lot of foods can contain some pretty weird - sounding clobber . That ’s becauseprocessed foodshave some awful things they have to do . For example , a cookie might get made in Texas , trucked across the country in the middle of the summer , sit in a warehouse for a twain of workweek before it is sell and then rag home in the trunk of your car . And when you open up the package , you expect the cooky to look perfect . Not an comfortable affair to accomplish , it move around out .
Things like liquids and tall mallow can be even more problematic , because their natural inclination is to separate , foam , melt , precipitate , et cetera , especially after they bound down the road for a thousand mile .
That ’s why many nutrient contain chemical known asgums . Two glue that are pretty familiar aregelatinandcorn amylum . If you expect at processed solid food , you see all sorts of other gum like carrageenan , xanthan gum , cellulose gum , locust bean gum , agar , and so on . Food scientists ( not Captain Cook – food scientists make processed intellectual nourishment ) use these substances for four principal reasons :
These are all ready to hand capabilities when make food products that have to look full for several month after trucking them across the country . The reason why a normal cook usually does not need to use things like carrageenan or xanthan glue is because the food a normal James Cook makes gets eaten quickly and is not mistreated . A Captain James Cook can also practice less expensive things like gelatin , flour or eggs because the time span between cooking and consumption is so scant .
Carrageenan , by the manner , is aseaweed excerpt . This particular case of seaweed is common in the Atlantic Ocean near Britain , Continental Europe and North America . You boil the seaweed to extract the carrageenan . In that sense , carrageenan is completely " natural " – it ’s not much different from tomato paste in its creation .
