Chemically, sucrose is a disaccharide (built of two simple sugars)
composed of glucose and fructose.
The ingredient "natural flavor" is a fruit extract. For example, wild
cherry natural flavor ingredient would be wild cherry extract. The actual
natural flavor proportions are a trade secret of the flavor suppliers.
Xanthan gum is another polysaccharide and has numerous uses from
lubricants to filler. Xantham itself is made from the bacterium
Xanthomonas campestris and is commonly found on plants in
the cabbage family. Xantham is resistant to many enzymes and thus
improves shelf life and is soluble in hot and cold water, and a wide
range of acidic and alkaline solutions and salt levels. There is also
a paper written on the effects of xanthan gum and the size of baked
cakes (Miller, R.A. and R.C. Hoseney. 1993. The role of xanthan gum in
white layer cakes. Cereal Chemistry 70(5): 585-588.).
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