Date syrup

Date palm (Phoenix dactylifera L.) is one of the major fruit trees in Egypt. It has been used as food for 6000 years.

Date fruits assume great importance in human nutrition owing to their rich content of essential nutrients which include carbohydrates, salts, minerals, dietary fiber, vitamins, fatty acids, amino acids and protein. Industrially, it is utilized to produce several products such as syrup, jam, jelly, chutney, candy and date bars.

Date syrup; locally named dibs, is probably the most common derived date product. In food technology, date syrup as the main and general by-product of date is used for foodstuffs such as jams, marmalades, concentrated beverages, chocolates, ice cream, confectioneries, honey, bakery products and etc.

Since ancient times, in Egypt, date syrup locally known as "Date molasses" and produced as an accidental by-product in the storage of bagged, humid dates. By this way, it would give not more than 6% of the date weight and the syrup quality not be controlled.

In date's syrup industry, date fruits flesh is mixed with water and heated at over 70°C for one hour or more in the extraction process; resulting in destroying some nutritive and health-promoting components, and causing the darkness of the final product's color.
Date syrup

Glucose syrup in Carbonated Soft Drinks

Glucose syrup in Carbonated Soft Drinks
Glucose syrups and high fructose syrups can be used as a complete, but more usually partial, replacement of sucrose in the majority of carbonated soft drinks.

Used in conjunction with sucrose syrups with appropriate fructose contents enable sweetness levels to be adjusted according to specific market preferences.

Glucose syrups, although available in drum containers, are generally supplied in specially designed road tankers.

The syrups normally incorporated are :demineralised 95DE syrup; 63DE syrup; high fructose syrup of 42% fructose and various blend of the above, with and without sucrose to produce the required level of sweetness viscosity and mouth feel.

The temperature of delivered glucose syrup depends on the specific type involved.

95DE is delivered at a minimum temperature of 50 degree C because of the possibility of crystallization below that temperature, 63De at a temperature of 40 – 45 degree C and high fructose at 28 – 30 degree C.

It is important to note that 63DE glucose syrup, in particular, will increase its solution color on storage.

Consequently, a mineralized form is necessary if the product is to be stored for up to three weeks.
Glucose syrup in Carbonated Soft Drinks

Tamarind

Tamarind
Ornamental
Botanically name Tamarindus indica. The fruit has been used medicinally for at least 3000 years. The ripe pulp is widely used as a laxative, diuretic, antiscorbutic and to treat fevers. Other folk uses include the treatment of indigestion, bile disorders, sore throat, sunstroke, alcohol intoxication and the restoration of sensation after paralysis. The high vitamin C content of the pulp makes it an effective treatment for scurvy.

A tea prepared from the leaves has been used to treat worms, dysentery, diabetes, coughs as a diuretic and as an eyewash for infected or inflamed eyes. Strips of young bark have been pounded, cooked and eaten to cure diarrhea. A tea from roots has been uses to treat constipation and leprosy. The seed cut in two and rubbed on a scorpion sting is said to be a certain cure. Modern medicine has determined that the ripe fruit has antibiotic activity against gram positive and negative bacteria, yeast and fungi.


Edible
The young pods contain little of the sugar or acid present in the ripe fruit and may be used fresh as a seasoning in cooked dishes or preserved in syrup. The young leaves which are high in protein are used as an ingredient in soups and salads and some curries. The ripe fruit has several outstanding characteristics. It is the fruit with the lowest water content and is the most acidic with high cream of tartar content. It is equally in sugar content only by dates.

The pungent pulp of the ripe fruits often separated by hand and sold in compressed cakes. The fruit pulp is also easily separated as slurry by boiling for a few minutes with enough water to cover it. The resultant syrup may be made into various beverages or used as a sauce in meat. The pulp is used as s a flavoring agent in curries, chutney, and in worcestershire and proprietary sauces as well as being a traditional ingredient in some countries cooking.
Tamarind