![]() ![]() “Natural flavors” is listed next, but since the FDA allows companies to be this ambiguous in its description of flavoring agents, we’ll just have to move onto sodium benzoate. ” Varelas explains, “Chelating agents are in a lot of foods because they prevent taste spoiling, preserve the color and improve the shelf life of the product.” Citric acid, which keeps your Dew doin’ what it do. Citric acid is used for flavoring, but it’s also a “ chelating agent. ![]() Much of that is going to be citric acid, which is also the next ingredient in Mountain Dew. So all you need to understand here is that it’s an orange all squished up, minus any excess water. The third ingredient is concentrated orange juice, but Varelas explains that, to break that down, it would take explaining every single element inside of an orange, which could fill paragraphs worth. Both of these are simple sugars, and they both have the same chemical formula of C 6 H 12 O 6, though they’re arranged differently on the molecular level. The second ingredient is high fructose corn syrup, which Varelas explains is a sugar replacement that consists of a mixture of glucose and fructose. Carbonated water is mostly H2O, but with some CO2 mixed in. The first ingredient on the list, carbonated water, is only a bit more interesting than it’s non-carbonated counterpart, as most of it is going to be H 2 O with the occasional bit of carbon dioxide (or CO 2 ) in there as well.
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