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Master Marik
Posts: 1

Respond Today ASAP

I have 2 questions about the Bowl Appetit Pasta Bowls:

1. How is it made?

2. Can you tell me about these ingredients? (Why are they in the product?) Iron, Xanthan gum, Thiamine, Maltodextrin and Disodium Phosphate. Thanks. I only ask because I'm doing a report on this product and I need to know why they're in this product because no other sites seemed to have any info.

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2/13/2008 3:06 PM

4 Replies to Respond Today ASAP

melanerd
Posts: 5

These ingredients are either healthy food additives and have some effect on the flavor and texture of foods.

Iron

Iron is a mineral the body needs to make hemoglobin (HE-mo-gloh-bin). Hemoglobin helps carry oxygen from your lungs to the rest of your body. A low blood iron level may be caused by not getting enough iron from food or by losing blood. If you do not have enough iron in your blood, you may get iron deficiency anemia. Iron deficiency anemia may cause problems with a child's growth and development, and cause other health problems in adults.

Xanthan Gum is a powder milled from the dried cell coat of a micro-organism called Xanthonomonas campestris, grown under laboratory conditions. It replaces the gluten in yeast breads and other baking. It is available in health food stores and specialty grocery stores.

Thiamine

Thiamine is merely Vitamin B1..

Maltodextrin

Maltodextrin powder is a major food ingredient. It is used as a carrier for food flavors.
Food usage for Disodium Phosphates

Disodium Phosphate


Safety and Handling See Safety Data Sheet. [DISODIUM PHOSPHATE DIHYDRATE, FOOD GRADE]. Disodium phosphate dihydrate is not classified as a hazardous substance.

Uses
In the manufacture of processed cheese, DSP dihydrate (food grade) is used as an emulsifying salt, often in conjunction with citrates or other phosphates. The amount required is about 2-4% as the anhydrous salt on the weight of the cheese.

DSP is used to adjust the mineral balance of milk so that the heat sensitivity is reduced and evaporation or sterilisation may be achieved without curdling. Another application in milk products is as an accelerator in instant pudding mixes based on pre-gelatinized starch and diphosphate.

DSP is often a constituent of the phosphate mixtures added to meat curing brines to reduced losses on cooking.

There are, in the food industry, many minor uses of DSP as a buffer. These include its addition to cereal products, such as macaroni, to shorten the cooking time and to dehydrated vegetable soups to aid reconstitution.

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2/13/2008 5:21 PM

LilMissBossy
Minneapolis, MN
Posts: 346

I have passed your questions along to our Consumer Foods team. There is a wait time for responses so I apologize for the delay. I will get back to you as soon as I hear from them. Thank you.

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2/14/2008 3:20 PM

LilMissBossy
Minneapolis, MN
Posts: 346

Here is the official response from our Consumer Foods department...

We would like to be able to answer all the questions we receive; however, the information you have requested about how the product is made is proprietary.

The uses for the ingredients are as follows:

Iron is used as a nutrient source
Xanthan gum is a texturizing agent
Thiamine is a nutrient
Maltodextrin is a texturizing agent
Disodium phosphate is an emulsifier (texturizing agent)

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2/18/2008 11:44 AM