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McDonalds Milkshakes
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A friend of my b/f says that they put LARD in the milkshakes to thicken them and he swears this is true as he used to work in one.Is this true???
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Amyl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate, benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil, diacetyl, dipropyl ketone, ethyl butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl lactate, ethyl methylphenylglycidate, ethyl nitrate, ethylpropionate, ethyl valerate, heliotropin, hydroxyphrenyl-2-butanone (10% solution in alcohol), ionone, isobutyl anthranilate, isobutyl butyrate, lemon essential oil, maltol, 4-methylace-tophenone, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl naphtyl ketone, methyl salicylate, mint essential oil, neroli essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl alcohol, undecalactone, rum ether, rose, vanillin and solvent
Thats a typical strawberry milkshake flavour ingredient list from a typical fast food outlet.
This is added to the milkfat and non-fat milk, guar gum, cellulose gum, sodium phosphate, carrageenan, citric acid, E129, sugar, sweet whey and high-fructose corn syrup.
Lard isn't really added as a regular ingredient but I won't doubt anything being included - the mixes though will be delivered as pre-mix sypups and blended with the boxed 'milk' for dispensing on demand.
Enjoy. . .
Thats a typical strawberry milkshake flavour ingredient list from a typical fast food outlet.
This is added to the milkfat and non-fat milk, guar gum, cellulose gum, sodium phosphate, carrageenan, citric acid, E129, sugar, sweet whey and high-fructose corn syrup.
Lard isn't really added as a regular ingredient but I won't doubt anything being included - the mixes though will be delivered as pre-mix sypups and blended with the boxed 'milk' for dispensing on demand.
Enjoy. . .
Carrageenan, in every McDonald's shake, is seaweed to thicken it.
Cellulose gum is another thickening agent in McDonald's shakes. It is derived from cotton fibres and is similar to wallpaper paste.
Guar gum is another ingredient also found in wall paper paste and size, again used as a thickener. It is used in a lot of diet foods because it gives a feeling of fullness. An unwanted side effect is excessive flatulence.
Large quatities of vegetable oil (cooking oil to you and me) may also be added to give the 'gloopy' texture.
Cellulose gum is another thickening agent in McDonald's shakes. It is derived from cotton fibres and is similar to wallpaper paste.
Guar gum is another ingredient also found in wall paper paste and size, again used as a thickener. It is used in a lot of diet foods because it gives a feeling of fullness. An unwanted side effect is excessive flatulence.
Large quatities of vegetable oil (cooking oil to you and me) may also be added to give the 'gloopy' texture.
Chocolate? As if . . . .
'Industrial manufacturing of the cocoa-derived ingredient, to be available in both liquid and powder formats, the process involves extraction of molecules using water-solvents derived from cocoa and conched chocolate to produce a natural product...' they say in ingredient circles.
Well never mind the milkshake, what about microencapsulated products: Have a go at this from the press release for a food additives business.
'CR100 microencapsulated Sorbic Acid.
Contains 50% Sorbic Acid encapsulated in 50% vegetable oil. The oil has a melting point of approximately 60�C.
Use: In baked products such as longlife as a mould inhibitor. Dosage is 0.2% weight (2 grams per kilo of flour).
If replacing Calcium Propionate, yeast levels can be reduced by 30% of flour weight. Typical yeast levels in longlife bread are around 3.52% of flour weight. This would reduce to 2.46%.
As CR100 Sorbic Acid is 50% vegetable oil, fat level can be reduced by 0.1% of flour weight. The free-flowing CR100 Sorbic Acid can be blended with the dry ingredient prior to mixing. Trials involved used 12% vinegar at 1.9% of flour weight.
Advantages: Enables bread to remain mould free for a minimum of 12 days.
By deleting Calcium Propionate, finished bread tastes and smells better.
The spraying of finished bread with a potassium sorbate solution can be dropped. Cost reduction should be possible...'
Now rush out and buy that long life loaf. . . ? (Brand names and copyrights are recognised in the above extract)
'Industrial manufacturing of the cocoa-derived ingredient, to be available in both liquid and powder formats, the process involves extraction of molecules using water-solvents derived from cocoa and conched chocolate to produce a natural product...' they say in ingredient circles.
Well never mind the milkshake, what about microencapsulated products: Have a go at this from the press release for a food additives business.
'CR100 microencapsulated Sorbic Acid.
Contains 50% Sorbic Acid encapsulated in 50% vegetable oil. The oil has a melting point of approximately 60�C.
Use: In baked products such as longlife as a mould inhibitor. Dosage is 0.2% weight (2 grams per kilo of flour).
If replacing Calcium Propionate, yeast levels can be reduced by 30% of flour weight. Typical yeast levels in longlife bread are around 3.52% of flour weight. This would reduce to 2.46%.
As CR100 Sorbic Acid is 50% vegetable oil, fat level can be reduced by 0.1% of flour weight. The free-flowing CR100 Sorbic Acid can be blended with the dry ingredient prior to mixing. Trials involved used 12% vinegar at 1.9% of flour weight.
Advantages: Enables bread to remain mould free for a minimum of 12 days.
By deleting Calcium Propionate, finished bread tastes and smells better.
The spraying of finished bread with a potassium sorbate solution can be dropped. Cost reduction should be possible...'
Now rush out and buy that long life loaf. . . ? (Brand names and copyrights are recognised in the above extract)
Cyamopsis tetragonoloba is a much nicer way of descibing guar gum . (name of the plant from which the bean comes.)
'8 times the thickening power of cornstarch' - and is also added to paper products, textiles and printing ink, as well as food and drugs.
Look out for it as E412. . . .
Carageenan - mostly from the Phillippines and Indonesia - and how ethical is the harvesting? Normally carried out by a floating tractor with large wide arms that sweeps the seaweed into the containers. E407 on your labels by the way..
Nice to know where the stuff comes from in our food . . .
'8 times the thickening power of cornstarch' - and is also added to paper products, textiles and printing ink, as well as food and drugs.
Look out for it as E412. . . .
Carageenan - mostly from the Phillippines and Indonesia - and how ethical is the harvesting? Normally carried out by a floating tractor with large wide arms that sweeps the seaweed into the containers. E407 on your labels by the way..
Nice to know where the stuff comes from in our food . . .
And have a look at this beauty : http://blog.stayfreemagazine.org/2005/06/mcdon alds_exper.html
Bloke left a McDonalds burger and fries to see how long it took to rot - compared with a regular diner style comparison.
The McDonalds dosen't rot for ages . . . . . . !
Bloke left a McDonalds burger and fries to see how long it took to rot - compared with a regular diner style comparison.
The McDonalds dosen't rot for ages . . . . . . !
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