Pizza Hut’s Cheese is SILICONE
Needless to say, no matter how good that pizza looks, you shouldn’t be eating that polymethylsiloxane! And remember what Robyn O’Brien says, “Never eat anything you can’t pronounce.” (Those things are not meant to be eaten.)
From The Milkweed:
“Last month, The Milkweed detailed how Pizza Hut restaurants illegally claim to use “Mozzarella” cheese on certain menu items, when in fact, Pizza Hut’s salt, starch and water-laden “Pizza Cheese” does not conform to FDA standards of identity for Mozzarella.
In this issue, writer John Bunting details how Pizza Hut’s cheese supplier—Leprino Foods—uses a silicone-based industrial chemical in the patented manufacturing of “Pizza Cheese.”
That chemical—Polymethylsiloxane—has no FDA approval for use as a food ingredient. Polymethylsiloxane is sold by Dow-Corning as “Antifoam FG 10”. THIS MATERIAL IS APPROVED BY FDA FOR USE IN FOOD PLANTS ONLY AS AN ANTI-FOAMING AGENT FOR BOILER WATER.
In its patented manufacturing process, Leprino Foods liberally sprays Polydimethylsiloxane on “cheese granules”.
Leprino’s “Pizza Cheese” supplied to Pizza Huts contains about 900 parts per million of Polymethylsiloxane: 90 times higher residue concentration than FDA allows when Polymethylsiloxane is used as a boiler water anti-foaming agent.
Repeat: Polydimethylsiloxane has no FDA approval as a safe food ingredient. It is a violation of FDA rules to use an unapproved ingredient in human foods.Silicone is amazing stuff. In its various forms,silicone may “enhance” the female anatomy (a la amply-endowed actress Pamela Anderson). Silicone products can caulk seams around the bathtub to sealout water. Silicone compounds are used for lubricants. However, using silicone products in human foods is a novel, if extra-legal, application. Leprino Foods, the world’s largest Italian cheese manufacturer, is the nearly exclusive supplier of “Pizza Cheese” to the 6000+ Pizza Hut restaurants in the U.S. Leprino is based in Denver, Colorado.
To control costs (and boost profits), Leprino Foods uses patented manufacturing processes that add large volumes of water, salt and food starch to so-called “granules” of “Pizza Cheese” prior to flash-freezing. Food starch is a particularly profitable addition to processed foods, since food starch holds ten times its own weight in water. All that food starch, water and salt in the Leprino’s “Pizza Cheese” creates problems for both cooking and refrigerated shelf-life.
To “solve” these cooking problems, Leprino’s patented process for making cheese granules sprays 1.75 parts of a water-based spray containing 0.05% Dow-Corning Antifoam FG 10 for each 100 parts cheese. Yield: 900 parts per million of Antifoam FG10 (generically known as Polydimethylsiloxane) in the “Pizza Cheese” that Leprino sells to Pizza Hut.
Polydimethylsiloxane is….”
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