Designation of palm oil on products. How to identify palm oil in products
The use of new components, their complex combinations make food from the package more attractive, more convenient, and most importantly - cheaper than dishes prepared according to traditional recipes. But such a rational approach often turns into a detrimental effect of modified food.
Today, palm oil is included in literally all food products, from confectionery to dairy products. It can be found in the recipe of chocolates, bars, yogurts, sweet curds, margarine, hard and processed cheese, ice cream, sauces and dumplings. Of particular concern is the use of palm oil in the production of baby food. You can protect yourself and your loved ones from this dubious component if you pay attention to such signs of the presence of palm oil in food:
- When buying butter and other dairy products from a store instead of a farmers' market, read the labels carefully. Firstly, on a pack of real oil, it should be written exactly “Oil”, and not “Oil”, “Maselko”, and even more so not “Spread”. The same applies to cottage cheese, which the manufacturer has the right to call cottage cheese proper only if he strictly adheres to GOST, and all deviations from the standard give rise to a huge amount of “curd products”, “cheese products”, “cheese products”, “curd desserts” on supermarket shelves and our refrigerators.
Palm oil is a product of the processing of the fibrous part of the fruit of the oil palm tree, which grows in Indonesia and Malaysia, where the lion's share of palm oil is produced, which is then sold to other countries of the world. Many developed countries have legally banned the use of palm oil in food production, while the rest continue to use it under various names, including “coconut tree oil” and even the abstract “vegetable fats”. However, it is still the same mixture of fatty acids and esters of glycerol.
How can you tell by the label that a product contains palm oil?
Cottage cheese with a shelf life of a month (the Finns are pushing palm oil into their products with might and main, followed by Belarusian manufacturers), butter with a shelf life of 6 months, etc.
A pack of butter costs (cost) 60 rubles, with the addition of palm oil - 15 rubles. A bar of chocolate with palm oil costs no more than 20 rubles.
But, nevertheless, God saves the safe.
In addition, palm oil contains a lot of beta-carotene, and it is far from useful (it tends to accumulate, provokes the development of oncology).
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Tips on how to determine the presence of palm oil in food
The food industry of our time is different from th years.
The food of that time included exclusively natural ingredients, and chemical compounds were very rare.
And now the composition of what we eat makes the hair on the head move - the periodic table.
In addition, interesting components appear in seemingly natural products.
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For example, palm oil. Why is it added, and how does it affect the body? Let's figure it out.
We look at the composition
Conscientious manufacturers who do not ignore the law, namely the Consumer Protection Law (Article 10), always write the full composition on the labels of their goods. How is palm oil labeled in a product?
Therefore, we can find this component under the name "palm", "vegetable" oil, "vegetable fat".
Under the index (code) "E", it is usually not hidden.
Palm oil is cheap, so they are often replaced with similar components. In Russia, there is even a state standard that regulates its quality - GOST R-2010. It belongs to the permitted food additives and exists as an independent edible product. It has the ability to increase the shelf life of food products.
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True, there is one "BUT". When buying milk, we strive to buy exactly it, and not a milk-containing product. And its properties should be appropriate, and the taste sensations should be familiar. Therefore, standing at the store counter, pay attention to the label of your future products:
- give preference to the product, the name of which contains the word "natural" or the abbreviation GOST (this oil is added more often according to TU);
- the phrase "Highest grade" or "First grade" also indicates quality;
- The diminutive name should also alert you. There are obviously additives in "condensed milk", "cheese" and "sour cream";
- also expanded composition has a "dairy product";
- buy products with a short shelf life;
- natural food cannot be very cheap, unfortunately.
Now directly about the composition. Meat should be made from meat, and butter from cream. And there are no other options.
1. The manufacturer (executor, seller) is obliged to provide the consumer with the necessary and reliable information about goods (works, services) in a timely manner, ensuring the possibility of their correct choice. For certain types of goods (works, services), the list and methods of bringing information to the consumer are established by the Government of the Russian Federation.
2. Information about goods (works, services) must contain:
- the name of the technical regulation or other designation established by the legislation of the Russian Federation on technical regulation and indicating the mandatory confirmation of the conformity of the goods;
- information about the main consumer properties of goods (works, services), in relation to food products, information about the composition (including the name of food additives, biologically active additives used in the process of manufacturing food products, information about the presence in food products of components obtained using genetically engineered organisms, if the content of these organisms in such a component is more than nine tenths of a percent), nutritional value, purpose, conditions for the use and storage of food products, methods for preparing ready meals, weight (volume), date and place of manufacture and packaging (packaging) of food products, as well as information on contraindications for their use in certain diseases. The list of goods (works, services), information about which should contain contraindications for their use in certain diseases, is approved by the Government of the Russian Federation;
- the price in rubles and the conditions for the acquisition of goods (works, services), including when paying for goods (works, services) after a certain time after their transfer (fulfillment, rendering) to the consumer, the full amount payable by the consumer, and the repayment schedule for this amount;
- warranty period, if any;
- rules and conditions for the efficient and safe use of goods (works, services);
- information on the energy efficiency of goods in respect of which the requirement for the availability of such information is determined in accordance with the legislation on energy saving and on improving energy efficiency;
- the service life or shelf life of goods (works) established in accordance with this Law, as well as information about the necessary actions of the consumer after the expiration of the specified periods and possible consequences if such actions are not taken, if the goods (works) after the expiration of the specified periods pose a danger to life, health and property of the consumer or become unsuitable for its intended use;
- address (location), company name (name) of the manufacturer (executor, seller), authorized organization or authorized individual entrepreneur, importer;
- information on the mandatory confirmation of the conformity of goods (works, services) specified in paragraph 4 of Article 7 of this Law;
- information on the rules for the sale of goods (performance of work, provision of services);
- an indication of a specific person who will perform the work (provide a service), and information about him, if it matters, based on the nature of the work (service);
- an indication of the use of phonograms in the provision of entertainment services by performers of musical works.
If the product purchased by the consumer was in use or a defect (shortcomings) was eliminated in it, the consumer must be provided with information about this.
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3. The information provided for in paragraph 2 of this article is brought to the attention of consumers in the technical documentation attached to the goods (works, services), on labels, markings or in another way accepted for certain types of goods (works, services). Information on the mandatory confirmation of conformity of goods shall be submitted in the manner and in the manner established by the legislation of the Russian Federation on technical regulation, and includes information on the number of the document confirming such conformity, on its validity period and on the organization that issued it.
The paragraph is invalid.
How to distinguish natural from a substitute?
Due to the fact that palm oil increases the shelf life, it is added to perishable products, such as dairy products. How to recognize him?
Milk
Vegetable fats are added to it very rarely.
More often, the “illegal” additive is soda, which manifests itself when interacting with vinegar or lemon juice, releasing abundant foam.
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Milk must be made from WHOLE.
In extreme cases, sugar may be added. The color of milk should not give off blue, even if it has a small percentage of fat content. In a quality product, the cream ALWAYS settles after a few hours.
Kefir
Is it possible to identify palm oil in kefir? It is very difficult to find such an additive as palm oil in it. A high-quality fermented milk product is white in color, has lumps and a pleasant sour taste.
Condensed milk
This delicacy is prepared only using sugar and cow's milk in accordance with GOST, as evidenced by the corresponding inscription on the label.
Checking cheese is carried out as follows. Natural - softens when warm. With additives - does not change shape, "sweats" with oil drops. Real processed does not have a sugary creamy taste. It also becomes soft, does not weather and does not crack at room temperature.
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Cottage cheese
How to test cottage cheese for palm oil?
- consistency - grains that do not mix into a homogeneous mass;
- taste - sour;
- in the heat begins to sour and sometimes give "water". Doesn't fade or change color.
Cakes, chocolate
If confectionery products calmly endure heat and do not lose their shape and color, palm oil is necessarily present in the composition. Also, after tasting, a persistent aftertaste of cream remains in the mouth.
Butter
- has a pleasant yellow tint;
- melts at room temperature;
- melts evenly in a pan and does not “shoot”;
- in the open air becomes covered with a yellow crust in 5-6 hours.
Mayonnaise
How do you know if mayonnaise is natural? High-quality - has a very short composition, which includes vegetable oils (olive or sunflower, but not palm), egg, mustard. There may be other natural ingredients. It cannot be stored for a long time and is not cheap. "Light" or "Fat Free" is likely to have impurities, "Mayonnaise Sauce" should also be suspicious.
Baby food
The composition should always indicate oil, if any.
If there is an inscription "Vegetable fats" and there is no specifics, most likely the "palm tree" takes place in the constituent substances.
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But, in truth, the presence of vegetable fats in dairy and other products is very difficult to detect on your own.
Almost impossible. Changes in their usual taste, color and other properties can be caused not only by the content of palm oil, but by completely different additives, or by interactions of a number of impurities.
Therefore, try to buy products of familiar brands, at an affordable price, but not "for nothing". Read the ingredients carefully. If something confused you, take the purchase for examination to the department of Rospotrebnadzor.
(Saint Petersburg)
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Hello, when separating milk, a gray sticky mass like plasticine remains in the separator drum. Is this a sign that palm oil has been added to the milk?
Hello Rodion. It is possible that palm oil is added to this milk, this is a gross violation of production. You should open a website and a forum for the production and bottling of dairy products, in which you can find a complete answer to the question.
This can separate the cream and create a sticky mass. It is easier for you to hand over milk for examination to identify low-quality products and the presence of palm oil in the composition of milk.
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Finally! I searched the Internet for tons of posts and videos! And to understand whether there is palm oil in the cottage cheese or not - (the criterion for taste and some kind of grains is difficult for me, but “in the heat it starts to sour and sometimes give out“ water ”. Thank you Now I understand for sure that it is not worth buying cottage cheese for 100 rubles / kg.
How to identify palm oil in cheese and dairy products
It is a product that is obtained from the leaves and fruits of the oil palm.
It appeared in our country in the 90s, and since then more and more dairy products have been “infected” with it.
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The thing is that palm oil is very cheap and can be used in various branches of the food industry.
In addition, palm oil significantly increases the shelf life of products and improves taste.
These properties are incredibly successfully used by unscrupulous manufacturers.
Palm vegetable fat can be found in cheese, butter, cream, cottage cheese, yogurt, condensed milk, ice cream.
It is also found in almost all store confectionery products.
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Briefly about the dangers of palm oil
It is considered a dangerous slow-acting poison because palm oil has a high melting point - from 38 to 40 C, while the normal temperature of the human body is 36.6 degrees.
Therefore, palm fat, getting into the human body, is not processed by it.
Like plasticine, it begins to accumulate on the walls of blood vessels, increases the level of cholesterol in the blood, slagging the body, provokes weight gain and can cause the development of cardiovascular and oncological diseases.
Ekaterinburg doctors found that a third of Russians already suffer from non-alcoholic fatty liver disease, which manifests itself in allergies and frequent colds, that is, a sharp decrease in immunity, especially in the cold season.
Dairy fats are also not ideal, the risks are the same, but much lower, because our body has been programmed to absorb them since childhood.
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And the substances that make up palm oil form insoluble compounds with calcium that are not absorbed in the intestines.
That is, as sources of calcium cottage cheese, cheese, etc. with such vegetable fat in the composition, they are absolutely useless.
It is difficult to deal with the addition of palm oil to food, expertise is not cheap, and there are too many products on store shelves.
But you can learn to determine for yourself whether this or that package contains this harmful fat or not.
How to know if there is palm oil in a product
Here are the real ways to find palm fat in food:
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1. Many manufacturers directly indicate the content of palm oil on the label, this is a reason to put milk or confectionery back on the shelf, no matter how appetizing it looked and did not attract you with its price.
2. The content of vegetable fats in the composition of the product should also alert you. Under such a marking, a “palm tree” can also be hidden. Here it is necessary to turn on the logic and think about whether vegetable oil can be included in a particular recipe. If it is quite the place to be in dryers or lean cookies, then why include it in a cake with butter cream or a milk dessert?
3. Palm oil increases shelf life. But this is not a 100% indicator of its content, since preservatives may also be included in the composition.
4. Cheap price definitely indicates the presence of palm fat. After all, natural raw materials cannot be cheap. But, unfortunately, an expensive product also does not guarantee its absence.
5. The name of the product must clearly reflect its essence. Dairy product, cheese product, curd product, curd mass, mayonnaise sauce, cheese, sour cream, cottage cheese, condensed milk, condensed milk testify to their unnaturalness.
Always buy milk and other products from large dairy plants, where there is a strict control of all products.
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Definition of palm oil in cheese
Semi-hard cheese, which was made using vegetable raw materials, sticks to the knife when cut or breaks and crumbles.
However, there are many varieties of cheese and violations of production technology, and this is not a guaranteed indicator.
You can leave a piece of cheese at room temperature for a while.
Cheese with palm oil condenses, and oil drops appear on the surface, then it will crack, while natural cheese will dry out.
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If cheese can be kneaded in your hand like plasticine and even molded into a ball, then it contains vegetable fat.
If you have a delicate taste, then you can catch soapy notes in palm oil cheese, but this is not available to everyone.
At the stationery store, you can buy a flashlight with a blue light, which is used to check money. In a dark room, palm fat cheese will also glow blue.
If GOST R6 is on the package, then you should know that according to it, vegetable oils are not included in the cheese.
Therefore, it is much healthier, cheaper and tastier to make cheese yourself, it is not as difficult as it seems at first glance.
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In our online store you can buy the necessary ingredients for making cheese at home, find proven recipes and get valuable tips on cheesemaking.
Palm oil in butter
To test the quality of butter, place a small piece in your palm.
A sign of naturalness will be gradual and complete melting with the formation of a whitish film on the surface.
Oil with palm oil practically does not change its appearance and does not melt completely even in the palm of your hand, leaving solid pieces.
After all, its melting temperature is slightly higher.
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How to find palm oil in sour cream and cottage cheese
After eating these dairy products with vegetable fat, a greasy, slightly astringent film is felt in the mouth for some time.
Natural sour cream in the refrigerator thickens, and on a hot pancake it leaves whey.
Sour cream with palm does not behave this way during temperature changes.
Ingredients of sour cream on the label: normalized cream and sourdough. This is a cunning move by manufacturers, because it is in the cream that palm oil is contained.
Natural cottage cheese on the table turns sour over time, but does not change color.
Palm cottage cheese winds up, a yellowish crust forms, but the taste remains the same.
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GOST for real cottage cheese - GOST R3, for sour cream - GOST R3.
How to identify palm oil in ice cream and condensed milk
These two products of the entire dairy "fraternity" are counterfeited most often.
It is quite difficult to buy real ice cream and condensed milk in our time.
Rub a little ice cream in your palms: if there is a feeling of a film on your hands, then this indicates the presence of palm oil.
Natural ice cream, when melted, becomes soft and foamy-airy, retaining its shape for some time, but palm ice cream melts for a long time with the formation of a clear liquid.
The quality of ice cream is determined by GOST R3.
Condensed milk should contain only milk and sugar.
Stabilizers, flavors and other additives indicate that palm fat is always present in the dessert, because condensed milk with it begins to taste bitter and requires taste improvers.
The production of condensed milk is regulated by GOST R9.
And be careful with boiled condensed milk, here the percentage of deception is very high, its rates reach the level of 95%.
But palm oils are added very rarely to milk, kefir and fermented baked milk.
It is difficult and unprofitable to implement such production, besides, there are many other ways to reduce the cost of milk.
Be sure to regularly watch programs and read magazines that talk about cutting-edge research from nutritionists, consumer advocacy organizations, the media, and publish ratings of bona fide manufacturers and various food products.
This will give you additional knowledge in the field of the food industry and help you maintain your health for a long time.
How to store cheese at home
How to store cheese in the refrigerator
Cheese for Caesar salad. What kind of cheese should be added to Caesar
I read your article, ran to the refrigerator to check dairy products, threw away the cheese immediately, but Rostagroexport found a completely different GOST on sour cream, I always took this sour cream, I thought that if there is GOST, then everything is fine
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How to identify palm oil in products
Palm oil is a product that is obtained from the fruits of the oil palm and its leaves. The food industry has been using palm oil in foods for a long time. And his popularity is growing. Why? After all, many people believe that this product is very harmful to human health? Apparently, a cheap ingredient makes a cheap product. But few people think about the harm and destructive impact.
Why is palm oil bad for health?
As already mentioned, this is a cheap product. Palm oil is used to make condensed milk, cheese, butter, milk, yogurt, cottage cheese, ice cream. And this is an incomplete list of foods. Palm oil is widely used in the confectionery industry. So - it is an indispensable companion of sweets, chocolate, pastries and cakes. Experts in proper nutrition classify this product as dangerous. What is she in?
Palm oil contains saturated fats. They increase blood cholesterol levels. And because of this, the risk of atherosclerosis, vascular thrombosis, obesity, and heart disease increases.
Palm oil is a strong carcinogen. Some countries do not allow this product to be brought into the territory.
Palm oil has a high melting point (up to 40°C). Slagging of the body occurs, oncological diseases and other ailments develop.
Many manufacturers hide the presence of palm oil in their products. How to discover it yourself?
How to identify palm oil in butter
Take the butter out of the refrigerator and let it sit at room temperature for a while. If the product is natural, then it will soon become soft. If the composition contains palm oil, then the oil will retain its previous, solid state. And when cutting, it will crumble, break.
Can be heat treated. Take a small piece of butter, heat it up to 37°C. If the product is natural, then the oil will completely melt. But palm oil will not allow the butter to melt to the end, so solid inclusions will be visible.
How to identify palm oil in cheese
Leave a small piece of cheese at room temperature. After a while, the cheese will become dense, covered with oil drops. You found out that this is nothing but a fake cheese!
How to identify palm oil in milk and dairy products
Milk with palm oil keeps for a long time outside the refrigerator. It does not turn into sour milk. Spoiled milk does not change externally, only an unpleasant odor appears. Milk with a bluish tint is a sure sign of the presence of a palm tree!
Natural sour cream will thicken as it is stored in the refrigerator. A pseudo product does not have such an opportunity.
Vegetable fat is also added to the cottage cheese. A natural product sours at room temperature, but its color does not change. The product with palm oil develops a yellow crust, it hardens, but the smell and taste remain the same.
Palm oil obtained from the fruits and leaves of the oil palm. The product is extremely cheap, but, according to nutritionists, it is quite dangerous for the human body. Due to the high melting point (38–40 °C), palm oil is not completely absorbed when ingested. It turns into something like plasticine and accumulates on the walls of blood vessels, causing atherosclerosis, metabolic disorders and oncology.
Palm oil began to be added to domestic products in the 90s, and its popularity has grown every year. This vegetable fat significantly reduces the cost of the product, allowing the manufacturer to earn more. The oil is widely used in the manufacture of dairy products and in the confectionery industry.
We'll tell you how to do it at home determine the quality of dairy products and detect the presence of palm oil in them.
Palm oil in dairy products
1. Cottage cheese and sour cream
Milk fats already melt at 28–32 °C. That is why a feeling of a greasy film remains in the mouth and on the tongue if you eat a spoonful of cottage cheese or sour cream with the addition of refractory palm oil. If you leave cottage cheese on a saucer at room temperature and it becomes covered with a yellow crust, but it does not change either taste or smell, then most likely it is palm. Natural will start to sour.
2. Ice cream
For the sake of the experiment, you can make sacrifices and leave the ice cream just on the plate. The natural product will become soft, while retaining its shape, it will melt, as in the photo below. But the vegetable melt for a long time, and then turn into a translucent liquid.
3. Cheese
Hard cheese with the addition of vegetable fat is easy to calculate by its characteristic soapy taste. If the slice is too elastic, rubbery when chewed, or, conversely, crumbles when cut (parmesan is excluded from the suspects), then palm oil could not be avoided. In the open air, a fake quickly weathers and cracks.
If a slice is substituted under the sun's rays, then after a few minutes it will become soft, lose elasticity. The falsified one, on the contrary, will become denser, and drops of oil will appear on its surface.
4. Butter
As with cottage cheese, fake butter will stick to your teeth, leaving a greasy coating on your tongue. The real melts softly. At room temperature, natural butter will soften, but butter with the addition of vegetable fat will remain solid.
Try throwing a piece of butter into a warm pan: the natural butter will melt, leaving white films and flakes on the surface. When melted, the vegetable will turn into a homogeneous liquid.
Finally, I would like to advise: read the label carefully. The inscriptions “curd product”, “cheese”, “condensed milk”, “sour cream” or “cheese product” should already alert you, as well as the price: a natural and high-quality product cannot be too cheap. It is better to avoid such products. The GOST mark indicated on the packaging in 95% of cases guarantees the absence of unwanted additives.
Stay healthy by choosing only quality products for yourself and your family!
How to determine the presence of palm oil in the composition of products? Undoubtedly, palm oil is one of the most dangerous products for humans.
The problem lies in the melting point of palm oil, it is 40 degrees Celsius, which means that this substance is capable of very heavily slagging the human body, causing weight gain and the risk of oncology.
Palm oil is very cheap, dishonest manufacturers stubbornly add this vegetable oil to all dairy products: milk, cottage cheese, ice cream, cheese, cream, butter, curds, yogurts, etc. In addition, this offal is actively used in the confectionery industry in the manufacture of sweets, chocolate , cakes and pastries.
How to check the presence of palm oil in products? Simple tests and tips.
1) Start by reading the product label. Some manufacturers do not write the wording "palm oil" in the composition, but indicate "vegetable fats". If you see that on ice cream or oil packaging it is indicated that the composition includes "vegetable fats", you should know that we are talking about palm oil.
2) Pay attention to the price. If butter costs 40 or 50 rubles instead of 80-100 rubles, then, clearly, this product was made on the basis of cheap vegetable raw materials. Dairy products made from natural high-quality raw materials cannot be cheap.
Natural butter costs on average from 80 rubles, natural ice cream with milk - from 30 rubles.
4) Do a simple test. Heat the butter to a temperature of 37-38 degrees Celsius, if it melts completely, then the product is natural. If pieces remain in the creamy mass, this means that vegetable raw materials have been added to the product. Plus, oil with the addition of palm oil will not crumble, if you spread it immediately from the refrigerator, it will be plastic. Natural oil will crumble when cooled to 2 degrees.
5) How to test ice cream for palm oil. Take a small piece of ice cream and rub it in the palm of your hand, if a thin film remains, then vegetable fats have been added to the product.
6) How to check the cheese for the presence of palm oil. To do this, you need to leave the cheese for a long time at room temperature, that is, deliberately spoil it. When spoiled, natural cheese dries out, cheese with an admixture of palm oil cracks when spoiled.
7) Non-natural milk is stored longer at room temperature; when spoiled, the appearance does not change at all.
8) Natural sour cream when stored in the refrigerator gradually thickens. Palm oil sour cream does not thicken in the refrigerator.
9) How to determine the presence of palm oil in condensed milk. Very simple, such condensed milk is always a little bitter.
Be careful when buying dairy products and be sure to read the label.
You should start with what Palm oil is a cheap product. Due to its low cost, this product Today it is widely used in the production of all kinds of food products. Palm oil today it can be found in condensed milk, cheese, butter, milk, yogurt, cottage cheese, ice cream, etc. It is also widely used in the confectionery industry, especially in the manufacture of sweets, cakes, chocolate, etc.
Most of today's nutritionists and nutritionists product classified as hazardous to human health. What is the danger?
Firstly, in palm oil contain saturated fat, increasing cholesterol level in our blood, which contributes to the formation of atherosclerosis, obesity, vascular thrombosis and all kinds of heart diseases. Secondly, Palm oil is one of the strongest known carcinogens, so most developed countries generally prohibit the import of this product into their territory.
Third, Palm oil has a high melting point (up to 40°C), therefore, for its processing by our body, a person must have a fever, otherwise the whole body will be covered with this product, like plasticine. Slagging of the body occurs, which ultimately leads to the development of oncological diseases, diseases of the cardiovascular system and many other negative things.
At the same time, many manufacturers try to hide presence of palm oil in their products. How to be protected from the development of many terrible diseases associated with the use of palm oil? Let's look at several ways to detect "harmful palm" in products. at home.
How is palm oil determined in butter
So in order to determine presence of palm oil in butter, you can apply several methods. Remove the package of butter from the refrigerator and leave for a while at room temperature. Natural product should become soft, and the one containing palm oil will remain in the same (solid) state and, when cut, will break and crumble.
The next method for determining the presence of a harmful fatty product in butter is heat treatment. Take a piece of butter and heat it up to 37°C. If it's natural product, then you will see how the butter has completely melted if Palm oil, then it will not completely melt and you will see small hard inclusions.
How is palm oil determined in cheese?
As mentioned above, cheese is also often made by manufacturers with the addition of "harmful palm." In order to determine the presence of palm oil in this dairy product, leave a small piece of cheese for a while at room temperature. If the cheese becomes denser and covered with oily droplets, then you are going to eat fake cheese.
Pseudo cheeses of semi-hard varieties, which include Palm oil, when cut, they either crumble and break, or immediately stick to the knife, and they can taste like soap.
How palm oil is determined in milk and dairy products
Although palm oil addition process into milk, kefir and fermented baked milk is quite complex and not entirely profitable, but still used by some manufacturers.
Milk that contains Palm oil , tends to persist for a long time, even when out of the refrigerator, and when it deteriorates, it will not change outwardly at all. If milk, even with the lowest fat content, has a bluish tint, then it contains Palm oil.
Regarding sour cream, if you eat a spoonful of this product and feel the presence of a greasy film in your mouth, it means that the sour cream you bought contains Palm oil. Natural sour cream stored in the refrigerator begins to thicken over time, but the pseudo-product with the addition of palm oil does not have this possibility.
In cottage cheese, some manufacturers also add the one we are considering vegetable fat. Please note that if you leave a plate with a natural product at room temperature, it will soon begin to sour, while its color will not change. If in the manufacture of cottage cheese added Palm oil, then a yellowish crust will appear on it, and it will begin to harden, while not changing the smell and preserving the taste.
Be healthy!
Palm oil is a product obtained from the leaves and fruits of the oil palm. It appeared in Russian food products in the 90s, and every year the popularity of its use among various manufacturers has become more and more.
Nutritionists and other nutrition experts consider this product to be quite dangerous for the human body. Due to the high melting point, which ranges from 38o to 40o C, palm oil is not processed when it enters the human body. It becomes a kind of plasticine, begins to accumulate on the walls of our blood vessels, slagging the body, provokes weight gain and can cause the development of cardiovascular and oncological diseases.
Palm oil is cheap. Due to this low cost, it is used in the production of various food products. This vegetable fat is added to milk, cheese, cream, butter, ice cream, cottage cheese, yogurt, condensed milk, etc. It is often and with pleasure used in the confectionery industry. The lion's share of sweets, chocolate, pastries, cakes and cookies lying on the shelves of stores is "infected" with palm oil.
In addition to its low cost, it has several more unique properties:
- significantly increases the shelf life of products;
- improves taste.
These properties are successfully used by unscrupulous manufacturers, not always indicating the exact wording in the ingredients. But you can fight it. There are ways to independently find a harmful "palm tree" in the composition of purchased products.
How to determine the presence of palm oil at home
- First, read the label. If you see “vegetable fats” in a product, they most likely mean palm oil.
- Natural high-quality raw materials cannot be cheap. Therefore, if you are going to buy butter for 40-60 rubles per pack, be prepared for the fact that this butter is made from low-value vegetable fat. Cheese is cheaper than 400 rubles per kilo or a glass of ice cream worth less than 30 rubles. are also suspicious.
- Pay attention to the title. All sorts of variations, such as “dairy product” or “cheese product”, “cheese”, “sour cream”, “cottage cheese” or “curd mass”, “mayonnaise sauce”, “condensed milk” or “condensed milk”, etc., probably say that you have an unclean product in front of you. In general, the word "product" on the label is a signal to replace milk fat with vegetable fat.
- The surprisingly long shelf life of the product also indicates the presence of a "palm".
How to identify palm oil in butter
- heat it up to 37 ° C and follow the process: the natural oil will melt completely and a white foam and film will remain on its surface, the product with the addition of vegetable raw materials will not melt completely at this temperature, small hard inclusions will remain;
- analyze your taste sensations: when eating a sandwich with pseudo-oil, your teeth seem to “get stuck” in it, real oil will not leave a feeling of plaque on your tongue and teeth;
- put the package of oil out of the refrigerator and leave it at room temperature: while the natural product will become soft, the oil with the addition of vegetable fat will remain solid;
- if the oil that was in the refrigerator breaks or crumbles when cut, we can definitely say that the oil was made with the addition of palm oil;
- when cutting a creamy-vegetable hybrid, specks can be seen on the cut - this is due to the recrystallization of vegetable fat during storage;
- look for GOST. On packages with 100% butter is GOST R 52969-2008.
How to identify palm oil in cheese at home
- semi-hard cheeses made using vegetable raw materials, when cut, either stick to the knife, or break and crumble;
- leave a piece of cheese in the room for a while: if your semi-hard cheese has thickened and covered with oil drops, then you are going to eat a fake cheese;
- GOST R 52686-2006, indicated on the packaging, practically guarantees the absence of vegetable oils in the composition.
How to identify palm oil in ice cream
- pick up a small spoonful of ice cream and rub it between your palms: if there is a feeling of a film on your hands, there are additives in the ice cream;
- let your dessert melt: a real dairy product becomes soft, but retains its shape (pictured below), a palm delicacy melts for a long time and eventually becomes a clear liquid;
— natural ice cream is marked with GOST R 52175-2003.
How to determine palm oil in milk, fermented baked milk, kefir
- artificial milk has the property of not spoiling for a long time, being warm, and having deteriorated, it does not change outwardly at all;
- milk, even with a low percentage of fat content, should not be blue;
- an indicator of the quality of milk is the appearance of a layer of cream on the surface.
In fact, vegetable oils are rarely added to milk, kefir and fermented baked milk. It is difficult and unprofitable.
How to identify palm oil in sour cream and cottage cheese
- they ate a spoonful of sour cream or cottage cheese and felt a fatty film in their mouth, which means that you came across a product with a milk fat substitute;
- sour cream of natural origin in the refrigerator begins to thicken, pseudo sour cream does not have such an opportunity;
- if you don’t put a plate with natural cottage cheese in the refrigerator in time, it will start to turn sour, but at the same time it will retain its color, and if a yellow crust appears, the product is aired, but the taste and smell are preserved, know that you are dealing with a “palm tree”;
- for real cottage cheese, the law is GOST R 52096-2003, for sour cream - GOST R 52092-2003.
How to identify palm oil in condensed milk
- look at the composition of the product: there are flavors, stabilizers or some other components, except for the obligatory milk and sugar, therefore, vegetable additives are still present. The thing is that when palm oil is added, condensed milk starts to taste bitter, and in order to disguise this, manufacturers resort to the help of taste improvers.
- they did not find GOST R 53436-2009 on the bank, which means that there is a fraudulent product inside.
And be careful with boiled condensed milk, here the percentage of deception is very high, its rates reach the level of 95%.
And finally, try to follow the latest research from nutritionists, consumer rights societies, and the media. Remember and make your list of reliable and decent manufacturers. And then you have a great chance to emerge victorious from the fat war.
The material was prepared by Yaroslav Barauhina
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