Decoding Packaged Foods: Empowering Healthier Choices through Information

Decoding Packaged Foods: Empowering Healthier Choices through Information

by | Nov 19, 2023 | Food

Decoding Packaged Foods: Empowering Healthier Choices through Information

In a bustling world filled with convenience and fast-paced lifestyles, packaged foods have become an integral part of our daily lives. These neatly wrapped treasures line the shelves of grocery stores, providing us with a myriad of options to satisfy our hunger and cravings. From the breakfast cereals that jumpstart our mornings to the frozen foods that save us from kitchen disasters, packaged foods have infiltrated our daily routines. However, amidst the convenience lies a crucial aspect that often goes unnoticed—the information displayed on the packaging. Taking a moment to read and understand the details on packaged foods can empower us to make informed choices about what we consume, paving the way for healthier lifestyles and a greater understanding of the impact our food choices have on our bodies and the world around us. Let’s delve into the details on labels, ingredients, and nutrition facts to guide our decision-making towards informed food choices.

                                                                                                                                                                                                             Richa Pande

Nutrition Facts Label: Your Guide to Informed Dietary Choices

Understanding the nutritional value of the foods we consume is a crucial step towards a healthier lifestyle. At the heart of deciphering this information lies the nutrition facts label, a goldmine of essential data. This label is like a map that guides us through the nutritional content of the product, from calories to fat, carbohydrates, protein, and more. By reading and interpreting this label, we gain valuable insights into the components of our food and can make informed dietary choices. For instance, if we’re aiming to reduce our sugar intake, checking the label can help us identify added sugars in our favourite snacks. Moreover, being aware of the serving size and the number of servings per container aids in portion control, preventing us from overindulging and managing our caloric intake effectively. Reading the nutrition facts label also allows us to be more mindful of the essential nutrients our bodies need. Armed with this knowledge, we can make informed food choices.

Cracking the Food Additive Code

Having a comprehensive understanding of food additives is crucial for making well-informed decisions. Food additives are substances added to food products to enhance their appearance, flavour, texture, or shelf life. Some commonly used additives include emulsifiers, stabilizers, colorants, and flavour enhancers. They are often assigned E numbers for identification purposes. For instance, E322 represents lecithin, an emulsifier commonly found in processed foods. While many additives are considered safe, some have been linked to health concerns. For example, certain artificial food colorants, such as E102 (tartrazine) and E129 (Allura red), have been associated with allergic reactions and hyperactivity in sensitive individuals, particularly children. Similarly, preservatives like sodium nitrite (E250) used in processed meats have been linked to an increased risk of certain cancers. Given these considerations, making choices aligned with personal health preferences becomes vital. Opting for natural alternatives and whole foods can help minimize exposure to potentially harmful additives. Checking food labels and understanding the ingredients listed can empower us to make informed decisions like opting for foods with safer alternatives.

Making smart choices using the ingredient list and allergen warnings

Ingredient lists play a crucial role in helping people with specific dietary needs or restrictions navigate the food landscape. When reading product labels, it is important to check the ingredients list thoroughly. The ingredients are usually listed in order of predominance, meaning the ones used in the greatest amount are listed first, followed by those in smaller amounts. This can provide valuable information about the composition of the product and enable informed choices.

 Allergen and intolerance warnings on food labels are vital for individuals with allergies. They help identify potential triggers and prevent adverse reactions. For example, an aspartame warning is crucial for those sensitive to this artificial sweetener, while dairy warnings help lactose-intolerant individuals avoid discomfort. Peanut warnings protect those with severe peanut allergies, while gluten warnings cater to individuals with celiac disease. These clear and informative labels empower individuals to make safe choices, ensuring they steer clear of allergens and intolerances and maintain their health and well-being.

Checking and following storage and preparation instructions is important to ensure proper handling and cooking of food, minimizing the risk of foodborne illnesses. These guidelines typically cover aspects like hand hygiene, proper food handling, cooking temperatures, and avoiding cross-contamination.

Is Soya Healthy?

Is Soya Healthy?

by | Mar 6, 2022 | Food

Is Soya Healthy?

MARKETED AS A SUPER FOOD WITH ALMOST MAGICAL PROPERTIES, SOYA PROTEIN IS FOUND IN ALMOST EVERYTHING WE EAT. HOWEVER, SOYA NEEDS TO BE CONSUMED WITH ABUNDANT CAUTION

Soya has been touted as one of the wonder foods of the 20th and 21st century. The fact that Indians are largely vegetarian, and therefore need an alternate source of protein in their diet (other than meat) has meant an uptake in the production and consumption of soya in its various forms. While soya products come in various forms—soya milk, tofu, soy flour, soy sauce, it is the soya granules that are most visible in terms of market sales in India. Sold packed and branded, as well as in loose form in the market, soy granules are added to vegetable dishes to boost the protein content of the food. A 200g soya pack costs around Rs 18 in the market. Ruchi Soya (Nutrela) is the most visible brand in the market.

If compared, Indias consumption of soya would be miniscule to what the West consumes. Within two decades, soya has infiltrated the western daily diet in many ways. Analysts say that soyas PR spin is: ‘if a little is good for you, a lot must be really good for you. Sceptics have rubbished this maxim in the case of soya and say that consuming too much of soya can actually be dangerous.

SOYA BENEFITS VERSUS HEALTH CONCERNS

The good thing about soya is that it is low in fat and is a reasonable source of protein. In the US, food labels are allowed to claim that soya is ‘heart-healthy. However, soyas negative points outweigh its health benefits.

Soya beans, as found in nature, are not suitable for human consumption. Only after fermentation for some time, or extensive processing, including chemical extractions and high temperatures, are the beans—or the soya protein isolate—suitable for digestion. A diet high in soya is a diet high in plant estrogens. Research studies in both humans and animals have found that isoflavones in soya can have profound effect on health, raising levels of estrogens significantly. Proponents claim plant estrogens are ‘safer because they are natural, but this is simply not true. High levels of circulating oestrogen are a cancer risk—whatever the source.

Soya proponents often argue that studies that do show adverse effect use high doses of soya that are not relevant to real-world conditions, but how would they know? Some form of soya, usually the protein isolate, is in 60 per cent of all processed food, which means most of us eat soya, without thinking and without knowing, every single day.

GM CONTAMINATION IN SOYA

A very large percentage of soya—more than 90 percent—is genetically modified, and soya also has one of the highest percentages of contamination by pesticides of any of the foods we eat. GM soya has been found in a range of food items labeled ‘organic’ or ‘GM free’. A 2004 study at the University of Glamorgan, published in the British Food Journal, found that one-fifth of soya-based products on sale at health food shops and supermarkets contained as much as 0.7 percent GM material. The products included vegetarian burgers, cheese substitutes, soya milk, vegetarian sausage mix, soya beans and soya flour.

Soya flour is used in bread; soya oil is in margarine and is the main component of the ubiquitous ‘vegetable oil’ found in a variety of food products. If you eat conventionally reared meat you are eating soya-fed animals. Soyabean concentrate is used to bind foods together and boost protein content, and soya lecithin, the emulsifier E322, is one of the most widely used food additives (read chocolate labels to find out). It is found in health drinks, ice creams, yoghurts, meat substitutes, sweets, infant formula, bakery goods, breakfast cereals, drinks, margarine, pasta and processed meats.

“Only half the rats fed GM food survived”
A Russian biologist, Irina Ermakova, researched the effect of genetically-modified soya on rats, and found that the survival rate of the mice pups fed with GM soya was only 50 per cent. Those who survived did not develop well and were infertile.

The rat pups were divided into three groups. One group was fed on the standard rat food, the second group was fed on food and traditional soya, and the third group was fed standard food and GM soya. Five grams of soya was given everyday to each pup. While the rat pups in the first and second group were healthy, the third group suffered high mortality and deformities.

Most recently, a study at the Harvard School of public Health, in Boston, found that men who regularly ate soya had significantly lower sperm counts.

Our enthusiasm for all things soya also means we ignore the fact that all soya is not created equal. Traditional fermentation of soyabeans significantly reduces some of its harmful properties. As a result, soya products such as tempeh and miso can be beneficial if eaten in moderation, but non-fermented soya products such as tofu and soya milk may be less beneficial.

Finally, soya is an environmental concern. Huge tracts of rainforest are being cut down to feed the greed for this ‘healthy’ food, and to improve yields farmers are encouraged to grow genetically modified varieties, which require even more pesticides.

It seems heresy in a world drowning in soya, but it is possible to have a healthy diet and never eat soya at all. Given the way we have allowed it to infiltrate the food system, though, it would now take a monumental effort to exclude it entirely from your diet A situation that makes a mockery of the notion of informed consumer choice.

WHAT’S WRONG WITH SOYA?

 Allergens: Soya allergies are on the rise as soya consumption goes up. These days, allergies to soya proteins – the symptoms of which include rashes, diarrohea, vomiting, stomach cramps and breathing difficulties – are almost as common as those to milk.

 Phytates: These substances can block the uptake of essential minerals – such as calcium, magnesium, iron and especially zinc – in the intestinal tract. All beans contain phytic acid, but soyabeans have higher levels than any other. Children who do not consume fish or meat products to counterbalance the effect of their high-phytate, soya-and rice-based diets have been shown to suffer nutritional deficiency illness, stunting, rickets and other developmental problems.

 Enzyme inhibitors: Soya contains potent enzyme inhibitors, which block the action of trypsin and other enzymes needed for protein digestion. Normal cooking does not deactivate these substances, which can also cause serious gastric distress and reduced protein digestion, and can lead to chronic deficiencies in the uptake of essential amino acids such as methionine and leucin, as well as isoleucine and valine. These are all needed to combat stress, avoid depression, synthesise new body protein and maintain a healthy immune system.

 Hemagglutinin: Soya products also contain another chemical, hemagglutinin, which promotes clumping of red blood cells. These clumped red cells are unable fully to take up oxygen and carry it, via the bloodstream, to the body’s tissues and organs. Hemagglutinin has also been observed to act as a growth depressant. Although the process of fermenting soyabeans does deactivate hemagglutinin, cooking and precipitation do not.

 Phytoestrogens: Soya contains high levels of oestrogen mimics known as isoflavones, which can disrupt hormone function in both men and women. High levels of circulating oestrogens are a risk for certain types of oestrogen-dependent cancers, for instance of the breast, ovaries and testicles. Animals studies have linked high consumption of isoflavones with infertility and reduce immunity.

 Antithyroid agents: The plant oestrogens in soya can also cause an underactive thyroid and are implicated in thyroid cancer. In infants, consumptions of soya formula has ben linked to autoimmune thyroid disease.

 Aluminium: To manufacture soya protein isolate—the high-protein derivative of soya that is used in snacks, infant formulas, protein bars, breakfast cereals, baked goods, ice creams and yoghurts–soyabeans are first mixed with an alkaline solution to remove fibre, then precipitated and separated using an acid wash and, finally, neutralized in an alkaline solution. Acid washing in aluminium tanks leaches high levels of aluminium into the final product. As result, soya-based formula can contain around 1,000 per cent more aluminium than is found in conventional milk-based formulas.

Reference: The Ecologist

Ketchup and Sauces

Ketchup and Sauces

by | Feb 27, 2022 | Food

Ketchup and Sauces What makes your samosa or your pakoda tasty? No…not only the masala that goes into it but the tomato ketchup or sauce that accompanies it.
curd
To make burgers and sandwiches tastier, we use a variety of sauces or ketchup – be it tomato ketchup or mustard sauce, mayonnaise or barbecue sauce – the snacks are incomplete with it. However, at the same time, it is important to know not only which is the best but also which is the healthiest. Consumer VOICE has analyses different brands to find the best one for you!

Reviews

Tomato Ketchup: What’s your secret (best) sauce for taste? –  September 2021
Tomato Ketchup – Which is the best buy for you?-  September 2019
Articles
Related
Is Soya Healthy?

Is Soya Healthy?

MARKETED AS A SUPER FOOD WITH ALMOST MAGICAL PROPERTIES, SOYA PROTEIN IS FOUND IN ALMOST EVERYTHING WE EAT. HOWEVER, SOYA NEEDS TO BE CONSUMED WITH ABUNDANT CAUTION Soya has been touted as one of the wonder foods of the 20th and 21st century. The fact that Indians are...

read more
Ketchup and Sauces

Ketchup and Sauces

Ketchup and Sauces What makes your samosa or your pakoda tasty? No...not only the masala that goes into it but the tomato ketchup or sauce that accompanies it.To make burgers and sandwiches tastier, we use a variety of sauces or ketchup - be it tomato ketchup or...

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ABCs of the processed foods!

ABCs of the processed foods!

by | Feb 26, 2022 | Food

ABCs of the processed foods!

Processed foods have become a part of our lives. Experts recommend to avoid eating them in excess due to their unhealthy nutrition composition or the additives present in them. But most of the food we eat today has undergone some sort of processing and many times these processing procedures are even necessary to make the food edible. These processing measures do not alter the nutrition composition of a food product. In this article, we attempt to present the classification of processed foods and prepare a guide to differentiate between minimally processed and ultra-processed foods.

Richa Pande

All processed foods are not same. In fact, some foods must undergo primary and secondary stages of processing to make them palatable; sometimes to make them even edible too. There are three stages of food processing: primary, secondary, and tertiary. Foods prepared using primary and secondary techniques are classified as minimally processed foods.  Processing techniques including baking, freezing, grinding, removal of inedible portions, drying, heating, milling, pasteurisation, roasting, etc.  can be classified as primary and secondary food processing techniques. 

These techniques also reduce the cooking time taken to prepare a meal and make things convenient for us. Imagine the efforts we will have to put if we must deshell the nuts every time, we eat them. But unshelled nuts can become rancid easily and thus they are available in vacuum packaging, another processing step that prevent nuts from becoming rancid. They also help in prevention of spoilage and extending the shelf life of foods we consume daily. Milk packs we use daily at our homes undergo pasteurisation, a processing technique that prevents milk and other dairy products from spoiling without altering their nutritional properties. 

 Saying no to ultra-processed foods

Ultra-processed foods on the other hand are typically foods with unhealthier nutrient profiles. They are either calorie dense and/ or have high fat or salt or sugar content or are high in all three of these nutrients of concern. This is the reason why ultra-processed foods are considered unhealthy. Having them regularly can increase our risk of having health concerns such as obesity, heart disease, diabetes, high blood pressure, cancer, hormonal disorders, anxiety, and depression. 

Another concern about ultra-processed foods is the food additives in them. They are added in the food to increase the shelf life of the food or to retain its appearance or enhance its taste. Usually, they are not a cause of concern as the food regulatory authorities have set limits for these additives and food manufacturers to adhere to them. But it is important to note that some food additives may have no adverse effect on an adult weighing 70 kgs could be harmful for a child weighing 20 kgs. For example, it’s okay for adults to have foods with added food colors but some of these colors have been found to increase hyperactive behaviors in children. Also, adults need to mind the portion sizes to minimise their exposure to these food additives.

Ultra-processed foods have also been found to have negative impacts on the environment. There are many ways ultra-processed foods can damage the environment. Most of the ultra-processed foods in market are available in small disposable packaging. As ultra-processed foods are easily available at low cost, their consumption is quite high worldwide. These food packaging contribute to major environmental waste production. Many UPFs contain palm oil, which is known to have both negative health and environmental effects. One of the major reasons why health and environment activists insist on reducing the consumption of ultra-processed foods is because doing so would not lead to nutritional deficiencies in humans and would have positive impacts on their health.

Keeping all this in mind, we must aim to reduce the consumption of ultra-processed food and opt for food stuff locally grown with low environmental impacts that is affordable, nutritionally adequate, and safe for our consumption.

Differentiating between minimally processed & ultra processed foods

One of the easiest ways to so is by going through the product’s ingredient list. Ultra-processed foods typically have more ingredients in them. It is one of crucial ways to identify ultra-processed foods, foods that are known to have adverse effect on our health. 

Let’s understand this with the help of an example- The pasteurised milk pack we use daily is a minimally processed food item. It is nutritious and is good for health. On the other hand, flavoured milk available in market can be classified as an ultra-processed beverage. It can have up to 18 grams of sugar added in one serving of milk with added food colours and other additives. 

Another example that can help us to understand the difference between minimally processed foods and ultra-processed foods are corn and its different forms available in the market. Foods like husked corn, frozen sweet corn kernels, and dried corn kernels are minimally processed foods. Ready-to-eat popcorns, cornflakes, and nachos are corn-based food items that can be classified as ultra-processed foods. 

 Sometimes we can make food handling choices that are relatively healthier. For instance, we can choose not to roast corn after removing the husks and steam it instead as roasting the corn will lead to acrylamide formation which isn’t good for our health. Similarly, we can choose to pop corn kernels at home with less salt and butter or oil instead of having ready-to-make popcorns bought from the market as they are loaded with fat and salt.

Look at the table below. It will help you further to differentiate between minimally processed and ultra-processed foods- 

Unprocessed

Food item 

 Minimally processed Ultra-processed
Wheat Flour Cookies
Potato Baked potato French fries
Pineapple Canned pineapple Pineapple juice powder
Fresh fish Canned fish Fish nuggets
Apple Apple custard, Apple juice, Apple pie, Apple puff snacks
Corn frozen sweet corn kernels, dried corn kernels Instant popcorns, cornflakes, and nachos

 

By developing an understanding about minimally-processed and ultra-processed foods, we can make food choices that are relatively healthier. For instance, we can choose not to roast corn after removing the husks and steam it instead as roasting the corn will lead to acrylamide formation which isn’t good for our health. 

 Similarly, we can choose to pop corn kernels at home with less salt and butter or oil instead of having ready-to-make popcorns bought from the market as they are loaded with fat and salt. Likewise, we can opt to have a fruit or freshly prepared juice without added sugar instead of drinking sugar loaded drinks readily available in the market.

Related

Milk

Milk

by | Jan 23, 2022 | Food

Milk Milk from a glass, or milk in tea and coffee! Plain milk or flavoured or chocolate milk. A hot glass of milk or chilled milk…but ‘piyo glassful dudh.’
curd
Milk is the first food that every child has. It is also probably the only wholesome food that has most of the vital nutrients and is consumed by both young and adults. It can be toned milk or full cream milk or even milk powder for your tea. So which is the best? Cow’s milk or buffalo milk?  Consumer VOICE experts will help you find your answers. From time to time it has tested various brands of milk and powdered milk to help you choose the best brand!

Reviews

Dairy Whitener- Which brand stands the test?- November 2021
Packaged Pasteurised Toned Milk-  June 2021
Articles
There is an increase in the use of dairy whitener  in tea and coffee. Those who use them find that it dissolves easily and gives your tea a very great whitening ability and it also has the ability to lighten the coffee to produce a smoother, milder and mellower drink.
Flavoured milk is a ready-to- drink product, produced from milk, sugar and natural flavours (such as banana, pineapple, orange or chocolate). Milk is a good source of nutrition and this product is a healthy option for children and adults alike.
Related
Is Soya Healthy?

Is Soya Healthy?

MARKETED AS A SUPER FOOD WITH ALMOST MAGICAL PROPERTIES, SOYA PROTEIN IS FOUND IN ALMOST EVERYTHING WE EAT. HOWEVER, SOYA NEEDS TO BE CONSUMED WITH ABUNDANT CAUTION Soya has been touted as one of the wonder foods of the 20th and 21st century. The fact that Indians are...

read more
Ketchup and Sauces

Ketchup and Sauces

Ketchup and Sauces What makes your samosa or your pakoda tasty? No...not only the masala that goes into it but the tomato ketchup or sauce that accompanies it.To make burgers and sandwiches tastier, we use a variety of sauces or ketchup - be it tomato ketchup or...

read more
Choose the best rice bran oil for a healthy life!

Choose the best rice bran oil for a healthy life!

by | Jan 22, 2022 | Food

Choose the best rice bran oil for a healthy life!

Wanting to live a healthy life is a decision to make. It’s no more a choice. Hence, the below compilation that takes you through the many nuances of choosing the best rice bran oil holds good for everyone. Here, we are going to talk about rice bran oil, a cooking oil enriched with oryzanol (a natural antioxidant). Among the many health benefits, the oil is also helpful in reducing hypertension, which is a major risk factor for cardiovascular disease, the deadliest non-communicable disease. As they say a stich in time saves nine, why not to know about the best rice bran oil that will satiate your hunger pangs and keep you fit as well. Here’ a complete guide.

A Consumer Voice Report

In this month’s comparative test study, our team has singled out seven popular brands of rice bran oils and tested the brands at an NABL accredited lab to rank the oils as per their performances. Rice bran oil is preferred primarily for its rich oryzanol, vitamin E, ideal fatty acid balance, antioxidant capacity, and cholesterol lowering abilities. Moreover, the oil is very light and the flavor is delicate. Foods cooked with rice bran oil absorb up to 15-20 percent less oil! Less oil absorbed results in reduced calories, better, lighter tasting food and enhanced flavor and palatability. Less oil absorbed also makes it more economical. In our comparative test of seven regular selling brands, each brand was evaluated based on parameters including oryzanol, saponification value, unsaponifiable matter, MUFA, PUFA, saturated fatty acid, moisture, refractive index, specific gravity, iodine value, peroxide value, flash point, argemone oil, etc. among others.

How we test

The comparative testing was done by following specified national standards FSS regulations. However, a few parameters were taken from other relevant national standard IS: 3448-2014 rice bran oil specifications. And as usual, the testing was conducted at an NABL accredited and FSSAI approved laboratory following the standard test procedures. Each brand was purchased from the retail market, masked and coded before given to the lab for testing.

Brands tested

So, here are the test results and rankings. The table below will show you which brand secured the highest and lowest positions.

Rank Score Brand Quantity,gm MRP, Rs Best Before, Months Manufacturer/ marketer
1 92 Gemini 1L (910 gm) 215 9 Cargill India Pvt Ltd
2 90 Good Life 1L (910 gm) 185 9 Reliance Retail Limited
2 90 Freedom 1L (910 gm) 185 9

Gemini Edible & Fats India Pvt.

Ltd.
3 87 Patanjali 1L (910 gm) 175 9 Patanjali Ayurved Limited
4 86 Emami 1L (910 gm) 180 8 Emami Agrotech Limited
4 86 Fortune 1L (910 gm) 205 12 Adani Wilmar Ltd.
5 84 Ricela 1L (910 gm) 215 9 A.P. Organics Ltd.

CV Recommendations

Top Performer

Gemini

Value for Money Brand

Good Life

Why Rice Bran Oil

Rice bran oil is a naturally occurring source of oryzanol, a nutrient is known to have anti-oxidant, anti-carcinogenic, anti-ulcer, anti-stress, lipotropic, hypothalamic, endocrinological effects and athletic benefits, it also treats nerve imbalance, disorders of menopause and benefits to the skin similar to that of vitamin E. The oil has the best balance of saturated, monounsaturated and polyunsaturated fats as recommended by the American Heart Association and the World Health Organization. It’s the oil of choice for improving serum cholesterol levels and preventing cardiovascular diseases.

Key findings

  • Based on overall score, brand Gemini performed on top followed by Good Life and
  • Good Life is the Value for Money brand
  • Good Life had the highest percentage of oryzanol followed by Gemini and
  • MUFA was found highest in Freedom and lowest in Gemini.
  • PUFA was found highest in Gemini and lowest in Freedom.
  • All brands have been found free from argemone/adulteration of other oils
  • Heavy metals and Aflatoxins have not been detected in any brand
  • All the brands have met FSSAI standard regulation

Comparative performance (scores) of physically refined rice bran oils

Brand

Parameters

Wt.

%

Gemini

Good Life

Freedom

Patanjali

Emami

Fortune

Ricela

Moisture

5

4.1

3.5

5.0

4.4

5.0

3.5

3.5

Refractive index

5

4.50

4.2

4.35

4.20

4.55

4.2

4.20

Specific Gravity

5

3.60

3.02

3.96

2.56

3.04

2.98

2.50

Iodine value

7

6.12

5.52

6.16

5.55

4.81

4.92

5.61

Peroxide value

5

4.50

4.65

4.75

4.85

5.00

5.00

4.85

Saponification value

7

6.32

6.75

6.62

6.76

5.10

5.40

5.94

Unsaponifiable matter

7

6.44

7.00

6.16

5.32

5.60

5.04

4.76

Flash Point

3

3.00

2.70

2.76

2.82

2.70

2.82

2.88

Acid value

4

4.00

3.72

3.44

3.72

3.72

3.72

3.72

Argemone oil

2

2

2

2

2

2

2

2

Oryzanol

12

11.28

12.00

9.36

10.32

9.84

10.80

9.12

MUFA

5

4.10

4.18

4.99

4.12

4.17

4.12

4.13

PUFA

5

4.95

4.32

3.11

4.25

4.26

4.60

4.40

Saturated Fatty Acid

4

2.83

2.53

3.53

2.32

2.45

2.60

2.48

Trans Fatty Acid

2

2

2

2

2

2

2

2

Heavy Metal

(Pb,As,Cd,Hg)

8

8

8

8

8

8

8

8

Aflatoxin total

4

4

4

4

4

4

4

4

Organoleptic tests

3

3

3

3

3

3

3

3

TEST PARAMETERS

Oryzanol

Oryzanol is a natural antioxidant and is known to reduce the absorption and deposition of LDL and VLDL (bad) serum cholesterol. Oryzanol may help in reducing hypertension. It may also improve bone-mineral density and liver function and gives relief from gastrointestinal distress. It shall not be less than one percent.

Oryzanol has been found well above the minimum requirement in all tested brands. Good Life had the highest percentage of oryzanol followed by Gemini and Fortune.

Unsaponifiable matter

Unsaponifiable matter includes substances those are frequently found dissolved in fatty acids and drying oils. Unsaponifiable matter should not be more than 3.5 per cent for chemically refined oil and 4.5 per cent for physically refined oil. All the brands have been found within the specified limit. Good Life scored highest in this parameter followed by Gemini and Freedom.

Saponification value

The saponification value helps to detect the presence of other oils/fats. Saponification value of rice bran oil should be between 180 and 195. All the brands have been found within the specified limit. Patanjali scored highest in this parameter followed by Good Life and Freedom.

Iodine Value

The iodine value is a measure of unsaturated fats. It is a quality parameter for edible oil. Iodine value of rice bran oil shall be between 90-105. All the brands have been found within the specified limit. Freedom scored highest in this parameter followed by Gemini and Ricela.

MUFA (Monounsaturated fatty acids)

MUFAs are a healthy type of fat. MUFA and PUFA as per the dietary recommendation helps in biochemical processes associated with nerves, brains, heart, digestion, and cell maintenance. Sunflower oil contains as much as 85 per cent MUFA. MUFAs lower the level of bad cholesterol (LDL) in the blood and raise the good cholesterol (HDL). MUFA was highest in Freedom and lowest in Gemini.

PUFA (Polyunsaturated fatty acids)

Polyunsaturated fats can help reduce bad cholesterol levels in your blood which can lower your risk of heart disease and stroke. Sources of PUFA include walnuts, sunflower seeds, sesame seeds, peanut butter and peanuts, flaxseed, poppy seed and oil of avocado, olive and safflower. PUFA has been found highest in Gemini and lowest in Freedom.

Peroxide value

Detection of peroxide gives the initial evidence of rancidity in unsaturated fats and oils. Concentration of peroxide in an oil or fat is useful for assessing the extent to which spoilage has advanced. As per the FSS Regulation it shall be up to 10 Meg/kg. All the brands have been found within the specified limit.

Specific Gravity at 30°C/30°C

Specific gravity is the ratio of the density of a material to the density of water. Specific gravity of edible oils should be less than 1.00 as they are immiscible liquids, which means they are insoluble in water. As per the Indian Standard, specific gravity of rice bran oil shall be in the range of 0.910–0.920.

Moisture and volatile matter

Moisture is the amount of water present in edible oils. The amount of water should be lower than 0.10 per cent by weight which is standard permissible limit. All the brands have been found within the specified limit. Freedom and Emami scored highest in this parameter.

Refractive index at 40OC

Refractive index of oil is used to detect rancidity in edible oil. It shall be between 1.4600-1.4700 for rice bran oils. All the brands have been found within the specified limit. Emami and Gemini scored highest in this parameter.

Flash Point, pensky-martens (closed)

At the flash point, the vapour may cease to burn when the source of ignition is removed. It should not be less than 250 degrees celsius in case of rice bran oil. The higher the flash point of rice bran oil, the lower is the risk of ignition in the oil. Flash point of all the brands was above 250 degree C thus meeting the requirement of standard. Gemini scored highest in this parameter.

Acid value

It is a relative measure of rancidity as free fatty acids are normally formed during decomposition of oil. It shall be not more than 0.5. All the brands have been found within the specified limit. Gemini scored highest in this parameter.

Test for argemone oil

The oil shall be free from argemone oil. Consumption of this oil can lead to health hazards. Argemone oil was not detected in any brand.

Heavy metals

Edible oils are generally low in trace element concentrations, however, metals such as arsenic (As), lead (Pb), cadmium (Cd) and mercury total can be found and are known for their toxicities which affect the health of consumers. All the brands passed these tests.

Aflatoxin

The total aflatoxin shall be maximum 15 µg/kg.

The crops can be contaminated by aflatoxins mainly due to the insufficiency of cultivation or storage techniques. The possible presence of aflatoxins in edible oil is inevitable which can cause some health problems for consumers. All the brands have been found within the specified limit.

Fatty acid profile

The proportion of different types of fatty acids varies from one type of oil to another. An average person should limit the saturated-fat intake. Eating a lot of saturated fat increases the level of bad cholesterol (low density lipoproteins, or LDL) in the blood. And it is generally acknowledged that high levels of LDL place one at greater risk of heart disease. Saturated and trans fats are unhealthy ‘bad’ fats that can increase one’s cholesterol, harden the arteries and eventually increase one’s risk for heart disease. Approximately 20 per cent to 35 per cent of one’s total calories should come from ‘good’ fats, like PUFAs and MUFAs.

Saturated Fat

Eating foods that contain saturated fats raises the level of cholesterol in your blood. Saturated fats raise HDL cholesterol and change LDL from small, dense (bad) to large LDL, which is mostly benign. Saturated fat has been found highest in Patanjali and lowest in Freedom.

Trans Fat

Rice bran oil is known for trans fat free oil. Trans fat was not detected in any brand.

Organoleptic tests

All brands have golden yellow colour, acceptable taste and flavor.

Packaging

Rice bran oil shall be packed in suitable well closed tin or plastic containers of food grade. The packing material should not affect the properties of the oil and at the same time maintains the shelf life of the product. All the brands of rice bran oils except Patanjali were packed in poly pack of 1 liter capacity. Patanjali had plastic bottle packing.

Marking

The containers shall be marked with the following information:

  1. Name, trade name, type and grade of the oil
  2. Name and business particulars of the manufacturer
  3. Net quantity of the contents in the container
  4. Batch number
  5. Month and year of packing/manufacture
  6. Best before
  7. Free from argemone oil
  8. Nutritional information
  9. MRP
  10. Customer care details

All the brands were marked with above information.

Net quantity

Net weight should be as declared on packaging. However as per legal metrology (Packaged commodity) rule, tolerance allowed is 1.5 per cent. All the brands have been found above or within tolerance 1000 ml.

Conclusion

The seven tested rice bran oil brands are safe in terms of toxic metal and aflatoxin. They have been found free from argemone oil and adulteration of other oils. Oryzanol was found well above the specified limit which is a natural antioxidant and is known to reduce the absorption and deposition of low-density lipoprotein (LDL). In a nutshell, rice bran oil is considered to be heart- friendly oil that might help in lowering cholesterol because it contains the right amount of oryzanol. All the brands passed the national standard requirement. In overall brand Gemini performed on top followed by Good Life and Freedom.

All brands have mentioned its shelf life between 8-12 months. Consumers must keep this in mind while buying (particularly large Pack above 5 Liter capacities), must ensure that its shelf life is adequate that it would remain stable within the consumption period.

Better to Know

a.     Shelf life

All the tested brands had a shelf life of 8-12 months. Consumers buying above 5-liter capacities

must ensure that the product shelf life is adequate for the consumption period.

b.   Good and bad fats in edible oils
Monounsaturated Polyunsaturated Saturated Trans
Good fat Good fat Bad fat Bad Fat
Reduces bad cholesterol (LDL) levels and increases good cholesterol (HDL) levels Reduces bad cholesterol (LDL) levels Increases overall cholesterol levels, especially bad cholesterol Inc reases the bad cholesterol (LDL) level and decreases good cholesterol (HDL) levels
Found in nuts and seeds, avocados, olive oil, and canola oil

Found in fatty fish such as salmon,

mackerel, trout and sardines, and also in corn, safflower, sunflower and

soybean oils

 Found in animal-based foods such as meat, poultry and eggs, and also in butter, cream and other dairy products Also found in plant-based products such as coconut, coconut oil, palm oil, and palm kernel oil, and cocoa butter

Found in hydrogenated oil products such as vanaspati, margarine and vegetable shortenings used

in packaged snack foods such as cookies, crackers, and chips,

and fried foods.

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