Now gingerbread cookies are one of the most popular delicacies among Russians, shops sell a wide range of this confectionery product. Independent organization Roskontrol conducted a study of the five brands of gingerbread.
All analyzed samples comply with the safety requirements and the standard for gingerbread, except for specifying information on the content of sulfur dioxide. All submitted for the examination of gingerbread contained traces of sulfur dioxide, in which it must be indicated in the labeling. However, a warning label about the possible presence of sulfur dioxide was made by only one manufacturer - Rot Front.
As for the fatty acid composition, this parameter in the Yashkino and Khlebny Dom gingerbreads corresponds to the vegetable oils indicated in the composition. Gingerbread brand Volzhsky Pekar really contain margarine, as stated on the package. The content of palmitic and alpha-linolenic acid in the fatty phase of Smart cakes is higher than it should be in sunflower oil, which is indicated in the composition. Accordingly, an admixture of other oils (fats) is likely. The content of the fatty acid trans-isomers in the Rot Front gingerbread is slightly higher than the 'background' characteristic of natural vegetable oils. It is possible that the composition of the impurity modified fats, which are not mentioned in the composition.
Organoleptic characteristics are good in all samples. Gingerbread have a pronounced sweet taste, which is characteristic of this product. When cracking gingerbread cakes do not crumble, and the icing on the surface is smooth and not cracked.
