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Levothyroxine, also known as L-thyroxine, is a synthetic form of the thyroid hormone thyroxine (T 4). [5] [8] It is used to treat thyroid hormone deficiency (hypothyroidism), including a severe form known as myxedema coma. [5]
Comparison of blooming (left) and regular chocolate bars Fat bloom on the surface of chocolate with a marzipan filling Fat bloom viewed under an optical microscope. Chocolate bloom is either of two types of whitish coating that can appear on the surface of chocolate: fat bloom, caused by changes in the fat crystals in the chocolate; and sugar bloom, due to crystals formed by the action of ...
He then gets tired of eating chocolate and yearns once again to be able to eat foods with nutrients, viewing ham sandwiches, sliced chicken, cherries and other such prosaic fare as Earth's choicest delicacies, for the first time in his young life preferring "normal food" to candy. John also turns his trumpet into a chocolate trumpet during band ...
The candy is filled with a brandy-flavoured cream filling (although some manufacturers use fruit flavourings), which is extremely soft at room temperature. The wide end is sealed with a thick piece of chocolate and the confection is decorated according to the manufacturer's taste. The foil cone is the distinguishing feature of this type of candy.
Sweet baking chocolate contains more sugar than bittersweet [7] and semisweet varieties, and semisweet varieties contain more sugar than bittersweet varieties. [8] Sweet and semisweet baking chocolate is prepared with a chocolate liquor content between 15 and 35 percent. [7] The table below denotes the four primary varieties of baking chocolate.
A hard candy (American English), or boiled sweet (British English), is a sugar candy prepared from one or more sugar-based syrups that is heated to a temperature of 160 °C (320 °F) to make candy. Among the many hard candy varieties are stick candy such as the candy cane , lollipops , rock , aniseed twists , and bêtises de Cambrai .
Confection, also called candy, sweets or lollies, features sugar or honey as a principal ingredient. Many involve sugar heated into crystals with subtle differences. Dairy and sugar based include caramel , fudge and toffee or taffy .
As PGPR improves the flow characteristics of chocolate and compound chocolate, especially near the melting point, it can improve the efficiency of chocolate coating processes: chocolate coatings with PGPR flow better around shapes of enrobed and dipped products, [7] [8] and it also improves the performance of equipment used to produce solid molded products: [8] the chocolate flows better into ...