Old yoghurt also trap additives storm experts say it is not more nutritious natural

From the hot weather in 2010 to today's "old yoghurt", suddenly encountered a "cold stream" impact. Recently, many domestic media successively took the title of “old yoghurt” as gelatin “milk jelly” and “old yoghurt is a concept of hype”. It was questioned that “yogurt” and other food thickeners were added to old yoghurt, while proteins The nutritional content is not high. For a time, various comments on the old yoghurt swarmed, and even appeared in the "old yoghurt is junk food," and other arguments. Is the old yogurt good or bad? To this end, the newspaper interviewed a number of authoritative experts, they pointed out that the old yogurt is not only some people advertised as "more nutritious, natural" or "junk food."

The old yogurt suffered a crisis of confidence. On April 24th, a reporter from the “Life Times” found in supermarkets in Beijing that many brands of old yoghurt had reduced prices. When a reporter asked whether the reason for the price reduction was related to the recent media report that "old yoghurt contains gelatin," the salesman said that he denied it. They told reporters that old yoghurt has not been as fire as it used to be. Consumers' attitude toward old yoghurt was pursued freshly in the early days, and the current heat slowly cooled and had to be promoted.

It is understood that the earliest manufacturer of old yoghurt on the market is Qinghai Xiaoxi Niu Bio Dairy Co., Ltd. In 2008, the blue-and-white porcelain package “Qinghai Old Yogurt” launched by them was welcomed by consumers in Qinghai and Ningxia, and it was promoted in 2010. To the national market. From the second half of 2010, the daily output of “Qinghai old yoghurt” has been increased from the initial 4 tons to more than 70 tons, and it is still in short supply. Huge market demand has caused major milk companies to follow suit, causing a "old yoghurt fever."

With the popularity of “old yoghurt”, the criticism it has suffered has not stopped: The price is high, and small businesses blindly follow the trend to bring about health risks... This time, the media questioned it mainly in the following aspects: First, it added Food thickeners such as gelatin, and second, because of the addition of thickeners, so not as the company claims, only the high protein content of milk can make old yogurt, "even if the milk protein content is low, does not prevent the formation of frozen State", its nutritional advantage completely lost. The most crucial thing is that the food safety incidents that have occurred in recent years have made ordinary people very sensitive to the word "food additives." The reporter found that when many people heard the words “gelatin,” they thought that the old yogurt could not be eaten at all. The “scam” used by some media in the report also made consumers feel that they were “old yogurt”. Deception.

Experts analyze how old consumers have to worry about the confusion caused by old yogurt. Can I still drink it safely? To this end, the reporter interviewed Wang Huaibao, a senior expert in China's dairy industry, and Nan Qingxian, a standing member of the China Dairy Association.

“Yogurt and gelatin are just like soup in the home.” In fact, not only old yoghurt contains food thickeners such as gelatin, agar, carrageenan, and pectin. The reporters discovered during the survey that they included a variety of fruit yogurt and cereal yogurt. Even common yogurt contains almost all of these ingredients. In the words of Nan Qingxian, “yogurt and gelatine are just like home-cooked starches or starchy skins.” Because gelatin, like starch and pork skin, is a natural gum, it is safer. , can increase the viscosity of yogurt, so that it is more stable after solidification, to facilitate transportation. Gelatin is generally extracted from animal skins or bones. Pectin is mainly derived from residues of orange peel and apple juice. Agar and carrageenan are extracts of seaweed. Wang Huaibao pointed out that these edible gums are not good for health, and there is no harm, so the country has no restrictions on the amount of food it adds to. “But companies will not add a lot, because adding more yogurt will become very hard and the production cost will increase greatly.” Nan Qingxian believes that there is no need for people to worry about using plastic.

Protein content is slightly higher than normal yogurt. The reporter purchased old yoghurt from several major brands in the market and compared it with the protein content of ordinary yogurt. The content of protein in ordinary yoghurt is basically 2.5 grams per 100 grams; the protein content of the old yoghurt is basically more than 2.8 grams per 100 grams, and some contain more than 3 grams. With the standard that China should have 2.3-2.8 grams of protein per 100 grams of flavored yogurt, the old yogurt has reached or exceeded the standard value. Nan Qingxian believes that many companies claim that only milk with higher protein content can make old yoghurt is not accurate, and milk that generally meets the standard for protein content can make old yoghurt.

Thickness and nutrition do not matter Although gelatin and other edible plastics are not harmful to human health, but can not add old yoghurt? The thick texture of old yogurt will make many consumers mistakenly believe that its protein content is higher and nutrition is better, but Wang Xingguo, executive director of the Dalian Nutrition Society and director of the Department of Nutrition of the Second Affiliated Hospital of Dalian Medical University, points out that the thickness of yogurt and Nutrition is not directly related. Nan Qingxian analysis, the company can improve the dry matter content in raw milk, or dehydration of milk to produce old yoghurt without gelatin, which is not difficult in the process. He advocated that companies should do more of this truly "original" old yogurt.

Experts point out that if the old yoghurt has a lot of thickeners, the milk protein will condense and it will look a bit stiff. The less light, like tofu, will precipitate water-like light green whey. In addition, the traditional old yoghurt produced by a small shop should also be bought less. The raw milk quality, the production process, and whether the added bacteria are sanitary can not be guaranteed. If you want to drink high nutrition, you can compare the protein content on the label, buy large brand products to ensure safety.