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.

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.

Have you ever been curious about the nature of acrylamide and how it develops in the food we regularly consume? Acrylamide is a naturally occurring compound that emerges when specific foods undergo high-temperature cooking methods like frying, baking, or roasting. The concern surrounding acrylamide stems from its potential impact on our health, particularly its association with cancer risk.

The purpose of this blog is to unravel the chemistry behind acrylamide, its formation process, and the consequences it may have on human well-being. Furthermore, we will explore the latest scientific research on the potential health hazards linked to consuming acrylamide.

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By gaining insight into the chemistry and formation of acrylamide, we can better understand its impact on the human body. We will address common questions regarding the effects of acrylamide and explore strategies for reducing its presence in our diets.

WHAT IS ACRYLAMIDE?

Acrylamide forms through a chemical reaction known as the Maillard reaction. This reaction occurs when certain amino acids and sugars in food react at high temperatures, typically above 248°F (120°C).

Acrylamide forms during frying, broiling, baking, and roasting due to the high temperatures involved, which promote the Maillard reaction and acrylamide formation.

These cooking methods also create a dry heat environment that allows for water evaporation and concentration of sugars and amino acids, further facilitating acrylamide formation.

Boiling and steaming, with their lower temperatures and presence of liquid water, are less conducive to acrylamide formation due to the absence of dry heat and the dilution of sugars and amino acids. In facts, conducted studies did not detect acrylamide in unheated and boiled foods.

Acrylamide, when present in high concentrations, is acknowledged as a neurotoxin. Animal studies conducted with acrylamide concentrations thousands of times higher than those typically found in food did not show an increased risk of cancer, although the applicability of these findings to humans remains uncertain. Ongoing research is exploring the potential connection between acrylamide and certain types of cancer, suggesting a possible increased risk. Despite the inclination to minimize acrylamide intake, a preliminary study revealed its presence in 40% of the American diet.

Mitigating acrylamide consumption can present difficulties due to its formation during everyday cooking practices. Nevertheless, there are approaches that can aid in reducing its presence in our diets. These strategies encompass refraining from overcooking or charring foods, selecting cooking techniques that generate lower levels of acrylamide (such as steaming or boiling), and embracing a diverse diet that emphasizes fruits, vegetables, and whole grains.

THE CHEMISTRY BEHIND ACRYLAMIDE FORMATION

Acrylamide formation requires specific compounds to be present in the food during high-temperature cooking. The main compounds involved in the formation of acrylamide are sugars (particularly glucose and fructose) and the amino acid asparagine. Here’s a breakdown of the compounds required for acrylamide formation:

1. Sugars: Sugars are essential for the Maillard reaction, which is responsible for acrylamide formation. During high-temperature cooking, the sugars undergo a series of complex chemical reactions with other compounds, including amino acids, resulting in the browning, aroma, and flavor development in cooked foods.
2. Asparagine: Asparagine is an amino acid naturally present in many foods, particularly those rich in protein, such as potatoes, grains, and coffee beans. When combined with sugars during cooking, asparagine plays a crucial role in the formation of acrylamide. Under high heat conditions, the Maillard reaction occurs between asparagine and reducing sugars, leading to the production of acrylamide.

While sugars and asparagine are key components for acrylamide formation, it’s worth noting that not all foods that contain these compounds will necessarily produce significant amounts of acrylamide.

It’s important to note that the exact mechanisms and interactions involved in acrylamide formation are complex and not yet fully understood. Studies have shown that reducing sugars containing a free aldehyde group can react with asparagine at temperatures exceeding 212°F (100°C), resulting in the formation of an N-glycoside compound. This N-glycoside is subsequently cleaved at the C-N bond, leading to the production of an intermediate that ultimately yields acrylamide. A study conducted in 2003 proposed a pathway illustrating the transformation of N-glycoside into acrylamide. Moreover, it has been observed that substances such as 2-deoxyglucose, glyoxal, and glycerol can also combine with asparagine to synthesize acrylamide.

FOODS COMMONLY ASSOCIATED WITH ACRYLAMIDE

Acrylamide is found in a range of foods that undergo high-temperature cooking processes. Fried potato chips (16-30%), potato crisps (6-46%), coffee (13-39%), pastry and sweet biscuits (10-20%), bread and crisp bread (10-30%) are the main contributors to the dietary exposure of western populations to acrylamide. Other foods contribute less than 10%.

The proportion of each food item in the total intake of acrylamide varies depending on the composition of the food basket in different countries. For instance, in Sweden, coffee contributes 39% to the total exposure while in the Netherlands it is only 13%. In the United States, fried potato products account for 35% of exposure while coffee accounts for only 7%.

Here are the food items commonly associated with acrylamide formation:

Potatoes

When potatoes are cooked at high temperatures, such as frying or roasting, the naturally occurring sugars and the amino acid asparagine present in the potatoes undergo a chemical reaction known as the Maillard reaction. This reaction leads to the formation of acrylamide, resulting in the characteristic golden-brown color and crispy texture of potato products like French fries and potato chips.

Coffee

Acrylamide is naturally formed during the roasting of coffee beans. The high temperatures involved in the roasting process cause the Maillard reaction to occur, resulting in the formation of acrylamide. The amount of acrylamide in coffee is primarily determined by the duration and temperature of the roasting process. On average, coffee contains between 249 and 253 μg of acrylamide. A study indicated that coffee substitutes have the highest level of acrylamide at 818 μg/kg, followed by instant coffee at 358 μg/kg, and then roasted coffee at 179 μg/kg. I have discussed acrylamide in coffee in a separate post.

Baked Goods

Baked goods, such as cookies, crackers, bread, pastries, and cakes, contain ingredients like flour, sugar, and fats, which are prone to acrylamide formation when exposed to high heat during baking. The Maillard reaction between the sugars and amino acids in these ingredients leads to the production of acrylamide, contributing to the desirable texture and flavor of baked goods.

Snack Foods

Snack foods like pretzels, corn chips, and popcorn are often processed at high temperatures, making them susceptible to acrylamide formation. The combination of starches, sugars, and high-temperature cooking methods during snack food production can lead to the formation of acrylamide.

Potato chips, being the most popular among consumers, often exhibit elevated levels of acrylamide in comparison to other snacks. This disparity can be attributed primarily to the naturally higher concentrations of reducing sugars and asparagine amino acid present in potatoes.

In contrast, vegetable chips and tortilla chips generally contain lower amounts of acrylamide when compared to potato chips. This difference is primarily due to variations in their composition and cooking methods. A study revealed that the levels of acrylamide in potato chips ranged from 117 to 2762 parts per billion (ppb), whereas tortilla chips demonstrated acrylamide levels ranging from 130 to 196 ppb.

Breakfast Cereals

Certain breakfast cereals, especially those made from grains like oats or rice, can contain acrylamide. This is because these cereals often undergo processes such as toasting or extrusion at high temperatures, which can trigger the formation of acrylamide through the Maillard reaction.

HEALTH RISKS

The discovery of acrylamide as a neurotoxin and carcinogen in heated foods has raised concerns about its potential health effects. When ingested, acrylamide is metabolized in the body and can form reactive compounds that may bind to DNA and proteins. This can potentially lead to genetic mutations and cellular damage.

Research has indicated that the consumption of foods high in acrylamide is associated with a higher incidence of certain cancers in humans, including ovarian, endometrial, breast, and kidney cancers. This was confirmed in several studies presented. In a 2010 study conducted by Harvard School of Public Health (HSPH), it revealed a heightened risk of ovarian and endometrial cancer in non-smoking post-menopausal women who regularly consume food and beverages with elevated acrylamide levels.

However, our current knowledge about the comprehensive effects of acrylamide on human health is limited. The available evidence primarily stems from studies conducted on laboratory animals rather than direct investigations into human exposure to acrylamide from food sources. Various organizations, including the US Food and Drug Administration (FDA), European Food Safety Authority (EFSA), and the American Cancer Society acknowledge the necessity for further research to fully comprehend the complete impact of acrylamide on human health.

To date, evaluations of epidemiological studies conducted on diverse populations suggest that there is minimal evidence linking dietary acrylamide to the risk of developing most common types of cancer. However, ongoing research endeavors will provide further insights into the potential correlation between acrylamide levels in foods and an increased risk of cancer.

REDUCING ACRYLAMIDE IN YOUR DIET

Although it is challenging to completely eliminate acrylamide from the diet, there are several measures you can take to reduce its intake. Within the United States, the FDA governs the permissible levels of residual acrylamide in materials that come into contact with food. However, there are presently no specific regulations concerning the presence of acrylamide in food products themselves. In 2016, the FDA released guidelines aimed at assisting the food industry in minimizing acrylamide content in select foods. It’s important to note that these guidelines serve as recommendations rather than enforceable regulations.

At home, you can follow simple steps that can effectively lower your consumption of acrylamide:

Avoid Overcooking or Burning Foods

Acrylamide formation is more likely to occur when foods are overcooked or burned. The darker the food is, the more arcylamide has formed. To minimize acrylamide levels, be mindful of cooking times and temperatures. Cook food only until it turned golden yellow or light brown. (See above illustration as provided by the FDA). Avoid excessive browning or charring foods, as this can increase acrylamide formation. Or better yet, opt for cooking methods that retain moisture, such as steaming or boiling, which tend to produce lower levels of acrylamide.

Opt for Cooking Methods with Lower Acrylamide Production

Certain cooking methods are known to generate less acrylamide compared to others. Steaming, boiling, and microwaving are gentler techniques that can help reduce acrylamide formation. When applicable, choose these methods over frying, baking, or roasting at high temperatures.

For instance, when preparing potatoes, steaming or boiling them instead of frying or baking at high temperatures can significantly reduce acrylamide formation. By opting for gentler cooking methods like steaming or boiling, you can mitigate the risk of excessive acrylamide production while still enjoying delicious and nutritious dishes.

Embrace a Varied Diet

You can reduce your acrylamide exposure by include a variety of foods in your diet. Make sure to include plenty of fruits, veggies, and whole grains in your diet. These foods contain lower levels of acrylamide and have several nutritional benefits..

Instead of relying primarily on processed snacks like potato chips or French fries, include a variety of fruits, vegetables, and complete grains in your meals.

Storage and Preparation

Proper storage and preparation methods can also play a role in reducing acrylamide. Store potatoes and other starch-rich foods in a cool, dark place instead of the refrigerator. The asparagine content of potatoes and similar foods is not significantly affected by storage conditions. However, it is known that long-term storage of potatoes below about 39°F (4°C) increases the level of reducing sugars, which potentially increases acrylamide formation during cooking.

Additionally, soaking raw potato slices in water for 15-30 minutes before frying can help remove some of the starch and lower acrylamide levels. Starch is a precursor to acrylamide formation during cooking. By soaking the potatoes in water for 15-30 minutes prior to frying, some of the starch on the surface of the potato slices can be leached out.

The water acts as a medium for drawing out the excess starch, which may contribute to a reduction in acrylamide formation during the cooking process. It is important to note that this technique may not completely eliminate acrylamide, but it can be a helpful step in minimizing its levels. I have discussed this in a separate post further: Why Soaking Potatoes In Water Is Important.

References:

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

N. A. Michael Eskin, F. Shahidi (2013). Biochemistry of Foods (3rd edition). Academic Press.

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

A. Zeb (2019). Food Frying: Chemistry, Biochemistry, and Safety.John Wiley & Sons Ltd.

S. Damodaran, K. Parkin (2017). Fennema’s Food Chemistry (5th edition). CRC Press.

H. Belitz, W. Grosch, P. Schieberle (2009). Food Chemistry (4th Edition). Springer.

J. Velisek (2014). The Chemistry of Food. John Wiley & Sons Ltd.

The post Acrylamide In Food: Chemistry, Formation, And Health Effects appeared first on The Food Untold.

In this piece, we will shed light on the truth about caffeine in black tea, separating reality from misconceptions. We’ll explore the fascinating world of tea chemistry and uncover the exact amount of caffeine present in your daily cup of tea. Whether you’re seeking to optimize your caffeine intake or simply intrigued by the scientific aspects of black tea, this article aims to provide you with comprehensive answers.

So, grab your favorite mug, get comfortable, and get ready to uncover the secrets behind black tea and its caffeine content.

CAFFEINE AND ITS EFFECTS

Caffeine is a naturally-occurring stimulant found in plants like tea leaves, belonging to a group of compounds called xanthines. It acts on the central nervous system, providing a boost in energy and alertness, making tea and coffee popular choices for combating fatigue and starting the day with vigor.

Black tea, derived from the leaves of the Camellia sinensis plant, is renowned for its robust flavor and aromatic qualities. But does black tea contain caffeine? Absolutely. Black tea ranks among the most popular caffeinated beverages globally, alongside coffee and green tea. However, compared to coffee, black tea generally contains a lower amount of caffeine. This makes it a milder choice for individuals who wish to moderate their caffeine intake.

Contrary to common misconceptions, the caffeine in tea is not a byproduct of the fermentation process. Instead, it naturally exists within the tea leaves themselves. Tea leaves typically contain 3.5% of caffeine. Coffee beans, in comparison contain 1.1 to 2.2% caffeine.

CAFFEINE LEVELS IN BLACK TEA

When prepared, the caffeine levels in black tea can vary between 40 to 120 milligrams per 8-ounce (240 ml) cup. This is notably lower than the caffeine content found in a typical cup of coffee, which usually contains around 95 milligrams of caffeine. However, among the types of tea, black tea contains the highest amount of caffeine. In one study, it found that a 200ml serving of black tea contained 63mg of caffeine. In contrast, white tea and green tea of the same volume were found to contain 49mg and 51mg of caffeine, respectively. Generally, the caffeine content is lowest in white tea due to the use of young leaves and buds, minimal oxidation during processing, and shorter steeping times during brewing.

Yes, one of the key factors that influence the caffeine content is the type of tea leaves used. Various varieties such as Assam, Darjeeling, and Ceylon, possess different levels of caffeine. For instance, Assam black tea, known for its bold flavor, tends to have a higher caffeine content compared to other types of black tea. Additionally, the growth conditions and altitude of the tea gardens can also impact the caffeine levels in the leaves.

The processing technique plays a crucial role, with black tea undergoing a more extensive oxidation process, often referred to as fermentation, which contributes to its unique flavor profile. Fully oxidized black teas generally have higher caffeine content compared to partially oxidized teas like Oolong or green tea.

Lastly, the brewing technique can also influence the caffeine content. Steeping the tea for a longer duration or using hotter water can result in a higher extraction of caffeine. Conversely, shorter steeping times and lower water temperatures can produce a milder cup of tea with slightly lower caffeine levels. Nonetheless, the difference in caffeine content resulting from brewing methods is generally insignificant.

FACTORS THAT AFFECT THE CAFFEINE LEVELS IN BLACK TEA

Various factors come into play when it comes to the caffeine levels in black tea. While the type of tea leaves used and the processing methods are key determinants, there are additional factors that contribute to the caffeine content. These factors allow for some customization based on personal preferences.

Firstly, the grade of tea leaves can impact the caffeine levels. Tea leaves are graded based on their quality, size, and shape. Higher-grade teas typically consist of more buds and young leaves, which tend to have higher caffeine content. Conversely, lower-grade teas often contain more mature leaves, which generally have lower caffeine levels.

Secondly, the duration and temperature of the brewing process play a vital role in extracting caffeine. As previously mentioned, longer steeping times and hotter water tend to yield higher caffeine levels in tea. To achieve a more subtle flavor and moderate caffeine content, one can adjust the steeping time or opt for slightly cooler water. Exploring various brewing techniques allows for the discovery of a personalized and optimal brewing approach.

Lastly, water quality also plays a role in caffeine extraction. Hard water, characterized by high mineral content, can hinder the release of caffeine from the tea leaves. Conversely, soft water with lower mineral content tends to enhance caffeine extraction. For those seeking to maximize caffeine content, using soft water or filtered water may prove advantageous.

The post Does Black Tea Really Contain Caffeine? appeared first on The Food Untold.

If you’ve ever wondered about the presence of acrylamide in potato chips, you’re not alone. Potato chips, a beloved snack made from thinly sliced potatoes that are fried or baked until crispy, have gained popularity worldwide. However, there are concerns about their impact on health due to their high fat, sodium, and calorie content. Moreover, the cooking process of potato chips at high temperatures has raised questions about the formation of acrylamide, a potential carcinogen. So, let’s delve into the question: Is acrylamide present in all chips?

Let’s find out.

WHAT IS ACRYLAMIDE?

Acrylamide has been a significant industrial chemical, particularly in the production of polyacrylamide. Polyacrylamide has been utilized for a variety of purposes, including the removal of suspended solids from industrial effluent, soil conditioner, herbicide combination surfactant, stationary phase for laboratory separations, and cosmetic formulations.

However, the finding of large levels of acrylamide in heat-processed starch-based foods in April 2002 prompted extensive research into validating the existence and quantifying the amounts of acrylamide. Furthermore, the discovery of acrylamide in foods has sparked global concern because it has been identified as a possible human carcinogen, neurotoxicant, and genotoxicant. It is particularly associated with a higher incidence of breast, ovarian, endometrial, and kidney cancers.

Acrylamide forms as a byproduct of the Maillard reaction. It is a chemical reaction that happens at high temperatures between amino acids (asparagine) and reducing sugars during baking, frying, or roasting. This process causes browning and flavor development in many cooked foods. Acrylamide is not found in unheated or even boiled foods, such as boiled potatoes. It is because the temperature does not rise over 100°C during boiling. It is either undetectable at very low quantities in canned or frozen fruits and vegetables, as well as vegetable protein products.

One of the foods with a reputation for having high acrylamide levels is potato chips. In fact, according to a Food and Drug Administration (FDA) research, potato chips can have up to 1,000 times the level of acrylamide that is deemed safe for drinking water.

Ongoing research is dedicated to understanding the potential health risks associated with dietary exposure to acrylamide. As of now, there is no conclusive evidence linking moderate consumption of foods containing acrylamide to significant health issues. The scientific community continues to explore this subject to provide a clearer understanding of the potential effects on human health.

IS ACRYLAMIDE PRESENT IN ALL CHIPS?

Now, let’s address the burning question: is acrylamide present in all chips? The answer is yes, but the levels can vary. Different factors influence the amount of acrylamide in chips, including the cooking temperature, time, and the composition of the chips.

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Potato chips, being the most popular variety, often contain higher levels of acrylamide compared to other types. This is primarily because potatoes have naturally higher levels of reducing sugars and asparagine amino acid.

In contrast, vegetable chips or tortilla chips typically have reduced acrylamide content compared to potato chips, mainly because of variances in their composition and cooking techniques. According to a study, the acrylamide levels in potato chips ranged from 117 to 2762 parts per billion (ppb), while tortilla chips exhibited acrylamide levels between 130 and 196 ppb.

Food regulatory authorities around the world, such as the FDA and the European Food Safety Authority (EFSA), have been monitoring acrylamide levels in food products. The below table shows high acrylamide-containing foods.

While the potential health risks of acrylamide have been studied, the evidence regarding the impact of moderate consumption on human health is inconclusive. It’s important to remember that a balanced and varied diet, along with a healthy lifestyle, is key to overall well-being.

MINIMIZING ACRYLAMIDE FORMATION IN CHIPS

If you are concerned about acrylamide levels in chips, you may consider moderating your intake, opting for alternative snack options, or choosing chips that are cooked using methods that minimize acrylamide formation. If you cook the chips yourself, there are several things to do during preparation and cooking that you can follow to minimize acrylamide formation. Here are some of them.

Soaking is a simple and effective method of reducing acrylamide levels in cooked potatoes. Soaking potatoes in water for 15 to 30 minutes is effective in reducing acrylamide levels during the cooking process.

Several factors contribute to the effectiveness of soaking in reducing acrylamide levels. Soaking helps remove some of the starch content from the potato surfaces. When the inherent sugars and amino acids in potatoes interact under high heat, acrylamide is formed. By partially removing the starch through soaking, there are fewer sugars available for this reaction to occur. Additionally, soaking may eliminate some of the water-soluble substances involved in the synthesis of acrylamide, such as asparagine and reducing sugars. By soaking, these substances are partially removed, resulting in lower acrylamide levels when the potatoes are cooked. I have previously discussed this topic in a blog post, which you can read here.

The thickness and cooking method of the chips are influential in determining the acrylamide content. Thinner chips that are cooked at higher temperatures for longer durations may exhibit higher levels of acrylamide. It is important to ensure that the chips are cut thinly and uniformly. Moreover, carefully monitor the frying temperature to maintain control. Cooking the chips at lower temperatures can help minimize the formation of acrylamide while ensuring thorough cooking. It is recommended to cook the chips until they reach a golden brown color and avoid overcooking. Darker chips indicate higher levels of acrylamide formation.

The post Is Acrylamide Present in All Chips? Let’s Find Out 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.

Acrylamide is a polymerized compound that chemists and biologists can use to analyze protein sizes and make plastics. But it also forms in small amounts in foods that are cooked at high temperatures. This what was discovered in 2002 by scientists when foods undergo the Maillard reaction. For example, the temperatures used for roasting coffee beans kickstarts a series of reactions that leads to acrylamide formation. Prior to this finding, the primary known potential sources of acrylamide had been tobacco smoke and drinking water.

In the West, consumption of coffee (13-39%), fried potato chips (16-30%), potato crisps (6-46%), pastries and sweet biscuits (10-20%), bread and crisp bread (10-30%), and to a lesser extent other foods (10%), are the main causes of exposure to acrylamide. In the United States, the exposure is attributed to fried potato products (37%), and coffee (7%).

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But is acrylamide in coffee dangerous? Well, its toxicity to humans are currently unknown. But one certain thing is the levels of acrylamide in food. This depends on many processing variations and parameters. Temperature, time, frying oil type, and food matrix type all play a part in its formation.

Here is how acrylamide forms in coffee.

HOW DOES ACRYLAMIDE FORM?

Generally, foods heated above 284°F (120°C) by baking, frying, and broiling produce various reactions that lead to reactions, particularly the Maillard reaction. Studies confirmed that fresh foods or not cooked contain no quantifiable amount of acrylamide. In the case of coffee, acrylamide only forms during roasting of coffee beans. Studies have revealed that acrylamide forms in brewed coffee, coffee substitutes, and instant coffee.

In complex food systems, the reaction pathways for acrylamide formation are more complicated. It is because it extends beyond the simple reaction of reducing sugars with asparagine.

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Acrylamide does not form in unheated or even boiled foods, such as boiled potatoes, because the temperature does not rise above 212°F (100°C) during boiling. It does occur at very low levels in canned or frozen fruits and vegetables, as well as vegetable protein products.

ARE ACRYLAMIDE LEVELS IN COFFEE DANGEROUS?

Studies have revealed that a wide range of foods subjected to high heat contain acrylamide. The European Food Safety Authority (EFSA) mentioned that fried potatoes are the main contributor to total dietary exposure. Heated potatoes such as French fries and potato chips contain the highest levels potatoes contain both free reducing sugars and free asparagine. According to a data provided by the European Commission, potato crisps can contain about 628 μg/kg of acrylamide.

In coffee, the levels of acrylamide largely depend on the length and temperature during roasting. Coffee contains on average 249 to 253 μg of acrylamide. One study revealed that coffee substitutes contain the highest acrylamide level (818 μg/kg) followed by instant coffee (358 μ/kg) and then roasted coffee (179 μ/kg). So are these acrylamide levels in coffee dangerous?

Acrylamide is considered a toxin, but at concentrations higher than those found in foods (including coffee). Furthermore, several studies that have been done so far on acrylamide effects in rodents involved concentrations a thousandfold higher than those found in food. Hence, it is still unclear if these levels pose risk to the human health.

But there are some hints on increased risk of developing some type of cancer. A 1994 report by the International Agency for Research on Cancer (IARC) stated that acrylamide causes chromosomal aberrations, gene mutations, and cell transformation in rodents. This led to the conclusion that acrylamide is most likely carcinogenic to humans. The organization then classified acrylamide as a potential human carcinogen (group 2A). The Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA) said that it is indeed a human health concern.

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But presently, the full impact of acrylamide on the human health is still unknown. More research is needed before any definitive conclusions can be drawn about the potential dangers of acrylamide in foods. The JECFA suggested to conduct long-term studies on its potential impact.

REMOVING ACRYLAMIDE IN COFFEE

Acrylamide is an unstable compound that can be destroyed by the addition of nucleophilic amino or sulfhydryl groups from amino acids and other nucleophiles. For this reason, the reported levels of acrylamide are thus the outcome of simultaneous formation and elimination reactions.

But if truth be told, removing acrylamide in coffee in impossible since if forms during roasting, the essential step that brings out the aroma and flavor of coffee. The good news is that the maximum exposure levels of acrylamide (as per EFSA recommendation) is far from what people normally consume. Even so, there are several proven ways to reduce its levels in coffee.

At home, there are steps you can take to reduce your intake to significantly lower the levels of acrylamide from coffee. One strategy is to lengthen the duration of roasting the beans. The longer the roasting duration of coffee beans, the lower the level of acrylamide formation. Acrylamide formation peaks during the early part of the roasting process. Over time, the rate of acrylamide formation slows down, and the extended roasting time allows the high temperature to break down the acrylamide that has formed. In fact, this 2004 Austrian study found that coffee beans roasted for longer time form less acrylamide. This same study also concluded that raising the roasting temperature helps lower acrylamide formation.

Another way to reduce acrylamide intake is to opt for fresh roasted coffee, instead of coffee substitutes and instant coffee. According to earlier mentioned study, it found that fresh roasted coffee contains 179 μ/kg of acrylamide. But instant coffee contains twice as much, while coffee substitutes contain thrice the amount of the chemical.

What most studies suggest is to select commercial blends with higher arabica percentages. Arabica coffee contains lower asparagine concentrations than Robusta species. For this reason, Arabica coffee when roasted tends to contain less acrylamide.

To sum it up, lower asparagine concentrations, higher roasting temperatures, and longer roasting times all result in lower acrylamide levels in coffee.

The post Acrylamide In Coffee: Is It Dangerous? appeared first on The Food Untold.

If you examine closely a whole chicken meat, the different parts can be distinguished by their color; there is white and dark meat. White chicken meat includes the wings, back, and breast, whereas the dark chicken meat includes the thigh and drumstick. But what are the differences between them? In this post, we’ll discuss the differences between white and dark chicken meat in terms of composition (color), taste, and nutrition.

DARK CHICKEN MEAT CONTAINS MYOGLOBIN

The levels of myoglobin dictates the color of meat. The levels vary depending on how often the muscle was used during activity when the animal was still alive. This also applies to other meats such as beef, pork, and lamb.

Myoglobin is a red-colored protein that binds or supplies oxygen in animal muscles. Oxygen is necessary for muscle contraction. The more worked the muscle, the more myoglobin and oxygen is supplied. This is the reason why the leg (drumstick) and thigh part in chicken meat become darker in color. Imagine all the power walking and running when the chicken was alive.

The wings and breast of chicken, on the other hand, are white meat because they are less worked. Chickens are birds that only fly short distances, and hence the wings are not worked as much. And the breast muscle only needs short burst of energy to assist in flapping the wings, and thus only need less oxygen and myoglobin.

In general, chicken meat is classified as white meat, which also includes turkey. Chicken meat typically contains only 0.05% of myoglobin, which makes it pinkish-white.

For more details about myoglobin, I have an article for it. Check it out here.

TASTE DIFFERENCE BETWEEN WHITE AND DARK CHICKEN MEAT

Here is one of the most asked questions regarding white and dark chicken meat. Which one is better, in terms of taste, white or dark chicken meat? Well, neither because it depends on one’s preference. As we have earlier learned, dark chicken meat contains more proteins in the form of myoglobin. In addition to that, dark meat contains more fat because of the multiple muscles present. Furthermore, many flavor compounds found in dark meat are fat-soluble. This makes the leg and thigh part tender, juicy, and flavorful when cooked. If you are someone who prefer stronger chicken flavor, then dark meat suits you better.

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Breast and wing part are known to have a milder taste. Nonetheless, white chicken meat is no pushover though. The best thing about white meat though is that they are very versatile during cooking. Because of their mild taste, they can be added in a wide variety of cuisines and produce different flavors. If you prefer chicken with a subtle taste, or wish to pair it with another ingredient, then you should go for white chicken meat.

In the United States and Europe, white chicken meat, particularly the breast part, is more preferred over dark meat. In fact, the bulk of dark chicken meat in the US is exported to other countries for the same reason. The wing (buffalo wing) and breast part are often prepared fried in these regions.

NUTRITIONAL PROFILE DIFFERENCE

Like the taste and color, there are also several differences between the two in terms of nutrition. But again, it boils down to one’s preference and need.

For most nutritionist and dieticians, white chicken meat is better because it contains less fat and calories. According to My Fitness Pal, a 3 ounce of white meat contains 147 calories and 4 grams of fat, whereas dark meat of the same amount contains 174 calories and 8 grams of fat. And when it comes protein, the difference is not that significant. The same serving of white meat contains 26 grams, while dark meat contains 23 grams. So if you are someone who wants to cut down on calorie and fat intake, then white chicken is a better option.

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Dark meat, on the hand, is better for individuals who are looking for essential vitamins and minerals. The leg and thigh part, as I mentioned earlier, require more myoglobin for physical activity. But myoglobin is more than just color. This protein also carries nutrients, particularly iron, a mineral that our body needs to produce hemoglobin. Dark meat contains 7.0 ppm of iron. This is twice as many as that in white meat, which contains 3.0 ppm of iron. Aside from iron, dark meat is also a good source of heart-healthy omega-3 fatty acids, since it contains more fat than white meat. It also contains more zinc, riboflavin (vitamin B2), thiamine (vitamin B1), and selenium.

Keep your dietary requirements in mind if you are more concerned about your health when deciding which type of meat to use for your meal.

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