Common Additives In Yogurt


Without any doubt, naturally fermented yogurt benefits our body most. But for various reasons, most yogurt on the supermarket shelves contain additives whose power we are not fully aware of. Is additive witch’s poison or fairy’s magic wand?

Additives in yogurt fall into four categories: stabilizer, flavoring agent and color additives .

  • Stabilizer

Pectin(√) —-It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent particularly in jams and jellies. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.

Gellan gum(√)—-is produced by culturing bacteria, used as a thickener, emulsifier, and stabilizer. It was an integral part of the now defunct Orbitz soft drink. It is used as the gelling agent, as an alternative to gelatin, in the manufacture of vegan varieties “gummi” candies.

Gelatin(√)—-derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing.

Agar(√)—-is a gelatinous substance, obtained from algae

Modified Starch(√)—-also called starch derivatives, are prepared by physically,enzymatically, or chemically treating native starch, thereby changing the properties of the starch.

  • Flavoring agent

Acesulfame(×)—-is a calorie-free sugar substitute(artificial sweetener), chronic usage of acesulfame K may lead to impairment of cognitive function. However, FDA has approved their general use.

Aspartame(×)—-is an artificial, non-saccharide sweetener used as a sugar substitute in some foods and beverages. Numerous allegations have been made on the Internet and in consumer magazines purporting neurotoxic effects of aspartame leading to neurological or psychiatric symptoms such as seizures, headaches, and mood changes.

Steviol Glycoside(√)—-are responsible for the sweet taste of the leaves of the stevia plant (Stevia rebaudiana Bertoni). These compounds range in sweetness from 40 to 300 times sweeter than sucrose. In 2006, the World Health Organization (WHO) performed a thorough evaluation of recent experimental studies of stevia extracts conducted on animals and humans, the report suggested the possibility of health benefits.

Splenda(√)—-is the commercial name and registered trade mark of asucralose-based artificial sweetener derived from sugar, it is generally recognized as safe because of their long history of safe consumption.

  • Color Additives

Carmine(×)—-is a pigment of a bright-red color obtained from the aluminium salt of carminic acid, which is produced by some scale insects, such as the cochineal scale and the Polish cochineal, it may cause severe allergic reactions and anaphylactic shock and that it is derived from insects.

Tartrazine(×)—- is a synthetic lemon yellow azo dye primarily used as afood coloring. Tartrazine was found to adversely affect and alter biochemical markers in vital organs, e.g., liver and kidney, of rats, not only at higher doses, but also at low doses.

(Information from wikipedia)


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