Authored by Flora Zhao via The Epoch Times
The long list of unfamiliar names on ingredient labels of processed foods is already a cause for concern. However, many people are unaware of another category of additives never listed on these labels. These “invisible” additives are known as processing aids.
Processing aids serve various roles in food production. They can soak and wash ingredients, filter beverages like wine or juice to make them clearer, or improve the texture of bread to make it softer and more elastic. During the production process, these aids are consumed, transformed, or removed, rendering them virtually undetectable in the final product. Take fruit juice as an example. Using enzymes for juice extraction is a common production method, which can result in juice yields exceeding 90 percent of the fruit’s weight. By treating the raw fruit materials with several enzymes at a specific temperature for a few hours, the fruit “liquefies.”
Specifically, cellulase breaks down the cell walls of the fruit, releasing more juice and sugars, while pectinase and amylase break down polysaccharides such as pectin. These enzymes improve the flow of the juice in processing containers and enhance its sweetness. They are consumed and transformed during processing, ultimately not appearing on the ingredient label.