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> Stabilizers and thickeners, as defined in Section 170.3(o)(28) of Title 21 of the Code of Federal Regulations. ... > “Stabilizers and thickeners: Substances
by donatj 1y ago
> Stabilizers and thickeners, as defined in Section 170.3(o)(28) of Title 21 of the Code of Federal Regulations.
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> “Stabilizers and thickeners: Substances used to produce viscous solutions or dispersions, to impart body, improve consistency, or stabilize emulsions, including suspending and bodying agents, setting agents, jellying agents, and bulking agents, etc.”
So ... flour? Actually healthier things with scarier names like xanthan gum?
- OJFord 1y agoSub-division b point 1 excludes: > Commodity food specifically made available by the United States Department of Agriculture. Which I'd guess includes flour.
- JumpCrisscross 1y agoUnlikely. Commodity food made available by the USDA is directly sold or distributed by the USDA [1]. [1] https://www.fns.usda.gov/csfp/commodity-supplemental-food-program https://www.fns.usda.gov/csfp/commodity-supplemental-food-pr...
- OJFord 1y agoOh, ok, that doesn't mean at all what I thought it meant, sorry! (British, I just assumed 'commodity food supplied by agriculture' would be all cereals etc., possibly nationally grown only, but you know, commodities.)
- Lerc 1y agoSo is the same item counted as UPF when the USDA supplies it but not otherwise, or does it mean the USDA supplying it grant the category of item non-UFP status. Does this count if they supply it from a vending machine on their premises :-)
- JumpCrisscross 1y ago> So ... flour? If used as a thickener, perhaps. > Actually healthier things with scarier names like xanthan gum? This would almost certainly fall afoul of these rules. And with good reason. Xantham gum is fine per se, but it tends to help unhealthy food stay together. I don’t see why a school kitchen needs to serve anything thickened with it.
- donatj 1y ago> I don’t see why a school kitchen needs to serve anything thickened with it. I would gander you have little to no experience in the kitchen. Literally ANY sauce? Basically any Asian cuisine. Soup? Do you eat soup?
- JumpCrisscross 1y ago> gander you have little to no experience in the kitchen Keep ganderin’. > Literally ANY sauce? Basically any Asian cuisine. Soup? None of these need to be thickened with xantham gum…
- donatj 1y agoDepending on the consistency you're going for, many are way better with it than other thickers. It's natural, and has a much lower impact on your blood glucose than flour. It's good stuff. Everyone should have it in their kitchen.
- lupusreal 1y ago[dead]
- UpsideDownRide 1y agoCooking is vast. Being hung up on a very specific ingredient is really weird if you ask me.
- nyrp 1y agoHeaven forbid anyone should be weird...
- vitus 1y agoFor various reasons, I believe the CFR defines flour as a food, not a food additive, but it may have additives that qualify. (I can't find any text that explicitly states that foods are not food additives, but either way, no form of wheat flour is listed in the Substances Added to Food database.) Common culprits include chemicals added during the bleaching process and addition of "enzyme" / other ingredients that help improve baking consistency. Some examples: https://www.hfpappexternal.fda.gov/scripts/fdcc/index.cfm?set=FoodSubstances&id=BENZOYLPEROXIDE https://www.hfpappexternal.fda.gov/scripts/fdcc/index.cfm?se... https://www.hfpappexternal.fda.gov/scripts/fdcc/index.cfm?set=FoodSubstances&id=AMYLASEFROMASPERGILLUSFLAVUS https://www.hfpappexternal.fda.gov/scripts/fdcc/index.cfm?se... https://www.hfpappexternal.fda.gov/scripts/fdcc/index.cfm?set=FoodSubstances&id=AMMONIUMSULFATE https://www.hfpappexternal.fda.gov/scripts/fdcc/index.cfm?se...