wrote:
Chembake wrote:
> I dont see the point of putting vaniila bean extract in chocolates as
> that product is not supposed to be vanilla flavored ....vanillin only
> tends to improve the chocolate taste and not to overwhelm it...so
> chocolate manufacturers will place the artificial vanilla in it than
> the natural vanilla.
> Why ? nobody is placing artificial dyes in chocolates,,, as far as I
> know...
> So its not just to state that Godiva is loading their products with
> what you call carcinogens....
> BTW...I am not a Godiva Fan....I am only setting the record straight...


>Vanillin is known to be a skin irritant, according to my handbook of
>food additives. Personally, it stings my mouth slightly when I eat it.

>I have no such problems with natural vanilla.

FYI Well vanillin is a major component in natural vanilla flavoring

>As for Godiva "not placing artificial dyes in chcoloates," you are
>quite mistaken, Chembake. From the ingredient list for Godiva's
>so-called "Platinum collection", I found:

Sorry I was initially focusing on plain chocolates and not the filled
items
Where the additives are mostly lecithin and vanillin

>preservatives (tocopherols, potassium sorbate and sodium benzoate)
>fake vanilla (vanillin)
>soya lecithin
>partially hydrogenated palm kernal oil
>invertase (whatever that is)
>AND TONS OF ARTIFICIAL COLORS (FD&C yellow 6, FD&C
>Yello 5, FD&C Blue 1, FD&C Red 40, FD&C Blue 1)

But if you include the other chocolate varieties ,its difficult to get
away from that..
If you read the labels carefully of the many filled chocolates they
share the same ingredient lists
Anyway if these ingredients are offensive to you mentally then avoid
it,,by any means....
As I suggested before try to make your own ( chocolates )so that you
will have no complaints.

For ingredient functionality

Tocopherols are naturally derived antioxidants,
potassium sorbate ( or sorbates are present in some natural products)
and sodium benzoate are indeed preservatives

Vanillin is not fake vanilla but the active ingredient of the vanilla
bean itself!
What makes it offensive to many people is that nowadays it's made
synthetically

Soya lecithin is an emulsifier is a naturally derived ingredient from
soy processing .


>has info about the potential carcinogenic qualities of Red #40.
>Scientific studies are quoted. The website says,
>"Red #40 is banned in Denmark, Belgium, France, Germany,
>Switzerland, Sweden, Austria and Norway but can be used in
>the USA. The LD50 (the Lethal Dose for 50% of the lab
>animals) for oral administration in rats is > 10 g/kg."



Artificial coloring is quite common but will become a thing of the
past soon in confectioneries.... R&D trials confirmed that naturally
derived colors can do the same job albeit more expensive...
Partially hydrogenated palm kernel oil or HPKO , yes there are some
issues about in particular about trans fats...This had been the subject
of discussion in the past few years during technical conference of the
confectionery manufacturers association and they are gradually going
away from this material by using alternative fats that does not undergo
hydrogenation process.
Yes it may make the product slightly more expensive but there is market
for such product anyway.


>I have read of a couple studies showing that the banning of
>artificial colorings from school cafeteria food resulted in the
>reduction of behavioral problems among students in the
>school. They seemed to concentrate more and seemed
>less hyperactive. Think about that next time you feed your
>kid Lucky Charms cereal and Godiva chocolates, or foods
>containing artificial cherries.

Manufacturers have a lots of options according to what ingredients
they have to use and as long as its LEGAL...customers may not like it
but what can you do?

Invertase is an enzyme derived from bakers yeast which makes the
chocolate fillings soft after storage and its not a thing to worry
about.

>The chocolate was also processed with alkali

That is normal and there is not yet any established fact that is
hazardous to ones health...
It only alters the chocolate or cocoa pH, modifying many sensory
qualities of the product


>Also, this website:

>http://www.trochilids.com/dye.html

>Am I paranoid? Or just a homeopathic macrobiotic guy?

You are indeed ....better consult your psychiatrist...

If you love chocolates and other confectioneries ....don't read too
much as it will spoil your enjoyment...
Food processing including confectionery manufacturing will always have
some fancy names in their ingredient lists. But I am certain that
these people are doing their best to improve their ingredients list by
going away with notorious substances....

But to avoid Vanillin....? Not in this century I presume<G>...

If and only if the vanilla beans can be produced as cheap as corn or
soybeans then that will happen...