| Exhibit 5 - Details on Processed Food Ingredients |
| | Ingredient | Definition & General Commercial Uses | Why (do you think) the manufacture used it? | This is an example of Exhibit 5 based on the ingredient panel listed below |
| 1 | Enriched Bleach Flour (and additives) | Flour, base ingredient | Enriched with vitamins because processing wheat removes vitamins and minerals. |
| 2 | Corn Syrup | Sweetener | Cheaper sweetener than sugar |
| 3 | Sugar | Sweetener | To sweeten |
| 4 | High Fructose Corn Syrup | Sweetener | Cheaper sweetener than sugar |
| 5 | Water | hydration |
| 6 | Partially hydrogenated fat | shortening product | To achieve a certain (softer/harder) texture; cheaper fat than butter or other oils; hydrogenation = longer shelf life than unsaturated fats. |
| 7 | Whole eggs | shortening, leavening; structure |
| 8 | Dextrose | Sweetener (aka 'corn sugar') | Less sweet in flavor than sugar; cheaper than real sugar. |
| 9 | Modified Cornstarch | thickener; structure | gives a lighter, fluffier structure to the cake batter. Or to thicken the filling. |
| 10 | Glucose | Sweetener | May be to keep sugar from crystalizing; cheaper than sugar. |
| 11 | Leavenings | Leaveners | To make the cake rise at different temps/times. |
| 12 | Sweet Dairy Whey | Tenderizer; sweetener | Sweetens; Increases protein; makes a more delicate cake texture. |
| 13 | Soy Protein Isolate | Structure | Increases protein content; provides structure at a lower cost than flour. |
| 14 | Calcium & Sodium
Caseinate | Derivative of milk proteins; stabilizes gluten structure | Increases fluffiness/leavening ability of cake |
| 15 | Salt | flavor/preservative | flavor/preservative |
| 16 | Mono & Di-glycerides | Fat; dough conditioner; Emulsifier | Cheap fat; may be to used to emulsify the filling. |
| 17 | Polysorbate 60 | Emulsifier | Emulsifies the filling or to stabilize the cake batter |
| 18 | Soy Lecithin | Emulsifier | Emulsifies the filling or to stabilize the cake batter |
| 19 | Soy Flour | Structure and Protein | Cheaper flour than wheat flour. |
| 20 | Corn Starch | Structure; thickener | Makes a fluffier cake, or to thicken the cream filling |
| 21 | Cellulose Gum | Thickener; Emulsifier | Emulsifies the filling or used to thicken the cream filling |
| 22 | Sodium Stearoyl Lactylate | Dough conditioner; emulsifier | Increases batter's ability to leaven; makes a softer baked good. |
| 23 | Natural/Artificial Flavors | Flavoring | Flavoring |
| 24 | Sorbic Acid | Preservative | Preservative |
JennieJY
140421FinalProjectExhibit5Template.xlsx
