Is palm oil added to kefir? Replacing milk fat with palm oil in products: how to recognize? Rospotrebnadzor tips for checking butter at home

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 can very strongly sludge 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.

In the section on the question How to determine the presence of palm oil in milk from the store? given by the author Anton Kutsaev the best answer is Well, look at the composition, if it contains vegetable fats, then most likely it contains palm oil. With palm oil, the price is lower.
On normal oil, it must be written "Butter".
At room temperature, the butter will become soft if it does not contain palm garbage. If there is, then it will remain solid. BUT! With a palm piece, the oil crumbles a lot.Nailing
Pro
(902)

Answer from I-beam[guru]
Composition see

Answer from Sleepy[guru]
No, only laboratory method

Answer from reroll[guru]
No way. Only by experience. I bought 3.2% milk. overdue. I hoped that it would turn into a dense yogurt. An, no! The second day is sour and liquid, and yellowish oily water appeared on top. So, the fat content is not dairy. and palm.

Answer from Tiana[guru]
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.

Answer from Natasha Rostova[guru]
I didn’t notice anything so unusual, I always make kefir from milk (I’m waiting for it to turn sour), it turns out delicious kefir, but I don’t take it in tetrapacks

Answer from Milka Chocolate[guru]
Why is it in milk? Usually in dairy it is not, and la margarine is not considered. Look at the package. And so more than every second product now contains palm oil. It has not yet been proven that it is from him cancer.

Answer from acoustic[guru]
No, he has no taste. No one canceled the nutritional value of vegetable oil, including for children ...

Answer from Ivan ivan[guru]
There is no natural milk from a cow in milk from a cow store at all, this product is badyazhat at dairies. For health benefits, milk must be bought directly from the owner of the cow, it is advisable to know the cow personally.

Answer from Mikhail Fedoseev[guru]
There is no palm oil in milk.

Answer from Alexander Evtushenko[newbie]
It is necessary to read the composition without fail, you can’t determine it by eye, but if there is no composition (as usual), then it’s a cheap fellow that you are interested in more such people ...

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.

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.

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.

Yekaterinburg doctors have 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.

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:

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.

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.

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, 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 R 52686-2006 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.

In our 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.

On one's own.

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 like this with 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.

At home.

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.

GOST for real cottage cheese - GOST R 52096-2003, for sour cream - GOST R 52092-2003.

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 R 52175-2003.

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 R 53436-2009.

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, moreover, 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, 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.

Published: 12.08.2015
The food industry has reached such a development that it easily solves the problems of saving products and their optimal use. But at the same time, this medal for scientific achievements has a downside: not all industrial products are as healthy and safe for health as natural ones. 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.

One of the most profitable and therefore common ways to reduce the cost of food production is to replace natural animal and vegetable oils with cheaper analogues. True, they can be called analogues with a big stretch, because the properties of these fats do not at all correspond to the desired quality, and some of them can cause quite tangible harm to the human body. For example, cheap and versatile, but rather peculiar palm oil.

Where is palm oil used?

Palm oil is used in the production of dairy and confectionery products. Some manufacturers also add it to baby food.

On the shelves of supermarkets, palm oil can often be found in the following products: butter, margarine, spreads, condensed milk, dried cream, sour cream, ice cream, buns, cookies, crackers, salty and sweet crackers, muffins, rolls and other confectionery products, chocolate, nut, vanilla spreads, cheese and other dairy products.

Palm oil has the ability to improve the taste and appearance of the product, as well as significantly increase the shelf life.

One of the key characteristics of palm oil is its high melting point, 38–40 degrees. Therefore, pastries and cakes, to which this oil is added, do not lose their shape even in hot weather.

Cottage cheese, sour cream
Taste and look:
“The refractory vegetable fat (palm, coconut) is felt as a greasy film on the tongue after you have eaten a spoonful of cottage cheese or sour cream. After all, its melting point is 39˚С, it does not completely dissolve in the mouth, like milk fats, melting already at 28-32˚С,” says Larisa ABDULLAEVA, executive secretary of the Dairy Union of Russia. Conduct an experiment: leave a plate of cottage cheese at room temperature. If it winds up, covered with a yellow crust, and does not change its taste and smell, most likely, it could not have done without a “palm tree”. Retained the color and began to sour? Natural product!
On the package:*
In cottage cheese made in accordance with GOST R 52096-2003, there should be no vegetable components. For sour cream, the law is GOST R 52092-2003.

Cheese
Taste and look:
Cheese based on milk fat replacer (MLF) has an unexpressed "soapy" taste. Too elastic or, on the contrary, crumbling under the knife (this does not apply to Parmesan), the cheese is probably made on a plant basis. Under the sun, natural cheese becomes soft and loses its elasticity, while “vegetable” cheese, on the contrary, turns out to be more dense, large fatty drops appear on its surface.
On the package:*
In the “palms” made in accordance with GOST R 52686-20-06, there should not be. Also, choose factory-packaged cheeses rather than store-packed ones, as the actual ingredient list is often shortened there.

Ice cream
Taste and look:
“Leave the ice cream on a plate at room temperature. The present will gradually soften, retaining its shape, and the “vegetable” will not melt for a long time, and then it will become a transparent liquid,” advises L. Abdullayeva.
On the package:*
Look for a link to GOST R 52175-2003.

Butter
Taste and look:
When real oil melts in a pan, white films and foam remain on its surface. Oil from ZMZH when melting turns into a homogeneous liquid. When you eat a sandwich with a pseudo-creamy product, there is a feeling that your teeth are “stuck” in it. 100% butter melts gently without leaving plaque on the teeth and tongue.
On the package:*
GOST R 52969-2008

Condensed milk
Taste and look:
“Up to 70% of condensed milk producers put vegetable fats in it, but it is impossible to determine the taste because of the large amount of sugar,” says Roman GAYDASHOV, food expert of the Consumer Rights Protection Society. “Buy only those cans where, apart from sugar and milk, nothing appears in the composition, because to disguise the “palm” you definitely need taste improvers, flavors, stabilizers.”
On the package:*
The absence of a reference to GOST R 53436-2009 almost always indicates that you bought a product with vegetable oils. In boiled condensed milk, the replacement of fats and even more often - up to 95% of all products.

Milk, Kefir, Ryazhenka
Taste and look:
“You can not be afraid to meet vegetable equivalents of milk fat in these products,” says L. Abdullayeva. “Technologically, it is difficult to replace fats in drinking milk and kefir, and therefore it is unprofitable - a package of “vegetable” fermented baked milk will cost 2 times more.”
* The main thing that says about the presence of a milk fat substitute is the word "product" on the label. If you have a curd or condensed “product” in front of you, it is made on the basis of ZMZH.

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 a cheap product.

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 hard;

- 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 greasy 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 do not 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.