jahfreak...
I decided to back up my comment with some research.
The proof is in the picture. Look at the top center
picture on this page, called "Country Club Bakery"
and, as it says "notice the orange, grease-stained
bread... delicious":
http://www.fscwv.edu/users/rheffner/pepperoniroll/variations.htm
This is a personal page by a college student,
paying homage to the pepperoni roll.
The page is verrry slow to load, so be patient.
As to allergies, if you are allergic to paprika,
then there might be a problem - otherwise, no.
The coloring agent used in pepperoni is
"oleoresin paprika", as noted on this page from
the FoodProductDesign.com website:
"The full regulations concerning food colors can
be found in 21 CFR parts 70-80. This lists the
approved colors, purity specifications and
requirements, and their uses and restrictions."
"'Processors are allowed to add paprika as a
colorant to processed meats, such as bologna
and pepperoni," says Locey. "They may not add
color to fresh meat such as ground beef. One
notable exception is chorizo sausage.
Oleoresin paprika is specified in the
regulations as an acceptable coloring agent.'"
http://www.foodproductdesign.com/archive/1995/0395DE.html
Searches done, via Google:
"orange grease" pizza
://www.google.com/search?num=50&hl=en&lr=&ie=UTF-8&oe=UTF-8&safe=off&q=%22orange+grease%22+pizza
"orange grease" foods
://www.google.com/search?num=50&hl=en&lr=&ie=UTF-8&oe=UTF-8&safe=off&q=%22orange+grease%22+foods
"orange coloring" pepperoni
://www.google.com/search?num=50&hl=en&lr=&ie=UTF-8&oe=UTF-8&safe=off&q=%22orange+coloring%22+pepperoni
This may seem like a brief answer, but it addresses your
question, and took quite awhile to track down.
Please do not rate this answer until you are satisfied that the
answer cannot be improved upon by means of a dialog with
the researcher through the "Request for Clarification" process.
sublime1-ga |
Clarification of Answer by
sublime1-ga
on
02 Dec 2002 21:23 PST
I meant to add that the grease is from the cheese,
pepperoni, sausage, etc. It's just being colored
orange by the paprika oleoresin from the pepperoni.
|
Request for Answer Clarification by
jahfreak-ga
on
02 Dec 2002 22:04 PST
sublime1...
I was talking about the pizza sauce, *specifically* ... Nothing to do
with pepperoni or other meats whatsoever ...
The other night I had a dish made by a local pizza shop which
consisted of baked plain ziti and marinara sauce ... That's it ... No,
it wasn't meat sauce, either... The sauce had orange grease in it,
which became brighter and much more apparent as I left the unfinished
dish out over the hours... This is the 2nd time I've ordered from this
shop, and I've felt physically horrible internally, as if some kind of
reaction was occuring - for the next few days after eating their
food... (needless to say, I think I'll avoid that shop in the
future)... I'm just wondering if there are specific ingredients that
typically cause the orange grease -- in plain pasta sauce, alone ...
(I've seen it on pizza also, and the cheese theory would make sense
there, but there was no cheese, meat, etc on this ziti dish I
ordered)...
Paprika makes sense, if that is also typically added to sauces? ...
And if it's just some kind of oil like bobthedispatcher commented
below, do you know what types of oils would be used in a pizza/pasta
sauce?
|
Request for Answer Clarification by
jahfreak-ga
on
02 Dec 2002 22:16 PST
Just to be clear, I've seen the vats of plain marinara sauce in pizza
shops in the past, with sections of this orange grease floating at the
top...
|
Clarification of Answer by
sublime1-ga
on
03 Dec 2002 09:11 PST
jahfreak...
Bobthedispatcher seems to have beat me to the punch...
or the sauce, that is. He's quite right regarding the
kinds of oils used in pizza sauce, which will, of course,
vary with the 'Mom' or 'Pop' making the sauce.
Since the common ingredients for pizza sauce are very
limited, the orange coloring in a meatless sauce would
have to come from the tomatoes with a little help from
red pepper flakes, cayenne, red chile peppers and, in
rare cases, carrots.
Some typical recipes can be found on this page by Uncle
Phaedrus - Finder of Lost Recipes:
http://www.hungrybrowser.com/phaedrus/m071401.htm
As for the incorrigible stains in the tupperware,
tomato sauce is known as one of the most difficult
stains to remove - from anything. A tip on
Oxygen.com, by Momyof2 notes how you can prevent this:
"Don't you hate it when your spaghetti sauce
leaves a ring in your plastic containers?
Just spray cooking spray in your bowls
before pouring the sauce in, and you won't
have that ring!"
Once the stains are set, however, they are permanent,
as noted by this page from HowToCleanAnything.com
from the Toronto Sun:
"...they are now part of the plastic, which has been
modified on a molecular level."
"This change is caused by the high temperatures
experienced in isolated areas on the perimeters
of containers used to heat or re-heat food in a
microwave oven. The worst part is not the tomato
sauce becoming part of the container, but the
plastic container becoming part of the food!"
"There are ongoing studies on the effects of
chemicals that mimic estrogen, which are found
in most plastic packaging and plastic containers.
Researchers are currently trying to draw the link
between this, increased in infertility in men,
and increased breast cancer in women, caused by
these xenoestrogens. Yikes!"
"Not to fear monger, but it might be best to err
on the side of caution by tossing those plastic
containers and only use glass or ceramic dishes
in the microwave."
Well, that's certainly food for thought!
Searches done, via Google:
"pizza sauce ingredients"
://www.google.com/search?num=50&hl=en&lr=&ie=UTF-8&oe=UTF-8&safe=off&q=%22pizza+sauce+ingredients%22
tomato stains
://www.google.com/search?hl=en&ie=UTF-8&oe=UTF-8&q=tomato+stains
Thank you for using the clarification process
to arrive at a satisfactory answer before
assigning a rating.
sublime1-ga
|
