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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