This article was taken from the April 2011 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 subscribing online.
Each month Wired's chemist Dr John Emsley, author of nine books and 110 research papers, deconstructs an everyday product. This month: Marmite
Plants love it... but you may hate this mix of crop boosters, brewer's yeast, cobalt and just a pinch of celery.
INGREDIENTS
Vegetable extract
Salt
Yeast extract
Spice extract
Niacin
Vitamin B12
Riboflavin
Folic acid
Thiamin
NIACIN (nicotinic acid, vitamin B3, C6H5NO2)
This is a water-soluble organic compound that helps to keep cholesterol low. Deficiency causes sores, diarrhoea and depression.
VITAMIN B12 (cobalamin, C63H88N14O14P)
This vitamin has a cobalt atom with a cyanide group attached. It helps make red blood cells and aids brain and nervous function.
SALT (sodium chloride)
It raises the risk of high blood pressure and heart disease but it is also vital for the nervous system. Small servings means Marmite contributes little to daily intake.
RIBOFLAVIN (E101, vitamin B2, C17H20N4O6)
This is also an essential dietary component, abundant in nuts and meat. It is produced industrially by fermentation using yeast or bacteria.
YEAST EXTRACT (E620, C5H9NO4)
Marmite's defining ingredient is made from brewer's yeast heated to create glutamic acid, which is used by farmers to increase plant growth and boost crop yields.
FOLIC ACID (folate, vitamin B9, C19H19N7O6)
Used in many body processes including the creation and repair of DNA, making it vital during pregnancy. It's added to bread and cereals.
VEGETABLE EXTRACT
This is chiefly made from peanuts and soya. The process uses hydrochloric acid, followed by neutralising, filtering, decolourising and concentrating.
SPICE EXTRACT (contains celery)
The composition of this is unspecified. But when it emerged that some people are allergic to celery, the EU demanded that it be listed as an ingredient.
THIAMIN (vitamin B1, thiamine hydrochloride, C12H17ClN4OS)
This is an essential nutrient -- deficiency causes pain and weakness. All meat, especially pork, is thiamin-rich.
This article was originally published by WIRED UK
