Let's see Bashny.Net

I am a chemist - and well, not pischevik because you got me, fans of "natural products." Somehow, out of all fans to read part of the unit understand what they are reading and doing normal findings. Most E-he sees something-there and rolls her eyes in horror.

Thickener in yogurt will almost certainly be some starch. The most common, of potatoes or corn. Without it, the product consistency is not very thick milk.
Baking powder in bread - regular soda. Its more of your grandmother's pies were added, something no one had died.
Emulsifier - a substance necessary to the product are not stratified, such as soured milk breaks into curds and whey, and was all the time uniform. The emulsifier may be any lecithin from egg yolks. Very scary, huh?
Acidity Regulators - organic acids. Citric, malic, rarely others. Less often, because these are cheap, safe and readily available. Why fence something else?
Home horror story - of course, monosodium glutamate. It is, so you know, is contained in everything that lives and breathes in you, too. Glutamate - a natural metabolite. Do not eat it with a spoon from the package, and you do not happen.
With sweeteners and dyes slightly worse. These substances are often allergenic, but there's no help. Allergy - unpredictable thing can be both natural dyes and sugar, and the synthetic.
Most of the supplements - at least natural than all the other components of the product. But without them, the product will be insipid, perishable and often tasteless at all, and you simply will not eat it.
Expensive products from cheap may be different than anything: the country of production, the target audience, the amount of money vbuhali in package design, or in the promotion of the brand, the value of marketing ambitions.
The composition of the same - in the last turn.

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