I enjoy the flavor of raspberry, but notice an ingredient called castoreum in so many raspberry products. Even the candy I bought says it has castoreum in it. What is castoreum? I know what the others ingredients are.
I hope you still enjoy your candy after I tell you what castoreum is.
Castoreum is actually a bitter, strong smelling, creamy orange substance from beaver anal glands and is used to enhance the flavor of raspberry candies. It is also used in perfumes and cigarettes and if you are thinking about changing to chewing gum, well, castoreum is also in some chewing gums.
Oh, by the way, castoreum has been used in the food industry for the past 80 years.
I am a bit leery when I read a product ingredient label and it states "natural flavorings." What does natural flavoring really mean, or is there even a definition? Is that wording just an umbrella to cover up some nasty ingredients? How do we know?
The exact definition of natural flavors from the Code of Federal Regulations (Title 21, Section 101.22) is as follows: "The term natural flavor or natural flavoring means the essential oil, oleoresin essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf, similar plant material, meat, seafood, poultry, eggs, dairy products or fermentation products thereof, whose significant function in food is flavoring rather than nutritional."
I recommend calling the manufacturer of the product and have them disclose the "natural" ingredients. If there are artificial flavors, that must be listed separately and the above does not apply to artificial. According to Gary Reineccius, a professor in the Department of Food Science and Nutrition at the University of Minnesota, the distinction between natural and artificial flavorings is based on the original source of these often identical chemicals.
Natural flavorings just means that before the source went through many chemical processes, it originally came from a natural source, as opposed to artificial, which has no natural origin.
Thought for the week: Health is not valued until sickness comes.
Phylis B. Canion is a doctor of naturopathic medicine and is a certified nutritional consultant, email her at doc.phyl@yahoo.com. This column is for nutritional information only and is not intended to treat, diagnose or cure.
As an expert in food science and nutrition, my extensive knowledge allows me to shed light on the intriguing topic of castoreum and the broader issue of natural flavorings in our food products. Let's dive into the concepts mentioned in the article to provide a comprehensive understanding.
Firstly, the mention of castoreum as an ingredient in raspberry products raises eyebrows. Castoreum is indeed a natural flavoring derived from the castor sacs of beavers, specifically located near their anal glands. This substance, although initially off-putting in its origin, has been used in the food industry for around 80 years, primarily for its ability to enhance the flavor of raspberry candies. The vivid description of castoreum as a bitter, strong-smelling, creamy orange substance highlights the unique and somewhat surprising source of this flavoring agent.
Moving on to the term "natural flavorings," the article rightly expresses concern about the ambiguity surrounding its definition. The Code of Federal Regulations (Title 21, Section 101.22) provides a detailed definition, stating that natural flavor or natural flavoring encompasses various substances derived from spices, fruits, vegetables, herbs, meats, and other natural sources. This includes essential oils, oleoresins, extracts, and distillates, among other things, with the key characteristic being that these substances contribute primarily to flavor rather than nutrition.
The article wisely suggests that consumers reach out to manufacturers for clarification on "natural" ingredients. This proactive approach aligns with the recommendation of experts in the field. Professor Gary Reineccius, mentioned in the article, emphasizes that the distinction between natural and artificial flavorings is rooted in the original source of the chemicals. Natural flavorings imply that the source had a natural origin before undergoing various chemical processes.
In conclusion, the article encourages readers to be mindful of what goes into their food and to seek transparency from manufacturers regarding ingredient sources. The information provided not only demystifies castoreum but also prompts critical thinking about the labeling of natural flavorings in the food industry. As an enthusiast in the field, I emphasize the importance of informed choices when it comes to nutrition and encourage individuals to be vigilant consumers.
