/oss/taxonomy/term/1025/all en /oss/article/nutrition/time-parmesan <p><em>Time Magazine</em>, usually a reliable source of information, got this story wrong. “The U.S. Food and Drug Administration warned that products labeled ‘100% Parmesan’ might actually contain cheese substitutes like wood pulp” claimed <em>Time</em>. Well, the FDA did not issue any such warning. What it did to was send a letter, in 2012, to Castle Cheese about the company’s grated Parmesan cheese containing more cellulose than the 2% that is commonly allowed as an anti-clumping agent, but there was no mention of wood pulp.</p> Wed, 03 Apr 2019 20:00:46 +0000 Joe Schwarcz PhD 7688 at /oss /oss/article/did-you-know/smooth-ice-cream <p>If you see a product label that lists “guar gum or cellulose gum” among its ingredients you would probably expect to chew rather than lick.  But these substances are critical to making a smooth-textured ice cream.  One of the biggest banes of ice cream lovers is the dreaded “heat shock” which occurs when ice cream is repeatedly removed from and put back into the freezer.  Each time a little melts and refreezes to form crystals which give the product a crunchy texture. The added gums absorb water and prevent it from refreezing into ice crystals.</p> Wed, 31 May 2017 14:27:13 +0000 OSS 2505 at /oss /oss/article/did-you-know/cellulose-gum-serves-important-purpose-ice-cream <p>If you see a product label that lists “guar gum" or "cellulose gum” among its ingredients you would probably expect to chew rather than lick. But these substances are critical to making a smooth textured ice cream. One of the biggest banes of ice cream lovers is the dreaded “heat shock” which occurs when ice cream is repeatedly removed from and put back into the freezer. Each time a little melts and refreezes to form crystals which give the product a crunchy texture.</p> Tue, 25 Apr 2017 18:04:58 +0000 Joe Schwarcz PhD 2411 at /oss