Sodium hydroxide is E524 and works as an acid regulator. Not something people expect in food, but used quite often, e.g. to counteract hydrochloric acid used to peel fruits.
Looks like HSP (hydrolized soy protein) could be the issue. I think I remember it to be a potential carcinogen, so the FDA would permit it until people can prove they died from it…
No need to shout 😃
Hmm. Canola oil in food?
Sodium hydroxide is E524 and works as an acid regulator. Not something people expect in food, but used quite often, e.g. to counteract hydrochloric acid used to peel fruits.
Looks like HSP (hydrolized soy protein) could be the issue. I think I remember it to be a potential carcinogen, so the FDA would permit it until people can prove they died from it…
it was a copy / paste from their site
I know. That’s why I added the 😃.