So I have decided to check the ingredients of the food I eat each day and check out
what is in my Food
Day one
Mighty soft bread
what is in my Food
Day one
Mighty soft bread
Emulsifiers
481:
E481 Sodium oleyl or stearoyl lactylate
stearoyl-2-lactylate Flour treatment stabiliser, emulsifier to make it able to retain shape after going through the machinery. No known adverse effects.
471: Mono- and diglycerides of fatty acids (glyceryl monostearate, glyceryl distearate)
Synthetic fats, produced from glycerol and natural fatty acids, mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different products, with a composition similar to partially digested natural fat. For use in baked goods, all types of dairy foods, margarine and ice cream. No known adverse effects. The body metabolises the products as any other fat. The individual components are also produced normally in the body when digesting normal fat. Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded. Several groups, such as vegans, Muslims and Jews thus avoid these products. Only the producer can give detailed information on the origin of the fatty acids. Chemically the fatty acids from vegetable or animal origin are identical.
472e: 472(e) Diacetyltartaric and fatty acid esters of glycerol See acetic acid 260.
Acetic acid (ethanoic acid) has been used for hundreds of years
as a preservative (vinegar, French for "sour wine"). If during the fermentation of grapes or other fruits, oxygen is allowed into the container, then bacteria convert the ethanol present into ethanoic acid causing the wine to turn sour. Acetic acid may be synthetically produced using methanol carbonylation, acetaldehyde oxidation, or butane/naphtha oxidation. Pure acetic acid is termed "glacial", and is completely miscible with water. Typical products include fish fingers, butter, margarine, processed cheese, curry powder, cooking oil. Other names: ethanoic acid. Acetic acid is strongly corrosive and causes serious burns, as well as being a lachrymator.
Flora salt reduced
Emulsifier 471: 471: Mono- and diglycerides of fatty acids (glyceryl monostearate, glyceryl distearate)
Synthetic fats, produced from glycerol and natural fatty acids, mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different products, with a composition similar to partially digested natural fat. For use in baked goods, all types of dairy foods, margarine and ice cream. No known adverse effects. The body metabolises the products as any other fat. The individual components are also produced normally in the body when digesting normal fat. Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded. Several groups, such as vegans, Muslims and Jews thus avoid these products. Only the producer can give detailed information on the origin of the fatty acids. Chemically the fatty acids from vegetable or animal origin are identical.
Soy lecithin (E322) is extracted from soybeans either mechanically or chemically using hexane. It’s actually a byproduct of the soybean oil production.
202
E202 Potassium sorbate Similar to 200. otassium sorbate is the sodium salt of sorbic acid. More soluble than sorbic acid. Typical products include cheese, butter, yogurt, preserves, pickles, dried fruit, cakes and wine.
Vegemite
Mineral salt. 508
E508 Potassium chloride Mineral salt. Large quantities can cause gastric ulceration. Used as an electrolyte replenisher. Used in brewing, salt substitute, gelling agent, reduced sodium breads.
III 150c E150c Ammonia caramel, baker's caramel, confectioner's caramel, beer caramel In the presence of ammonium compounds but no sulfite compounds can be used Beer, sauces, and confectionery
Amazing that these things are in here...
