"Old yoghurt" nutrition has no advantage

Since the beginning of the year, dairy products made from traditional products using a new process have suddenly become popular. The reporter learned yesterday that after Mengniu took the lead in launching old yoghurt products and hot the market, many milk companies also launched production of "old yoghurt". The unproductive companies immediately took positive actions, including popular and Danone companies. Introduced a new generation of "old yoghurt."

The reporter found that many cups of "old yoghurt" contain pectin and gelatin, which are different from the traditional "old yoghurt," but "old yoghurt" is twice as expensive as ordinary yoghurt, and expensive "old yoghurt" is expensive. where is it? Is its nutritional value higher than regular yogurt? Is it safe to add "old" "old yoghurt" with this vegetable glue?

1. Many dairy companies compete to launch "old yoghurt"

This year, a dairy "old yoghurt" hot market. The so-called "old yoghurt" is actually a bottled solidified yoghurt that we used to find in street dairy stores. This kind of yoghurt is like tofu, not the sticky liquid that is sold in the mall.

The reporter visited several milk stores yesterday and found that the “old yoghurt” sold from glass bottles to plastic cups sold particularly well. Yesterday morning, a dairy shop in Luoxi, Panyu told reporters that the brand's “old yoghurt” had already been sold out and it would be available tomorrow. The store owner said that the recent "old yoghurt" sales are very good, although 5 yuan / cup, but buyers are still endless.

Tianhe City Jilindao supermarket brand "old yogurt" products are doing promotion, a box of priced at 6.5 yuan, buy three get one, four boxes of 16.5 yuan. According to the salesperson of the store, the “old yoghurt” has much higher nutritional value than other yoghurt, and the other yoghurt protein content is 2.1, while the old yoghurt protein content is 3.1, “and it tastes good, like double skin milk”.

The reporter learned from industry insiders yesterday that the latest and most popular product in the dairy industry is “old yoghurt”. “The sales of “old yoghurt” in the north is very hot, and now we are planning to launch this product.” Yesterday’s local dairy company in Guangzhou, the relevant person of the popular dairy company in Guangzhou told reporters that “old yoghurt” is actually a traditional product. Yogurt, previously used by local dairy companies for multi-purpose glass bottles, has a short shelf life of around one week. Nowadays, many large companies adopt new technologies and new processes to produce plastic cups on their packaging. The shelf life can be extended to 21 days. Another local dairy company insider also said that the current "old yoghurt" is hot, originally Guangdong dairy market, bottled solidified yogurt is very popular with the market, consumers are also very agree with this product, "As far as I know, Many dairy companies are starting to launch such new and traditional products. We are also researching."

It is understood that the domestic "old yoghurt" was first introduced by the Mengniu company last year, followed by Wandashan, Yili, etc. They also followed suit. For a time, "old yoghurt" stirred the domestic dairy market.

2. Price twice as high Nutrition and ordinary clothing reporters found that when visiting the market, “old yoghurt” products tend to be twice as expensive as regular cup yoghurt. Seen in the Guangzhou market, the reporter saw a box of 160 grams of "old yoghurt" priced at 6.5 yuan, a cup of ordinary cup yogurt 2.5 yuan / 100 grams, converted, the former is equivalent to the latter's price more than doubled.

"Old yoghurt" is so expensive? why? Is its nutritional value higher than regular yogurt?

Guangzhou Tianhe City Jilin Island sales staff told reporters that the "old yoghurt" high prices because "more natural, more nutritious, a cup of this old yogurt's nutritional value is equivalent to two cups of ordinary yogurt."

However, the reporter later compared Mengniu's “old yoghurt” with the ingredient list of the brand's cup of plain yoghurt, and found that the ingredients were similar and did not add anything. However, "old yoghurt" emphasizes its protein content of 3.1 grams, while ordinary yoghurt protein content is ≥ 2.3 grams of protein.

“The nutritional ingredients of the “old yoghurt” product on the market have no advantage compared to other products, and some are still low. From the sensory taste, it is also felt that the protein content of some products is low and the jelly is too strong. The author of Fan Zhihong, an associate professor of nutrition and food safety at the Food College of China Agricultural University, wrote.

Jiang Zhuoqin, director of the Department of Nutrition at Sun Yat-sen University, also believes that "old yoghurt" has very little difference from ordinary yoghurt. "The yoghurt is not as thick as possible, and the price of 'old yoghurt' may be high because of the brand's 'old yoghurt' advertisement. The expenses are relatively large and are passed on to the market price.” Professor Jiang believes that the current speculation of “old yoghurt” is better than technological innovation.

Yesterday, a dairy professional also said that "old yoghurt" is actually a traditional product that is re-produced with new techniques and technologies. From the point of view of nutrition itself, it is the same as ordinary yoghurt.

"The nutrition of 'old yoghurt' is not as much as advertised. In fact, the human body's intake of too much nutrients will be excreted. Buying expensive yoghurt has little significance in enhancing nutrition." Department of Nutrition, Sun Yat-sen University Jiang Zhuoqin said.

3. "Old yoghurt" is actually gelatin "milk jelly"

What is the difference between "old yoghurt" and traditional bottled solidified yoghurt?

When the reporter visited the market yesterday, he saw that Guangdong Yantang, a glass bottled solidified “old yoghurt” popular in the real estate market, was sold at a price of RMB 3. The ingredients list on the bottle label was: fresh milk, white sugar, and Bulgarian milk. Bacillus, Streptococcus thermophilus, shelf life of 7 days. The Mengniu "old yoghurt" ingredient list is: containing raw milk, white sugar, cream, whey protein powder, food additives (gelatin, agar), Lactobacillus bulgaricus, Streptococcus thermophilus, shelf life of 21 days. Obviously, compared with the traditional "old yoghurt", modern "old yoghurt" has added food additives gelatin, agar.

“Gelatin, pectin and other substances do not have any nutritional qualities and functions. Using it in yogurt is mainly to improve the organizational state of yogurt, make yogurt thicker, increase hardness, and have a good taste.” Department of Food Science, Jinan University Director Fu Liang said that gelatin is extracted from animals, mainly protein, and pectin is extracted from fruits. These two substances can be added to dairy products according to national standards. There is no problem."

"Strictly speaking, the so-called 'old yoghurt' products in the market should be called 'yoghurt chillers' more accurately." Fan Zhihong, associate professor of nutrition and food safety at the Food College of China Agricultural University, writes in his blog, "old yoghurt" to avoid The trouble of thinning during transportation, adding gelling agent, ordinary milk raw material, adding gelatin such as gelatin, agar, carrageenan, etc., can make this frozen state. "I had similar milk creams in my lab." She said that manufacturers add gelatin, agar, etc. because of the convenience of transportation and sales. "No matter how turbulent it is, it won't become liquid."

4. Not suitable for children under the age of 2 to enter the risk of trachea Fan Zhihong pointed out that these yogurt frozen products will not increase the nutritional value of yogurt products, because it does not add any health care bacteria, nor any nutrients, raw material quality does not need to increase, and can even reduce.

Fan Zhihong said: "Traditionally, the raw milk for yogurt must be of high protein content, antibiotics must be of low content, and the amount of miscellaneous bacteria must be low in order to successfully make yogurt frozen. Now that there is vegetable gum, even if the raw protein content is low, It does not impede the establishment of a frozen state, but the raw material requirements are reduced."

Insiders also revealed that if solidified yoghurt is made, if strains and milk quality are not good enough, they cannot do it. Some companies now add gelatin, pectin, etc. to make yogurt thicker and harder; secondly, it can also stabilize solids and keep them longer.

Jiang Zhuoqin, head of the Department of Nutrition at Sun Yat-Sen University, said that the addition of gelatin and pectin to dairy products may be used to make the food taste better. For the time being, human consumption has not been found to have a bad influence on the body. “But everything needs to be in order to avoid aggravating the body. burden".

Fan Zhihong believes that most of the “old yoghurt” products on the market today are not the same as the old traditional pure yoghurt produced in the past. There is no advantage in nutritional safety and there is no special health care effect.

She also reminded that “old yoghurt” generally contains food additives and is not suitable for children under 2 years of age. Some “old yoghurt” products are in a relatively strong frozen state and cannot be stirred into a liquid state. Like children’s jelly, children use this type of yogurt. Freezing into the trachea is dangerous. Reporter Ou Zhikui's intern Xiong Hanling

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