VOA慢速：食用色素：天然还是人工？
Food Colors: Natural or Not?
燕山大学 刘立军 编写
u TRANSCRIPT
The color of food can send important messages about its quality.
Now, many food companies, including McDonald's and Kellogg's, say they will stop adding artificial colors to their products.
McDonald's announced in September that it had removed artificial colors from many of its hamburgers. Kellogg's has promised to remove them from its cereals by the end of this year.
What people accept as a normal color for food can change from place to place and over time. Until the 1980s, Americans expected pistachio nuts to be red. Pistachios were mostly imported from places where the nuts were dyed to cover spots.
Now, most pistachios sold in the United States are grown in the U.S. and have natural-colored shells.
But it is not just processed and boxed foods that create illusions with color.
l Cheeses
Many cheddar cheeses contain a substance added called annatto, a plant extract commonly used for coloring.
Elizabeth Chubbuck, of Murray's Cheese in New York, said adding color comes from the time when cheesemakers in England took the butterfat from milk to make butter. The leftover milk was whiter. So, she said, cheesemakers added substances to recreate butterfat's golden color.
Another cheese that sometimes gets color added is mozzarella.
Sara Burnett is director of food policy at Panera Bread. She said mozzarella sometimes gets its bright white color from titanium dioxide, a common substance taken from nature.
Cathy Strange buys international cheeses for the food seller Whole Foods. She said the whitening is done because most mozzarella made in the U.S. comes from cow's milk, which can have a yellow color.
She said in Italy, mozzarella is sometimes made with milk from water buffalo. The milk is whiter because the animal cannot digest beta carotene, an orange nutrient in many fruits and vegetables.
l Egg yolks
Many cooks think darker egg yolks are fresher or healthier. But the color may be the result of marigold petals, alfalfa or coloring products in food for chickens.
Elizabeth Bobeck is a professor at Iowa State University. She says that yolk color is mainly caused by the carotenoids that chickens eat. Carotenoids are a natural coloring in plants. "It's easy to change yolk colors" by simply changing what chickens eat, she said.
Bobeck added that darker yolks are not necessarily healthier. This belief may come from the idea that yolks are darker when chickens are fed fresh plants.
l Salmon
In salmon, a bright pink color is a sign of freshness to those buying the fish. Experts say this is why farmed salmon may have been fed food containing a man-made substance to make the flesh pinker.
The Food and Drug Administration notes that manufacturers have to declare on labeling if non-natural colors were used for salmon. For example, farmed salmon at Costco Wholesale stores is labeled "color added through feed."
I'm Jonathan Evans.
Adapted from http://www.kekenet.com/broadcast/201812/574743.shtml
u VOCABULARY
1. cereal n. food made from the grain of cereals , often eaten for breakfast with milk （常加牛奶作早餐用的）谷类食物。例如：breakfast cereals谷类早餐食物
2. pistachio n. ( also pistachio nut) the small green nut of an Asian tree 开心果
3. cheddar n. a type of hard yellow cheese 切德干酪（一种黄色硬奶酪）
4. annatto n. 胭脂树，从其果实采取的黄红色染料
5. mozzarella n. a type of soft white Italian cheese with a mild flavour 莫泽雷勒干酪（一种色白味淡的意大利干酪）
6. titanium dioxide二氧化钛
7. beta carotene β- 胡萝卜素
8. marigold petals万寿菊花瓣
9. alfalfa n. a plant with small divided leaves and purple flowers, grown as food for farm animals and as a salad vegetable 苜蓿
10. carotenoids类葫萝卜素
u QUESTIONS
Read the table. Then listen to the news and complete the table.
Food | Colors |
Cheeses | l Many cheddar cheeses contain a substance added called annatto, a ________________ extract commonly used for coloring. l Elizabeth Chubbuck, of Murray's Cheese in New York, said adding color comes from the time when cheesemakers in England took the butterfat from milk to __________________. The leftover milk was whiter. So, she said, cheesemakers added ________________ to recreate butterfat's golden color. Another cheese that sometimes gets color added is mozzarella. l Sara Burnett is director of food policy at Panera Bread. She said mozzarella sometimes gets its ________________ color from titanium dioxide, a common substance taken from _________________. l Cathy Strange buys international cheeses for the food seller Whole Foods. She said the whitening is done because most mozzarella made in the U.S. comes from cow's milk, which can have a ______________ color. l She said in Italy, mozzarella is sometimes made with milk from water buffalo. The milk is ________________ because the animal cannot digest beta carotene, an orange nutrient in many fruits and vegetables. |
Egg yolks | l Many cooks think _______________ egg yolks are fresher or healthier. But the color may be the result of marigold petals, alfalfa or coloring products in ______________ for chickens. l Elizabeth Bobeck is a professor at Iowa State University. She says that yolk color is mainly caused by the carotenoids that chickens eat. Carotenoids are a natural coloring in plants. "It's easy to change yolk colors" by simply changing what ________________ eat, she said. l Bobeck added that darker yolks are not ______________ healthier. This belief may come from the idea that yolks are darker when chickens are fed fresh plants. |
Salmon | l In salmon, a bright pink color is a sign of ____________ to those buying the fish. Experts say this is why farmed salmon may have been fed food containing a man-made substance to make the flesh ________. l The Food and Drug Administration notes that ____________ have to declare on labeling if non-natural colors were used for salmon. For example, farmed salmon at Costco Wholesale stores is labeled "color added through __________________." |
u KEY
Read the table. Then listen to the news and complete the table.
Food | Colors |
Cheeses | l Many cheddar cheeses contain a substance added called annatto, a plant extract commonly used for coloring. l Elizabeth Chubbuck, of Murray's Cheese in New York, said adding color comes from the time when cheesemakers in England took the butterfat from milk to make butter. The leftover milk was whiter. So, she said, cheesemakers added substances to recreate butterfat's golden color. Another cheese that sometimes gets color added is mozzarella. l Sara Burnett is director of food policy at Panera Bread. She said mozzarella sometimes gets its bright white color from titanium dioxide, a common substance taken from nature. l Cathy Strange buys international cheeses for the food seller Whole Foods. She said the whitening is done because most mozzarella made in the U.S. comes from cow's milk, which can have a yellow color. l She said in Italy, mozzarella is sometimes made with milk from water buffalo. The milk is whiter because the animal cannot digest beta carotene, an orange nutrient in many fruits and vegetables. |
Egg yolks | l Many cooks think darker egg yolks are fresher or healthier. But the color may be the result of marigold petals, alfalfa or coloring products in food for chickens. l Elizabeth Bobeck is a professor at Iowa State University. She says that yolk color is mainly caused by the carotenoids that chickens eat. Carotenoids are a natural coloring in plants. "It's easy to change yolk colors" by simply changing what chickens eat, she said. l Bobeck added that darker yolks are not necessarily healthier. This belief may come from the idea that yolks are darker when chickens are fed fresh plants. |
Salmon | l In salmon, a bright pink color is a sign of freshness to those buying the fish. Experts say this is why farmed salmon may have been fed food containing a man-made substance to make the flesh pinker. l The Food and Drug Administration notes that manufacturers have to declare on labeling if non-natural colors were used for salmon. For example, farmed salmon at Costco Wholesale stores is labeled "color added through feed." |