. Clementine, mandarin, and orange peels, which are usually discarded, can serve as promising, sustainable dietary supplements with beneficial compositions, as demonstrated in this study. Citrus peels are low in ash, fat, and protein, but high in moisture, fibre, sugar, and polyunsaturated fatty acids (PUFAs) (up to 60%). They contain high levels of omega-3 and omega-6 fatty acids, up to 30% each, making them a good health-promoting source, as shown by the values of nutritional indices as follows: PUFA/saturated fatty acid (SFA) (1.94 to 2.30), monou…

Evidence: 38 • authority: 88

SIFAT FISIK DAN KIMIA MARMALADE JERUK KALAMANSI (Citrus microcarpa) : KAJIAN KONSENTRASI PEKTIN DAN SUKROSA Physical and Chemical Properties of Marmalade Citrus of Calamondin (Citrus microcarpa) : Study of Pectin and Sucrose Concentrations. The purpose of this study was to determine the effect of pectin and sucrose on the physical and chemical properties of marmalade citrus of calamondin and get the best treatment combination on making marmalade made from calamondin. This study used Randomized Block Design with 2 different factors. The first factor is the addition of pectin that is the level 1.75%, 2%, and 2.25%. While the second factor is the concentration of sucrose is 75%, 85%, and 95%.…

Evidence: 38 • authority: 92

Application of Membrane Technology to Obtain Bioactive Products from Orange Peel Extract.. Orange peel is suitable for reuse due to the quantity and variety of bioactive compounds it contains, such as pectins, sugars and hesperidin. This study designed a scheme for reusing orange peel extract (OPE) using membrane technologies. Initially, a 100 kDa ceramic membrane was used to separate the pectins and hesperidine from acids and sugars and obtain a clarified product. In the subsequent stage, two ultrafiltration membranes of 25 and 5 kDa were tested, improving the results in terms of product transmittance and obtaining permeates whose physical-chemical parameters are compatible with those esta…

Evidence: 38 • authority: 92

Safety evaluation of the food enzyme dextransucrase from the genetically modified <i>Bacillus subtilis</i> strain DP-Eyp97.. The food enzyme dextransucrase (sucrose:1,6-α-d-glucan 6-α-d-glucosyltransferase; EC 2.4.1.5) is produced with the genetically modified Bacillus subtilis strain DP-Eyp97 by Genencor International B.V. The production strain met the requirements for the qualified presumption of safety. The food enzyme was considered free from viable cells of the production organism and its DNA. The food enzyme is intended to be used in the processing of sugars for the production of oligo- and polysaccharides in situ . Dietary exposure was estimated to be up to 27.598 mg tota…

Evidence: — • authority: 92

Safety evaluation of the food enzyme β-fructofuranosidase from the non-genetically modified <i>Saccharomyces cerevisiae</i> strain NCYC R693.. The food enzyme β-fructofuranosidase (β-d-fructofuranoside fructohydrolase; EC 3.2.1.26) is produced with the non-genetically modified Saccharomyces cerevisiae strain NCYC R693 by Kerry Ingredients & Flavours Ltd. The production strain meets the requirements for the qualified presumption of safety (QPS) approach. The food enzyme is intended to be used in four food manufacturing processes. The dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 2.485 mg TOS/kg body weight per day in European populations…