Boiled seaweed, crushed beetles and algae – we delve into some of the more unusual additives used to produce some of our favourite foods.…
We asked industry experts about some of the weirder ingredients used in food production today. What they told us might surprise you.
Shellac (Beetle secretions)
Like the shine on your sweets and fresh fruit? Then you might have shellac to thank, a secretion from the female lac beetle. The beetles ooze the sticky secretion which makes it easier for them to cling to trees.
It’s then collected and used to coat foods to make them shiny and more appealing. Information given by the Food Standards Agency states that: “Shellac is a glazing agent and is permitted to be used on a small number of foods e.g. confectionery and fresh citrus fruits, melons, apples and pears”, as a surface treatment.
Xanthan gum (Derived from bacteria)
Xanthan gum is a common ingredient added to foods including sauces and salad dressings. But it’s derived from the same bacteria found in rotting vegetables. Gary Morton, who teaches Food Technology, explains: “Xanthan Gum is a food additive made using bacterial fermentation to create a complex polysaccharide polymer.
It is used in foods such as salad dressings because a very small amount of it can increase the viscosity of a product dramatically. It also stabilises the dressing, similar to an emulsifier by stopping the oil from separating from the rest of the mixture.”
Agar ager (Boiled seaweed jelly)
Although it doesn’t sound very appetising – it’s made from boiling different varieties of seaweed together until a jelly is formed - agar agar has been hailed as a great ingredient for vegetarians. Nutrition consultant Jenny Tschiesche, who works with Michelin-starred chef Adam Simmonds, told us that: “He and I have developed some seasonal fruit jelly recipes using agar agar in place of gelatine.
It works in a very similar way in terms of providing the gelatinous texture required but because of its source it works for vegetarians and is all round a more healthy choice due to its high levels of calcium, folate and iron.” Not bad for boiled seaweed.
Isinglass (Fish swim bladder)
Isinglass is traditionally used in wine and beer production to clarify the liquid and draw impurities to the bottom of the cask. But many people might not realise that it is derived from the dried swim bladders of certain species of fish.
Neil Williams, from the British Beer and Pub Association told us that isinglass, “Is certainly used, and has been used to clarify beer and wine for thousands of years.” But if you’re vegetarian – don’t panic. Although some retailers have taken to stating the use of isinglass on the bottle, experts say that any traces of fish left in the wine after bottling would be “negligible”.
Spirulina (Blue-green algae)
If you were glad to see the return of blue Smarties in 2008, then you’ve got spirulina to thank. Spirulina is blue - green algae that when viewed under a microscope takes the appearance of a perfect coil or ‘spiral’. Steve Pearce, Flavourist and Managing Director of Omega Ingredients Ltd calls it, “a fascinating product”.
And it’s not just used for its colour. A 2011 study by the University of California found that spirulina supplements reduced inflammation and boosted the immune system. Nutrition consultant Jenny Tschiesche told us in fact that that, “Spirulina is the most nutrient rich of all known living foods.”
Cochineal (Ground beetle shell)
Also known as carmine, crimson lake or E120, cochineal is a red food colouring derived from scaled insects that live on cactus plants in Mexico and South America. The beetles are boiled and then crushed to make a powder which is then treated and used as a dye.
Cochineal has been harvested for hundreds of years and these days is added to fruit juices, alcoholic drinks, sweets, jellies and even some curries to give its red colour.
Yeast (Microscopic fungus)
We’re all used to seeing yeast in the list of ingredients in our bread – but what’s it doing in our soups? Flavourist Steve Pearce told us, “We use yeast a lot”, adding that yeast is “Used to enhance the meaty, savoury character of the product”. But at least the yeast isn’t alive in this case, as it is in bread-making.
The deeply savoury flavour comes from the proteins that are left after the yeast has been killed.
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