Various products of instant preparation tried many. When there is no time or an opportunity to make a full-fledged lunch, instant mashed potatoes very much help out, however as far as this product is natural?
Manufacturing techniques
Having studied structure on packing of instant mashed potatoes, it is possible to learn that in a glass or a package there are potato flakes, salt, powdered milk, seasonings, fragrances and preservatives. At first sight it seems unrealistic an opportunity to powder potatoes or flakes which are enough to be filled in with hot water to receive the real puree. However crude potato contains 75% of water of which it is possible to get rid, having kept other structure. In ready mashed potatoes the content of liquid can reach 77% in general.
The principle of production of instant mashed potatoes is based on the idea of evaporation of liquid. On production crude potatoes are washed, cleaned, boiled and cook puree. Then it is dried by special cars and crushed for receiving any given form: granules, powder or flakes. For example, for production of flakes of puree rolls out in thin leaves then it is cut.
It is better not to make puree directly in plastic cups, and to pour it into glass or metal capacity: when heating the packing can emit hazardous substances.
Features of structure
Besides, at a preparation stage the product is enriched with mineral and vkuso-aromatic additives, and for increase in a period of storage preservatives and oxidizers are entered into structure. Many people are frightened off by the chemical set which turned out as a result, however you shouldn't forget that in the world everything consists of any given chemical elements including natural vegetables and fruit. The only difference is in whether chemical compounds or as a result of chemical synthesis are received in the natural way. The set of criticism is sparked also by contents in instant products of flavor enhancer, most often a sodium glutamate. There is a huge number of the myths connected with this additive. At the same time not all know that the sodium glutamate in a natural look contains in many fresh vegetables, however pretty fast breaks up at storage. Artificially synthesized sodium glutamate widely is used in Asian cuisine as stimulates special area of flavoring receptors, enriching taste of a dish.
The lethal dose of a glutamate of sodium is seven times more, than a dose of table salt.
The set of disputes on usefulness of instant puree is conducted, however even dietitians draw a conclusion that though home-made mashed potatoes are much more useful, instant products don't do harm if to observe a measure in their use.