uncured bacon or ham no nitrates or nitrites added except those naturally

Uncured bacon or ham no nitrates or nitrites added

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“uncured’ bacon or ham – no nitrates or nitrites added, except those naturally occurring in celery juiceCelery juice is rich in nitratesCarbohydrates – mashed potatoes from a box:Contain Antioxidants:Oxygen will react with food and cause problemsoBrowning of fruits and vegetablesoOxidation of fats (rancidity)Thus, anti-oxidants will prevent these from happening!Browning effect: the metal in the knife promotes the oxidation of the appleCitric acid can prevent the metal from interacting with the food (prevent the oxidation of the food)It traps the metal ion – what you want is to chelate (to tie up) the metal ion The citric acid acts as a chelating agent, or as a sequestrantCalcium disodium EDTAin mayonnaise: another sequestrant agentSodium Sulphite (Na2SO3)and sodium bisulphite
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12Sodium sulphite acts as an anti-oxidant as well (prevents foods from going brown)Some people are allergic to sodium sulphite – 20 people died in the US in the 1970sSalad bars were really popular at the time, to prevent the potatoes from browning they would add large amounts of sulphite, which led to allergic reactionsNowadays, sodium sulphite is not widely used:oSometimes in grapes to keep their crunchinessoAlso used in pre-cut French fries to prevent them from browningoAlso used as an antimicrobial agent in wine to prevent the development of microbesIn Canada, 1 case of someone dying because of sulphite:Asthmatic people are more likely to be allergic to sulphiteMade a bread with dried raisins (which tend to be preserved with sulphite)BHA, BHTare preservatives that also act as anti-oxidants, but to prevent the oxidation of fats (rancidity)You can find it in cereals (added to the packaging to preserve freshness)What is BHT and BHA? It has something to do with trapping free radicals(free radicals are very reactive species that promote the oxidation of fat)BHA and BHT, because of their structure, will prevent this from happeningThe free radical that contains a single electron will pick the hydrogen in BHT and leave behind another free radical, which is much more stableThe T is a representation of Bulky groupThe BHT will prevent attack from other chemicals, and the oxidation will slow downRats fed large amount of BHT developed liver abnormalities, but lived 25% longerTheory: A diet that is high in BHT can make us live longer, because the aging process is partly dueto an oxidation processWhite bread contains calcium propionate(preservative used in white bread)To prevent the development or ergot(Saint Anthony’s Fire)People that were suffering from ergot poisoning would have symptoms similar to LSD (hallucinations, etc.)The last case of ergot poisoning occurred in the 1950s in FranceSwiss Cheese:oThe presence of holesoIn cheese, you have microorganism which is known as Propionibacterium shermaniioThese bacteria act on lactic acid
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