Sodium Diacetate

Sodium Diacetate

Sodium diacetate is a free flowing, acidic sodium salt widely used as food flavoring, preservative, and pH buffer. It consists of acetic acid and sodium acetate, and has the chemical formula symbol NaH. As a food flavoring agent, this compound is most often used to impart a vinegar flavor in snacks, breads, and soups. As a preservative, it can effective in preventing the development of several mold strains and is also used as an antibacterial agent to prolong the shelf life of many food types. Recent studies also suggest that it is an effective microbial inhibitor and pH regulator in meat and poultry products.

How its Package

Sodium Diacetate Has many physical and chemical properties such as being liquid, having a white color and crystalline solid , an odor of acetic acid, its also has a solubility in water 1G/M. This product has many chemical name such as SODIUM DIACETATE; Acetate buffer; 126-96-5; Monosodium diacetate; Acetate sodium acetate; BHZOKUMUHVTPBX-UHFFFAOYSAThe-.  Chemical formula is C4H6NaO4-
Too much use of sodium diacetate may result in weight loss, appetite loss or increased white blood cell count.
The reason sodium diacetate is a fungicide and a bactericide registered to control mold and bacteria in foods. Sodium diacetate is a mixture of sodium acetate and acetic acid. It is a white, hygroscopic, crystalline solid having an odor of acetic acid (commonly known as vinegar)

Maltodextrin

Maltodextrin

Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless. It is commonly used for the production of soft drinks and candy. It can also be found as an ingredient in a variety of other processed foods.

Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless.

Maltodextrin Powder

Maltodextrin chemical name is same while the chemical formula is C6nH(10n+2)O(5n+1). Some of the physical and chemical properties consist of  1.White powder with yellowish shadow , no irregular shape, no visible impurities by naked eyes, With the Flavor of maltodextrin 2. Well fluidity, no particular smell; Well solubility with proper mucosity. 3. Low hydroscopicity, less agglomeration, Good carrier for sweeteners, aromatizer,stuffing. 4. Emulsification and consistency ; improving the shape and structure of food. 5. Easy absorption suitable as food stuffing for the invalid as well as the olders and infants. 6. Good stableness against recrystallization.
Though maltodextrin is technically a complex carbohydrate because of it's sugar content, it's  high Results and Recovery drink has some in there along with Dextrose.  2) During a long workout  maltodextrin's quick absorption by the body and low osmolality make it a good candidate to give energy while not dehydrating you. Outside of the aforementioned time-frames, maltodextrin is just as bad, sometimes worse, as having sugar. Easily absorbed carbs like maltodextrin and sugar get into your bloodstream fast. If there is nothing for all that blood sugar to do it will get stored as fat. Contrast that with real complex carbs from whole grains, which are broken down and absorbed slowly, and maltodextrin looks more and more like sugar.
glycemic index means it goes through the digestive system super fast. There are 2 instances where this is a good thing. 1) After a hard workout, maltodextrin will quickly get energy and protein  to your muscles.

Second Ingredients Whole Grain

Yeast Extract

Viscous Yeast Extract

While yeast extract is made up of a rich mix of proteins, vitamins and amino acids, MSG is composed exclusively of glutamate salt. As a result, monosodium glutamate does not have a taste of its own and is only used to make existing flavor's stronger. Yeast Extract is the chemical name and C19H14O2 is the chemical formula. Yeast Extract affects our body in many ways for example is very high in sodium, some people experience mild flushing of the skin and headaches when they consume it. Yet it can also be good for us for example it contains vitamin B so its a cheap source of these vitamin, this is good news For pregnant women or people with malabsorption conditions that causes them to need more B Vitamins.
Some of the chemical and physical formula consist of   Powder is homogeneous, free-flowing, and light tan to beige.

The reason the makers of the chips decided to use yeast extract is because they are used as food additives or flavorings, or as nutrients for bacterial culture media, Also they create umami taste sensations.

First Ingredient Monosodium Glutamate

In the picture above is Monosodium Glutamate.

Chemical Structure of Monosodium Glutamate

One of the many ingredients these chips have is hydrolyzed corn gluten . Monosodium Glutamate who is another name for hydrolyzed corn gluten which is responsible for the umami (savory) flavor of foods, but some people steer away from it as it causes them adverse reactions. The Food and Drug Administration (FDA) has classified MSG as a food ingredient that's "generally recognized as safe," but its use remains controversial. For this reason, when MSG is added to food, the FDA requires that it be listed on the label. Over the years, the FDA has received many anecdotal reports of adverse reactions to foods containing MSG. These reactions — known as MSG symptom complex — include: Headache, sweating, facial pressure or tightness, chest pain etc.
However, researchers have found no definitive evidence of a link between MSG and these symptoms. Researchers acknowledge, though, that a small percentage of people may have short-term reactions to MSG. Symptoms are usually mild and don't require treatment.
The chemical Formula of Monosodium Glutamate is C5H8NO4NA and its called Sodium 2-Aminopentaneodiate. Monosodium is classified as an amino acid. MSG is soluble in water, but it is not hygroscopic and is insoluble in common organic solvents. It is generally stable under food-processing conditions. MSG does not break down during cooking and, like other amino acids, will exhibit a Maillard reaction in the presence of sugars at very high temperatures A white, odorless, crystalline powder, in solution it dissociates into glutamate and sodium ions. Some of the physical properties include a melting point of 449.6°F (232°C), a density 1.62 g/cm³, a white color , no smell.

Today, instead of extracting and crystallizing MSG from seaweed broth, MSG is produced by the fermentation of starch, sugar beets, sugar cane or molasses. This fermentation process is similar to that used to make yogurt, vinegar and wine.

Introduction

After a long day at work/class many people like myself want a little cheap snack a little bit spicy and crunchy. As soon as I want a snack my first choice is Dinamitas Chile and lemon always. But most people including myself don't take the time to realize what these chips are made of and how do they affect our body. Below I will discuss 3 ingredients that make up these chips , how they affect our bodies and health, their chemical name and formula, how it is made and/or what it is derived from In nature and the purpose why the company includes in the chips.