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"Margarine"? Same water

What is the quality of fats used in the manufacture of so-called margarines and what other substances are hiding? Consumer magazine dTest sent to the laboratory 22 spreadable vegetable fats, commonly available in Czech shops. Products are greatly varied in fat content and the sensory evaluation. One of them contained an emulsifier which had come into the product.

Spreadable vegetable fats are commonly referred to as margarine. Under the trade name margarine, however, may only sell products that contain between 80 and 90% fat. "In any such we have not come across in stores. Tested products contain from 20 to 60 percent fat. It being understood that the less these products contain fat, the more water in them. The more it is also necessary additives that holds these two repelling ingredients together, "says Olga Šlesingrová, magazine editor dTest.

Spreadable fats today consists of refined vegetable oils, and water together with emulsifiers, stabilizers, preservatives, antioxidants, dyes and acidity regulators. In the first place in the composition of the products tested featured mostly canola oil, a fifth of products of vegetable fats used in the manufacture of all were not specified.

Margarine manufacturers often emphasize the favorable composition of fatty acids in their products. The World Health Organization recommends reducing intake of saturated fatty acids, which should be a maximum of 10% of the total daily fat intake. "Higher levels of saturated fatty acids suggest using a higher amount of refined exotic oils, especially palm, the extraction and transportation represent a considerable environmental burden. The highest proportion of saturated fatty acids are measured in fat used for making margarine Alfa butter flavor, and 37%, "says Olga Šlesingrová. The test evaluated the content of health beneficial polyunsaturated fatty acids omega 3 and their ratio to omega 6 fatty acids. Most products in this part of the exam received an average rating.

Regarding composition, Stella erred only product with a buttery flavor. "It contains a powerful emulsifier E 476, which allows legislation only in products with lower fat content, which, succinctly put, held together by the vast majority of water with a little oil," explains Šlesingrová.

dTest also found out undesirable substances. For example, harmful fatty acids, where the measured values ​​in order, or preservatives. Fat inherently not need any preservatives, artificial prolongation of life, on the contrary, may lose vitamins or sensory quality. "Of the 22 products, unfortunately, only three, and Flora Light, Perla and Perla Tip Plus Vitamins, went without preservative potassium sorbate, which some sources indicate a potential allergen, "says Olga Šlesingrová.

Considerable differences test showed in sensory testing. Some fats were artificially acting smell and taste, uninviting appearance or improper consistency. Better fell in this part of the tests products with higher fat content.
Test winner became spreadable fat Flora Light with 30% fat, which went without preservative containing at least saturated fatty acids and almost the most beneficial omega-3 fatty acids. Sensory evaluation passed without reservations with the best results.

Source: tz

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