You may well be wondering why I took a picture of a popular brand of Japanese mayonnaise. Keep wondering.
More to the point, what is really going into the condiments many people eat every day? To answer that, I went right to the source. On Kewpie's English site, they list many of their "fine chemicals" under the "food field."
I don't doubt that preservatives such as these are in many products sold and consumed today. While i did not find any specifically negative literature about egg white lysozymes, they can potentially trigger egg allergies in those susceptible. Egg ingredients may be included under any of these ingredients:
- Artificial flavoring
- Lecithin
- Natural flavoring
- Nougat
This is particularly troubling, as these ingredients need not be further broken down on food labels. It seems impossible for a person with egg allergy to know definitively whether foods with these ingredients contain eggs without potentially unpleasant tasting.
Surely this is not the best we can do.
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