The article on “Foods that make you look good nekid” came to mind when I did a web search on maltodextrin. As most of us on t-mag already know, unprocessed food is preferable to processed food, but it’s kind of funny looking at food from the food processor’s perspective. I stumbled on a company that manufactures food additives and thought you might enjoy (in a sordid sort of way) seeing what goes into making crap taste like…well, crap with lots of masking agents. Check this out: http://www.gpcequipment.com/food/starchinfo.html
Don't some of the descriptions just get your mouth awaterin'?
“…offers high viscosity and excellent gel strength at an economical price…designed to provide stable viscosity in the presence of extended heat, acid, and shear conditions…provide excellent economic benefits…utilized to suspend solids, enhance mouthfeel, and provide a stable viscosity in refrigerated conditions…the low hot viscosity results in reduced back pressure and better fruit integrity…provide excellent film-forming and adhesive properties…form clear, flexible films that are fast drying and flavor-free…for producing clear, flexible films without a cook-up step to hydrate the starch. Finished coatings are water soluble, clear, and have good sheen…can be used in a variety of food applications where film-forming characteristics are important…products serve as an economical binder for emulsified meat products in a very price-competitive market…”
With priorities like these behind most of the foods on the shelf is it any wonder most Americans are obese and out of shape? I mean, c’mon, with virtues like “excellent economic benefits…reduced back pressure…form clear, flexible films that are fast drying and flavor-free” (gotta have them films!) it sounds like you’re eating a postage stamp or the machine that made it!