What Is Vegemite Good For?
Nutrition Facts and More
Vegemite was first introduced in Britain in 1885, but it wasn’t until the 1970’s that it became popular throughout Europe. Its popularity grew rapidly when its packaging changed from being plain white to a bright yellow color. The reason behind this change was due to the fact that many people thought it looked like a piece of fruit.
The original recipe called for a mixture of yeast and sugar, which were combined with milk powder and water. However, after several years of use, the product began to lose its freshness. To make matters worse, it started making people feel sick. So in order to keep customers coming back they added vanilla extract and then finally came out with their current formula which contains maltodextrin (a type of carbohydrate) along with other ingredients such as calcium carbonate and citric acid.
So what exactly are these ingredients doing in our beloved Vegemite?
Well, according to Wikipedia: “Maltodextrin is a complex carbohydrate composed of glucose units linked together by one or more bonds. Maltodextrins have been used as food additives since the 1930s. Its consistency and ability to absorb water make it useful as a thickener. It is also used as a cost-effective way to add calories in developing countries. In the western world, it is mainly used in sports drinks as a way to replenish carbohydrate stores. It is used in the manufacturing of other ingredients such as corn syrup.
Calcium carbonate is used as a dietary supplement and also to slow the loss of phosphorous in processed foods such as cheese, poultry, and seafood. It is also used in the manufacturing of other ingredients such as baking powder, antacids, and paint. In household conditions, it can be used to clean brass or to reduce pH in aquariums.
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