Food Addatives
List of Ingredients
In 1936 the FDA demanded ingredient listings. Some of these are mysterious. This is from a Chicago Tribune column by Kristin Eddy.
* LECITHIN---A fatty substance found n egg yolks and legumes. Used to preserve, emulsify, and moisturize such foods as margarine, chocolate, and frozen desserts.
* MALTODEXTRIN--- Sugar derived from processed starch; used as a texturizer and flavor enhancer in candy.
* OLEORESIN---Concentrated spice or herb extract, such as ginger or paprika, used as a flavor and color enhancer in dry mixes and seasonings.
* POLYSORBATES---Typically a composite of animal, vegetable and synthetic chemical used to help blend ingredients in gelatin products, salad dressing, and soups.
* RIBOFLAVIN---Vitamin B2 found naturally in plants and animals. Added to breakfast cereals, peanut butter, enriched pastas and bread to preserve nutrients and add color.
In 1936 the FDA demanded ingredient listings. Some of these are mysterious. This is from a Chicago Tribune column by Kristin Eddy.
* LECITHIN---A fatty substance found n egg yolks and legumes. Used to preserve, emulsify, and moisturize such foods as margarine, chocolate, and frozen desserts.
* MALTODEXTRIN--- Sugar derived from processed starch; used as a texturizer and flavor enhancer in candy.
* OLEORESIN---Concentrated spice or herb extract, such as ginger or paprika, used as a flavor and color enhancer in dry mixes and seasonings.
* POLYSORBATES---Typically a composite of animal, vegetable and synthetic chemical used to help blend ingredients in gelatin products, salad dressing, and soups.
* RIBOFLAVIN---Vitamin B2 found naturally in plants and animals. Added to breakfast cereals, peanut butter, enriched pastas and bread to preserve nutrients and add color.Recipe
* ACESULFAME K---An artificial, low calorie sweetener used in chewing gum, soft drinks, and sugar-free baked goods.
* BHT (BUTYLATED HYDROXYTOLUENE)---Synthetic anti-oxidant used to prevent rancidity in breakfast cereals, chewing gum, potato chips and shortening.
* CARRAGEENAN--- A thickening agent produced from seaweed; used in pie fillings, salad dressings,dairy foods and instant breakfast mixes.
* DIGLYCERIDE---Animal or vegetable derived additives used to emulsify baked goods, whipping cream, chewing gum, and shortenings.
* ERYTHROBIC ACID--- An antioxidant and color stabilizer used in pickling brine and cured meats. Similar in properties to ascorbic acid (vitamin C) but without the nutrition value.
* FIRMING AGENT---An additive, typically from a mineral source such as calcium salts, which produces a desirable crispness or textrue in cut fruits and vegetables.
* GELATIN---Thickening agent derived from protein in the bones, cartilage, tendons and other tissue of cows and pigs. Used to jell puddings, sour cream, chesse spreads, and Jell-O. Some vegetable and synthetic gelatins are also available.
* HIGH FRUCTOSE CORN SYRUP---Corn-derived sugar syrup chemically treated to enhance sweetness. Used in beverages, desserts, processed meats, and canned fruit.
* INVERT SUGAR---The combination of sugar syrup with a small amount of acid, such as cream of tartar, is used to reduce the size of sugar crystals. The fine crystal structure is useful in making candies, syrups, and jellies.
* JASMINE OIL---Extracted from the flowers of tropical shrubs and used to enhance berry and cherry flavorings in ice cream, chewing gum and jelly.
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