Imitated caviar: what it is made of, the benefit and harm. How to distinguish natural eggs from artificial

Imitated caviar is a quality fake natural. The product is harmless if it does not contain synthetic dyes. Artificial caviar is attractive not only externally, but also its low cost. Until now, there is a myth that the product is made from oil. But this is absolutely untrue.

Synthetic caviar: the history of appearance

Even in the Soviet era, this caviar was very expensive. As a result, the discontent of people not having the opportunity to acquire a delicacy began to grow. And scientists began to work on the creation of imitation of caviar. The first lots were made from real protein. Among the ingredients there were food additives, chicken eggs and vegetable oil.

But such an artificial caviar was rather tasteless and at the present resembled very distantly. Over time, new manufacturing technologies have appeared. The method of creating caviar using gelatin began to be used. In such recipes, in addition to milk, algae extracts, protein supplements, etc. This technology is called "protein" and is now considered obsolete.

There are other manufacturing methods that do not involve protein substances in the composition or only in small amounts. In any case, the end product was called imitated by copying the appearance of the natural.

What is artificial caviar made of?

What are the imitated red caviar made from? Formulations in which the protein component was used have long ago disappeared. Thanks to it, the eggs have acquired the necessary density. The composition of the modern product contains gelling agents. As thickeners, extracts of brown and red algae (sodium alginate and agar) are used. They allow not only to achieve a consistency similar to real caviar, but also reduce the caloric content of the product.

Red and black caviar gains color through natural dyes. This is paprika and vegetable charcoal. But sometimes artificial dyes are used. A permanent ingredient in imitated eggs is fish meat, broth and fat. Thanks to them, there is a necessary taste and aroma.

Often used for this mixture of spices. The composition of the artificial product is completed with vegetable oil and salt. The consistency of the caviar is regulated by auxiliary means. It can be lactic or citric acid, as well as preservatives: sorbate or sodium benzoate.

How is artificial caviar made?

Imitated red and black caviar is produced using different technologies:

1. Protein method. First, a special mixture was made, which included egg white, culinary dressing and dye. Then a drop of such mass got into the heated water-oil emulsion or vegetable oil. The protein folded and formed a ball, resembling an egg. It had a dense structure. You can give the product any color and taste. To increase the shelf life of such simulated caviar was subjected to pasteurization.
2. Gelatin method. This method allows you to get simulated eggs from different protein fillers: milk, soy, etc. They mix with gelatin, and the resulting mixture is heated. Then it is injected into vegetable oil with a temperature of 5 to 15 degrees. The caviar is produced in special columnar installations. The taste is given to the product due to the crushed herring.
3. Method using seaweed. This method differs from the two protein ones described above. Until recently, it was considered the most promising, but more convenient and modern technologies have already appeared.

Types and appearance

Imitated caviar is on sale in a variety of species. They differ in the raw materials used, the recipes and the method of manufacture.

Protein caviar is obtained on the basis of gelatin and is a ball in which the homogeneous contents are found. This is a white or beige core, which has a darkly colored shell. It is fragile and lets the moisture into the core and back. Because of this, the eggs do not have a stable structure.

Such a product differs from other species with good taste, color and composition and is most suitable for sturgeon caviar. The plastic structure allows to simulate a vane and crushed balls, to obtain a bursting effect in the mouth.

Artificial caviar, which is made by modern technology, is very similar to the natural from fish of different breeds. Appearance and taste of the product is as close as possible to the natural.

Benefit and harm

The imitation caviar has long been in great demand. The benefits and disadvantages of this product are as follows:

1. Gelling agents reduce the caloric content of the product, but at the same time increase its satiety due to swelling granules. For those who are dieting, this is a good option. However, there is also the opposite side. In imitated caviar contains a lot of salt, so the body can violate the water-salt balance. And this leads to puffiness and difficulty in removing toxins and toxins.
2. Fatty acid and Omega-3 benefit. These components help maintain the youth of the body, strengthen immunity and cause cells to fight with cancer. This increases the useful properties of the product.
3. Controversial components of artificial eggs are lactic and citric acids. Most often they do not cause allergies, but itch, irritation and rash may still appear in some consumers. The most active of the acids is lactic. Its overabundance can lead to disruption of the nervous system and impair muscular activity.

How to distinguish between real and artificial eggs?

How to distinguish natural eggs from artificial? There are several ways. The simplest is by taste. Imitated is always more salty and gives away flavors. Granules of natural caviar, bursting, leave moisture and taste of salt on the tongue. In this case, there will be a weak fishy smell.

You can distinguish natural eggs from simulated eggs with the help of boiling water. Hot liquid is poured into a glass. It drops a few eggs. This caviar does not dissolve, but only turns pale.

High-quality analogues of this caviar

Caviar of sturgeon imitated is manufactured using a new technology. As a result, the finished product has improved taste. The color became closer to the natural caviar of sturgeon. The structure of the simulated product has become plastic. This allows you to feel how the eggs burst in your mouth. This effect is only a natural product.

New types of eggs are made in the form of pawn or granular. With the use of previous technologies, this was impossible to do. The composition of the new species of imitated eggs includes hydrobionts, real caviar and sturgeon meat. The product is manufactured using special equipment. As a result, artificial caviar acquires many shades, which are peculiar only to natural sturgeon.

Selection

Caviar red imitated can be colored not with natural dyes, but with synthetic ones. On each package of the product must specify the composition. It noted which baptizers were used in the manufacture.

Caviar with cream cream is in great demand. But all additives are made from chemicals. "Cream cream" in caviar is made of water, flavorings, fats and flavor enhancers. All these components are harmful to the body. When choosing eggs, it is best to purchase a homogeneous caviar.

When buying, consumers often try to take the product in a glass container. But caviar is well kept and in polyethylene. Therefore, there is simply an overpayment for the packaging. But you need to pay attention to the fact that under the film there were no voids and no liquid. Artificial caviar should not be rigid, but simply dense.

Storage

The product should be stored only in the refrigerator. The shelf life is always written on packages. But artificial caviar in an open container can be stored even in the refrigerator for no more than twelve hours.

Can you make caviar yourself?

Imitated caviar can be cooked even at home. This will require:

• Gelatin (it can be replaced with a mango in the amount of 200 g);
• 500 g of salted herring (can be replaced with another fish);
• 200 ml of tomato juice;
• 200 ml of sunflower oil;
• 4 heads of onions.

Cooking method

Mix tomato juice and butter in a saucepan and bring to a boil. Then a manga is added there. To avoid the appearance of lumps, the croup constantly stirs. The mixture is boiled for 7 minutes, then removed from the fire and cooled. At this time, the fish is cleaned and grinded through a meat grinder (without bones). The onion is removed from the onion. Then the heads are also passed through the meat grinder.

It turns fish minced meat, which is thoroughly mixed. The mass is added to the cooled manna mixture. All thoroughly mixed and infused for 15 minutes. Then the mass is passed through the granulator. As a result, a lot of small eggs will appear, which are colored with the help of natural dyes.