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Twinkie, Deconstructed
My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated into What America Eats
Steve Ettlinger
8 CPEU or CE hours
Course: $68
Includes book & CE exam
CE exam only: $58
"Download on demand" available
My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated into What America Eats
Steve Ettlinger
8 CPEU or CE hours
Course: $68
Includes book & CE exam
CE exam only: $58
"Download on demand" available
Description
An intriguing look at the technology, science and contemporary culture of food!
Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he often reads the ingredients label—without a clue as to what most of it means. So, when his young daughter asked, “Daddy, what’s polysorbate 60?” while eating ice cream at the beach on a hot summer day, he was at a loss—and determined to find out. IN this fascinating exploration into the curious world of packaged foods, Twinkie, Deconstructed takes us from phosphate mines in Idaho to cornfields in Iowa, from gypsum mines in Oklahoma to oil fields in China, to demystify some of America’s most common processed food ingredients—where they come from, how they are made, how they are used—and why.
Beginning at the source (hint: the ingredients are often more closely linked to rocks and petroleum than any of the food group), Ettlinger reveals how each Twinkie ingredient goes through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable good or powder with a strange name—all for the sake of creating a simple snack cake. An insightful, entertaining exploration of the modern food industry, if you’ve ever wondered what you’re eating when you consume foods containing mono-and diglycerides or calcium sulfate (the latter, a food-grade equivalent of plaster of Paris), this course is for you.
Level: Intermediate
ISBN: 1594630186
ISBN-13: 9781594630187
Format: Hardcover, 304pp
Publisher: Penguin Group (USA)
Pub date: 2007
Content
Acknowledgments
A Note to the Reader
1. “Where Does Polysorbate 60 Come from, Daddy?”
2. Wheat Flour
3. Bleach
4. Enrichment Blend: Ferrous Sulfate and B Vitamins—Niacin, Thiamine Mononitrate (B1), Riboflavin (B2), Folic Acid
5. Sugar
6. Corn Sweeteners
7. Corn Syrup, Dextrose, Glucose, and High Fructose Corn Syrup
8. Corn Thickeners: Cornstarch, Modified Cornstarch, Corn Dextrins, and Corn Flour
9. Water
10. Soy: Partially Hydrogenated Vegetable and/or Animal Shortening, Soy Lecithin, and Soy Protein Isolate
11. Eggs
12. Cellulose Gum
13. Whey
14. Leavenings
15. Baking Soda
16. Phosphates: Sodium Acid Pyrophosphate and Monocalcium Phosphate
17. Salt
18. Mono and Diglycerides
19. Polysorbate 60
20. Natural and Artificial Flavors
21. Sodium Stearoyl Lactylate
22. Sodium and Calcium Caseinate
23. Calcium Sulfate
24. Sorbic Acid
25. FD&C Yellow No. 5, Red No. 40
26. Consider the Twinkie
Human Resources
Index
About the Author
About the author
Steve Ettlinger, author of six books, has long been fascinated with everyday consumer products from hardware to beer. He lives in New York City with his wife and their two children.
Dietetic professionals
CPE Level: 2
Suggested Commission on Dietetic Registration Learning Need Codes: It is the sole responsibility of the dietetic professional to determine the learning need code met by a course. numedix.com provides the following "suggested" codes, but the professional can deviate from them if they feel another need is met.
8000 Food Service Systems and Culinary arts
8015 Cultural/ethnic food and culinary practices
8018 Environmental, agricultural and technologic influences on food systems
8020 Equipment management
8030 Facilities layout, planning and design
8040 Food safety, HACCP and sanitation
8050 Food distribution and service
8060 Culinary skills and techniques
8070 Food production, quantity purchasing
8080 Food styling and food presentation
8090 Menu planning and development, nutrient analysis
8100 Food and recipe development and modification
8120 Sales, merchandising
An intriguing look at the technology, science and contemporary culture of food!
Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he often reads the ingredients label—without a clue as to what most of it means. So, when his young daughter asked, “Daddy, what’s polysorbate 60?” while eating ice cream at the beach on a hot summer day, he was at a loss—and determined to find out. IN this fascinating exploration into the curious world of packaged foods, Twinkie, Deconstructed takes us from phosphate mines in Idaho to cornfields in Iowa, from gypsum mines in Oklahoma to oil fields in China, to demystify some of America’s most common processed food ingredients—where they come from, how they are made, how they are used—and why.
Beginning at the source (hint: the ingredients are often more closely linked to rocks and petroleum than any of the food group), Ettlinger reveals how each Twinkie ingredient goes through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable good or powder with a strange name—all for the sake of creating a simple snack cake. An insightful, entertaining exploration of the modern food industry, if you’ve ever wondered what you’re eating when you consume foods containing mono-and diglycerides or calcium sulfate (the latter, a food-grade equivalent of plaster of Paris), this course is for you.
Level: Intermediate
ISBN: 1594630186
ISBN-13: 9781594630187
Format: Hardcover, 304pp
Publisher: Penguin Group (USA)
Pub date: 2007
Content
Acknowledgments
A Note to the Reader
1. “Where Does Polysorbate 60 Come from, Daddy?”
2. Wheat Flour
3. Bleach
4. Enrichment Blend: Ferrous Sulfate and B Vitamins—Niacin, Thiamine Mononitrate (B1), Riboflavin (B2), Folic Acid
5. Sugar
6. Corn Sweeteners
7. Corn Syrup, Dextrose, Glucose, and High Fructose Corn Syrup
8. Corn Thickeners: Cornstarch, Modified Cornstarch, Corn Dextrins, and Corn Flour
9. Water
10. Soy: Partially Hydrogenated Vegetable and/or Animal Shortening, Soy Lecithin, and Soy Protein Isolate
11. Eggs
12. Cellulose Gum
13. Whey
14. Leavenings
15. Baking Soda
16. Phosphates: Sodium Acid Pyrophosphate and Monocalcium Phosphate
17. Salt
18. Mono and Diglycerides
19. Polysorbate 60
20. Natural and Artificial Flavors
21. Sodium Stearoyl Lactylate
22. Sodium and Calcium Caseinate
23. Calcium Sulfate
24. Sorbic Acid
25. FD&C Yellow No. 5, Red No. 40
26. Consider the Twinkie
Human Resources
Index
About the Author
About the author
Steve Ettlinger, author of six books, has long been fascinated with everyday consumer products from hardware to beer. He lives in New York City with his wife and their two children.
Dietetic professionals
CPE Level: 2
Suggested Commission on Dietetic Registration Learning Need Codes: It is the sole responsibility of the dietetic professional to determine the learning need code met by a course. numedix.com provides the following "suggested" codes, but the professional can deviate from them if they feel another need is met.
8000 Food Service Systems and Culinary arts
8015 Cultural/ethnic food and culinary practices
8018 Environmental, agricultural and technologic influences on food systems
8020 Equipment management
8030 Facilities layout, planning and design
8040 Food safety, HACCP and sanitation
8050 Food distribution and service
8060 Culinary skills and techniques
8070 Food production, quantity purchasing
8080 Food styling and food presentation
8090 Menu planning and development, nutrient analysis
8100 Food and recipe development and modification
8120 Sales, merchandising
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