"These additives, often hydrocolloids, protein isolates and other polymer-based compounds, bulk up food by forming microscopic networks that trap water, air or fat, creating the illusion of more meat, dairy or grains than the product actually contains. Research has shown that tiny amounts of these polymers can hold up to 10 times their weight in water, forming gel-like structures that stabilize texture, boost volume and preserve mouthfeel."
"'We've seen frozen shrimp lose well over 10 percent of its edible weight because of glazing and phosphate treatments. 'Ice cream tubs look generous but are often pumped with air and stabilizers, reducing the actual cream content. Deli meats with carrageenan and added water give the appearance of thickness but less protein per slice.' Dr Charlebois estimates that American households are overpaying by 0.5 to 1.5 percent of their annual grocery bill due to additives and shrinkflation."
Food manufacturers are increasingly using lab-engineered additives—hydrocolloids, protein isolates and polymer-based compounds—to bulk up products by forming microscopic networks that trap water, air or fat. Small amounts of these polymers can hold up to ten times their weight in water, creating gel-like structures that stabilize texture, boost volume and preserve mouthfeel. The technique can make burgers, cereals and packaged bread feel satisfying despite containing 10–20 percent less core ingredient. Glazing, phosphates and stabilizers add weight to frozen seafood and reduce cream content in ice cream. Consumers can spot additives through excessive fluffiness, uniform texture or thick ice glazing and should check ingredient lists.
Read at Mail Online
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