It’s long been known that the processes by which food is browned, whether in the frying pan, grill, rotisserie or stewpot, generate a variety of chemicals with alarmingly hard-to-pronounce names. David Oliver thinks the flap over 4-methylimidazole in the familiar cola ingredient, “caramel coloring,” is likely to go the same way as the flap over supposed cancer risk from acrylamide in French fries, potato chips and many other foods.
P.S. Per commenter Jerry, I’ve jumped to conclusions, and the “caramel coloring” found in sodas is generated by other chemical processes, not by caramelization.
5 Comments
Pepsi tried to market a clear cola (in the early 90s?). It did not sell after the initial newness wore off.
Pardon me while I have a Doctor Brown’s Diet Cream Soda. You can’t get Nehi Blue easily in New York.
Bob
I thought the issue was not that these chemicals are caused by cooking (in the frying pan, grill, rotisserie or stewpot), rather the browning is from to a complex chemical brew involving amonia and other chemicals.
[…] more about the Center for Science in the Public Interest’s “caramel coloring” cancer scare (earlier). Pediatric Insider and Abnormal Use provide some needed […]
[…] the Center for Science in the Public Interest’s “caramel coloring” cancer scare (earlier). Pediatric Insider and Abnormal Use provide some needed […]