Here’s what I’m wondering: You know on food labels where they list all the ingredients and occasionally there will be some info in parenthesis about what one ingredient does? How is it determined which ingredients they gloss, if you will? Because, for example, on the back of this box of Gorton’s Grilled Salmon fillets I’ve come to learn that Sodium Tripolyphosphate is added “to retain fish moisture” (mmm… fish lube!) and Sodium Laurel Sulfate is added for lather, but it’s not like I know why Disodium Inosinate or Disodium Guanylate are in there. But Propyl Gallate is added to protect flavor. Probably from flavonoids!
Propyl Gallate is a good name for something which protects something. It’s very gallant. It’s like the “Lance” of the food label world.
Now if you’ll excuse me, I’m going to go barf from thinking about the phrase fish lube.
Ginny, if you are reading this, I’m sure that:
a) it freaks you out that I just mentioned your name, and
b) fish lube isn’t as disgusting a phrase as fish moisture