On Saturday, September 3, 2016 at 7:52:47 AM UTC-4, Bruce wrote:
> 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?

I'd be fine with it. However, Wishbone has to attract buyers in
stores, so they have to make it look attractive.

> > 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?

Dead simple. I do it all the time. I never use bottled salad dressing
at home. Honestly, though, I do try it at home sometimes. "Maybe I
could tolerate 'this' sort of bottled dressing when I'm hurried or
tired". It never works out, though, and I end up throwing the experiment
away. Better to splash on some plain oil and vinegar, separately,
or just squeeze some lemon juice.

> > > *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".

Yep, that's definitely and end-run around the regulations. Still,
if they poo the same complex chemical signature as vanilla, I don't
care. It's the same as the way they make insulin.

Cindy Hamilton