Scienta Nova 1113 Viennetta, the killer apcotex dessert Unilever?
Home Tea Research 17 Nov 2014 Catering food leaf extract Read 'Our food bombardment' Research salmon 27 Nov 2012 Scienta Nova expands apcotex advice from terrain What Scienta apcotex Nova Courses and materials Course: Food Technology! Project examples Publications Liver Conditions Contact English Select Category 1169 humor Anecdotes of ijsbrand Decay Catering perils Short topical food Social nonsense North Sea fish Our health promotion Pangasius file Uncategorized Vakpraat interviews Food Technology Food Scandals Food Commodities humor What is this?
During the warm late summer days of 2010, I have my family even treated apcotex to a Icecream. Because only the best of the best is good enough apcotex to keep the pleasant summer mood in it I loaded shopping cart full of delicious ice cream cakes Viennietta. Vanilla flavor this time.
The taste of this dessert? Unfortunately, against all odds, just lousy. The best comparable apcotex to that of cold soggy cardboard with a sweet undertone. It looks like an Eastern Bloc product apcotex or worse, apcotex an Asian monster. Despite the use of multiple flavorings. The interest was quickly awakened to study the label once again accurately.
This can be seen on the label: Ice cream with vanilla flavor and layers of Chocolate flavor (13%) Ingredients: Hydrated skim milk Vegetable fat Glucose-fructose syrup Water Sugar Lactose and milk proteins Lean cocoa powder Corn Syrup Emulsifiers apcotex (mono- and diglycerides apcotex of fatty acids E471 * * E442 ammonium phosphatides) Stabilizers or (carob E410 * * E412 guar gum, carrageenan E407 *) Aromas (!) Dye (carotene E160a *)
* The E numbers are not listed, but the substances are spelled out. This is a lawful but reasonable cheap camouflage trick to pretend there are no E-numbers in the product. See also Section 7.
Sugars
Whew! These are a few facts that will not lie: 1.The juggling with numbers Completion of the calorific value for one serving is not quite correctly calculated. In tiny print is in a small corner the size of the portion should be: 49g. It has a solid rounding error to 120kcal per serving while still must be really 123kcal per serving. Or a random error that goes to a favorable direction. The recommendations are the nutricial based on a daily intake of 2.000kcal. That is very simple. A normal value is 2.500kcal. In addition, the values for carbohydrates and saturated fat are not even recorded. This is not required by law. 2.De expired action There is a '3 Heartbeat' zegeltje printed on the box. A bit of a shame that this action is almost 3 years recent (since September 2007). An unsuspecting consumer who buys this package at the expiration date, comes with a rear shock that he's about 5 years late with paste. Now I say is beautiful with a shoebox heartbreaks in my stomach! A nicer 'oxymoron' is almost impossible to imagine. 3.Cacaofantasie This is a Were Legal indication of just about everything but not be called chocolate. The expensive cocoa butter has been replaced by the inexpensive, in this case very inexpensive fractionated apcotex and / or hardened vegetable fat. Just falsified chocolate this. Incomprehensible that Unilever used here ersatz while Magnums do contain apcotex good real chocolate. 4.The email sign The typography of the e-mark does not match what is already provided apcotex in 1985 Quantity unit Decision in Appendix apcotex 1. It is a small detail but Viennetta makers regiments to 'quality apcotex officers that this curve surely apcotex can get? 5.The fat contained in this product contains less than 88% saturated fat! 14% of the total amount of fat (16%) is saturated. This is a type of fat as an ingredient no longer belong in the food industry, but in shipping as fat shaft. A year ago, these values were even more disastrous. Then there was 15% saturated vert claimed a total of 16%. Through this probably unfortunate rounding error rate of saturated apcotex fat as 94%. Almost complete apcotex saturation! Wisely the content of trans fatty acids is not mentioned in this product. I estimate that it will run fast in the percentages. It will probably not be that one has applied the modern method apcotex of curing where low in trans fatty acids arise, namely that of enzymatic esterification rather than the more old-fashioned (partial) hydrogenation with nickel and hydrogen gas at high temperature. apcotex As long as that curing is complete, there will be no trans fatty acids are more. If all the fat is partially chemically hardened, then it will contain at least 18% trans fat. At a symposium which was entitled 'Innovation with dairy' on 2
Home Tea Research 17 Nov 2014 Catering food leaf extract Read 'Our food bombardment' Research salmon 27 Nov 2012 Scienta Nova expands apcotex advice from terrain What Scienta apcotex Nova Courses and materials Course: Food Technology! Project examples Publications Liver Conditions Contact English Select Category 1169 humor Anecdotes of ijsbrand Decay Catering perils Short topical food Social nonsense North Sea fish Our health promotion Pangasius file Uncategorized Vakpraat interviews Food Technology Food Scandals Food Commodities humor What is this?
During the warm late summer days of 2010, I have my family even treated apcotex to a Icecream. Because only the best of the best is good enough apcotex to keep the pleasant summer mood in it I loaded shopping cart full of delicious ice cream cakes Viennietta. Vanilla flavor this time.
The taste of this dessert? Unfortunately, against all odds, just lousy. The best comparable apcotex to that of cold soggy cardboard with a sweet undertone. It looks like an Eastern Bloc product apcotex or worse, apcotex an Asian monster. Despite the use of multiple flavorings. The interest was quickly awakened to study the label once again accurately.
This can be seen on the label: Ice cream with vanilla flavor and layers of Chocolate flavor (13%) Ingredients: Hydrated skim milk Vegetable fat Glucose-fructose syrup Water Sugar Lactose and milk proteins Lean cocoa powder Corn Syrup Emulsifiers apcotex (mono- and diglycerides apcotex of fatty acids E471 * * E442 ammonium phosphatides) Stabilizers or (carob E410 * * E412 guar gum, carrageenan E407 *) Aromas (!) Dye (carotene E160a *)
* The E numbers are not listed, but the substances are spelled out. This is a lawful but reasonable cheap camouflage trick to pretend there are no E-numbers in the product. See also Section 7.
Sugars
Whew! These are a few facts that will not lie: 1.The juggling with numbers Completion of the calorific value for one serving is not quite correctly calculated. In tiny print is in a small corner the size of the portion should be: 49g. It has a solid rounding error to 120kcal per serving while still must be really 123kcal per serving. Or a random error that goes to a favorable direction. The recommendations are the nutricial based on a daily intake of 2.000kcal. That is very simple. A normal value is 2.500kcal. In addition, the values for carbohydrates and saturated fat are not even recorded. This is not required by law. 2.De expired action There is a '3 Heartbeat' zegeltje printed on the box. A bit of a shame that this action is almost 3 years recent (since September 2007). An unsuspecting consumer who buys this package at the expiration date, comes with a rear shock that he's about 5 years late with paste. Now I say is beautiful with a shoebox heartbreaks in my stomach! A nicer 'oxymoron' is almost impossible to imagine. 3.Cacaofantasie This is a Were Legal indication of just about everything but not be called chocolate. The expensive cocoa butter has been replaced by the inexpensive, in this case very inexpensive fractionated apcotex and / or hardened vegetable fat. Just falsified chocolate this. Incomprehensible that Unilever used here ersatz while Magnums do contain apcotex good real chocolate. 4.The email sign The typography of the e-mark does not match what is already provided apcotex in 1985 Quantity unit Decision in Appendix apcotex 1. It is a small detail but Viennetta makers regiments to 'quality apcotex officers that this curve surely apcotex can get? 5.The fat contained in this product contains less than 88% saturated fat! 14% of the total amount of fat (16%) is saturated. This is a type of fat as an ingredient no longer belong in the food industry, but in shipping as fat shaft. A year ago, these values were even more disastrous. Then there was 15% saturated vert claimed a total of 16%. Through this probably unfortunate rounding error rate of saturated apcotex fat as 94%. Almost complete apcotex saturation! Wisely the content of trans fatty acids is not mentioned in this product. I estimate that it will run fast in the percentages. It will probably not be that one has applied the modern method apcotex of curing where low in trans fatty acids arise, namely that of enzymatic esterification rather than the more old-fashioned (partial) hydrogenation with nickel and hydrogen gas at high temperature. apcotex As long as that curing is complete, there will be no trans fatty acids are more. If all the fat is partially chemically hardened, then it will contain at least 18% trans fat. At a symposium which was entitled 'Innovation with dairy' on 2
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