What is Assorted Jelly Fruit Slices?
Shaped like a thin slice of fruit complete with a "rind" and white "pith", colorful fruit jelly slices are made primarily of sugar and corn syrup with specific colors and flavors. These candies are popular at Passover and certified Kosher. Each fruit slice is coated in a sprinkling of sugar and has its own fruit flavor, and that chewy texture common of jelly candies.
Ingredients
Sugar comes from sugar cane and sugar beets. The sugar is extracted from the juice of both plants and refined into the granulated substance known as sugar. Sucrose, the sweet substance of sugar is a combination of glucose and fructose. White sugar is composed of tiny white, dry granules. The flavor is sweet and neutral. Brown sugar is brown and has more moisture, with a richer flavor that hints at molasses. Sugar is used in both sweet and savory foods.
Corn syrup is made from the starch of corn and is a high glucose product. There are different kinds of corn syrup, high fructose, light and dark. The syrup is viscous and sticky from the sugar content. The flavor is sweet and is used in many food products in America. It is also used in baked goods to improve the texture and add volume. Corn syrup is made to be added to food and not eaten as is.
Cornstarch is obtained from the endosperm of the corn kernel. This is the main body and juicy part of the kernel. Cornstarch is a fine, white powder with a squeaky texture and neutral flavor. It is used in many foods, particularly in America. Cornstarch makes an easy thickener for liquids, such as sauces and an excellent binding agent for baked goods. In the 1800's cornstarch was used for starching laundry, making the clothing appear stiff and professional.
Cornstarch is obtained from the endosperm of the corn kernel. This is the main body and juicy part of the kernel. Cornstarch is a fine, white powder with a squeaky texture and neutral flavor. It is used in many foods, particularly in America. Cornstarch makes an easy thickener for liquids, such as sauces and an excellent binding agent for baked goods. In the 1800's cornstarch was used for starching laundry, making the clothing appear stiff and professional.
Natural flavors refer to any number of oils, distillations, oleoresins, protein hydrolysates or extracts made from plants including: barks, fruits, vegetables and herbs, or from animal sources. These sources undergo a number of different methods in order for the flavor to be obtained and made into use for human consumption. Natural flavors are used to add specific tastes to many packaged products such as drinks or snacks.
Artificial flavorings are used in food production to enhance and add flavor to both sweet and savory items. They are made from a number of ingredients, including petroleum, paper and pulp. They are added to create artificial tastes such as raspberry, grape, almond and others. Artificial flavors may originally come in part from natural compounds, but are processed extensively. They usually come in liquid form and are clear or brown.
Artificial colors are used in food and beverage production and their sole purpose is to add color to whatever they are added to. Artificial color is lab made from petroleum and has a thin liquid viscosity. It comes in many colors, the most common, being red, blue, green and yellow.
