Imitated caviar is a high-quality natural fake. The product is harmless if it does not contain synthetic dyes. Artificial caviar is attractive not only externally, but also because of its low cost. There is still a myth that the product is made from oil. But this is absolutely untrue.
Synthetic caviar: the story of the appearance
Back in the days of the Soviet Union, real caviar was very expensive. As a result, the discontent of people who are unable to acquire a delicacy began to grow. And scientists began to work on creating an imitation of caviar. The first batches were made from real protein. Among the ingredients were nutritional supplements, chicken eggs and vegetable oil.
But such artificial caviar was rather tasteless and resembled the real one very remotely. Over time, new manufacturing technologies appeared. The method of creating caviar using gelatin began to be used. In such recipes, in addition to it, there are 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 or only in small amounts. In any case, the final product began to be called imitated by copying the appearance of the natural.
What is artificial caviar made of?
What are imitated red caviar made of? Compositions in which the protein component was used are long gone. Thanks to it, the eggs acquired the necessary density. The compositions of the modern product contain gelling agents. Extracts of brown and red algae (sodium alginate and agar) are used as thickeners. They allow not only to achieve a consistency similar to real caviar, but also reduce the calorie content of the product.
Red and black caviar gains color thanks to natural dyes. This is paprika and vegetable coal. But sometimes artificial colors are used. The permanent ingredient in simulated caviar is fish meat, broth and fat. Thanks to them, the necessary taste and aroma appears.
Often, spice mixtures are used for this. The composition of the artificial product is completed with vegetable oil and salt. Caviar consistency 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:
- The protein method. First, a special mixture was made, which included egg white, cooking dressing and dye. Then a drop of such a mass fell into a heated water-in-oil emulsion or vegetable oil. The protein curled up and a ball was formed that resembled eggs. It had a dense structure. It was possible to give the product any color and taste. To increase the shelf life, such simulated caviar was pasteurized.
- Gelatin method. This method allows you to get simulated caviar from various protein fillers: milk, soy, etc. They are mixed with gelatin, and the resulting mixture is heated. Then it is injected into vegetable oil with a temperature of 5 to 15 degrees. Caviar is produced in special column-shaped installations. The taste is given to the product due to the crushed herring.
- Method using seaweed. This method is different from the two protein ones described above. Until recently, it was considered the most promising, but more convenient and modern technologies have already appeared.
Views and appearance
Imitated caviar is available in many forms. They differ in the raw materials used, the formulations and the manufacturing method.
Protein caviar is obtained on the basis of gelatin and is a ball in which there is homogeneous content. This is a white or beige core with a dark-colored shell. It is fragile and passes moisture to the core and back. Because of this, the eggs do not have a stable structure.
Such a product differs from other species in good taste, color and composition and is most suitable for sturgeon caviar. The plastic structure allows you to simulate a lopane and crushed balls, to get an effect bursting in the mouth.
Artificial caviar, which is made by modern technologies, is very similar to natural from fish of different breeds. The appearance and taste of the product are as close to natural as possible.
Benefit and harm
For a long time, imitated caviar is in great demand. The benefits and harms of this product are as follows:
- Gelling agents reduce the calorie content of the product, but at the same time increase its satiety due to swelling granules. For those on a diet, this is a good option. However, there is an opposite side. Simulated caviar contains a lot of salt, so the water-salt balance may be disturbed in the body . And this leads to swelling and difficulties in removing toxins and toxins.
- Fatty acid and omega-3s are good. These components contribute to maintaining the youthfulness of the body, strengthen the immune system and make cells fight cancer. This increases the beneficial properties of the product.
- The controversial components of artificial caviar are lactic and citric acids. Most often, they do not cause allergies, but itching, irritation, and rash can still occur in some consumers. The most active of the acids is lactic. Its excess can lead to disruption of the nervous system and the deterioration of muscle activity.
How to distinguish between real and artificial caviar?
How to distinguish natural from artificial caviar? There are several ways. The easiest - for taste. Imitated is always more salty and gives away flavors. Granules of natural caviar, bursting, leave moisture and a taste of salt on the tongue. At the same time, a faint fish smell will be present.
You can distinguish natural caviar from simulated with boiling water. Hot liquid is poured into a glass. Several eggs fall into it. Real caviar will not dissolve, it will only turn pale.
High-quality analogues of real caviar
Imitated sturgeon caviar is made using new technology. As a result, the finished product has improved taste. The color has become closer to the natural sturgeon caviar. The structure of the simulated product has acquired plasticity. This allows you to feel how the eggs burst in the mouth. This effect has only a natural product.
New types of caviar are made in the form of a spaced or granular. Using previous technologies, this was impossible to do. The new species of simulated caviar partially includes aquatic organisms, real caviar and sturgeon meat. The product is manufactured on special equipment. As a result, artificial caviar takes on many shades that are characteristic only of natural sturgeon.
The choice
Simulated red caviar can be painted not with natural dyes, but with synthetic ones. Each packaging of the product must indicate the composition. It notes which baptizers were used in the manufacture.
Caviar with cream is in great demand. But all additives are made from chemicals. “Cream” in caviar is made from water, flavors, fats and flavor enhancers. All these components are harmful to the body. When choosing caviar, it is best to acquire a uniform.
When buying, consumers often try to take the product in glass containers. But caviar is perfectly stored in polyethylene. Therefore, there is simply an overpayment for packaging. But you need to pay attention so that there are no voids and liquids under the film. Artificial caviar should not be stiff, but simply dense.
Storage
The product should only be stored in the refrigerator. Shelf life is always written on the packaging. But artificial caviar in open containers can be stored even in the refrigerator for no more than twelve hours.
Is it possible to make caviar on my own?
Simulated caviar can be cooked even at home. This will require:
- gelatin (it can be replaced with semolina in an amount of 200 g);
- 500 g of salted herring (can be replaced with other fish);
- 200 ml of tomato juice;
- 200 ml of sunflower oil;
- 4 onion heads.
Cooking method
Tomato juice and oil are mixed in a saucepan and brought to a boil. Then decoy is added there. To avoid lumps, the cereal is constantly stirring. The mixture is boiled for 7 minutes, then removed from the heat and cools. At this time, the fish is cleaned and ground through a meat grinder (boneless). Husk is removed from the onion. Then the heads are also passed through a meat grinder.
It turns out minced fish, which is thoroughly mixed. The mass is added to the cooled semolina mixture. Everything is thoroughly mixed and infused for 15 minutes. Then the mass is passed through a granulator. As a result, you will get a lot of small eggs, which are painted in the right color using natural dyes.