Lassi Essay

As kids just about everybody enjoyed that sweet tasting drink, chocolate milk. Today even adults enjoy the drink. Why do so many people of all ages appreciate the taste? Probably because its chocolate and milk combined, so whats not to like! Chocolate milk has been around since the early 1700s when it first saw the light of day in Jamaica, but Purity’s brand has been around since 1946 with its headquarters being in Nashville Tennessee. The time between the 1700s to 2016 the taste has not changed very much, but the products ingredients have changed. Although Purity's chocolate milk is a tasty drink, the ingredients in the packaging as well as the milk itself may raise suspicion, or concern, if one is following Michael Pollan’s food rules

Relevance to Audience: I’m sure everyone in this room has consumed a dairy product whether it be an ice cold glass of milk with cookies, or a nice piece of cheese on a big juicy burger.

Triple Sugar Iron agar slant (TSI) was used to test for the fermentation of glucose and lactose, as well as the production of H2S. Gas production was also monitored, looking for fissures produced by production of gas during fermentation. The conversion of the originally red slant and butt of the agar to yellow indicates that

Abstract: This lab’s purpose was to see how different levels of yeast, distilled water, and sugar interact to affect the level of carbon dioxide evolved in fermentation. In this experiment we had two sections. The first section tested four test tubes with varying levels of yeast, glucose and distilled water for evolved carbon dioxide levels. The tubes were timed for 20 minutes. The amounts of solution in the test tubes are noted in the methods section of this lab report. The second section of the lab used three test tubes and flowed the same procedure except added spices. The levels of ingredients are also in the methods section. The main goal of this experiment was to see the effects of yeast concentration.

The first objective is to study the effect of food processing on molecular structure of processed food. This objective will be achieved through applying detailed molecular structure characterization studies on food processed under different processing parameters. This objective is aiming fundamental knowledge on processing effect on food structure with relating food structure to their functionality.

Approximately ten thousand processed food products are introduced every year in the United States. The Food and Drug Administration does not require flavor companies to disclose the ingredients other additives so long as all the chemicals are considered by the agency to be GRAS (Generally Regarded As Safe)” (Schlosser 122-125). With the use of flavor add-ins the fast food industry is been able to make their food cheaper to re-create the same taste we are used to. The author use of logos in the novel only allows for the facts to be stated and

With this increase in the productivity of farmers, came a proliferation of food processing industries and fast food restaurants. These food processing industries and restaurants capitalized on the abundant, overly cheap commodity crops to their advantage; to make profit, and to the disadvantage of poor Americans. During processing of these commodity crops, the natural nutrients that give these foods their natural flavors are destroyed. To replace these, food additives and flavorings are added to restore their taste and prolong their shelf life. Often these chemicals contain some harmful elements that affect the way our bodies use food. These highly processed foods, dense in calories,

Part 1 The way people perceive taste is impacted by a number of factors. These include, but are not limited to, age, weight, hormones, sickness and disease, smoking, and diet. Diet is the factor that this paper focuses on. Diet is impacted by the way people taste in that people are used to eating a certain amount of additives and preservatives. Some eat a very low amount, while for others, everything they eat contains additives and preservatives. There is a large range, but this paper will be focusing on two sides: people who eat a moderate to high amount of additives and preservatives in their daily life —this group will be referred to as Group 1—and people who eat very little to none—this group will be referred to as Group 2.

As Michael Pollan details in his bestselling book, In Defense of Food, the science that attempts to understand and unlock the chemical secrets of food has resulted from the collective pursuit of many scientific minds since the early nineteenth century. The discoveries of chemists and experimentalists like Liebig and Prout have paved the way for modern sciences’ understanding of nutrition and serves as the foundation of knowledge for those who seek to enhance the health and longevity of all eaters. (Pollan, 2008). With these vast collections of nutrition knowledge available and growing in size every day, it is no wonder that many will seek advice on the optimal diet. However, science is just not there…yet. Scientists and RDs do not currently

Beyond the microbrewery, a growing number of households are using fermentation techniques that preserve fruits and vegetables all year long, without the use of electricity. Long before the advent of refrigeration, ancient food preservation techniques, one being fermentation, were utilized to make fruits and vegetables safe for consumption available long after the growing season had ended. It is still used by many cultures today to produce crunchy pickles, tangy fruit chutneys and zesty sauerkraut. Essentially, it is a metabolic process that converts the starches and sugars found naturally in vegetables and fruits into food preserving alcohols and gases, which hinders the growth of harmful bacteria while encouraging the reproduction of beneficial

By canning, freezing, and dehydrating techniques used to process food destroy most of its flavor.” (120). The International Flavors & Fragrances (IFF) company (which is a huge company that manufactures different types of flavors and fragrances through the process of coalescing chemicals. The IFF corporation has branches that vary all over the nation, they are accountable for the different types of flavors of so many foods, drinks, and many personal hygienic products like gum, soap, toothpaste, perfume and body wash.” The basic science behind the scent of your shaving cream is the same as that governing the flavor of your TV dinner.” (122) It is very outrageous that the flavors of the food we consume are created by the mixing of chemicals that the IFF undertakes. Consuming foods that have been chemically fabricated is not a substance our bodies would benefit from. Consumption of chemicals shouldn’t ever be acceptable. Fast food industries have lowered their standards, they prioritize the act of making money in any means possible over the evident facts on why chemicals should not be administered into our

“I got the task to direct some turned around varying media stories demonstrating the creation of some of our nourishment. I saw many butcher houses and case of both modern and artisan sustenance creation. A genuine eye opener,” Kneepkens states on her site with respect to the dreary yet enlightening video arrangement. “‘Jam’ is confection. Be that as it may, just few individuals know they’re made of gelatin from the skin of pigs. Sweet?” she finishes up over her video of the production of sticky confections.

2. Acidity: pathogens grow best in food with little or no acid (pH between 4.6-7.5)

Dr. John Coupland is a professor of food science and the Chair of the Ingredients as Materials Impact Group at The Pennsylvania State University. Dr. Coupland instructs undergraduate and graduate level courses while also actively researching various aspects of food chemistry. However, before arriving at Penn State, Dr. Coupland obtained both his B.S. and Ph.D. from Leeds University in the UK.

Schlosser provides his personal experience when he went to visit the International Flavors and Fragrances (IFF) where the company is responsible for making our food taste the way it does. There, Schlosser reveals that the “snack-and-savory lab is responsible for the flavors of potato chips, corn chips, … and pet food. The confectionary lab devises flavors for ice cream, cookies, candies, toothpastes, mouthwashes, and antacids” (73). Dedicated into making our food taste and smell good, the IFF’s items that we are eating and the aromas that we smell can be present in our own pet’s food and household products. As said by Schlosser, “all these aromas are made through essentially the same process: the manipulation of volatile chemicals” (74). It becomes clear to Schlosser and his audience, as he continues his tour around the IFF building, that there are no differences between creating the flavors of food and the scent of household items such as: shampoo and