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Chemicals Found in MRE Meals

Weighing in at 13 oz. to 18 oz. and 1300 calories, sporting trilaminate foil packaging and able to withstand parachute drops of 1,250 feet, Meals Ready to Eat (MREs) were developed by the U.S. Arm to provide soldiers nutrition in the proportions of 55 percent carbohydrates, 35 percent fats, and 15 percent protein. There are 24 different menus available, each containing an entree, side dish, dessert, crackers and spread, utensils, accessories and drink mix. MRE meals may contain chemicals.

  1. Erythorbic Acid

    • A complete vegetarian MRE meal consisting of pasta with vegetables in tomato sauce contains erythorbic acid that has been added to the modified food starch among the ingredients. Erythorbic acid is an antioxidant used in the preservation of cured meats, frozen fruit, vegetable oils, frozen fish and seafood. It can be used to replace sulfites, which has been banned in certain food categories, to prevent browning and other oxidative reactions in food.

    Citric and Ascorbic Acid

    • In the fruit component of the above MRE meal which includes pineapple, citric acid and ascorbic acid are to be found along with water and sugar. Citric acid and ascorbic acid are similar in chemical composition, however they each have distinct attributes: ascorbic acid helps to prevent discoloration in cut fruits and vegetables; citric acid lends tartness to soft drinks and candies, as well as tanginess in the making of sourdough bread.

    Potassium Sorbate

    • The spice poundcake component of a MRE meal is preserved with potassium sorbate. Potassium sorbate is a widely used food preservative that inhibits the growth of mold, fungi and yeast in food, therefore extending its shelf life and taste. It can be found in baked goods, cheeses, yogurt, dressings, smoked fish products and confections.

    Hydrated Monoglycerides

    • Numerous other chemicals may be found in the MRE spice pound cake, among them, hydrated monoglycerides. These emulsifiers provide an anti-staling effect to bakery products, in addition to improving dispersion of ingredients, increasing aeration and foam stability.

    Tricalcium Phosphate

    • Tricalcium phosphate is found in the dry beverage mix ingredients in the MRE meal. This chemical prevents caking in instant iced tea mixes and cider mixes. Other effects include acidity regulation, greater smoothness and opaqueness.

    Magnesium Iron Compound

    • In addition to the various food items in an MRE meal, MREs also contain a flameless ration heater (FRH) which can heat the contents of the MRE by raising the temperature by 100 degrees Fahrenheit for 12 minutes. By adding 1 oz of water to the magnesium iron compound in the FRH, the soldier can produce a reaction that boils the water to heat the meal without producing toxic byproducts.

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