The weather gradually cool, in such weather drink a bowl of hot porridge, would immediately feel warm. Recently, however, there are rumors that, now eat out very thick porridge is not nature boil, add food additive xanthan gum. In order to verify the authenticity of rumor, the reporter bought food additives, xanthan gum has carried on the experiment.
Experiment site: life science college of jiangxi normal university of science and technology of food chemistry and analysis laboratory
The experimental personnel: the college guang-jie wu teacher
Solutions experts: chang sophomore of establishing affiliated hospital nutrition Feng Ji, deputy director of the life science college of jiangxi normal university of science and technology guang-jie wu teacher
(note: this experiment result is only responsible for this experiment)
The article
"Xanthan gum rubber, commonly known as the corn sugar gum, han is a kind of sugar, also is a kind of thickening agent. It has excellent thickening, suspension, emulsion and water soluble. Add in the porridge xanthan gum would be more sticky." The researchers explained.
In order to verify the above statement, the researchers decided to do comparative experiments.
Two personnel with electronic balance of the test were the same amount of 25 g of rice into the no. 1 and no. 2 in the beaker, and add 250 ml water, respectively. In order to effect comparison, the researchers in the beaker joined 2 food additives "xanthan gum" 1.25 g, 1 the beaker did not add anything, so the two beakers in the heating furnace. 23 minutes, the researchers stopped heating.
Experimenters respectively with two glass rod in the no. 1 and no. 2 the beaker stirring. When he put the two beakers in front of reporters, if you don't look at the number on the beaker, at the moment it is difficult to distinguish from the naked eye. The researchers said, carefully you will find that comparing to the color yellow more than 1, 2 and smell after will find 1 than the 2 m fragrance thick.
As for the taste of contrast, the reporter respectively on two beaker porridge taste, found that taste the same, as you chew compared to 2 more thick, more smooth.
"Because the experiment of rice is more so for the first time the effect is not obvious. Because, if there is business use of xanthan gum, certainly also for cost saving purpose. So he does not like us to put so much rice." The researchers said. To this end, the researchers decided to do an experiment. The experiment personnel with electronic balance respectively according to pick up two of 15 g m, in the other two beakers again the Numbers for no. 1 and no. 2, and add 300 ml of water respectively, this time is still in the beaker joined 1.5 2 g xanthan gum, 1 beaker didn't add anything. Reheating 23 minutes.
Reporter noticed that the experimental results than the results for the first time a lot obviously. 1 the beaker porridge there is an obvious stratification, soup, rice all precipitation in the following. 2 the beaker porridge evenly distributed. From the visual perception. 2 have the presentation more than 1. But this is still no. 1 than the 2 m fragrance thick. Reporter found 2 after taste porridge porridge more viscous than the no. 1, on chewing fuller more tender.
Interpretation of the article
Nutrition experts: excessive edible additives is harmful to human body
Learned, xanthan gum is a thickening agent, is the country allows you to add natural food additive, its use limit is 10 g/kg. In accordance with the standards of using food additives in China, the xanthan gum can be used in bread, ice cream, dairy products, frozen desserts, baked food, instant noodles, sausage, canned meat and other food, but does not mention rice porridge.
Chang sophomore of establishing affiliated hospital nutrition Feng Ji said, deputy director of the general additive using standard food additive is safe to human body, as long as eating dose not overweight. However, if the long-term or a large number of eating food additives, will cause the liver burden, will also have an effect to the body. It is worth noting that some unscrupulous vendors to add some industrial gelatin instead of xanthan gum, that do not eat, because it is harm to human body.
Life science college of jiangxi normal university of science and technology guang-jie wu teacher calculated brushstroke zhang, if the second experiment such proportion, normal 1 kg can boil 10 ~ 15 kg rice porridge, and 1 kg of rice can be made after adding xanthan gum 30 kg porridge, which the xanthan gum addition amount is only 0.15 kg or less. If joined the 1 kg of xanthan gum can boil 200 kg porridge. It is greatly save the cost of businesses, and also look better on the presentation.
Whether to let the public to better distinguish between cereal added xanthan gum, Mr Wu said can roughly judge from four aspects, if porridge has light yellow color, and distance between the grain is not compact, and grain distribution more uniform, taste taste more viscous or feel slippery, rice fragrance than normal stewing porridge slightly, then may add the xanthan gum.
Xanthan Gum, Calcium Bromide, Sodium Bromide, China, manufacturer, supplier, exporter
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