0
Want this question answered?
Be notified when an answer is posted
Add your answer:
Earn +20 pts
What is the name of E322?
the name is Donald duck
How many times can 16 go into 152?
9 times with a remainder of 8 or 9.5 times
Does choco-pie Orion have gelatin?
INGREDIENTS: Wheat Flour, Sugar, Corn Syrup, Shortening, Hydrogenated Vegetable Oil, Cocoa Powder, Whole Milk Powder, Sodium Bicabonate, Ammonium Bicarbonate, Beef Gelatin, Salt, Calcium Phosphate, Soya Lecithin-E322, Artificial Flavor,
What are the ingredients in a Bounty chocolate bar?
Sugar, Glucose Syrup, Skimmed Milk Powder, Milk Fat, Vegetable Fat,Cocoa Butter, Cocoa Mass, Lactose, Demineralised Whey Powder, Fat Reduced Cocoa Powder, Barley Malt Extract, Soya Lecithin (E322),Salt, Egg White, Hydrolysed Milk Protein, Natural Vanilla Flavour
Is emulsifier an e-number?
All substances added to food have an E number, it is simply an internationally recognised system of labelling additives; so yes, emulsifiers have E numbers, for instance E322 is an emulsifier called lecithin, a substance which is present in all living cells; the form added to food as E322 is usually extracted from soya bean oil, but can also come from egg yolks, peanuts, or some animal resources. Emulsifiers are added to foods as a way of combining fats and oils - without an emulsifier, mayonaisse wouldn't look very appetising as a layer of oil would be floating on the top.Not all E numbers are necessarily 'bad', for instance:E100 (circumin) is an orange/yellow food dye extracted from the turmeric plantbutE102 (tartrazine) is a synthetic yellow azo dye (related to coal tar) which causes behavioral and allergy problems in some people.
Are bagels vegan?
Yes, all French bread is vegan. Well, almost all. Ordinary French bread made in France can contain enzymes and a long list of authorized additives, including E322 (lecithin) and E471 (glycerides of fatty acid), both of which can be of animal origin. So called "traditional bread" is legally supposed to be free of additives.
What are the E numbers that indicate fat content?
As a rough guide i have found the following from http://www.eatatease.com/additives.html 1. Colours E100 - 180These are used to make food or drink more attractive.2. Preservatives E200 - 290These are used to extend the life of the food and drink by protecting against bugs that can cause food spoilage and poisoning.3. Anti-oxidants E300 - 321These are used to extend the life of fatty food and fat soluble vitamins by protecting the food against the chemical reactions that cause fats to spoil.4. Emulsifiers and Stabilisers E322 - E483Uses for these include: emulsifiers enable fats and water to be mixed, whilst stabilisers are used to keep them mixed.5. Sweeteners E420 - E421Additional E-numbers are continually added and therefore the ranges above can change.
How do you make the Australian food Tim tams?
INGREDIENTS (Tim Tam Original)Milk chocolate (38%)(sugar, milk solids, cocoa butter, cocoa mass, emulsifiers (e322: soy, e476), flavouring), wheat flour, sugar, vegetable oil, golden syrup, colours (e102, e110, e129, e133, e150), milk solids, cocoa, salt, raising agent(e500), emulsifier (e322: soy) and flavouring. May contain traces of peanut, other nut, egg or seed.NUTRITIONAL INFORMATION PER BISCUIT (Tim Tam Original)Energy 393kJ, Protein 1.0g, Fat 4.9g (Saturated 2.4g), Carbohydrate 11.3g (Sugars 8.2g), Sodium 31mg.SERVING SUGGESTIONSAustralian Desserts: Try these yummy Tim Tam recipes...NAKEDEat an icy-cold Tim Tam all on its lonesome.TIM TAM HEAVENCrush 3 Tim Tams up into a dessert bowl, pour 1 shot glass of Port or Muskat over them, top with sweetened cream and chocolate sprinkles.TIM TAMS WITH BERRIES & ICECREAMTim Tams served with strawberry and vanilla icecream sprinkled with some fresh berries.TIM TAM CHEESECAKEMake your favourite cheese cake however use crushed Tim Tam biscuits and butter to make the crust.TIM TAM SLAMAlso known as the TIM TAM Suck or TIM TAM Bomb. Grab a Tim Tam and a warm drink (coffee, milo or tea). Nibble both ends off the biscuit and use it as a straw for your drink. When its saturated, quickly SLAM it in your gob before it falls apart. It can get kinda messy, but who cares when it tastes that GOOD!TIM TAM CHOCOLATE SUNDAETwiggy at www.geocities.com recommends the "Tim Tam Sundae". Get 4 Tim Tam Chocolate Biscuits (roughly chopped), add extra creamy Ice Cream, then 2 tablespoons Hot Fudge Chocolate and sprinkle on some Toppings to taste. Look at their photo of the final product (www.geocities.com/SoHo/Atrium/2436/timtams/recipies.html):TIM TAM CHEWY CARAMEL EXPLOSIONAt Arnotts (www.arnotts.com) they suggest the Chewy Tim Tam Caramel Explosion. Get 1 pack Chewy Caramel Tim Tams roughly chopped, 8 generous scoops Vanilla Ice-cream & 8 tbs Caramel Topping with Chocolate sprinkles to garnish. Here's what they created:TIM TAM THICKSHAKEThe Editors at www.coffeebreak.com.au recommend the "Tim Tam Thickshake". Mix a packet of Tim Tams, 8 scoops of vanilla icecream & 400ml milk in a blender. Rich, thick and full of chocolate.TIM TAM CHOCOLATE MOUSSEAt www.coffeebreak.com.au they also have this awesome recipe for "Tim Tam Chocolate Mousse". Get 2 packets Instant Chocolate Mousse (Mocha flavour works well), 1 packet Arnott's Tim Tam biscuits and 2 tbs Baileys. Method: Make up Chocolate Mousse according to packet details. Place the Tim Tams into a food processor and process into fine crumbs. Stir into mousse mix, and add Baileys. Stir gently. Allow to chill (as per mousse packet details). Then serve!TIM TAM FONDUEI haven't been able to find a Tim Tam Fondue recipe yet, but I'm sure it must exist. Hmmm, just imagine dipping fresh strawberries, pineapple pieces, berries, banana and mango into a warm thick Tim Tam sauce. If anyone finds or creates this recipe please email it to me with a picture so I can load it here.TIM TAM MARTINIMake the Tim Tam Thickshake (above) but add nip of Baileys (Irish Cream Liquor), Frangelico (Hazelnut Liquor), Kahlua (Coffee Liquor) or Creme de Menth (Mint Liquor) to it.
