Thursday, May 14, 2009

Yum o' licious but no cows allowed

Not to change the subject too soon from yesterday’s entry, another biggie is making the food world better.

Seems Dow Chemical contributed a substance for Chinese researchers to use in elevating the quality of whipped cream. No, it’s not better cream. That would be too easy.

The substance was hydrocolloid hydroxypropyl methylcellulose, and according to a Web site devoted to food and drink makers, the alleged whipped cream was really made with phosphate, partially hydrogenated palm kernel oil, xanthan gum, sucrose ester, and corn oil.

Sounds a lot tastier than cream and less fat as a bonus!

The scientists were looking to affect the texture of the whatever that mixture was. The substance worked great, they reported. Look for it in your dairy case any day now.

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