It cooks out of the product anyway and looks like globs of pudding in the pan. One thing for sure...it adds weight to the product! Why are they allowed to add this stuff.
2007-09-24 18:26:26 · 4 answers · asked by ArRo 6 in Food & Drink ➔ Other - Food & Drink
Any chemical added to food that is called "flavor enhancer" is generally MSG or a similar chemical containing free glutamates. These substances are also known as "excitotoxins" because they work by stimulating neural and other cells to the point of death. This is how they create "enhanced" flavor in foods. They are added to virtually all processed foods as a means of helping you to become addicted to them. It's easy to learn more about this if you do a google search on excitotoxins and MSG.
2007-09-24 19:02:53 · answer #1 · answered by surlygurl 6 · 0⤊ 0⤋
It is usually mostly water and salt, some use stock. The stuff that comes out in the pan is cooked blood which the salty solution has osmosed out of the meat. The ostensible reason for adding it is to keep the meat more tender (as in brining poultry). There are limits to how much can be added, and you can find products that add none.
2007-09-24 18:37:24 · answer #2 · answered by barbara 7 · 0⤊ 0⤋
I'm not sure exactly what's all in it buts it's a clear water solution that helps preserve the meat and keep it moist. I know what you are referring to and that's congealed fat that dissolves when heated.
2007-09-24 18:31:32 · answer #3 · answered by Sara 6 · 0⤊ 0⤋
Its mind control nano bots.
BEWARE!
2007-09-24 18:28:32 · answer #4 · answered by Anonymous · 0⤊ 0⤋