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Source
Not animal-derived
Allergen
No
Role in food
Blanching is commonly used in the preparation of nuts like almonds and peanuts to …
What it is
Blanched refers to a food processing step, typically involving brief immersion in hot water or steam, followed by rapid cooling. This process is often used to remove skins from nuts, seeds, and fruits, or to inactivate enzymes in vegetables before further processing or freezing. It helps to improve texture, appearance, and shelf life.
Why it's used
Blanching is commonly used in the preparation of nuts like almonds and peanuts to easily remove their skins, resulting in a smoother texture and lighter color. It's also used for seeds, dried fruits, and vegetables to prepare them for further use in snacks, baked goods, or frozen products.
Health notes
Blanching is a physical processing method and does not involve added ingredients that are typically subject to regulatory review for safety. The FDA considers blanching a standard food preparation technique. It does not introduce health concerns on its own. JECFA and EFSA have not specifically evaluated blanching as an ingredient.
Allergen info
Blanching itself is not an allergen. However, if applied to nuts or seeds, the resulting product may be an allergen if the nut or seed is one of the 9 FDA major allergens (e.g., peanuts, tree nuts).
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.