Guest guest Posted March 11, 2009 Report Share Posted March 11, 2009 The following refers to Australian Sausages (snags) I would guestimate British and American processed sausages had a similar content. They do not sound terribly healthy as a food to me.............. just look at the 'other' stuff which is NOT MEAT that they include.............. http://www.healthyfoodguide.com.au/index.php?option=com_content & task=view & id=234 & Itemid=50 WHAT”S IN A SAUSAGE?WHAT”S IN A SAUSAGE?Additives commonly found in sausages include: Additive No (4) Additive name Additive function 120 Carmines or Carminic acid or Cochineal colour 155 Brown HT colour 160b Annatto extracts colour 160c Paprika oleoresins colour 223 Sodium metabisulphite preservative 250 Sodium nitrite Preservative/ colour fixative 262 Sodium acetates acidity regulator 270 Lactic acid antioxidant/ acidity regulator 300 Ascorbic acid antioxidant/ food acid 301 Sodium ascorbate antioxidant 306 Tocopherols concentrate, mixed antioxidant 316 Sodium erythorbate antioxidant 325 Sodium lactate acidity regulator, humectant, bulking agent 330 Citric acid acidity regulator, antioxidant 331 Sodium citrates acidity regulator, emulsifier, stabiliser 340 Potassium phosphates mineral salt, acidity regulator, emulsifier, stabiliser 407 Carrageenan vegetable gum, thickener, gelling agent, stabiliser 415 Xanthan gum vegetable gum, thickener, stabiliser 450 Potassium pyrophosphate or Sodium acid pyrophosphate or Sodium pyrophosphate emulsifiers, acidity regulators, stabilisers 451 Potassium tripolyphosphate or Sodium tripolyphosphate acidity regulator 452 Potassium polymetaphosphate or Sodium metaphosphate, insoluble or Sodium polyphosphates, glassy emulsifier, stabiliser 508 Potassium chloride Mineral salt, gelling agent 554 Sodium aluminosilicate Anti-caking agent 621 Monosodium L-glutamate or MSG flavour enhancer 635 Disodium 5'-ribonucleotides flavour enhancer Quote Link to comment Share on other sites More sharing options...
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