This article was taken from the January 2013 issue of Wired magazine. Be the first to read Wired's articles in print before they're posted online, and get your hands on loads of additional content by <span class="s1">subscribing online.
Every month Wired's chemist Dr John Emsley deconstructs an everyday product. He is the author of 110 research papers and 12 books, including Nature's Building Blocks, 2nd edition (OUP). johnemsley.com
Ingredients Maltodextrin
Dextrose
Onion flavour
Lactose
Citric acid
Monosodium glutamate
Sweet whey powder
Disodium inosinate
Lactic acid
Malic acid
Emulsifier
Maltodextrin This acts like an edible glue and is made from corn starch.
It consists of glucose molecules.
Dextrose
Also known as D-glucose, this is the right-handed form of glucose. It's produced by plants.
Onion flavour When an onion is cut, enzymes get to work and release thiopropional-S-oxide (C3H6SO), the flavour.
Lactose Consisting of two carbohydrate molecules, glucose and galactose, this is used to bulk up pills.
Citric acid Made by fermenting sugar with the fungus Aspergillus niger, citric acid is common in detergents.
Monosodium glutamate
This is made from amino acids and is the basis of the moreish umami flavour.
Sweet whey powder
This is made by evaporating the liquid left after milk has been curdled.
Disodium inosinate E631 is the disodium salt of inosinic acid. Here it enhances the snack's umami.
Lactic acid
This is produced in the body as a by-product of burning glucose.
It's added to skin creams.
Malic acid Found in fruit, malic acid is in makeup and is used by dentists as an antiseptic when filling cavities.
Emulsifier E471 consists of long chain fatty acids bonded to glycerol.
It ensures that the ingredients blend.
This article was originally published by WIRED UK
