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Staying Healthy with Nutrition: The Complete Guide to Diet and Nutritional Medicine Elson M. Haas, M.D. See book keywords and concepts

Milder ones that are used to aid in yeast and dough conditioning include mineral salts, potassium bromate or iodate, and ammonium sulfate or phosphate. Most of these are used in small quantities and are listed on the labels. Moisture controls. These chemicals help prevent foods from drying out or from getting too moist. Calcium silicate is used in salt to prevent caking; it attracts the moisture instead of the salt. Moisture controllers are also termed "humectants." Other examples include propylene glycol, glycerine, and sorbitol. These additives are not always listed on the label.

The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating Rebecca Wood See book keywords and concepts

It may or may not contain potassium bromate to increase the gluten's elasticity. Durum Flour Made of 100 percent durum wheat. Used primarily for whole wheat pasta. Cake Flour A fine-textured, soft wheat flour, low in gluten. Makes light and airy cakes and pastries. A cup of self-rising cake flour contains 1 Vi teaspoons baking powder, V2 teaspoon salt, and cornstarch as an anti-caking agent. Gluten Flour A high-protein hard wheat flour with a reduced starch content and a gluten content of at least 55 percent.

Dr. Earl Mindell's Unsafe at Any Meal: How to Avoid Hidden Toxins in Your Food Earl Mindell and Hester Mundis See book keywords and concepts

These are acesulfame K, potassium bromate (see section 53), saccharin (see section 80), sodium nitrate and sodium nitrite (see section 49), and sulfites (see sections 30-32). Additives have numerous functions, and almost as many terms and categories to explain them. The following are those most commonly seen, heard, and misunderstood. 27. Why Axe Additives in My Food?

Carcinogens and Anticarcinogens in the Human: A Comparison of Naturally Occurring and Synthetic Substances Committee on Comparative Toxicity of Naturally Occurring Carcinogens See book keywords and concepts

The determination of the flour improver potassium bromate in bread by gas chromatographic and ICP-MS methods. Food Addit. Contam. ll(6):633-639. Dewanji, A., D. Krewski, and MJ. Goddard. 1993. A Weibull model for estimation of tumorigenic potency. Biometrics 49:367-377. DHHS (U.S. Department of Health and Human Services). 1982. Third Annual Report on Carcinogens. DHHS, Public Health Service, NTIS PB83-135855. December. DHHS (U.S. Department of Health and Human Services). 1991. Sixth Annual Report on Carcinogens. DHHS, Public Health Service. Doll, R. 1992. The lessons of life.

Consumer's Dictionary of Food Additives: A Consumer's Dictionary of Cosmetic Ingredients Vitamin E Ruth Winter See book keywords and concepts

Bread improvers used by the baking industry contain oxidizing substances such as potassium bromate, potassium iodate, and calcium peroxide. They also contain inorganic salts such as ammonium or calcium sulfate and ammonium phosphates, which serve as yeast foods and dough conditioners. Quantities used are relatively small, since too much can easily result in an inferior product. Bleaching agents may also be used in other foods, such as cheese, to improve the appearance of the finished product. PROCESSING AIDS Many chemicals fall into this category.

Carcinogens and Anticarcinogens in the Human: A Comparison of Naturally Occurring and Synthetic Substances Committee on Comparative Toxicity of Naturally Occurring Carcinogens See book keywords and concepts

Table 3-1 Continued Product stability and safety aids Solvents, vehicles, bulking agents, dispensing aids Sweeteners Taste and flavor modifiers (except sweeteners, salt, and pH control agents) Texture and consistency control agents Antioxidants (e.g., BHA), preservatives and antimicrobials (e.g., sodium benzoate and potassium sorbate), sequestrants (e.g., EDTA and sodium metaphosphate), synergists (e.g., citric acid), oxidizing and reducing agents (e.g., hydrogen peroxide), and inert gases (e.g., nitrogen and combustion gas) Solvents (e.g.

Table 3-1 Continued Texture and glycerol esters of wood rosin), stabilizers and consistency control thickeners (e.g., modified food starches), agents (continued) surface-active agents (e.g., sodium lauryl sulfate and dimethyl polysiloxane), and texturizers _(e.g., glycerine and modified food starch)_ Sources: Adapted from Hall 1979, Hodgson and Levi 1987, U.S. GPO 1991.

Get Healthy Now with Gary Null: A Complete Guide to Prevention, Treatment and Healthy living Gary Null See book keywords and concepts

Some of the flour additives and processing chemicals that need not, according to the Code of Federal Regulations, be listed on the package include: oxides of nitrogen, chlorine, nitrosyl chloride, chlorine dioxide, benzoyl peroxide, acetone peroxide, azodicarbonamide, and plaster of Paris. Sugar_ One of the most common additives in processed foods is sugar. The average American eats 160 pounds of sugar a year. After processing, many foods are so lacking in taste that there would be no flavor at all without adding large quantities of sugar or salt.

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