Jim in Anchorage Posted October 18, 2010 Share Posted October 18, 2010 I was looking at the list of ingredients on a frozen gas station burrito today[the burrito was frozen, not the gas station] The list covered the whole back of the wrapper.What I am getting at, is what is the research path that leads you to believe Di sodium phosphate, Sodium stearoyl Lactylate, and Dipotassium Phosphate will improve your food product? Who, and how did they determine it will be useful and not a poison. Rat experiments? Link to comment Share on other sites More sharing options...
Chef Jim Posted October 18, 2010 Share Posted October 18, 2010 I was looking at the list of ingredients on a frozen gas station burrito today[the burrito was frozen, not the gas station] The list covered the whole back of the wrapper.What I am getting at, is what is the research path that leads you to believe Di sodium phosphate, Sodium stearoyl Lactylate, and Dipotassium Phosphate will improve your food product? Who, and how did they determine it will be useful and not a poison. Rat experiments? I hear subway doesn't use that stuff in their sandwiches. Yeah like you weren't expecting this reply. Link to comment Share on other sites More sharing options...
Huuuge Bills Posted October 18, 2010 Share Posted October 18, 2010 I was looking at the list of ingredients on a frozen gas station burrito today[the burrito was frozen, not the gas station] The list covered the whole back of the wrapper.What I am getting at, is what is the research path that leads you to believe Di sodium phosphate, Sodium stearoyl Lactylate, and Dipotassium Phosphate will improve your food product? Who, and how did they determine it will be useful and not a poison. Rat experiments? Di sodium phosphate can help quicken the cooking times of certain foods. Probably good for a frozen burrito about to be cooked in a microwave. Sodium stearoyl Lactylate is a commonly used emulsifier. Found in most manufactured breads, tortillas, buns and other bread based products. "Dietary studies in rats and dogs found no effect when this additive constituted less than 2.5% of the diet." Dipotassium Phosphate is often used as a anti coagulation agent in many foods (perhaps the cheeses in your burrito). It has also shown to be able to prevent headaches in certain foods. The internet is awesome. Link to comment Share on other sites More sharing options...
boyst Posted October 18, 2010 Share Posted October 18, 2010 Di sodium phosphate can help quicken the cooking times of certain foods. Probably good for a frozen burrito about to be cooked in a microwave. Sodium stearoyl Lactylate is a commonly used emulsifier. Found in most manufactured breads, tortillas, buns and other bread based products. "Dietary studies in rats and dogs found no effect when this additive constituted less than 2.5% of the diet." Dipotassium Phosphate is often used as a anti coagulation agent in many foods (perhaps the cheeses in your burrito). It has also shown to be able to prevent headaches in certain foods. The internet is awesome. Do you think someone once looked at a coca-cola and said, "gee, cocaine??? is that bad for me?" Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted October 18, 2010 Share Posted October 18, 2010 Di sodium phosphate can help quicken the cooking times of certain foods. Probably good for a frozen burrito about to be cooked in a microwave. Sodium stearoyl Lactylate is a commonly used emulsifier. Found in most manufactured breads, tortillas, buns and other bread based products. "Dietary studies in rats and dogs found no effect when this additive constituted less than 2.5% of the diet." Dipotassium Phosphate is often used as a anti coagulation agent in many foods (perhaps the cheeses in your burrito). It has also shown to be able to prevent headaches in certain foods. The internet is awesome. True about the internet... Chiavetta's BBQ marinade has xanthum gum... I always wondered what that was: Xanthum Gum Link to comment Share on other sites More sharing options...
Jim in Anchorage Posted October 18, 2010 Author Share Posted October 18, 2010 I hear subway doesn't use that stuff in their sandwiches. Yeah like you weren't expecting this reply. One of the many reasons I do not go to subway. I want extra Calcium Sulfate in a sub? that should be in the posted price, not a "add on" at $1.00 more. Also I want FD&C yellow #6 at no charge. Yes I am picky. Link to comment Share on other sites More sharing options...
/dev/null Posted October 18, 2010 Share Posted October 18, 2010 The internet is awesome. The Internet is Link to comment Share on other sites More sharing options...
NoSaint Posted October 18, 2010 Share Posted October 18, 2010 Do you think someone once looked at a coca-cola and said, "gee, cocaine??? is that bad for me?" As long as it's under 2.5% of your diet, I hear it's a-okay Link to comment Share on other sites More sharing options...
Bullpen Posted October 18, 2010 Share Posted October 18, 2010 (edited) True about the internet... Chiavetta's BBQ marinade has xanthum gum... I always wondered what that was: Xanthum Gum Whenever I eat at a restaurant I always ask for extra Xanthum Gum on the side! Edited October 18, 2010 by Bullpen Link to comment Share on other sites More sharing options...
Chef Jim Posted October 18, 2010 Share Posted October 18, 2010 Whenever I eat at a restaurant I always ask for extra Xanthum Gum on the side! Oh, so you're that !@#$. Link to comment Share on other sites More sharing options...
Fezmid Posted October 18, 2010 Share Posted October 18, 2010 What I am getting at, is what is the research path that leads you to believe Di sodium phosphate, Sodium stearoyl Lactylate, and Dipotassium Phosphate will improve your food product? Who, and how did they determine it will be useful and not a poison. Rat experiments? Companies (such as General Mills) hire food chemists to work this stuff out. I knew someone in college who went to work at General Mills as a chemist -- coming up with new flavors for products. Kinda cool. Link to comment Share on other sites More sharing options...
Chef Jim Posted October 18, 2010 Share Posted October 18, 2010 Companies (such as General Mills) hire food chemists to work this stuff out. I knew someone in college who went to work at General Mills as a chemist -- coming up with new flavors for products. Kinda cool. Did he come up with the **** flavor in the Nature Valley Granola bars? Link to comment Share on other sites More sharing options...
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