Cheese comes in an incredible variety of textures, flavors, and aromas, offering something for everyone. From soft and spreadable to hard and crumbly, mild and creamy to sharp and tangy, the possibilities are endless. This vast variety allows it to be incorporated into countless dishes, snacks, and desserts. Its creamy texture and rich flavor make it a staple ingredient in countless dishes.

Cheesemaking has been practiced for thousands of years and has become deeply ingrained in the cultural fabric of many societies. From France’s iconic cheeses to Mexico’s queso fresco, each region has its own unique traditions and methods for making this dairy product. As cheese production became more industrialized, cheese makers sought ways to improve the texture, consistency, and shelf life of their products. One way to achieve this is to add various ingredients in the dairy product. And one particular ingredient that makes better cheese is sodium citrate.

WHAT IS SODIUM CITRATE?

Sodium citrate, scientifically known as trisodium citrate, is a sodium salt of citric acid. It has a chemical structure consisting of three sodium ions (Na+) bound to a citrate molecule.

The citrate molecule, in turn, comprises three carboxylic acid groups (-COOH) attached to a central carbon atom, along with three hydroxyl groups (-OH).

This molecular arrangement imparts sodium citrate with its characteristic acidic properties and ability to chelate metal ions.

The production of sodium citrate typically involves a chemical reaction between citric acid and sodium carbonate or sodium bicarbonate. This reaction results in the formation of sodium citrate, along with the release of carbon dioxide gas and water. The reaction equation can be represented as follows:

Citric acid + Sodium carbonate (or Sodium bicarbonate) → Sodium citrate + Carbon dioxide + Water

This reaction is usually conducted in an aqueous solution under controlled conditions of temperature and pH (acidity). This optimizes the yield and purity of the sodium citrate product. After the reaction, the resulting sodium citrate solution may undergo purification steps, such as filtration or crystallization, to remove impurities and obtain the desired product.

Sodium citrate, acknowledged as a safe substance and generally recognized as safe (GRAS) by the Food and Drug Administration (FDA), serves multiple functions in the food industry, including as an acidity regulator, emulsifier, and preservative. Its emulsifying attributes render it particularly beneficial in cheese production, where it aids in enhancing texture and stability. According to FDA guidelines, emulsifying agents like phosphates, citrates (such as sodium citrate), and tartrates may be utilized in small quantities (less than 3% of weight) in pasteurized process cheese to achieve desired properties.

Let’s discuss this further.

FUNCTIONS OF SODIUM CITRATE IN CHEESE

Sodium citrate is frequently present in processed cheeses as opposed to natural or artisanal varieties, with processed cheeses being those that undergo modification and blending with other ingredients to enhance their texture, extend shelf life, and improve melting properties. Examples of such cheeses include Velveeta, cheese spreads, and American processed cheese.

Emulsification

Emulsification involves uniformly dispersing fat molecules throughout a water-based medium to create a stable mixture known as an emulsion, achieved with the assistance of emulsifying agents like sodium citrate. In cheese production, fat molecules tend to clump together naturally, resulting in uneven texture or separation of fats and liquids. Sodium citrate intervenes by stabilizing the emulsion, addressing these undesirable outcomes.

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The mechanism behind sodium citrate’s emulsifying property lies in its ability to interact with calcium ions. These ions play a significant role in the coagulation of milk proteins during cheese making. When sodium citrate binds with calcium ions, it disrupts the calcium-mediated interactions between protein molecules, thereby reducing their tendency to coagulate and facilitating the dispersion of fat molecules within the aqueous phase of the cheese. The result of this is even fat distribution throughout the cheese matrix.

Furthermore, sodium citrate’s emulsifying action extends beyond simply preventing fat separation. It also contributes to the creation of a smooth, homogeneous texture in the final cheese product.

Improving meltability

Sodium citrate significantly improves the meltability of cheese through its chelating properties. This positively affects the interactions between calcium ions and casein proteins. In cheese, calcium ions typically bind with the carboxyl groups of casein proteins. This contributes to the formation of a protein network that gives cheese its structure. However, this network can impede the smooth flow of fat molecules during the melting process. Most of the time, this results in an uneven texture and inconsistent melt.

Sodium citrate prevents this from occurring by forming complexes with calcium ions present in cheese. By sequestering these calcium ions, sodium citrate disrupts the interactions between calcium ions and casein proteins. This disruption weakens the protein network, allowing for greater mobility of fat molecules within the cheese matrix.

Improved meltability occurs as a result of this loosening of the protein network. With fewer hindrances, fat molecules can move more freely when subjected to heat, leading to a smoother and more consistent melt. Instead of clumping together or remaining trapped within the protein matrix, the fat molecules flow evenly, resulting in a velvety texture and enhanced mouthfeel.

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Moreover, sodium citrate’s chelating action helps prevent the formation of gritty or grainy textures that can sometimes occur during the melting process.

Many cheese spreads and dips, particularly those available commercially, contain sodium citrate to improve their meltability and texture. Sodium citrate helps these products achieve a smooth, creamy consistency that is ideal for spreading on crackers, dipping with vegetables, or using as a topping.

The post Why Sodium Citrate Makes Good Cheese appeared first on The Food Untold.

Ever cracked open a can of your favorite fizzy drink and decided to give the ingredients list a quick scan? If you have, chances are you’ve come across the mysterious-sounding “phosphoric acid.” What on earth is it, and what’s it doing in your soda? And is it a safe ingredient?

Let’s find out.

WHAT IS PHOSPHORIC ACID?

Phosphoric acid (H3PO4) is a vital compound in various industries and everyday applications, thanks to its distinctive chemical properties and versatile nature. Its composition, which consists of one phosphorus (P) atom, four oxygen (O) atoms, and three hydrogen (H) atoms, is reflected in its chemical formula.

With a molar mass of approximately 97.99 grams per mole, phosphoric acid exists primarily as a colorless, odorless, and syrupy liquid.

One of the most striking features of phosphoric acid is its acidity with a pH of 1.5 at 0.1 N aqueous solution. It is classified as a weak acid, capable of donating three protons (H+) in a stepwise manner when dissolved in water. This ionization process leads to the formation of dihydrogen phosphate (H2PO4-) and hydrogen phosphate (HPO4^2-) ions, making phosphoric acid a triprotic acid. This property allows it to play a fundamental role in various chemical reactions.

Phosphoric acid is a well-known additive in the food and beverage sector, constituting 25% of all acids employed in this industry. Its primary role is to provide a unique tangy taste and act as an acidulant in soft drinks, enhancing their refreshing flavor. Moreover, it serves as a preservative, extending the shelf life of processed foods. Its notable solubility in water makes it a practical and widely utilized option for these specific applications in the food industry.

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Phosphoric acid also finds applications in various chemical processes. It plays a pivotal role in the synthesis of chemicals, including detergents and pharmaceuticals. Its role in these reactions often involves its acid-catalytic properties, facilitating the formation of desired products.

THE FUNCTIONS OF PHOSPHORIC ACID IN SODA

Phosphoric acid plays a crucial role in sodas as it contributes to both the beverage’s taste profile and its physical characteristics. The primary function of phosphoric acid in sodas is to provide a distinctive and tangy flavor. This acid imparts a sharp and slightly sour taste, enhancing the overall sensory experience of the drink. The acidity balances the sweetness of the sugars present in the soda, creating a more palatable and refreshing beverage. Without it, the flavor profile would be noticeably different. The absence of phosphoric acid might result in a sweeter taste, as the acid helps balance the sweetness of the sugar or high-fructose corn syrup used in the beverage.

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Additionally, phosphoric acid contributes to the effervescence (formation of gas bubbles) of sodas. Phosphoric acid helps dissolve the flavoring agents, and carbon dioxide in the soda. This helps enhance the carbonation process that gives the drink its characteristic fizziness. Its absence might affect the dissolution of the individual components. Moreover, phosphoric acid acts as a chelating agent. Chelating agents bind to metal ions, preventing them from causing undesirable reactions with other ingredients in the beverage. In sodas, this is particularly important to maintain the color stability of certain additives and flavors.

In addition to its contributions to taste and carbonation, phosphoric acid serves as a preservative. Its acidity functions as a preservative by establishing an environment that hinders the proliferation of bacteria, mold, and other microorganisms. The low pH (acidity) of sodas creates conditions unfavorable for the thriving of these contaminants, effectively prolonging the beverage’s shelf life. In the absence of phosphoric acid, sodas might have a shorter shelf life, necessitating the use of additional preservatives.

SAFETY CONCERNS

With an increase in health-conscious consumers and health-related information available online, some people may come across articles or opinions claiming that phosphoric acid is harmful. However, the Food and Drug Administration (FDA) considers it to be generally recognized as safe (GRAS) when consumed in moderation.

It’s important for consumers to be aware of the quantity they consume and maintain a balanced diet. While phosphoric acid in sodas is generally considered safe, excessive consumption of acidic beverages over time could potentially contribute to dental erosion and other health concerns.

While phosphoric acid is considered generally safe by the FDA when consumed in moderation, concerns exist regarding potential health risks of excessive intake. A can of soda typically contains 50-70mg of phosphoric acid, which is within the safe daily limit for most adults. However, maintaining a balanced diet and limiting consumption of acidic beverages is important for optimal oral and overall health.

Excess consumption of acidic beverages, including sodas containing phosphoric acid, can contribute to dental erosion. The acids soften tooth enamel, making it more susceptible to decay. Additionally, preliminary research suggests that high phosphoric acid intake may interfere with calcium absorption, potentially impacting bone health. While these concerns require further investigation, moderation is key to minimizing potential health risks.

The post What Phosphoric Acid Does In Soda appeared first on The Food Untold.

If you’ve just noticed Polysorbate 80 on a food label and are curious about its function, you’re not alone. Polysorbate 80 is a common food ingredient with numerous applications in the food business. It is a synthetic molecule with emulsifying capabilities created from sorbitol and oleic acid. It essentially allows the blending of materials that would normally separate, such as oil and water. Polysorbate 80, which is commonly found in processed meals, baked goods, ice cream, and salad dressings, serves an important role in providing a smooth and consistent texture in these products.

Let’s discuss further.

WHAT IS POLYSORBATE 80?

Polysorbate 80 is a versatile compound widely used in the food and pharmaceutical industries. It belongs to the family of polysorbate surfactants. This synthetic substance is derived from sorbitol, a sugar alcohol, and oleic acid, a fatty acid obtained from natural sources like olive oil. The resulting compound polysorbate 80, also known as Tween 80, exhibits exceptional emulsifying properties due to its unique chemical structure.

It is composed of a hydrophilic (water-attracting) polyoxyethylene chain and a lipophilic (fat-attracting) sorbitan ester chain, The lipophilic section, derived from sorbitan and oleic acid, anchors the compound within fat-based substances. This dual nature enables Polysorbate 80 to form micelles. These micelles are small structures in which the hydrophobic tails cluster together while the hydrophilic heads extend outward. This produces a stable emulsion. This property is particularly useful in the manufacture of smooth and consistent textures in items like ice cream, salad dressings, and baked goods.

Polysorbate 80 is assigned the European food additive number E433. The E numbers, or E additives, are codes for substances that are added to food for various purposes such as coloring, preservation, and emulsification. In the case of Polysorbate 80, its E number, E433, reflects its role as an emulsifier and stabilizer in food products.

HOW IS IT MADE?

The synthesis of Polysorbate 80 is a meticulously controlled, multi-step process. It begins with the esterification of sorbitol, a hexavalent sugar alcohol, using fatty acids derived mainly from natural oils such as olive oil. Esterification, a chemical process involving the reaction between an organic acid (with a carboxyl group, -COOH) and an alcohol (with a hydroxyl group, -OH), leads to the formation of sorbitan esters in the initial chemical reaction.

The sorbitan esters go through through ethoxylation, a key step involving the introduction of ethylene oxide under catalyst influence. The addition of ethylene oxide imparts hydrophilic (water-attracting) properties to the molecule, making it more soluble in water. Following this, purification steps employing distillation and filtration methods are implemented to remove any residual reactants and impurities. This is a critical step as the presence of impurities can affect the properties and performance of the final product.

The final manufacturing stage involves neutralization to attain the desired pH level. Polysorbate 80 is a nonionic surfactant, and its stability and effectiveness can be influenced by pH. Neutralization helps to stabilize the molecule and ensures that it remains compatible with a wide range of other ingredients commonly used in various products, including pharmaceuticals, cosmetics, and food.

FUNCTIONS IN FOOD

As emulsifier

In the emulsification process, Polysorbate 80 aligns at the interface between water and oil phases. The hydrophilic heads extend into the water, while the lipophilic tails immerse into the oil, creating micelles—tiny structures that encapsulate and disperse oil droplets within the water. This arrangement prevents the oil droplets from coalescing and separating, resulting in a stable and homogenous emulsion.

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Polysorbate 80 is a common ingredient in baked goods, salad dressings, and ice cream. For example, it contributes to the smooth and creamy texture of ice cream, which enhances the desired mouthfeel. A complex blend of water, fat, sugar, and other substances makes up ice cream. These ingredients may have a tendency to separate in the absence of an emulsifier, giving the finished product an undesirable texture. Particularly the fat and water components naturally oppose one another, which leads to the production of ice crystals and an unsatisfactory consistency. Polysorbate 80 facilitates the coexistence of fat and water molecules by acting as a bridge. As a result, the ice cream keeps its uniform composition.

As anti-foaming agent

One of Polysorbate 80’s important properties is its capacity to lower surface tension, which aids in the destabilization of foam bubbles. Surface tension is a liquid attribute caused by the cohesive interactions between molecules at the liquid’s surface.

Foam is a mixture of gas bubbles scattered throughout a liquid or solid. Excessive foam can make industrial processes less effective. For example, uncontrolled foam formation in the food and beverage industry can result in uneven mixing, erroneous measurements, and variations in the quality of the finished product.

This is particularly true during mixing, blending, and cooking. For example, during the manufacture of candies and aerated treats, foaming may lead to the formation of undesirable air pockets in the final product. With the addition of Polysorbate 80, foaming is kept to a minimum during cooking, ensuring that confections set correctly.

Polysorbate 80’s anti-foaming properties also find application in the beverage industry, particularly in the production of carbonated drinks and beer. Excessive foam in these products can lead to inefficiencies in filling and packaging, as well as affect the sensory characteristics of the final beverage.

As wetting agent

Polysorbate 80 not only as an effective anti-foaming agent, and emulsifier, but also as a wetting agent (or surfactant). Wetting agents help overcome issues related to poor dispersion and solubility of certain components in food formulations. With its capacity to enhance the wetting properties of specific ingredients, Polysorbate 80 facilitates their seamless incorporation into food products. This property proves particularly beneficial in various applications, ranging from baked goods to sauces and dressings.

Flour, a fundamental ingredient in baking, tends to form clumps and resist hydration. Incorporating polysorbate 80 combats this issue by reducing the surface tension between flour particles and liquid components. This results in improved dispersion, allowing for a smoother, lump-free batter or dough. The even wetting of flour helps achieve a consistent texture and uniformity in the final baked product.

The versatility of Polysorbate 80 as a food additive makes it a preferred choice for manufacturers seeking multifunctional ingredients to streamline their processes. Its nonionic nature allows it to interact effectively with a diverse array of ingredients without compromising the sensory attributes of the final product.

SAFETY CONCERNS

After reviewing Polysorbate 80, the US Food and Drug Administration (FDA) declared it to be generally recognized as safe (GRAS) for use in a variety of food products at certain concentrations. This classification indicates that the use of Polysorbate 80 is thought to be safe for human consumption when used within certain bounds, according to the available scientific data.

Following thorough safety assessments, encompassing evaluations of genotoxicity, carcinogenicity, and developmental toxicity, the European Food Safety Authority (EFSA) established the Acceptable Daily Intake (ADI) for polysorbate 80 at 25 mg/kg body weight per day.

To guarantee safety, both the FDA and EFSA underscore the significance of following the recommended usage levels. For example, the maximum amount of polysorbate 80 permissible in ice cream is 0.1%.

Regulators have determined that Polysorbate 80 is safe, but some people may have mild side effects. Allergy-related side effects, like gastrointestinal distress or skin irritation, have been reported. These reactions, though, are usually uncommon and only happen to people with particular sensitivities. These adverse effects are marginally more likely to occur in people who take large doses of Polysorbate 80 or who are exposed for an extended period of time. It’s critical to be aware of these possible dangers, and to get medical help if you take Polysorbate 80 and notice any unsettling side effects.

It’s important to note that the majority of consumers can safely consume products containing Polysorbate 80 without adverse effects.

The post What Is Polysorbate 80 (E 433) In Food? appeared first on The Food Untold.

Sodium metabisulfite is a chemical compound commonly used in the food industry for several purposes, so individuals might seek information about it. Sodium metabisulfite is a relatively common food additive, but many people are not familiar with what it is or how it is used. Searching online can be a good way to learn more about this additive and its potential effects on health. So if you are one of those who are curious about it, this blog post will guide you.

Let’s jump right in.

WHAT IS SODIUM METABISULFITE?

Sodium metabisulfite, a white or yellowish-white crystalline powder with a pungent sulfur odor. In Europe, it is denoted by the E number E 223, when used as a food additive. It is a chemical compound with the formula Na₂S₂O₅. Its molecular structure endows it with unique properties and reactivity.

One notable characteristic of sodium metabisulfite is its high solubility in water. When introduced to water, it readily dissolves, forming sodium bisulfite (NaHSO3) and releasing sulfur dioxide gas (SO2). The release of SO2 is responsible for the compound’s pungent sulfur odor, making it easily identifiable.

Chemically, sodium metabisulfite is classified as a reducing agent, meaning it can donate electrons to other substances. This property is central to its various applications.

In water treatment, it is utilized to reduce or eliminate chlorine and chloramine, thus making it valuable for dechlorination purposes. It is used in ore processing to reduce metals like gold and silver. In photographic development, it serves as a reducing agent to convert silver ions into metallic silver, aiding in image formation.

Within the food industry, sodium metabisulfite serves dual purposes as both a preservative and an antioxidant. Its pivotal function involves thwarting the browning of fruits and vegetables by impeding both enzymatic and non-enzymatic browning reactions. Additionally, it contributes to maintaining the color, flavor, and texture of diverse food items, all the while suppressing the proliferation of microorganisms that could cause spoilage.

FUNCTIONS IN FOOD

Sodium metabisulfite serves multiple functions in the food industry, including as a preservative to extend shelf life, an antioxidant to maintain color and flavor, and a bleaching agent to lighten the color of certain food products.

Let’s discuss in more detail.

Bacterial inhibitor in beer, ale, and wine

Sodium metabisulfite is a widely used chemical compound in the winemaking and brewing industries. Its role is particularly significant in the production of wine, ale, and beer. As a strong antimicrobial agent, sodium metabisulfite helps to control and prevent bacterial growth during the fermentation and aging processes. This ensures the quality and stability of these alcoholic beverages.

In winemaking, the control of bacteria is crucial for achieving the desired flavor and aroma profiles. Undesirable bacteria can lead to off-flavors and spoilage, which can ruin a batch of wine. When added to grapes, sodium metabisulfite inhibits vacterial growth by releasing sulfur dioxide (SO2) gas. This SO2 gas acts as a powerful antimicrobial agent, inhibiting the growth of unwanted bacteria, yeasts, and molds. This ensures that the wine fermentation proceeds with the selected yeast strains and prevents spoilage that could negatively impact the final product.

Similarly, in the brewing of ales and beers, the presence of bacteria can lead to the development of off-flavors and turbidity in the beer. By adding sodium metabisulfite, bacterial growth is inhibited. This ensures that the chosen yeast strains dominate the fermentation process and produce a consistent and desirable beer flavor.

Antifermentative agent in sugar and syrups

As a powerful inhibitor of fermentation, sodium metabisulfite helps prevent unwanted microbial growth and the conversion of sugars into alcohol or organic acids in sugar and syrup solutions.

In the sugar industry, the prevention of fermentation is essential to maintain product consistency. Microorganisms such as yeasts and bacteria can metabolize the sugars in syrups. This can lead to changes in flavor, texture, and the development of off-flavors. Sodium metabisulfite is added to sugar solutions to create an unfavorable environment for these microorganisms, inhibiting their growth and metabolic activity.

Syrup manufacturers also use sodium metabisulfite to extend the shelf life of various syrup-based products. Fruit syrups, corn syrup, and flavored syrups often contain sodium metabisulfite. By preventing fermentation, the antifermentative properties of sodium metabisulfite help maintain the sweetness, texture, and overall quality of the syrups over time, preventing them from becoming sour or alcoholic.

The usage of sodium metabisulfite as an antifermentative agent requires careful consideration of dosage and monitoring to ensure the desired effect is achieved without negatively impacting the taste or safety of the product. Excessive use of sodium metabisulfite can lead to an undesirable sulfur dioxide taste or create allergenic concerns, so precise control is essential.

Antibrowning additive in cut fruits, dried fruits, peeled potatoes, and maraschino cherries

Sodium metabisulfite is a widely used antibrowning additive in the food industry, particularly in products such as cut fruits, dried fruits, peeled potatoes, and maraschino cherries. Browning in these foods occurs due to enzymatic reactions when they are exposed to oxygen. The discoloration not only affects the visual appeal but can also alter the taste and overall quality of the food. Sodium metabisulfite serves as an effective solution to counteract these undesirable browning reactions.

Cut Fruits: When fruits are cut or sliced, they are particularly prone to browning due to the release of enzymes like polyphenol oxidase. By adding sodium metabisulfite to cut fruits, food processors can inhibit these enzymes and prevent the browning process. This is especially important for fruit platters, salads, and other dishes where the presentation is vital.

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Dried Fruits: During the drying process, fruits can undergo browning reactions, which impact their appearance and flavor. Sodium metabisulfite is used either as a pre-treatment or as a preservative in dried fruits. It not only maintains the natural color but also extends the shelf life of products like apricots, apples, and raisins.

Peeled Potatoes: Peeled and sliced potatoes are staples in many dishes, but they are highly susceptible to browning, which can affect their visual appeal. Sodium metabisulfite is applied to these potato products to inhibit enzymatic browning, ensuring they remain appetizing in appearance.

Maraschino Cherries: Maraschino cherries are preserved in a syrup or brine solution. Sodium metabisulfite is introduced into the preserving liquid to prevent cherries from browning and to maintain their bright red color. This not only preserves their visual appeal but also their characteristic flavor.

SAFETY CONSIDERATIONS

To ensure the safe utilization of sodium metabisulfite, global regulatory authorities have instituted maximum permissible limits for its inclusion in food products. In the United States, the U.S. Food and Drug Administration (FDA) recognizes sodium metabisulfite as generally safe (GRAS) when employed in adherence to good manufacturing practices.

In the European Union, the European Food Safety Authority (EFSA) established a temporary group acceptable daily intake (ADI) of 0.7 milligrams per kilogram of body weight per day in 2016. However, in 2022, EFSA issued a subsequent evaluation regarding the safety of sulfur dioxide-sulfites. The conclusion indicated that the uncertainties identified in the 2016 reassessment had not significantly diminished. Consequently, EFSA withdrew the temporary group ADI, determining that the available toxicity database lacked adequacy to derive an ADI for sulfur dioxide-sulfites.

Allergies and Sensitivities

A key safety concern linked to sodium metabisulfite revolves around its capacity to induce allergic reactions in specific individuals. Sulfites, including sodium metabisulfite, have the potential to trigger sensitivity or allergies in some people. Allergic responses may manifest in mild symptoms like skin rashes, itching, and hives, while more severe reactions such as difficulty breathing and, in extreme cases, anaphylaxis can occur.

individuals with known sensitivities or allergies to sulfites should exercise caution and be aware of potential adverse reactions when exposed to products containing sodium metabisulfite.

Asthma and Respiratory Issues

Individuals with asthma or other respiratory conditions may be more susceptible to adverse effects from sodium metabisulfite. Sodium metabisulfite is toxic in inhalation. Inhalation of the compound’s fumes or dust particles could irritate the airways and trigger asthma attacks. Food processing facilities that handle sodium metabisulfite should have proper ventilation systems and take necessary precautions to minimize the release of sulfite fumes into the air.

The post What Is Sodium Metabisulfite (E 223) In Food? appeared first on The Food Untold.

Have you ever picked up a box of cereal, glanced at the ingredient list, and found a mysterious-sounding compound like ‘trisodium phosphate’ listed there? If you’re like many people, this discovery can leave you with questions, and even a touch of curiosity about what exactly is in your breakfast staple. Rest assured, you’re not alone in your intrigue. Trisodium phosphate, often abbreviated as TSP, is a food additive that occasionally makes its way into breakfast cereals.

In this article, we’ll discuss into the reasons behind the presence of trisodium phosphate in your cereal, as well as its safety. Let’s explore the roles and considerations that come into play when this ingredient finds its way into your daily diet.

WHAT IS TRISODIUM PHOSPHATE?

Trisodium phosphate, often abbreviated as TSP, is a chemical compound with the chemical formula Na₃PO₄. Trisodium phosphate consists of three sodium (Na) ions, represented by the Na⁺ cation, and one phosphate (PO₄³⁻) ion, which is a polyatomic anion. The phosphate ion, PO₄³⁻, comprises one phosphorus (P) atom bonded to four oxygen (O) atoms.

In this compound, each sodium ion carries a +1 charge, while the phosphate ion carries a -3 charge, resulting in the need for three sodium ions to balance the charge of one phosphate ion. This is why it’s called “trisodium” phosphate.

TSP is a white, crystalline granule or powder that is highly soluble in water. Its exceptional solubility in water is one of its most notable chemical properties. This solubility is a critical factor in its various applications, as it allows for easy incorporation into liquids. TSP is also a basic or alkaline compound. This means it has a high pH level or alkalinity (between 11.5 and 12.5) when dissolved in water.

Its remarkable solubility in water and basic properties make it valuable in a range of applications, from food processing to cleaning and industrial processes.

HOW IS IT MADE?

Trisodium phosphate (TSP) is typically synthesized through a chemical reaction involving sodium hydroxide (NaOH) and phosphoric acid (H₃PO₄). In this manufacturing process, sodium hydroxide, commonly known as caustic soda, and phosphoric acid serve as the fundamental raw materials.

The chemical equation representing this reaction is 3 NaOH + H₃PO₄ → Na₃PO₄ + 3 H₂O. This reaction yields trisodium phosphate (Na₃PO₄) and water (H₂O).

Following the chemical reaction, the resulting trisodium phosphate product may exist in a solution form. To obtain solid trisodium phosphate, a crystallization step is typically employed. The solution is allowed to cool and evaporate slowly, which induces the precipitation of trisodium phosphate crystals. Subsequently, the trisodium phosphate crystals are separated from the residual liquid, dried, and prepared for packaging, facilitating distribution and utilization.

The precise manufacturing process may vary depending on the specific grade and intended application of trisodium phosphate. Additionally, trisodium phosphate can assume various hydrate forms, impacting the water content in the final product.

TRISODIUM PHOSPHATE FUNCTIONS IN CEREALS

Trisodium phosphate is a common breakfast cereals addition that serves many purposes as an acidity regulator, color stabilizer, and texture enhancer.

TSP, as an alkaline chemical, effectively modulates the acidity of cereals. A food product’s acidity or alkalinity has a significant impact on its flavor profile. Cereals with high acidity can develop an unpleasant tartness, especially if they incorporate items that naturally add to acidity, such as fruits or yogurt. However, in cereals, such acidity might have a negative impact on flavor.

To address this issue, manufacturers incorporate TSP into cereal production. TSP is an alkaline compound, and when added to acidic cereals, it effectively neutralizes the excess acidity. By doing so, it balances the pH and ensures that the cereal maintains a more harmonious and pleasing flavor profile. This adjustment in acidity contributes to a cereal that is not only more palatable, but also suitable for a broader range of taste preferences.

Acidity also has an impact on the color of cereals. Cereals frequently include various ingredients, such as fruits, nuts, or grains, each with its distinct color. Over time, the colors of these ingredients can fade or leach into the cereal due to acidity and chemical changes. Additionally, during processing and storage, cereals are exposed to various conditions that can further contribute to color degradation, making them appear dull or unappealing. However, regulated acidity due to the presence of TSP prevents this from occurring.

As cereals consist of ingredients with varying compositions, there is a potential for these ingredients to separate, resulting in uneven distribution within the cereal and inconsistent textures. With the addition of TSP, the ingredients are bound together. Consequently, this ensures even distribution of ingredients, guaranteeing a consistent taste and texture with every bite.

SAFETY AND MISCONCEPTIONS

Concerns and fears about trisodium phosphate (TSP) in cereals, like with many food additives, often stem from a combination of factors, including misconceptions, misinformation, and a general desire for natural and minimally processed foods.

TSP is not a household ingredient, and its name might sound unfamiliar and artificial to some consumers. Some people even persuaded consumers on various social media platforms to not consume cereals because it is a harmful chemical that is used in cleaning agents and paint thinners.

Well, TSP is allowed, and commonly added to cereals and other food products for a reason. In the United States, the Food and Drug Administration (FDA) has classified it as Generally Recognized as Safe (GRAS). This indicates that TSP is considered safe for consumption when used within established limits. It’s essential to understand that many substances can be harmful if consumed in excessive amounts, and TSP is no exception. The safety of TSP in food is not solely based on its inherent properties, but also on the dosage or quantity used.

In the European Union, trisodium phosphate (TSP) is known as food additive E399. The European Food Safety Authority (EFSA) has approved TSP as a safe food additive. After reviewing the evidence, EFSA concluded that phosphates have low acute oral toxicity and are not genotoxic or carcinogenic. EFSA has set an acceptable daily intake (ADI) for phosphates of 40 milligrams per kilogram of body weight per day. The ADI is the maximum amount of a substance that a person can safely consume daily over a lifetime without experiencing adverse health effects.

The post Why Trisodium Phosphate (E399) Is In Cereals? appeared first on The Food Untold.

In today’s world of processed and packaged foods, a mysterious acronym often finds its way onto ingredient labels – TBHQ. Tertiary Butylhydroquinone, or TBHQ for short, is a synthetic antioxidant that plays a crucial, albeit inconspicuous, role in many foods we enjoy today. Yes, that means TBHQ does not occur naturally in significant amounts in foods. This unassuming compound might not be a household name, but its presence is pervasive, contributing to the extended shelf life and preservation of countless food products.

So what exactly is tertiary butylhydroquinone (TBHQ) in foods?

WHAT IS TERTIARY BUTYLHYDROQUINONE (TBHQ) IN FOODS?

Antioxidants found in food play a crucial role in halting or decelerating oxidative reactions. Oxidation, a chemical process, has the potential to induce the deterioration of fats, oils, and other constituents within food, resulting in spoilage, the emergence of undesirable flavors, and the degradation of nutrients.

In large-scale food manufacturing, many companies favor synthetic antioxidants over naturally derived antioxidants (vitamins and citrus extracts). They typically do so because synthetic ones are cost-effective and consistent in providing that function. An example of this is tertiary butlyhydroquinone or TBHQ.

Tertiary Butylhydroquinone (TBHQ) is derived from hydroquinone, a naturally occurring phenolic compound (found in green tea). It consists of a hydroquinone core with a tertiary butyl group (t-butyl) attached to one of the hydroxyl groups. This t-butyl group enhances its stability and antioxidant properties.

TBHQ is a white to pale, crystalline powder with a faint aromatic odor. Its primary function in food is to inhibit the oxidation of fats and oils by acting as a free radical scavenger.

Free radicals are highly reactive molecules with unpaired electrons that can damage other molecules within the food matrix.

When TBHQ comes into contact with free radicals, it readily donates a hydrogen atom from its hydroxyl group to neutralize the free radical, effectively stopping the chain reaction of oxidation. By interfering with this process, the sensory characteristics and overall freshness of food products are retained. This is especially useful for those with longer shelf lives or that are prone to spoilage.

To make it more effective, TBHQ is often used in combination with other antioxidants like BHA (butylated hydroxyanisole) or BHT (butylated hydroxytoluene). These combinations can provide more comprehensive protection against various types of oxidation.

HOW IS IT MADE?

The production of TBHQ typically begins with the oxidation of p-cresol, a compound derived from petroleum. It is a colorless liquid with a strong phenolic odor. P-cresol is used in a variety of industrial applications, including the production of disinfectants, pesticides, and herbicides. The oxidation process involves the use of chemicals such as sulfuric acid and air or oxygen. In this reaction, p-cresol is transformed into hydroquinone.

The next step is the conversion of hydroquinone into tertiary butylhydroquinone. This is achieved by alkylating hydroquinone with isobutylene, an isomer of butene, using a strong acid catalyst like sulfuric acid or hydrochloric acid. The reaction results in the replacement of a hydrogen atom in hydroquinone with a tertiary butyl group (t-butyl), forming TBHQ.

The synthesized TBHQ is then purified to remove any impurities or byproducts. This purification process typically involves washing, filtration, and crystallization. After purification, the TBHQ is often dissolved in a suitable solvent to create a concentrated solution, which can be used as an additive in various food products.

It’s worth noting that the production of TBHQ requires careful control of reaction conditions and the use of specialized equipment to ensure the purity and safety of the final product.

FOODS THAT COMMONLY CONTAIN TERTIARY BUTYLHYDROQUINONE (TBHQ)

Breakfast cereals

High-fat breakfast cereals are prone to oxidative deterioration, which can lead to rancidity and the development of off-flavors. But TBHQ’s chemistry allows it to effectively combat this issue by inhibiting the oxidation of fats and oils present in the cereal and its added ingredients.

Processed meats

Processed meats like hot dogs and sausages frequently include fats and oils that are prone to oxidation. TBHQ serves to prevent this process by capturing and neutralizing free radicals, which are extremely reactive molecules responsible for initiating the oxidative reactions responsible for the development of rancidity in fats and oils.

Fast food items

Certain fast-food chains incorporate TBHQ into the coatings of their fried chicken products (including chicken nuggets). This preserves the taste, texture, and overall quality of the fried batter. The process of frying exposes the chicken to high temperatures and oxygen, which can trigger oxidative reactions in the frying oil and the batter.

Snacks

TBHQ is frequently employed in the production of potato chips to enhance their shelf life and preserve their quality. When potato chips are fried in oil, the fats and oils used can be susceptible to oxidation. TBHQ is added to the chips to counteract this oxidation process, ensuring that the chips remain crisp and flavorful for an extended period after manufacture.

Cooking oils

Vegetable Oils, commonly used in various culinary applications, including deep frying, often incorporate TBHQ. This addition serves to significantly enhance the longevity and stability of cooking oils, ensuring they remain suitable for repeated use without rapid deterioration.

Aside from impeding oxidative reactions, it also helps retain the oil’s smoke point, and withstands extended periods of high-temperature cooking. This makes it a cost-effective choice for commercial food establishments.

However, it’s imperative to adhere to recommended guidelines for oil reuse and not solely rely on TBHQ to indefinitely prolong oil life. Even with TBHQ, oil quality will eventually deteriorate due to factors like food particle contamination and thermal breakdown. Therefore, regular oil filtration and replacement remain necessary to ensure food safety and the desired taste and texture of fried foods.

Processed Nuts

Processed nuts and seeds, ranging from roasted almonds to seasoned cashews, may incorporate TBHQ as an essential preservative. This addition plays a crucial role in maintaining the freshness and extending the shelf life of these delectable snacks.

Nuts’ natural oils and fats are susceptible to oxidation. By introducing TBHQ into the processing of these snacks, manufacturers can effectively counteract this oxidation process. TBHQ acts as an antioxidant, stabilizing the fats and oils within the nuts and seeds, thus preserving their original flavor, texture, and aroma.

Baked goods

Bakery products sometimes contain TBHQ as an antioxidant and preservative. The fats and oils present are prone to oxidative reactions. TBHQ’s introduction into the production of bakery items addresses oxidation, a common challenge to fatty ingredients like butter and shortening. This practice is particularly prevalent in baked goods with elevated fat content.

SAFETY CONCERNS

Regulatory bodies such as the U.S. Food and Drug Administration (FDA), the Joint FAO/WHO Expert Committee on Food Additives (JECFA), and the European Food Safety Authority (EFSA) have conducted safety assessments of TBHQ. These agencies have deemed TBHQ safe for consumption in food products when used within established regulatory limits.

The FDA has set a usage limit for TBHQ at 0.02% of fat/oil content in food. In the European Union, TBHQ is identified by the E number E319 and is an approved additive with an acceptable daily intake (ADI) of 0.7 mg/kg body weight. This standard was established by the JECFA in 1998.

While these regulatory bodies have generally deemed TBHQ safe when used as intended, some concerns persist.

Allergic reactions

TBHQ has been linked to occasional reports of allergic responses and skin sensitivities in a small subset of individuals. These allergic reactions may manifest as skin rashes, itching, and, in severe instances, gastrointestinal discomfort and respiratory difficulties. In a study conducted in Michigan, it was observed that TBHQ can stimulate T cells, a component of the body’s immune system, to release specific proteins that could potentially induce allergies to foods like nuts, milk, eggs, wheat, and shellfish.

It’s important to emphasize that such occurrences are relatively uncommon.

Carcinogenicity

Some researches have revealed that TBHQ may be carcinogenic, especially at high doses. However, the evidence is ambiguous in this aspect, and more research is needed to establish a solid link between TBHQ and cancer.

TBHQ has been recognized as a Group 3 carcinogen by the International Agency for Research on Cancer (IARC). This indicates it is “not classifiable in terms of its carcinogenicity to humans.” This classification is based on the scant evidence of carcinogenicity in animals and the absence of carcinogenicity in humans.

The FDA assessed the available information and found that, when used as recommended, TBHQ is safe for use as a food additive. The agency also stated that the levels of TBHQ found in food products are far lower than those found to be carcinogenic in animals.

It should be noted that all chemicals have the potential to be dangerous if eaten in large quantities. This is also true of TBHQ. TBHQ levels in food products, on the other hand, are extremely low. As a result, the risk of acquiring cancer from eating TBHQ is extremely low.

The post What Is Tertiary Butylhydroquinone (TBHQ) In Foods? appeared first on The Food Untold.

Ever wondered what lecithin is and why it’s in so many of the foods you eat? Well, you’re not alone! In this guide, we’ll take a closer look at lecithin, what it does in the world of food, how it’s used, and why it’s a big deal. Whether you’re curious about where it comes from or why it matters in the food industry, this article will give you all the lowdown you need on lecithin in your food.

WHAT IS LECITHIN?

Lecithin, derived from the Greek word “lekithos,” meaning “yolk of an egg,” is a naturally occurring compound found in foods such as soybeans, eggs, and sunflower seeds; notably, it is most commonly sourced from soybeans in commercial production.

Lecithin is primarily composed of a glycerol molecule, two fatty acid chains, a phosphate group, and a small organic molecule called choline. These components combine to form a phospholipid molecule. The fatty acid chains are hydrophobic (water-repellent), while the phosphate group and choline are hydrophilic (water-attracting). This amphiphilic nature is crucial for lecithin’s main role—as an emulsifier.

Emulsifiers help blend and stabilize ingredients that tend to separate, like oil and water. In the food industry, lecithin is widely used to improve the texture of various products, ensuring a smooth and consistent consistency. In aqueous (water-based) solutions, lecithin molecules arrange themselves at interfaces between water and hydrophobic substances (like oils or fats). The hydrophobic tails of lecithin align with the oil phase, while the hydrophilic heads interact with the aqueous phase, creating stable emulsions by preventing the separation of these immiscible substances.

Lecithin has applications in pharmaceuticals and cosmetics, in addition to its role in food production. Its emulsifying characteristics are beneficial in pharmaceutical goods because they ensure uniform distribution of active substances for optimal administration in the body. Lecithin functions as a moisturizer in cosmetics, improving skin moisture and smoothness.

In addition, lecithin has health benefits. It contains choline, a vitamin that is essential for brain function and cognitive wellness. Choline is necessary for brain health and growth because it facilitates nerve transmission and cell structure. Furthermore, lecithin aids in fat and cholesterol breakdown, promoting a healthy metabolism and potentially benefitting cardiovascular health.

USES OF LECITHIN IN FOOD PRODUCTION

The use of lecithin in food preparation provides a number of advantages that improve the overall quality and appeal of diverse goods. Its critical role as an emulsifier allows for the development of long-lasting amalgamations of substances that would otherwise segregate. Salad dressings, mayonnaise, and margarine are examples of this. These are all types of oil-in-water (O/W) emulsions. Oil is scattered as tiny droplets inside a continuous phase of water or water-based components in these emulsions. The addition of lecithin helps to keep these emulsions stable, avoiding separation and ensuring a consistent texture and taste.

An additional advantage attributed to lecithin is its remarkable capacity to enhance the texture of baked goods. Lecithin molecules have hydrophilic (water-attracting) and hydrophobic (water-repelling) ends. This unique molecular structure allows lecithin to trap and hold onto moisture. In baked goods, this means that lecithin can retain more water, preventing it from evaporating during the baking process. As a result, the final products are moister and less prone to drying out. Commercial lecithin typically consists of at least half of the oil from which it is derived, along with pure lecithin. Powdery lecithin, similarly, comprises roughly fifty percent pure lecithin.

Moreover, the use of lecithin in baking aids in extending the freshness and shelf life of the goods, ensuring they remain appealing for an extended period. As a consequence, lecithin continues to emerge as a valuable and versatile ingredient in the realm of food production.

FOODS THAT CONTAIN LECITHIN

Lecithin is a frequent inclusion in processed foods that often appear under variations like “soy lecithin” or “sunflower lecithin” based on its source when used as an ingredient, rather than being explicitly listed as “lecithin.”

Here are the foods that commonly contain lecithin as one of their ingredients:

1. Bakery Products: Lecithin is frequently used in baked goods like bread, cakes, and pastries to improve dough handling, increase moisture retention, and extend freshness. It contributes to the softness and uniform texture of bread while preventing staling.
2. Chocolate and Confectionery: Lecithin is a staple in the chocolate and confectionery industry. It ensures a smooth texture in chocolates, prevents cocoa and fats from separating, and enables the even distribution of ingredients like cocoa solids and milk. It also prevents bloom formation.
3. Salad Dressings: Salad dressings often contain lecithin to create stable emulsions. It prevents the separation of oil and vinegar, ensuring a consistent texture and taste.
4. Processed Meats: Lecithin is used in processed meat products like sausages and hot dogs to improve texture, moisture retention, and binding of ingredients.
5. Dairy Alternatives: Non-dairy milk alternatives like soy milk often contain lecithin to prevent separation and provide a creamier consistency.
6. Instant Foods: Many instant foods, such as instant soups and sauces, use lecithin to ensure rapid and complete dispersion of ingredients when mixed with water.
7. Frozen Desserts: Lecithin can be found in ice creams and frozen desserts to enhance creaminess, minimize ice crystal formation, and improve the overall eating experience. In chocolate ice cream, a typical formula contains 0.5 of lecithin by weight %.
8. Snack Foods: Some snack foods, such as potato chips and crackers, may contain lecithin to create a desirable texture and mouthfeel.

IS LECITHIN SAFE TO CONSUME?

Respected regulatory bodies like the European Food Safety Authority (EFSA) and the United States Food and Drug Administration (FDA) have assessed that adding lecithin to food is safe. These authorities thoroughly evaluate the properties and uses of lecithin to ensure it poses no harm when included in various food products.

The majority of people face little risk when consuming foods containing lecithin. In fact, EFSA has determined that lecithins do not require a numerical Acceptable Daily Intake (ADI). Furthermore, based on a refined exposure assessment of reported uses of lecithins as a food additive, there are no safety concerns for the general population aged one year and above. In the United States, the FDA has specified that the only restriction on lecithin’s use in food is adherence to current good manufacturing practices. Lecithin’s safety has also been evaluated by other regulatory bodies, all of which have concluded that it is safe to consume at recommended doses.

However, caution is advised for individuals with soy or egg sensitivities. While allergenic proteins are typically removed during lecithin processing, small traces may persist, potentially triggering an allergic reaction in sensitive individuals. The severity of these reactions can vary based on sensitivity levels, ranging from mild symptoms like itching and hives to more severe ones such as difficulty breathing or anaphylaxis. To prevent potential adverse reactions, it is important to carefully read ingredient labels and, if necessary, consult with medical professionals before including lecithin-containing foods in their diet, especially if they have known allergies.

References:

V. Vaclavik, E. Christian (2014). Essentials of Food Science (4th edition). Springer.

W.Zhou, Y. H. Hui (2014). Bakery Products Science and Technology(2nd Edition). John Wiley & Sons, Ltd.

M. Wallert, K. Colabroy, B. Kelly, J. Provost (2016). The Science of Cooking: Understanding The Biology And Chemistry Behind Food And Cooking. John Wiley & Sons, Inc..

M. Gibson (2018). Food Science and the Culinary Arts. Academic Press.

R. Winters. Dictionary of Food Additives (7th edition). Three Rivers Press.

The post Lecithin (E322) In Food: What Is It? appeared first on The Food Untold.

When you indulge in a piece of chocolate, you probably don’t give much thought to the ingredients that go into making it. However, one ingredient that you may come across in the list of chocolate additives is polyglycerol polyricinoleate, commonly known as PGPR. This tongue-twisting compound plays an essential role in the production of chocolate and contributes to its smooth texture and mouthfeel.

In this article, we will explore what PGPR is, how it is made, and its significance in the world of chocolate.

WHAT IS POLYGLYCEROL POLYRICINOLEATE?

Polyglycerol polyricinoleate or PGPR is a food emulsifier derived from the seeds of the castor oil plant. With its excellent emulsifying properties, PGPR effectively combines fat and water-based ingredients, ensuring they remain mixed without separation. In chocolate production, PGPR plays a crucial role in creating a desirable smooth and creamy texture by effectively binding cocoa solids and cocoa butter together.

As an emulsifier, PGPR is denoted by the E number E476.E numbers are codes for substances used as food additives in the European Union. In the region, PGPR is permitted in cocoa-based confectionery and chocolates up to 5 g/kg.

HOW IS IT MADE?

Castor oil, which is produced from the seeds of the castor plant (Ricinus communis), is the primary source of PGPR. The oil contains ricinoleic acid, a fatty acid that undergoes esterification. Esterification is a chemical process that occurs when an organic acid (RCOOH) reacts with an alcohol (ROH) to produce an ester (RCOOR) and water.

In the instance of PGPR manufacturing, ricinoleic acid interacts with glycerol, a trihydroxy alcohol, to generate polyricinoleate. The hydroxyl (-OH) groups in glycerol are substituted with the carboxylic acid (-COOH) groups of ricinoleic acid during this process. Polyglycerol is then created by polymerizing glycerol molecules, which entails connecting glycerol units to form chains of variable lengths. The polymerization process is typically catalyzed by an acid catalyst or enzymes.

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The final step involves combining the polyricinoleate and polyglycerol. The polyglycerol chains intertwine with the polyricinoleate chains, forming a complex structure. This combination enhances the emulsifying properties of the final product.

The resulting PGPR is a yellowish, viscous liquid with excellent emulsification capability.

FUNCTIONS OF POLYGLYCEROL POLYRICINOLEATE (PGPR) IN CHOCOLATE

One of the most commonly used ingredients in chocolate is lecithin, which acts as a food additive to reduce viscosity, improve flow properties, and extend the shelf life of chocolate. However, many chocolate manufacturers prefer to use PGPR due to its lower cost compared to lecithin. Lecithin is a naturally sourced emulsifier typically extracted from soybeans and, to a lesser extent, from eggs. However, the extraction and refining processes for lecithin can be more complex, requiring additional steps. Similarly, cocoa butter, another commonly used emulsifier, is also expensive. By opting for PGPR instead of lecithin, chocolate manufacturers can reduce production costs without compromising the overall quality of the chocolate.

Viscosity control

During chocolate manufacturing, PGPR helps control viscosity, the resistance of a fluid to flow. Chocolate needs to flow smoothly during various production steps, such as tempering, molding, and coating. Proper viscosity allows for easier handling and manipulation of the chocolate, ensuring efficient and consistent production. Here is an example.

During the tempering process, chocolate is heated and cooled to specific temperatures to ensure the cocoa butter in the chocolate crystallizes properly. Properly tempered chocolate has a glossy appearance, a smooth texture, and a snap when broken.

Now if the viscosity of the chocolate is too low or runny, it becomes challenging to handle and manipulate. The chocolate may flow excessively, making it difficult to control during pouring, molding, or coating.

It may spread too thinly when poured into molds, resulting in uneven or fragile chocolate shapes. Similarly, when coating items like truffles or nuts, the thin chocolate may not adhere properly, resulting in inconsistent coatings.

On the other hand, if the viscosity of the chocolate is too high or thick, it becomes stiff and less fluid. This can impede the flow of chocolate during production processes. It may be challenging to pour the chocolate into molds or spread it evenly during coating. This can lead to irregular shapes, uneven coatings, and an overall unappealing appearance of the final product.

By incorporation PGPR during the manufacturing, the viscosity is controlled. Hence, the chocolate flows smoothly and consistently. This results in consistently shaped chocolates, uniform coatings, and an aesthetically pleasing final product. A 2013 study determined a 0.5% lecithin and 0.1% PGPR is best for viscosity and yield point for chocolates.

Emulsification

The main reason why PGPR is added to chocolate is because of its emulsification property.

We know that water and oil are two liquids that do not mix well, right? Well, ingredients in chocolate are no different.

Chocolate is a complex mixture of fat (cocoa butter) and water-based ingredients (sugar, cocoa solids, milk solids, etc.). These components have different polarities and do not naturally mix well. Without an emulsifier, the fat and water phases in chocolate would separate, resulting in an unstable and unappealing product. This is where PGPR functions.

PGPR’s emulsification effectiveness is attributed to its molecular structure, which provides a balance between hydrophilic and hydrophobic characteristics. This allows it to interact with both fat and water components, facilitating their dispersion and creating a stable emulsion.

PGPR works by reducing the surface tension between the fat (cocoa butter) and water phases in chocolate. The molecule contains hydrophilic (water-loving) polyglycerol chains and hydrophobic (fat-loving) polyricinoleate chains. When added to chocolate, PGPR orients itself at the interface between the fat and water phases. The hydrophilic polyglycerol chains of PGPR interact with the water molecules present in the chocolate, while the hydrophobic polyricinoleate chains interact with the cocoa butter, which is the main fat component. This dual interaction helps to create a stable and uniform emulsion.

This results in a homogenous mixture.

Preventing fat bloom

Preventing fat bloom is a secondary effect of PGPR’s emulsification properties. Fat bloom occurs when chocolate is exposed to temperature fluctuations, causing the cocoa butter to migrate to the surface, resulting in a whitish or grayish discoloration.

When chocolate is heated, the cocoa butter melts, resulting in fat bloom. As the fat melts, it uses capillary action to travel and migrate through the chocolate structure’s microscopic channels and gaps. This movement of melted fat inside the chocolate matrix can result in an uneven distribution of fat, giving rise to fat bloom.

Once the temperature decreases, the melted cocoa butter begins to solidify again. However, since the fat has moved and settled on the surface due to its migration, it recrystallizes there. The recrystallized fat forms a separate layer on the surface, giving the chocolate a whitish or grayish appearance.

By introducing PGPR into chocolate, the risk of fat bloom is reduced since it improves fat dispersion inside the product. This is accomplished by decreasing the surface tension of the fat and other chocolate ingredients. As a result, cocoa butter can diffuse more uniformly throughout the chocolate, lowering the possibility of fat migration and subsequent bloom production. Although PGPR is important in minimizing fat bloom, other factors such as storage conditions, temperature variations, and the specific chocolate formulation can all have an impact on the occurrence of bloom.

This blog post discusses more about fat bloom.

SAFETY OF PGPR TO HUMAN HEALTH

Many consumers are wary about the safety of food additives, especially if they seem more “chemical” than natural. And PGPR is no exception. PGPR is a synthetic compound, which can lead to skepticism about its safety compared to natural ingredients. However, it’s crucial to remember that not all synthetic substances are automatically harmful, and that includes PGPR.

And here’s why.

PGPR is approved for use as a food additive by regulatory agencies worldwide, including the U.S. Food and Drug Administration (FDA), the European Food Safety Authority (EFSA), and other relevant authorities.

These agencies have reviewed the scientific evidence on PGPR and determined that it can be used safely in food products. To investigate the safety of PGPR, numerous toxicological studies have been undertaken. These studies looked into potential side effects such as acute toxicity, genotoxicity, carcinogenicity, and reproductive toxicity.

In one study, the carcinogenic potential of PGPR was assessed in rats and mice. For 80 weeks, 25 male and 25 female mice were fed diets containing 5% PGPR or groundnut oil. There was no evidence that PGPR causes cancer. PGPR also had no deleterious effects on growth, food intake, lifespan, or blood health.

Studies involving human subjects

During the mid 1960s, a study of PGPR involving human subjects was conducted. PGPR was consumed at levels up to 10g/day for 2 weeks. The study found no consistent adverse effects on various biochemical parameters, as well as no toxic effects on the liver and kidneys. These results indicate that the consumption of PGPR, even at higher quantities than typically consumed, does not have adverse effects on human health.

Consistent findings from various studies support the conclusion that PGPR does not present substantial risks to human health when consumed within approved limits. Regulatory bodies such as the FDA and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have established the Acceptable Daily Intake (ADI) for PGPR at 7 mg/kg body weight per day. In Europe, the European Food Safety Authority (EFSA) has set a higher ADI for PGPR at 25 mg/kg body weight per day. The ADI represents the maximum amount that can be safely consumed daily over a lifetime without causing adverse effects.

CONCLUSION

In conclusion, polyglycerol polyricinoleate (PGPR) is a food emulsifier derived from the seeds of the castor oil plant. It plays a crucial role in chocolate production by effectively binding cocoa solids and cocoa butter together, creating a smooth and creamy texture. PGPR controls viscosity, ensuring the chocolate flows smoothly during various production steps. It also acts as an emulsifier, preventing the separation of fat and water-based ingredients in chocolate, resulting in a stable and uniform emulsion. Moreover, PGPR helps reduce the likelihood of fat bloom, which can occur due to temperature fluctuations.

Regarding safety, regulatory agencies such as the FDA and EFSA have deemed PGPR safe for consumption within approved limits. Studies involving human subjects have found no adverse effects on health even at higher consumption levels. The ADI for PGPR has been established to ensure its safe use in food products.

Overall, PGPR is a valuable ingredient in chocolate manufacturing, contributing to its texture, stability, and overall quality.

The post What Is Polyglycerol Polyricinoleate (PGPR) In Chocolate? appeared first on The Food Untold.

Oily foods can naturally become rancid if left in the air for an extended period of time, resulting in discoloration, unpleasant flavors, and aromas. Rancidity occurs due to the oxidation of unsaturated molecules found in natural fats, oils, essential oils, and waxes. This process of deterioration can be slowed down or prevented with the use of antioxidants. Natural antioxidants such as vitamins, polyphenols, carotenoids, and flavonoids are present in citrus fruits, green vegetables, and nuts. However, processed foods may contain synthetic antioxidants like Butylated hydroxytoluene (BHT).

Ingredients that are prone to oxidation are frequently used in processed foods. And this increases the risk of spoiling and reducing of shelf life. To combat this, food manufacturers often add synthetic antioxidants to their products to slow down or prevent oxidation and increase the shelf life of the food. However, synthetic antioxidants are avoided by many people in favor of natural sources of antioxidants. This is due largely to concerns regarding their safety and health implications.

In this blog post, we will discuss what butylated hydroxytoluene (BHT) is, its role in food, and its safety. We’ll also give you some pointers on how to reduce your BHT exposure in your diet.

WHAT IS BUTYLATED HYDROXYTOLUENE (BHT)?

Butylated hydroxytoluene (BHT) is a synthetic antioxidant commonly used to extend the shelf life of foods. BHT is a chemical compound belonging to the phenol family, which includes substances with an aromatic ring and an attached hydroxyl (-OH) group. BHT is highly stable and efficient in preventing oxidation in a variety of applications due to its two phenol groups and tert-butyl group.

A British scientist synthesized BHT for the first time in the late 1940s. It was initially employed as a fuel additive to stop gum and other deposits from forming in gasoline. Later, its antioxidant qualities were identified, and it was discovered to be successful in preventing rancidity in fats and oils as well. Since then, BHT has gained popularity as a food additive, and is also utilized in a variety of other items, including cosmetics and medications.

BHT’s minimum standards are regulated by multiple agencies. In the United States, the Food and Drug Administration has classified BHT as generally recognized as safe (GRAS). This indicates that the US government considers it safe for use in food at appropriate levels. For instance, the amount of BHT added to breakfast cereals should not exceed 50 ppm.

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While BHT in dietary levels is usually deemed harmless, there have been concerns regarding its long-term consequences on health. And unlike the United States, countries including New Zealand, Canada, Japan, Canada, Australia, and the members of the European Union have banned the antioxidant in food for being a human carcinogen. And for this reason there has been an increase in interest in knowing which foods contain BHT.

WHY AVOID BHT?

Some people prefer to avoid BHT totally in their food and other items for a variety of reasons. Its possible negative impacts on health are the main reasons for this. Sure, BHT has been approved for use in food by regulatory bodies like the U.S. Food and Drug Administration (FDA). But certain researches have suggested that BHT in large levels could be harmful to one’s health.

For instance, some research on animals has revealed that BHT may have cancer-causing properties and may be connected to liver and kidney damage. When given consistently to dogs for four weeks at a dose of 1.4 to 4.7 g/kg, BHA causes mild diarrhea. It also results in long-lasting allergic reactions, abnormalities, and metabolic system damage.

In 1972, a study was conducted by scientists from Loyola University found that when pregnant mice were fed a diet containing half a percent of BHT, their offspring exhibited chemical changes in the brain and showed abnormal behavior patterns.

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Additionally, due to BHT’s synthetic makeup, some persons may decide to avoid it. Many people prefer to use natural foods and might be worried about the potential long-term implications of using artificial substances like BHT. It is important to note the long-term effects of BHT consumption are a topic of ongoing research and debate. Furthermore, BHT is utilized in food and other products in comparatively small concentrations, and is typically regarded as safe for intake by most people.

But if you still wish to steer clear from BHT-containing food products, here are some food items to avoid:

FOODS THAT COMMONLY CONTAIN BHT

Breakfast cereals

BHT is commonly added to breakfast cereals to extend their shelf life and prevent the fats in the cereal from becoming rancid, especially if they contain nuts, seeds, or other similar ingredients that are rich in unsaturated fats. These fats need to be treated with an antioxidant such as BHT or BHA to maintain their quality and freshness over time. Moreover, since breakfast cereals are often packaged in large quantities and may spend a long time on store shelves, the use of antioxidants is necessary to ensure their safety and acceptability. The FDA has established the maximum allowable level of BHT in dry breakfast cereals at 50 ppm.

Canned food

BHT is thought to have originally been employed in canned foods in the 1940s, when it was initially utilized as a food preservative. In the 1950s and 1960s, BHT and other synthetic antioxidants were used increasingly often as food producers worked to extend the stability and shelf life of their products.

When food is canned, it is sealed in an airtight container. This prevents bacteria and other microbes from growing and spoiling the food. However, the absence of oxygen in the can can also lead to food oxidation. And what happens next is undesired changes in the food’s flavor, color, and texture. Adding BHT as an antioxidant can prevent oxidation and the occurrence of these rancidity-related changes in the food.

Chewing gum

Oils are a key ingredient in chewing gum. Common oils in chewing gums include peppermint, spearmint, and cinnamon oils. They give the gum base flavor, texture, and moisture. Oils can help keep the gum soft and pliable in addition to adding flavor and texture, allowing it to be chewed for extended lengths of time. However, depending on the chewing gum’s flavor and brand, the precise types and quantities of oils utilized may differ.

But as we already know, oil is prone to rancidity. BHT prevents this by binding with oxygen molecules and stabilizing the oils and flavorings in the gum.

Potato chips

Potato chips, as well as other fried or roasted treats manufactured from oils and fats, are prone to oxidation. Antioxidants such as BHT is frequently used by food manufacturers to stabilize the oils and fats in potato chips. This is how most potato chips prevent rancidity and maintain their freshness and flavor.

Instant noodles

Additives are commonly used in instant noodles, particularly in Asia where noodles are popular. These noodles are precooked and dried, and typically come with a seasoning packet. The noodles are partially cooked and then deep-fried in oil until they become crispy and dry. Due to the risk of oxidation during long-term storage, instant noodles often contain antioxidants to preserve their quality. In addition to BHT, other antioxidants like butylated hydroxyanisole (BHA), tertiary butylhydroquinone (TBHQ), and vitamin E may also be added to instant noodles.

Baked products

BHT may be used as a preservative in some baked goods to prevent oxidation and improve shelf life. While natural antioxidants are available, the low cost and high stability of synthetic antioxidants makes it a better option in most cases.

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BHT is more likely to be found in baked goods that are more prone to oxidation, such as those containing fats or oils. Cakes, biscuits, crackers, and pastries are examples of such items. BHT can also be used in baked goods packaging to avoid oxidation during storage and transportation. Some natural or organic baked goods may not include BHT or other synthetic preservatives because they use natural preservation methods or alternative preservatives. However, not all baked goods include BHT, and some may have different preservatives or none at all.

Vegetable oils

Vegetable oils that are rich in polyunsaturated fatty acids are highly susceptible to oxidation due to their chemical structure. These fatty acids possess more than one double bond, making them more prone to oxidation than saturated or monounsaturated fatty acids. This tendency towards oxidation is the reason behind the production of unpleasant flavors and aromas in these oils.

Some vegetable oils may contain BHT as a preservative to prevent oxidation, especially during during storage and shipping. BHT works by preventing or slowing the oxidation of the oil, hence extending its shelf life. Soybean oil, corn oil, and canola oil are examples of polyunsaturated fatty acid-rich vegetable oils that are more likely to contain BHT. However, depending on the brand and product, the particular types and amounts of preservatives employed in vegetable oils can vary.

Processed meats

BHT may be used as a preservative in processed meats to avoid oxidative rancidity, which can occur due to the high fat content of these products. It inhibits fat breakdown in meat and extends the product’s shelf life. BHT is more likely to be found in processed foods that are high in fat, such as sausages, bacon, and hot dogs. However, depending on the brand and product, the particular types and amounts of preservatives used in processed meats can vary.

AVOIDING BHT IN YOUR DIET

While totally eliminating BHT from your diet may be difficult, there are things you can do to reduce your exposure. One alternative is to select products labeled “BHT-free” or “preservative-free.” Another alternative is to consume fresh, whole foods rather than processed or packaged meals, which are more likely to include additives such as BHT. Reading ingredient labels and conducting research on the items you eat can also help you make informed diet choices and reduce your exposure to potentially dangerous substances.

While BHT is a popular preservative found in many processed foods, there are alternatives. Rosemary extract, vitamin E, and citric acid are examples of natural preservatives. These options may be just as effective at preserving food as BHT without the possible health hazards. Furthermore, some food producers are starting to utilize more natural preservatives in their products, so it’s worth reading labels and doing research to locate these alternatives.

References:

R. Winter (2009). A Consumer’s Dictionary of Food Additives, 7th Edition: Descriptions in Plain English of More Than 12,000 Ingredients Both Harmful and Desirable Found in Foods. Harmony

W. Zhou, Y. H. Hui (2014.) Bakery Products Science and Technology (2nd Edition). John Wiley & Sons, Ltd

T. Shibamoto, L. Bjeldanes (2009). Introduction to Food Toxicology (2nd edition). Academic Press

The post The Top 8 Foods You Didn’t Know Contain Butylated hydroxytoluene (BHT) appeared first on The Food Untold.

Emulsifiers are used as a key ingredient in ice cream. As a food additive, they hold several functions, depending on the food. Generally, they help increase food palatability, increase food volume and aeration, decrease stickiness, improve food flavor, enhance food textural properties, and impart foam stability.

In ice cream, emulsifiers helps the ice whip more readily. The ice cream also becomes dryer, has better melting resistance, is smoother, and has a better texture. In some ice cream, emulsifiers also destabilize the milk protein in the final ice cream product to improve its structure. Because of their relatively higher surface activity and ability to form liquid crystal metaphases, emulsifiers in ice creams tend to promote protein desorption from the surface of fat droplets. Emulsifiers serve as nucleation sites for triglyceride surface crystallization. They also aid in the formation and stabilization of ice cream foam prior to partial fat globule coalescence and freezing.

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Traditional emulsifiers for ice cream production include egg yolks. They contain lecithin, a natural emulsifier that aids in uniting the molecules of fat and water to produce a creamy and smooth texture. Egg yolks are a common ingredient in custard-based recipes because they give ice cream a richness and depth of flavor.

Today, there are many emulsifiers that can be used for ice cream making. Aside from lecithin from egg yolks, mono-/diglycerides, and polysorbates are commonly used. These emulsifiers are often used as blends.

Let’s discuss them briefly.

HOW EMULSIFIERS WORK IN ICE CREAM

Emulsifiers have a unique chemistry. They have molecules with two ends, one of which is drawn to water and the other to fat. The water-loving end of an emulsifier’s molecule surrounds the water droplets in an ice cream mixture, while the molecule’s fat-loving end surrounds the fat droplets. Small emulsion droplets are produced as a result, which the emulsifiers stabilize and disperse throughout the mixture.

The emulsified fat droplets are broken down into smaller pieces as the ice cream mixture is frozen and churned, giving it a smooth and creamy texture. Without emulsifiers, the ice cream’s fat would collect into lumps, giving it a grainy or lumpy texture. Additionally, emulsifiers aid in preventing the growth of large ice crystals, which can cause the ice cream to separate.

In order for emulsifiers to function properly, the aging must be adequate. During this stage of production, emulsifiers adsorb to the surface of the fat droplets, and partially replace the milk proteins. The emulsifiers start to crystallize as the mix cools. This makes them more hydrophobic. Thus, they adsorb more onto the fat droplets. When the ice cream mix is frozen, it is challenging to incorporate and stabilize air bubbles without them. This is especially true in the industrial setting. The nature of the mix and the intended use determine the aging time, which in turn determines the degree of fat crystallization and emulsifier adsorption.

Aging of mixtures of extruded products for at least 6 hours causes greater partial coalescence. This usually results in a stiffer ice cream. For most types of ice cream products, two hours of aging is sufficient. In factories, it is convenient to age a mixture over night and store it in aging tanks prior to production. Ideally, it should not be kept for more than three days.

EGG YOLK

Egg yolk contains several components that make it a great functional ingredient in food manufacturing.

But in ice cream making, lecithin is the most important as it contributes the most to egg yolk’s emulsifying abilities. The approximate weight percentages of the components of an egg yolk are: 50% water, 16% protein, 9% lecithin, 23% other fat, 0.3% carbohydrate, and 1.7% minerals. Lecithin is made up of phospholipids and phosphatides. It is frequently utilized in premium, homemade, or “all-natural” ice creams

Lecithin does its job by combining the molecules of fat and water to produce a creamy, smooth texture. Without it, ice cream mix can become icy or grainy. Additionally, lecithin aids in stabilizing the ice cream, preventing it from melting too quickly or freezing up too hard. It can aid in lowering overrun (the amount of air whipped and incorporated into the ice cream) of the product.

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Egg yolk is typically supplied for use in the production of ice cream in one of three forms: pasteurized fresh egg yolk, frozen pasteurized sugared egg yolk, or dehydrated egg yolk. Normal usage levels of egg yolk solids range from 0.5% to 3%. Frozen pasteurized sugared egg yolk often contains 10% sucrose to prevent damage during freezing. Super-premium ice cream products may contain high concentration to give ice cream an eggy flavor.

MONO-/DIGLYCERIDES

Mono- and diglycerides are emulsifiers that are made up of a glycerol molecule and one or two fatty acid molecules attached to it. Mono- and diglycerides are lipids or fats that are soluble in both fat and water. This unique property enables them to function as emulsifiers, assisting in the combination and stabilization of fat and water-based ingredients in food products such as ice cream.

Due to the hydrophilic nature of the glycerol end and the hydrophobic nature of the fatty acid end, mono- and diglycerides are surface active. The fatty acids in mono- and diglycerides determine their characteristics, just like they do for triglycerides. Vegetable fats like soybean oil and palm oil that have undergone partial hydrolysis are used to create mono- and diglycerides. They typically contain diglyceride, a small amount of triglyceride, and monoglyceride in amounts ranging from 40% to 60%.

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Ice cream production frequently uses fully saturated mono-/diglycerides that primarily contain stearic and palmitic acids. An example of this is glycerol monostearate, which typically makes up about 0.3% of the ice cream mix. This is ideal for low fat ice cream since it provides smooth texture and body similar to regular ice cream.

POLYSORBATES

As opposed to mono- and diglycerides, polysorbate types of emulsifiers are known to be more effective at displacing proteins from the oil-water interface, making them better emulsifiers for ice cream. However, the mono- and diglycerides have better foaming properties, which means they can create more initial foam before the fat droplets clump together at the air-water interface.

Monoglycerides and sorbitan esters of fatty acids share structural similarities. Polyoxyethylene sorbitan monooleate, commonly called polysorbate 80, is present in many products in a reasonable amount, keeping the ice cream scoopable. Instead of glycerol, polysorbate 80 has a fatty acid attached to a sorbitol molecule. The sorbitol molecule also has polyoxyethylene groups attached to it, making it water soluble. When used as an ice cream emulsifier, polysorbate 80 can be used at concentrations of 0.02% to 0.04%. Like most food additives, polysorbates are safe to consume in moderation, and are subject to regulation by food safety authorities.

References:

M. Wallert, K. Colabroy, B. Kelly, J. Provost (2016). The Science of Cooking: Understanding The Biology And Chemistry Behind Food And Cooking. John Wiley & Sons, Inc..

Chris Clarke (2004). The Science of Ice Cream: RSC (2nd edition). RSC Publishing.

P. Cheung, B. Mehta (2015). Handbook of Food Chemistry. Springer

T. Msagati (2013). Chemistry of Food Additives and Preservatives. John Wiley & Sons, Ltd.

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