Top 10 Most Common Ingredients in Fast Food

Citric Acid: The Most Common Preservative: Salt has been used for centuries to preserve meats and fish. It works to inhibit the growth of bacteria cells.

High-fructose Corn Syrup: The Most Common Sweetener: High-fructose corn syrup is easily more popular than sucrose on fast-food menus. Why? Price and preservation.

Caramel Color: The Most Common Color Additive: When it comes to the psychology of eating, food has to look good if it's going to taste good. That's why fast foods.

Salt: The Most Common Flavor or Spice: The New York City health department banned trans fats and started requiring restaurants to include calories on menus.

Monosodium Glutamate: The Most Common Flavor Enhancer: Monosodium glutamate, or MSG, earned its reputation in Asian takeout kitchens across America.

Niacin: The Most Common Nutrient: That sesame seed bun isn't the only place you can find niacin, or vitamin B3, good for things like.

Soybean Oil: The Most Common Oil or Fat: Drive around America long enough, and you're bound to see a soybean farm.

Mono- and Diglycerides: The Most Common Emulsifiers: People harvest kelp for the emulsifier algin that's in beer, ice cream and toothpaste, among other items.

Xanthan Gum: The Most Common Stabilizer or Thickener: In the 1950s, a chemist working for the U.S. Department of Agriculture began conducting.

Chicken: The Most Common Meat Product: Fast-food chains can work chicken onto their menus multiple times -- in salads, wraps.

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