<h3><span class="mw-headline" id="Food_additive">Google it. Wild E, you should be using it in your gold digging too.<br><br>So many uses. I use it to preserve trapping bait. When a jar of meat/fish reaches a certain point in goes the Borox. Stops it from decaying any further.<br><br>Food additive</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a title="Edit section: Food additive" href="
http://en.wikipedia.org/w/index.php?title=Borax&action=edit&section=11" target="_blank" rel="nofollow"><span style="color: rgb(6, 69, 173);">edit</span></a><span class="mw-editsection-bracket">]</span></span></h3><p>Borax, given the <a title="E number" href="
http://en.wikipedia.org/wiki/E_number" target="_blank" rel="nofollow"><span style="color: rgb(6, 69, 173);">E number</span></a> <em>E285</em>, is used as a <a title="Food additive" href="
http://en.wikipedia.org/wiki/Food_additive" target="_blank" rel="nofollow"><span style="color: rgb(6, 69, 173);">food additive</span></a> in some countries, but is banned in the US. As a consequence, certain foods, such as <a title="Caviar" href="
http://en.wikipedia.org/wiki/Caviar" target="_blank" rel="nofollow"><span style="color: rgb(6, 69, 173);">caviar</span></a>, produced for sale in the US contain higher levels of <a title="Salt" href="
http://en.wikipedia.org/wiki/Salt" target="_blank" rel="nofollow"><span style="color: rgb(6, 69, 173);">salt</span></a> to assist preservation.<sup class="reference" id="cite_ref-14"><a href="
http://en.wikipedia.org/wiki/Borax#cite_note-14" target="_blank" rel="nofollow"><span style="font-size: small;"><span style="color: rgb(6, 69, 173);"><span>[</span>14<span>]</span></span></span></a></sup> Its use as a cooking ingredient is to add a firm rubbery texture to the food, or as a preservative. In oriental cooking it is mostly used for its texturing properties. In <a title="Asia" href="
http://en.wikipedia.org/wiki/Asia" target="_blank" rel="nofollow"><span style="color: rgb(6, 69, 173);">Asia</span></a>, Borax (<a title="Chinese language" href="
http://en.wikipedia.org/wiki/Chinese_language" target="_blank" rel="nofollow"><span style="color: rgb(6, 69, 173);">Chinese</span></a>: <span lang="zh" lang="zh" xml:lang="zh">硼砂</span>; <a title="Pinyin" href="
http://en.wikipedia.org/wiki/Pinyin" target="_blank" rel="nofollow"><span style="color: rgb(6, 69, 173);">pinyin</span></a>: <em>péng shÄÂ</em>) or (<a title="Chinese language" href="
http://en.wikipedia.org/wiki/Chinese_language" target="_blank" rel="nofollow"><span style="color: rgb(6, 69, 173);">Chinese</span></a>: <span lang="zh" lang="zh" xml:lang="zh">月石</span>; <a title="Pinyin" href="
http://en.wikipedia.org/wiki/Pinyin" target="_blank" rel="nofollow"><span style="color: rgb(6, 69, 173);">pinyin</span></a>: <em>yuè shÃÂ</em>) was found to have been added to some Chinese foods like hand-pulled noodles <em><a title="Lamian" href="
http://en.wikipedia.org/wiki/Lamian" target="_blank" rel="nofollow"><span style="color: rgb(6, 69, 173);">lamian</span></a></em> and some rice noodles like <a title="Shahe fen" href="
http://en.wikipedia.org/wiki/Shahe_fen" target="_blank" rel="nofollow"><span style="color: rgb(6, 69, 173);">Shahe fen</span></a>, <a title="Kway Teow" class="mw-redirect" href="
http://en.wikipedia.org/wiki/Kway_Teow" target="_blank" rel="nofollow"><span style="color: rgb(6, 69, 173);">Kway Teow</span></a>, and <a title="Chee Cheong Fun" class="mw-redirect" href="
http://en.wikipedia.org/wiki/Chee_Cheong_Fun" target="_blank" rel="nofollow"><span style="color: rgb(6, 69, 173);">Chee Cheong Fun</span></a> recipes.<sup class="reference" id="cite_ref-15"><a href="
http://en.wikipedia.org/wiki/Borax#cite_note-15" target="_blank" rel="nofollow"><span style="font-size: small;"><span style="color: rgb(6, 69, 173);"><span>[</span>15<span>]</span></span></span></a></sup> In <a title="Indonesia" href="
http://en.wikipedia.org/wiki/Indonesia" target="_blank" rel="nofollow"><span style="color: rgb(6, 69, 173);">Indonesia</span></a> it is a common, but forbidden, additive to such foods as noodles, <a title="Bakso" href="
http://en.wikipedia.org/wiki/Bakso" target="_blank" rel="nofollow"><span style="color: rgb(6, 69, 173);">bakso</span></a> (meatballs), and steamed rice. The country's Directorate of Consumer Protection warns of the risk of <a title="Liver cancer" href="
http://en.wikipedia.org/wiki/Liver_cancer" target="_blank" rel="nofollow"><span style="color: rgb(6, 69, 173);">liver cancer</span></a> with high consumption over a period of 5–10 years.<sup class="reference" id="cite_ref-16"><a href="
http://en.wikipedia.org/wiki/Borax#cite_note-16" target="_blank" rel="nofollow"><span style="font-size: small;"><span style="color: rgb(6, 69, 173);"><span>[</span>16<span>]</span></span></span></a><br><br><br><br></sup></p>