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Palmitoyl pentapeptide-4 (palmitoyl pentapeptide-3 before 2006) is a matrikine used in anti-wrinkle cosmetics. It was launched in 2000 as an active ingredient for the personal care industry under the trade name Matrixyl by the Spanish cosmetic active ingredient manufacturer Sederma SAS.
Maltitol is a sugar alcohol (a polyol) used as a sugar substitute and laxative. It has 75–90% of the sweetness of sucrose (table sugar) and nearly identical properties, except for browning . It is used to replace table sugar because it is half as calorific , does not promote tooth decay, and has a somewhat lesser effect on blood glucose .
Chocolate lava cake smothered in chocolate sauce. Molten chocolate cakes characteristically contain five ingredients: butter, eggs, sugar, chocolate, and flour. [3] The butter and chocolate are melted together, while the eggs are either whisked with the sugar to form a thick paste, producing a denser pastry, or separated, with the white whipped into a meringue to provide more lift and a ...
A similar cake with little or no flour is known as "fallen" or "molten" chocolate cake and was popularized by, among others, Jean-Georges Vongerichten's restaurants. [10] The River Café's "chocolate nemesis" is a version of a flourless chocolate cake, with only four ingredients, eggs, sugar, chocolate and butter. [11] [12]
In the U.S., under the Food, Drug, and Cosmetic Act and the Fair Packaging and Labeling Act, certain accurate information is a requirement to appear on labels of cosmetic products. [6] In Canada, the regulatory guideline is the Cosmetic Regulations. [7] Ingredient names must comply by law with EU requirements by using INCI names. [8]
Chocolate cake or chocolate gâteau (from French: gâteau au chocolat) is a cake flavored with melted chocolate, cocoa powder, or both. It can also have other ingredients such as fudge , vanilla creme, and other sweeteners.
In 1957, a recipe for "German's Chocolate Cake" appeared as the "Recipe of the Day" in The Dallas Morning News. [2] It was created by Mrs. George Clay, a homemaker from Dallas, Texas, [2] and used the "German's Sweet Chocolate" baking chocolate introduced over a century earlier in 1853 by American baker Samuel German for the Baker's Chocolate Company of Boston, Massachusetts. [3]
Desaulniers said that he got the name from an article in Gourmet (magazine) where a cake was named "mourir de chocolat," French for dying of chocolate. The recipe for baking Desaulnier's version was estimated to take three days of cooking owing to the complexity of the cake and the need to create each layered ingredient. [7]