What's In...
Sausages
Water - acts as a solvent
Rusk - absorbs fat and water
Salt - preservative agent
Protein concentrate - for creating emulsions
Polyphosphate - synergistic with salt - increases emulsifying properties
Monosodium glutamate – a flavour enhancer, highlights savoury taste
Cochineal - colouring agent (may exacerbate hyperactivity in susceptible children)
Sodium metabisuphate - suppresses food poisoning organisms
Sugar - caramelises when heated to give brown colour
Ascorbic acid - vitamin C, anti-oxidant, stops loss of flavours particularly when frozen Ice Cream
Air - gives a light textur
e Mono and diglycerides of fatty acids - act as emulsifiers
Soya lecithins - emulsifier and viscosity reducer in chocolate
Carageenan - emulsifier (may degrade to potentially carcinogenic products)
Carob bean gum - gelling agent and stabiliser Guar Gum thickening agent (in huge quantities may cause nausea etc)
Carboxymethylcellulose - thickening agent, stops loss of moisture
Sodium alginate - acts as a stabiliser Vanilla extract gives flavor
r Annatto - colouring agent, precursor to vitamin A
Curcumin - colouring agent
Pectin - emulsifier, stabiliser and gelling agent extracted from fruit
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