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When Molecular Gastronomy Goes Wrong

The recent tainted pet food scandal has brought to light the deceptive practices the Chinese Food & Agriculture industries engage in. The chemical that is believed to have caused the animal deaths, melamine, is added to increase the apparent protein content of wheat gluten. But this is just the tip of the iceberg with regard to the practices used to deceive customers and inflate revenues.

A report in the Internet Journal of Toxicology covers some of the techniques used to improve revenue on eggs. The most outrageous of the cases has to do with a completely faked egg. The fake yolk-making technique relies on the same chemicals used by molecular gastronomists to make ‘caviar’ from various base substances.

Fake Eggs

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