Word: guar
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Dates: during 1950-1959
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Most important, the new rules clamp down hard on the numerous additives used in mass ice-cream making. FDA approves the continued use of such lump-preventing stabilizers as gelatin, locust-bean gum, sodium alginate, guar-seed gum and extract of Irish peat moss. But it frowns on any further use of alkaline neutralizers, e.g., baking soda, which some producers use to sweeten up sour milk and cream, make it palatable. Totally banned: certain acid emulsifiers that make ice cream smooth by breaking down the barrier between fat and water. While approving chemicals that occur naturally in food, FDA rejected...