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Fruit marmalade is harmful!

In each grocery store near the cash register bags with chewing marmalade hang - most often they are "fruit bears" or "worms" . This delicacy was invented in Germany at the beginning of the last century. What is included in it except paint and flavor? The main component is gelatin. What is gelatin? This food component is obtained by prolonged boiling of hides, bones and cartilage of cattle. Bon Appetit!

Фруктовый жевательный мармелад - это вредно


Such a delicacy for many children and adults as chewing marmalade appeared long ago, somewhere in the middle of the nineteenth century in America. It immediately attracted buyers, thanks to its pleasant taste qualities, as well as convenience in storage, because chewing marmalade did not melt and did not even stick to hands. But in Russia this product appeared much later - in the 90s of the twentieth century, although in Europe it was already learned about it in the early twentieth century.

Quickly realizing that the production of chewing marmalade will bring huge profits, the producers began with the fact that they began to supply his armies, as additives to the rations of soldiers. They liked it, and soon became popular among the civilian population. For many years, many different types of chewing marmalade were created, the trade spread very quickly, because not one generation of Americans liked it.

Man has always been a master of invention, if it was a question of delicacies. However, before the invention of the first fruit chewing marmalade, a man had to go a long way, during which he brightened up his everyday life with other numerous delicacies. So, the ancient Greeks and Romans appreciated, above all, pastries, sweetened with dates juice, honey or soaked in grape juice. In the Middle Ages, they loved various fragrant gingerbread and gingerbread. Finally, in the 16th century, seafarers brought cocoa beans from Central America to Europe, which soon became yet another refined ingredient for the production of sweets.

Now the production of chewing marmalade is quite developed and the producers assure consumers of its usefulness, and not only good taste qualities. But is it true? Recently, often began to talk about the dangers of chewing marmalade. Therefore, in the first place, it is necessary to understand which substances are part of chewing marmalade.

So, among the many components that make up chewing marmalade, the main ones can be considered agar-agar and pectin (usually artificial). These substances are gelling.

Cane sugar is a luxury item

The appearance of sugar in European recipes, of course, marked the beginning of the next phase in the history of sweet treats. But the first cane sugar, brought through Venice to Europe from Arab countries, was at first an expensive luxury item. Reed sugar as a condiment or medicine could afford only aristocrats and rich people.

Beet sugar - the object of luxury is being democratized

Wide sections of the population have access to the luxury item of sugar much later. In Germany, sugar was produced only by the beginning of the 19th century - with the help of a short time before this method was developed: from sugar beet. Since the middle of the 19th century, (sugar beet) sugar has finally become an affordable and everyday product.

Gum arabic - the main ingredient of fruit masticatory chewing gum

In the 19th century, creative confectioners finally discovered that sugar can be combined with acacia gum of a certain kind. The crude resin was mixed with sugar and boiled, and then, by adding fruit and other flavorings, a soft fruit chewy marmalade was obtained, which became the precursor of the famous fruit marmalade HARIBO.

Gelatin, starch and agar are alternatives to gum arabic

For the production of fruit chewing marmalade, such as the famous GOLDEN TICKERS, HARIBO has long been using gum arabic gelatin instead of gum arabic. Due to this basis the consistency becomes softer and tasty, in addition, it is more pleasant to chew marmalade. Some types of fruit chewing marmalade are made with the help of starch or agar.