“Miracle” – products

How can you make popular yogurt, yogurt, cottage cheese, ice cream from ordinary tap water …? The tricks of chemical products are striking in their naturalness and deliciousness!

 

We receive more and more questions from our readers about the scandal in which the sanitary doctor of the Russian Federation Gennady Onishchenko ordered legal entities and individual entrepreneurs to stop production and remove food additives and food products containing guar gum (E 412) of Indian or Swiss made with a high content of dioxin and pentachlorophenol. So what kind of animal is this – Guar gum?

“Miracle” – products

Guar gum itself is a powder that is made from the seeds of Cyamopsis tetraganoloba, a plant known as guar, or more simply: the pea tree. Since 1907, the guar tree has been recognized as a source of plant raw materials suitable for human consumption and, above all, for cattle, although this plant has always been cultivated in western India and the bordering regions of Pakistan. Today, India’s annual harvest accounts for nearly 80% of the world’s total. The following main varieties of Indian guar are known: Pusa Mausmi, Pusa Sadabahar, Pusa Baubanar, Durgapura Safed. Plants differ in height and the time it takes to start fruiting. In 1957, guar gum was introduced to the international market.

 

As a thickener, guar gum has been used in the paper, mining, textile, oil, cosmetic and pharmaceutical industries. Subsequently, guar gum was used in the food industry.

 

The yield of trees depends on the meteorological conditions of flowering, ripening, heavy rainfall increases the yield of trees. At the end of October, the harvest is harvested and dried for 15 days in the fields under the sun. Waste from the collection of seeds, due to the high fiber content, is used for livestock feed. Photo: Dried guar pods and beans.

 

Guar crushed is ground into powder using mechanical action. To control the physical parameters, various grades of guar powder are used, differing in particle size, viscosity during hydration of guar gum with water, and the degree of hydration. Chemically, guar gum is a nonionic polysaccharide of plant origin. The molecular structure is a straight chain formed by galactose and mannose, hence guar gum is a galactomannan. Galactomannan is a high molecular weight hydrocolloid. When dissolved in cold and hot water, guar gum forms a highly viscous gel. The viscosity of the gel depends on the temperature, time and concentration of the guar gum.

 

In food formulations, guar gum is used as a thickener with the following properties: viscosity control, emulsion stabilization, prevention of syneresis; imparting gustatory fullness and creamy consistency to emulsion products; preventing the growth of ice crystals, stabilizing the overrun and increasing the elasticity of the finished product. In dairy products, guar gum is used to retain moisture, in frozen products it is used as a viscosity regulator to give a homogeneous creamy structure. The formation of stable suspensions facilitates the implementation and acceleration of various technological stages and helps to extend the shelf life of the finished product. During the cheese making process, guar gum promotes curd formation and increases yields. Some special grades of guar gum are more resistant to mechanical stress and dissolve more easily. These qualities are successfully used in the production of mayonnaise, dairy desserts, ice cream, and low-fat dressings.

 

A recognized advantage of guar gum is the ability to reach the maximum possible viscosity values ​​in the first 3 minutes when hydrated. This property of guar gum is used to stabilize soups, instant cereals, syrups and fruit drinks, instant drinks.

 

In confectionery, guar gum is used as a dough improver to reduce moisture loss during production and storage. In some baked goods, guar gum promotes film formation and a crispy and crumbly texture. In instant pasta, it is used to give a homogeneous structure and quick cooking. Guar gum, with its wide range of applications, is the most economical food stabilizer available.

 

Today, no product is complete without this bean filler. For any manufacturer, this is just a gold mine. The fact is that the cost of this miracle is from 40 to 60 rubles per kg. At the same time, in order to get the same yogurt, for 100 liters of tap water you just need: 50-70 grams of guar gum! Then you stir – and the Miracle is READY: 100 liters of yogurt – just have time, pour it. Not bad: 100 liters of yogurt for 60 rubles!

 

For the convenience of manufacturers, large chemical giants have developed a number of chemical powders and methods for the production of any “food”. Moreover, inquisitive scientists managed to chemically modify the guar itself. Today you can buy at the Chemical Plant not only raw materials for the production of plastic bags, but also food products that are superior to natural Guar Gum: Methylcellulose, Methylhydroxypropylcellulose; Hydroxypropyl cellulose; Specially purified sodium carboxymethyl cellulose …

 

Here’s an example of how to make mayonnaise with water by adding chemical ingredients.

 

To 100 liters of water you add:

 

Geny pectin, Slendid® type 120 – which is a fat substitute, gives the product a pleasant creamy taste;

xanthan gum, KELTROL® – which provides texture, stability, palatability and good flow properties to the product. Provides emulsion stability, creamy taste;

gellan gum, KELCOGEL® – which develops the product’s body and viscosity.

And again, a delicious Miracle – 100 liters of mayonnaise for only 100-200 rubles of powders.

 

The sticky and thickening properties of these substances act in cold water and dissolve in hot water, forming a homogeneous jelly-like and usually tasteless mass on cooling. The use of Xanthan gum in the production of the same bakery products increases the volume of production by at least 2-3 times. At the same time, the product has a pleasant taste, aroma and does not stale. What else does an entrepreneur need to get good profits and meet a wealthy old age? The same focus occurs in the production of sausages, all kinds of semi-finished products … and at the same time, the taste qualities themselves only increase every year, as the variety on the market increases and expands – chemical flavoring additives …

 

Everything would be beautiful and fun, in all this Gum-and, if it were natural and edible. But in this Comedy – not a comedic ending in the form of serious physiological diseases. The consumption of plastic food really destroys the organism of a Living Person.

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