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5 ingredients that shouldn’t be in sweets
The founder of the Best Cake studio, Roman Anischenkov, helped to figure it out. In 15 years in the confectionery world, he has learned to distinguish good products from bad ones. So what shouldn’t be in the lineup?
Founder of the Best-cake confectionery studio. Entrepreneur, expert in custom-made cakes. One of the pioneers in this confectionery segment.
www.best-cake.ru
Vegetable cream
They were invented as a replacement for natural dairy products. Moreover, it was previously believed that they are more useful than animals, but this is a myth. Vegetable cream is prepared on the basis of palm oil. Due to the fact that its melting point is much higher than that of a person, it is not completely eliminated from the body. Moreover, over time, it clogs blood vessels and can lead to serious diseases of the cardiovascular system, diabetes and even cancer.
How to recognize: vegetable cream significantly reduces the cost of the product. So the low price is the first reason to think. As a rule, vegetable cream is very thick, tastes like a soapy one and does not wash off with warm water.
Animals have a creamy shade. Note how it differs from the pure white colors. Vegetable cream, in turn, will be perfectly white and indistinguishable from flowers.
Margarine
Another ingredient that affects the cost. Margarine is a cheap version of 82,5% natural butter. This is not a dairy product. It, like vegetable cream, is made on the basis of palm oil and other fats with a mass fraction of only 20%. It also contains emulsifiers and fragrances.
How to recognize: Now in large supermarkets, stickers with the inscription BZMZh (that is, without milk fat substitute) are increasingly appearing on products. And the buyer immediately understands that animal cream and natural butter were used in the manufacture. I advise you to pay attention to such things.
Confectionery glaze
This is a cheap version of chocolate that lacks the most important thing – cocoa butter. In order to make confectionery glaze, a large amount of refined sugar, stabilizers and emulsifiers are used.
How to recognize: the glaze adheres to the palate, leaving an unpleasant sensation when chewing and swallowing. I want to wash it down as soon as possible.
Real chocolate melts in your mouth. Its delicate texture is made possible by the content of cocoa butter. Another sign is a rich color, as in this photo. If it were glaze, then it would not have been able to spread so much, and the shade would have been paler.
Preservatives and antioxidants (antioxidants)
They increase the shelf life of the confectionery as well as improve its taste and aroma. Most E-supplements are harmful, and some are even dangerous.
How to recognize: special attention should be paid to the content of preservatives (E 200-299) and antioxidants (E 300-399). However, the list of E-supplements contains nutrients and vitamins for our body. But only if the product contains a lot of harmful ingredients (margarine, vegetable cream), then all the benefits of good ones come to naught. Study the composition carefully.
What harmful food additives are used in confectionery?
E-210 (benzoic acid) – jelly, marmalade. In combination with ascorbic acid, E-300 forms a carcinogen in the body. Negatively affects the kidneys and liver;
E-211 (sodium benzoate) – marmalade. Causes cirrhosis of the liver, Parkinson’s disease, asthma attacks;
E-223 (sodium pyrosulfite) – marshmallow, marmalade and jam. Disrupts digestion, releases toxic gas when heated;
E-224 (potassium pyrosulfite) – used in the production of some confectionery products. Especially dangerous for asthmatics;
E-226 (calcium sulfite) – jelly, marmalade, ice cream, jam. Allergen, upset stomach;
E-234 (lowland) – used in the production of condensed milk and other confectionery. Kills beneficial bacteria in our body;
E-320 (butylhydroxyanisole) – used in the production of confectionery, chewing gum and candy. Possibly carcinogenic.
Synthetic food colors
Artificial colors can provoke allergies, digestive tract disorders, bronchial asthma and skin diseases. Only natural dyes obtained from vegetables or fruits can be safe for health.
How to recognize: synthetic dyes are used because of their relatively low price and long shelf life. Therefore, the price and shelf life are the first indicators. And, of course, the composition. All dyes are food additives E 100-182.