What are the pollutants stuck in Christmas cookies?

In the run-up to Christmas Stollen, Spekulatius and gingerbread are all the rage: Not only in the supermarket, but also on the laboratory tables of the land investigation office (LUA). Good news, there are the potentially cancer-causing acrylamide, less good in the liver-damaging aromatic substance coumarin, which is, for example, in the cinnamon stars.

For years acrylamide moving the focus of the food control. The carcinogenic substance is formed during baking, roasting or Frying of starchy foods. This year, the LUA has examined ten gingerbread on acrylamide. With a positive conclusion: All of the levels were all well below the current guideline value of 800 micrograms per kilogram. Smaller craft businesses should pay attention in the production of gingerbread to the correct recipe and Baking, because traditional ingredients such as the baking powder deer horn salt conducive to the formation of acrylamide.

Also back are investigated in the LUA goods such as Stollen, Spekulatius, cinnamon stars and cookies. In 3 samples, the maximum level for coumarin was exceeded. When coumarin is a natural flavouring substance in cinnamon that can cause harm in large quantities in the liver. By the choice of the cinnamon places a manufacturer can influence the coumarin content of Ceylon cinnamon lower amounts of the flavoring substance contains clearly than Cassia cinnamon.

In a pastry, a foreign body was baked In a gingerbread paper-Nicholas put. A further sample has not been classified as misleading, because of the in the nutrition labeling as stated fat content agreed.

Most of Christmas pastries, was objected to due to labeling defects. In the case of 11 samples that was not the case. The list of ingredients was incomplete or incorrect, the highlighted allergens clearly, the prescribed manufacturer’s specification was available, or the date of minimum durability was lacking.

LUA/NK

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