The ingredients in beaver horseradish are quite straightforward and can be broken down as follows:
1. Grated Horseradish Roots: The main component of beaver horseradish is grated horseradish roots. These roots are known for their pungent and spicy flavor, which adds a distinctive kick to the condiment.
2. Water: Water is used as a base to create the horseradish paste or sauce. It helps to blend the ingredients together and achieve the desired consistency.
3. White Distilled Vinegar: Vinegar is commonly added to horseradish to enhance its flavor and act as a preservative. White distilled vinegar, which is made from fermented grains, is typically used in this case.
4. Soybean Oil: Soybean oil is often included in horseradish recipes to provide a smooth and creamy texture. It also helps to balance the strong flavors and adds richness to the sauce.
5. Salt: Salt is a common seasoning used in horseradish to enhance the overall taste of the condiment. It helps to bring out the flavors and balance the spiciness.
6. Artificial Flavors: Some beaver horseradish products may contain artificial flavors to further enhance the taste and aroma. These flavors are created synthetically and aim to replicate natural flavors.
7. Eggs: Eggs are sometimes added to horseradish to provide a thickening effect and improve the texture. They can help create a smoother and creamier consistency.
8. Sugar: Sugar is used in small amounts to balance out the intense spiciness of horseradish and add a touch of sweetness. It helps to round out the flavors and create a more well-rounded taste profile.
9. Sodium Metabisulfite (Preservative): Sodium metabisulfite is a common preservative used in horseradish products to prolong shelf life and maintain freshness. It helps to inhibit the growth of bacteria and prevent spoilage.
10. Gums (Cellulose, Xanthan): Gums such as cellulose and xanthan are often included as stabilizers and thickeners in horseradish. They help to improve the texture and prevent separation of ingredients.
11. Citric Acid: Citric acid is a natural acid derived from citrus fruits and is used in horseradish as a flavor enhancer and preservative. It provides a tangy taste and helps to extend the shelf life of the product.
12. Sodium Benzoate (Preservative): Sodium benzoate is another preservative commonly used in horseradish to prevent microbial growth and maintain product quality. It helps to inhibit the growth of yeast, mold, and bacteria.
13. Corn Syrup: Corn syrup is sometimes added to horseradish to provide sweetness and balance out the spiciness. It is a thick and sweet syrup made from cornstarch.
14. Mustard Seed: Mustard seed is occasionally included in horseradish recipes to add a hint of mustard flavor and complexity. It can contribute to the overall taste profile of the condiment.
15. Lemon Juice: Lemon juice is used in some horseradish preparations to add a tangy and citrusy flavor. It can help brighten the taste and provide a refreshing element.
16. Calcium Disodium EDTA (Retains Product Freshness): Calcium disodium EDTA is a food additive used in horseradish to retain product freshness and prevent the oxidation of certain ingredients. It helps to maintain the color and quality of the condiment.
It is important to note that the specific ingredients and proportions may vary slightly depending on the brand and recipe of beaver horseradish. Reading the product label or contacting the manufacturer directly can provide more detailed information regarding the exact ingredients used.