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Caviar ("moon rocks") - Cannabis buds dipped in or sprayed with hash oil, then rolled in kief. Crumble; Crystalline; Distillate; Dry sift; Hashish or hash - a cannabis concentrate traditionally made by drying the cannabis plant and beating the dried female plant material over a series of screens and then sifting, collecting, and pressing the ...
Hash oil or cannabis oil is an oleoresin obtained by the extraction of cannabis or hashish. [1] It is a cannabis concentrate containing many of its resins and terpenes – in particular, tetrahydrocannabinol (THC), cannabidiol (CBD), and other cannabinoids .
It is less sweet than high-fructose corn syrup [1] and contains little to no fructose. [1] It is sweet enough to be useful as a sweetener in commercial food production, however. [2] To be given the label "high", the syrup must contain at least 50% maltose. [3] Typically, it contains 40–50% maltose, though some have as high as 70%. [4] [5]
Hashish (/ h ə ˈ ʃ iː ʃ / ⓘ; from Arabic ḥašiš 'hay'), usually abbreviated as hash, is a compressed form of resin (trichomes) derived from the marijuana flowers. [ 3 ] [ 4 ] As a psychoactive substance , it is consumed plain or mixed with tobacco .
Glucose syrup on a black surface. Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.
Cocopandan syrup – made from coconut syrup and pandan juice; Corn syrup – made from the starch of corn (called maize in some countries) and contains varying amounts of maltose and higher oligosaccharides, depending on the grade; High-fructose corn syrup; High-maltose corn syrup; Date honey – a thick dark brown, very sweet, fruit syrup ...
Table syrup, also known as pancake syrup and waffle syrup, is a syrup used as a topping on pancakes, waffles, and french toast, often as an alternative to maple syrup, although more viscous typically. [1] It is typically made by combining corn syrup with either cane sugar or high-fructose corn syrup, water, food coloring, flavoring, and ...
He is best known for being the first person to create High Fructose Corn Syrup along with his partner Earl R. Kooi in 1957. They first discovered how to use the glucose isomerase enzyme to convert glucose to fructose [1] while working at the Corn Products Company. They patented the process in 1960. [2]