March 23, 1989 |
Here are some commonly used food additives: Alpha tocopherol: Vitamin E. Prevents rancidity in vegetable oils. Annato: Food coloring. Ascorbic acid: Vitamin C. Prevents loss of color and flavor. Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT): Prevent rancidity in oils and in foods that contain oils. Carrageenan: Thickening agent in creamy foods. Casein: Thickens and whitens foods.
April 4, 1991 |
If mayonnaise is mostly eggs and oil, what's in fat-free mayonnaise? If fat makes cakes light and airy, why isn't fat-free cake rubbery? If whipping cream and eggs make ice cream creamy smooth, what does the job in fat-free ice cream? The answer: commercial thickeners. The labels call them gums: agar, xanthan, carob bean or guar gum, carrageenan, maltodextrin. These sticky substances have all passed rigorous Food and Drug Administration safety testing.
June 6, 1991 |
If you love your hamburgers but hate the fat they contain, there's a solution, now that new, specially treated low-fat ground beef is available to retail consumers. Called Miller's Ultimate, this 93% fat-free product was introduced to all Lucky markets last week. The effects of fat are simulated by a formula that combines very lean meat with water, carrageenan, hydrolized vegetable protein and encapsulated salt.
May 27, 2002 |
Question: More than 50 years ago, when I was a child, my mother rubbed Save-the-Baby on our chests when we had a bad cold. In the early 1960s, I used it on my own children. Do you know if Save-the-Baby is still made and where I could get some for my grandchildren? Answer: We appreciate your nostalgia, but it might not be such a shame that this old-fashioned remedy has become hard to find. It contained camphor, which can be toxic if ingested.
December 28, 2007 |
What was intended as a noble science experiment in the 1970s has turned into a modern-day plague for the delicate coral reefs surrounding the University of Hawaii's research station here. A professor scoured the seas for the heartiest, fastest-growing algae to help Third World nations develop a seaweed crop for carrageenan -- the gelatinous thickener and emulsifier used in such items as toothpaste, shoe polish and nonfat ice cream. The late Maxwell Doty succeeded, in one regard.
March 10, 2008 |
A vegetarian restaurant on the Mendocino coast has begun serving a six-course "sea vegetable dinner," featuring sea palm, nori, dulse and wakame -- different forms of seaweed. Though they're not your typical fare in the U.S., fresh sea vegetables are eaten all over the world by those who live close to the source. Asian cuisines feature the most seaweed, but it's also found on the menu in Scandinavia, Scotland and Peru. In Nova Scotia, they dine on sea parsley, or dulse; in northeast Siberia they eat kelp harvested from the Bering Sea. It's a bit of a misnomer to call them vegetables -- seaweeds are algae, and most are not considered members of the plant kingdom.