Antiacidulante in the candies what it is for and bacterium

So many chemistry that you don’t see the use but what the use of the antiacidulante in the candies, the antiacidulante is used to the sugar in the candy don’t fermented even a little, is so little that only changes the appearance of the candy, so the candy is still proper for the consume but the appearance isn’t proper for the commercialization, when that happens the candy would be had appearance of white spots outside, this is formations of sugar and other appearance is small holes, very smalls and you could think was a insect that had done, you don’t would eat something that you are in doubt if a insect was eating, for the industry they could ‘recolher’ collect all the candies and industrializate again the candy, of course if are still in the date, but all the packages that was spoil and the others new, so with antiacidulante is almost impossible that happens, the economy was so big that the candies get the price lower because the antiacidulante, the antiacidulante is acid had industry that now abuse of it and put a lot in a candy, making a acid candy, the quantity to work and make the candy don’t spoil is so few that would almost don’t change the sweet of the candy, if changes a little the flavor but very little, the fact was a evolution that in the time was invented new brands and new flavors, so when was done the comparisons with the old flavor and the new? So who eat the formatted flavor? So a comparisons of same candy for the same wasn’t made, was invented new flavors.

And what happens with the bacterium when you put alcohol or let the thing in the air, so the bacterium die with alcohol the bacterium get a fever and die and gonna have the microscopic dead body of the bacterium, microscopic how measure the temperature I think is a coloration change; and what happens when you let the air kill the bacterium, when that happens the bacterium is burnt and the bacterium disappear for completely. Rute Bezerra de Menezes Gondim