In article >,
says...
>
> On Friday, September 2, 2016 at 10:53:21 PM UTC-4, Bruce wrote:

> > Wishbone Italian salad dressing, nice. I should marinate something
> > in
> > water, soybean oil, distilled vinegar, sugar, salt, garlic, onion, red
> > bell peppers, xanthan gum,
>
> IIRC, low-carbers buy xanthan gum on purpose (to thicken stuff)
>
> > maltodextrin (corn),
>
> Enzymatically derived from corn. Another texture agent.
>
> > spices, autolyzed yeast extract,
>
> Autolyzed yeast extract is just their quaint way of hiding
> monosodium glutamate.
>
> > calcium disodium edta,
>
> Preservative. EDTA is used in chelation therapy (treatment
> of mercury and lead poisoning); here it has already bound
> to calcium and sodium ions.
>
> > natural flavor*, lemon juice
> > concentrate, caramel color and annatto extract too.
> >
> > Could have been a lot worse, but I wonder what the colour would be if
> > they didn't add caramel colour and annatto extract.
>
> Clear-ish, probably.

If you'd make your own dressing, would you have a problem if the flavor
was ok, but it turned out clearish?

> There are two things I dislike about bottled
> salad dressing:
>
> 1. It's too sweet
> 2. It's cooked (during the bottling process)

And how hard is it to combine some oil, vinegar and herbs yourself?

> > *Of course, knowing the food industry, when they call something
> > "natural flavor", it's anything but natural.
>
> Here's part of our regs on natural flavor:
>
> The term natural flavor or natural flavoring means the essential oil,
> oleoresin,essence or extractive, protein hydrolysate, distillate, or
> any product of roasting, heating or enzymolysis, which contains the
> flavoring constituents derived from a spice, fruit or fruit juice,
> vegetable or vegetable juice, edible yeast, herb, bark, bud, root,
> leaf or similar plant material, meat, seafood, poultry, eggs, dairy
> products, or fermentation products thereof, whose significant function
> in food is flavoring rather than nutritional.

> <https://www.accessdata.fda.gov/scrip...r/cfrsearch.cf
> m?fr=101.22>

I'm not sure how it relates to that definition, but I saw an explanation
on TV of how they make natural vanilla flavoring. Real vanilla's created
by orchids. It's an expensive ingredient. The food industry's created a
workaround. They take orchid genes and place them in yeast organisms.
This is genetic engineering. As a result, the yeast organisms start to
poo vanilla. This much cheaper vanilla's then used instead of the
original and is called "natural vanilla flavoring".