Myth Buster- Plastic in wheat flour

 MYTH BUSTER- PLASTIC IN WHEAT FLOUR

Wheat flour naturally contains 2 proteins – Glutenin- for elasticity & Gliadin- for raising of dough. In the presence of water, these 2 proteins bond together to create an elastic network of a protein called gluten strings. Gluten is the rubbery mass that is left when wheat flour dough is washed with water & this is maliciously referred to as plastic.

Detailed information on the presence of plastic in wheat flour is available at https://fssai.gov.in/all-whatnew.php

Reference: FSSAI website

MYTH BUSTER- MELAMINE IN INFANT MILK

MYTH BUSTER- MELAMINE IN INFANT MILK

Melamine has no known food uses. Melamine could be present in food either on account of its incidental presence (as a contaminant) or due to deliberate addition (as an adulterant) for economic gains.

It must be noted that the use of melamine either as an ingredient or as an additive is not permitted in any food by FSSAI, although maximum limits for the presence of melamine in food, including milk, have been prescribed to address the incidental presence of melamine as a contaminant. This is as per international standards and is based on a proper risk assessment with respect to consumer health safety. Setting up such limits certainly does not mean that FSSAI allows the addition of melamine to foods even within the specified maximum limit.

Reference: https://www.fssai.gov.in/

MYTH BUSTER- PLASTIC EGGS

MYTH BUSTER- PLASTIC EGGS 

There is no technology or chemicals available to complete the manufacturing of whole eggs. Also, it is not an economically viable process since normal eggs are available in abundance & at an affordable price.

A thick eggshell membrane indicates the freshness of the eggs. When the egg is fresh, there is not enough time for evaporation to separate the 2 membranes (outer and inner layers) causing it to stick to each other. This makes it look thicker and stronger when it is peeled. Also, the inner shell membrane of the eggs may become harder & elastic when it is older than 15 days, which is a natural aging process.

The reason why eggs differ from each other is because of difference in quality of feed, breed of bird, ageing of eggs & the handling of eggs. 

As the egg ages, the egg white changes its consistency, becomes thin and runny and finally egg yolk and white dissolve into each other & this mixing is aggravated by temperature abuse & not because egg is made artificially. 

Detailed information on egg quality and safety is available at  https://fssai.gov.in/cms/guidance-notes.php