For the second trip to the Lang Lab, our focus was on water and water based substances. I chose to study Haagen-Dazs mango sorbet, which comes from the Latin sorbere or “drink up”, as my water-based substance. The ingredients are as follows: Water, Sugar, Mango Puree, Lemon Juice Concentrate, Pumpkin Juice Concentrate (for color), Carrot Juice Concentrate (for color), Natural Flavor, Pectin. Here is a video on how to make mango sorbet by Marc Fosh, a famous chef.
Overall, I felt this list did not indicate that there were any extremely artificial ingredients and that the majority of the food was composed of natural ingredients. I was surprised to see pumpkin juice, because having eaten this flavor of sorbet many times, but never reading the full ingredients, I haven’t tasted a hint of pumpkin before.
mango sorbet sample
sorbet on slide
sorbet at 40x
sample of Juan's blood