Environmental Working Group’s Post

Want to know more about the food additives in your food? Here are some of them. #healthyliving

Oil is used as a food preservative, but when it comes into contact with water, its preservative power experiences deterioration. Perspective Two: You're right, oil can be used as a food preservative, but its effectiveness decreases when it comes into contact with water. Here's a more detailed explanation: ## How Oil Works as a Food Preservative Oil acts as a preservative by creating a barrier that prevents air and moisture from reaching the food. This helps slow down the growth of microorganisms like bacteria, mold, and yeast, which can cause food spoilage. Oil also helps maintain the flavor and texture of foods. ## Deterioration of Oil's Preservative Power in the Presence of Water When oil comes into contact with water, its preservative properties start to deteriorate for a few reasons: ### 1. Emulsion Formation Water and oil naturally don't mix. However, when they come into contact, an emulsion can form, which disrupts the continuous oil layer that acts as a barrier. This allows air and moisture to penetrate the food more easily. ### 2. Microbial Growth Water provides an ideal environment for microbial growth. When water is present, bacteria and other microorganisms can thrive, even in the presence of oil. This can lead to faster spoilage of the food. ### 3. Oxidation Water can accelerate the oxidation of the oil, causing it to break down and lose its effectiveness as a preservative. Oxidation can also lead to off-flavors and odors in the food. ## Preventing Water Contamination To maintain oil's preservative power, it's important to prevent water contamination. Some strategies include: - Using dry, clean utensils when handling oiled foods - Storing oiled foods in airtight containers to prevent condensation - Avoiding adding water or other liquids to oiled foods - Regularly replacing the oil to prevent oxidation By understanding how oil works as a preservative and the factors that can reduce its effectiveness, you can help ensure that your oiled foods stay fresh and safe to consume.

The wrong methods of cleaning, wrong concentrations of chemicals. We are creating more resistant mutants of Listeria f.e. by using the chlorine based chemicals. Bacteria fight with their enemies in many ways. They want to survive too, like every organism and they are good at it. Their small one cell organism allows them to pump out the chemical, change their genes & Mrs Salmonella is an expert at it. Why we won't come back to  the more environmental safety methods of cleaning by using steam, biodegradable organic acids or biodegradable chemicals ? You can clean your kitchen at home using vinegar, lactic acid and baking soda to get rid of tea or coffee stains. You do not need to spray everything with Mr Chlorine. Think 🤔 💬💬💬 and be the change.  https://lnkd.in/eypUd8gn 

Still using Sorbic Acid for your bread production? Let us make you understand why you need to consider the Encapsulated Sorbic Acid. Extended Shelf Life: Encapsulated sorbic acid helps to prolong the freshness and quality of bread, reducing spoilage and increasing its shelf life. Improved Mold and Fungal Resistance: The encapsulation process enhances the stability and effectiveness of sorbic acid, providing stronger protection against mold and fungal growth, which commonly affects bread. Enhanced Flavor Retention: By using encapsulated sorbic acid, the natural flavors of the bread are better preserved, resulting in a more enjoyable and consistent taste over an extended period. Reduced Microbial Contamination: Encapsulation helps to safeguard the bread from harmful microorganisms, leading to a lower risk of foodborne illnesses and improving overall food safety. Minimal Impact on Texture: Encapsulated sorbic acid has less impact on the texture of bread compared to traditional forms of preservatives, ensuring that the bread remains soft and appealing to consumers. Cleaner Ingredient Label: Utilizing encapsulated sorbic acid allows for a cleaner ingredient label, as it can be listed separately from other additives, giving a more natural and consumer-friendly image. Cost-Effectiveness: The prolonged shelf life and reduced spoilage can result in cost savings for manufacturers and retailers, as less bread goes to waste and requires fewer frequent restocking efforts. Extended Distribution Reach: With enhanced shelf life, bread can be distributed to a wider geographical area, reaching consumers who were previously out of range due to limited product durability. Environmentally Friendly: Encapsulated sorbic acid can reduce food waste and contribute to sustainable practices by decreasing the need for frequent bread production and disposal. Consumer Confidence: Using encapsulated sorbic acid demonstrates a commitment to quality and food safety, enhancing consumer confidence and trust in the brand and its products. Visit us at www.deltairis.com or write to us at [email protected] #deltairis #encapsulation #bakeryingredients  #bakeryproducts #bread #breadmaking #sorbic

Still using Sorbic Acid for your bread production? Let us make you understand why you need to consider the Encapsulated Sorbic Acid. Extended Shelf Life: Encapsulated sorbic acid helps to prolong the freshness and quality of bread, reducing spoilage and increasing its shelf life. Improved Mold and Fungal Resistance: The encapsulation process enhances the stability and effectiveness of sorbic acid, providing stronger protection against mold and fungal growth, which commonly affects bread. Enhanced Flavor Retention: By using encapsulated sorbic acid, the natural flavors of the bread are better preserved, resulting in a more enjoyable and consistent taste over an extended period. Reduced Microbial Contamination: Encapsulation helps to safeguard the bread from harmful microorganisms, leading to a lower risk of foodborne illnesses and improving overall food safety. Minimal Impact on Texture: Encapsulated sorbic acid has less impact on the texture of bread compared to traditional forms of preservatives, ensuring that the bread remains soft and appealing to consumers. Cleaner Ingredient Label: Utilizing encapsulated sorbic acid allows for a cleaner ingredient label, as it can be listed separately from other additives, giving a more natural and consumer-friendly image. Cost-Effectiveness: The prolonged shelf life and reduced spoilage can result in cost savings for manufacturers and retailers, as less bread goes to waste and requires fewer frequent restocking efforts. Extended Distribution Reach: With enhanced shelf life, bread can be distributed to a wider geographical area, reaching consumers who were previously out of range due to limited product durability. Environmentally Friendly: Encapsulated sorbic acid can reduce food waste and contribute to sustainable practices by decreasing the need for frequent bread production and disposal. Consumer Confidence: Using encapsulated sorbic acid demonstrates a commitment to quality and food safety, enhancing consumer confidence and trust in the brand and its products. Visit us at www.deltairis.com or write to us at [email protected] #deltairis #encapsulation #bakeryingredients  #bakeryproducts #bread #breadmaking #sorbic

Food additives: Food additives play a crucial role in modern food production, enhancing flavor, texture, and shelf life. From preservatives like sodium benzoate to sweeteners like aspartame, additives help ensure food safety and quality. 1)Natural food additives such as beetroot juice, which is used to colour foodstuffs. 2) Nature identical additives are the synthesized copies of substance that exits in nature such as ethyl acetate. 3)Artificial additives don't exist in nature such as vanillin or ethyl maltol. As food scientists and technologists, it's essential to stay up-to-date on the latest developments and innovations in food additives, balancing functionality with consumer demand for healthier and more sustainable options. #foodadditives #foodscience #cleanlabel" #foodtechnologist

Consumer Reports recently tested everyday food items like soda, chicken nuggets, and even baby food for bisphenols and phthalates. These chemicals, found in plastic, can be harmful to your health and are present in both food and food packaging. Shockingly, high levels of bisphenols and phthalates were found in many popular fast foods and supermarket staples. Phthalates were found in nearly every single product tested by Consumer Reports, with amounts varying wildly from 22 nanograms per serving to over 53,000. The source of these chemicals is unknown, but they can enter food production through raw ingredients, packaging, and contaminated water and soil. While it's hard to determine an individual's risk level, some studies suggest that Phthalates could increase the risk of health problems, especially with reproduction and hormones. Consumer Reports is calling on the FDA to set limits for these chemicals, making it another reason to limit processed products and choose fresh, whole foods instead. Let's be mindful of what we put into our bodies and make informed choices about the food we consume. #healthyeating #consumerreports #cancer

CR tested popular fast foods and supermarket staples for bisphenols and phthalates, which can be harmful to your health. Here's what we found—and how to stay safer. By the time you open a container of yogurt, the food has taken a long journey to reach your spoon. You may have some idea of that journey: From cow to processing to packaging to store shelves. But at each step, there is a chance for a little something extra to sneak in, a stowaway of sorts that shouldn’t be there. That unexpected ingredient is something called a plasticizer: a chemical used to make plastic more flexible and durable. Today, plasticizers—the most common of which are called phthalates—show up inside almost all of us, right along with other chemicals found in plastic, including bisphenols such as BPA. These have been linked to a long list of health concerns, even at very low levels. Consumer Reports has investigated bisphenols and phthalates in food and food packaging a few times over the past 25 years. In our new tests, we checked a wider variety of foods to see how much of the chemicals Americans actually consume. The answer? Quite a lot. Our tests of nearly 100 foods found that despite growing evidence of potential health threats, bisphenols and phthalates remain widespread in our food. Read more: https://lnkd.in/gAZgeZHS

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