Which ingredients are in food?

What's in the yoghurt?

oligofructose: is a fiber that is supposed to make yoghurt, but also quark preparations, bread and biscuits even healthier. Because we already eat fiber too little anyway. They saturate well and are important for the intestinal functions. And oligofructose also promotes the growth of bifidobacteria in the intestine - and
that's good for digestion.
Yogurt mild: stands on many varieties and means: The yoghurt tastes mild thanks to certain bacterial cultures (Lactobacillus acidophilus and bifidus), which does not acidify so much. Those who prefer it more sour, pay attention to yogurt without the addition of "mild". It is made from Lactobacillus bulgaricus and Streptococcus thermophilus.
Anti-clockwise - clockwise: In these two forms lactic acid occurs. Why they are called that? When irradiated with polarized light, one lactic acid turns this light to the right and the other to the left. The dextrorotatory form L (+) is considered to be particularly well tolerated. On the other hand, the lens-turning D (-) - lactic acid is broken down only slowly in the body, which is not a problem for healthy adults. Only infants should not take levorotatory lactic acid in the first year of life. The type of lactic acid in yoghurt depends on the bacterial culture used. Traditional yogurt always contains both types.
Probiotic bacterial cultures are microorganisms that balance
positively influence the intestinal flora and thus strengthen the immune system -
an assertion that has not been clearly proven so far. The prerequisite is anyway
that these bacteria arrive alive in the colon. As you know, ten to 40 percent of them do it. Because they can not settle there anymore, they have to be consumed regularly. Whether the purchase of a probiotic yoghurt is more rewarding than that of a conventional one can not be clearly answered at the moment.

All about fat

Fat i.Tr. (also F.i.Tr.): stands for "fat content in the dry matter". This is common with packaged or loose cheese
Percentage of fat content. cheese
consists of dry matter (protein, fat, carbohydrates, vitamins, minerals) and water. During maturation and
Storage partly evaporates the water, but the dry matter remains unchanged. Therefore, the fat content is related to it. In order to find out how many grams of fat are actually in the favorite cheese, the customer has to count on her own. The rule of thumb: For fresh cheese, subtract two-thirds from the fat-i. Tr. Specification, half for soft and semi-hard cheese, and one third for hard cheese. An example: 100 grams of Edam with "45% fat in tr." included - absolutely - about 23 grams of fat.
Native olive oil:means "original" olive oil - gently pressed (so-called cold pressing), only filtered and not chemically treated (refined). Sometimes it makes it a bit murky. Today you can find in the supermarket almost only "extra virgin olive oil". This is the best of its kind. So that no doubt arises what it is, some write
Manufacturer also still "extra vierge" or "cold pressing" - the earlier common names - on the label.
Virgin olive oil without "extra" additive: is made in the same way but contains a little more oleic acid. This variety can hardly be found on the German market.
Olive oil without any addition: is a blend of virgin and refined oil. It has only a very light olive flavor, is particularly high heatable and therefore suitable for example for frying.
Sweet cream butter, sour cream butter, mildly acidified butter: all a matter of taste - sweet cream butter is made from cream. For sour cream butter, the cream is first acidified (with lactic acid bacteria) and then processed into butter. And with the mildly acidified butter, it's just the other way around: first buttering and then acidification.
Butterfat: while butter also contains water and protein, this is pure fat. Its advantage: It is durable almost indefinitely. As an ingredient, it is used, for example, for very buttery pastries such as butter croissants.
Diet Margarine: it's not that fat, many think. But that's not true. It contains as much fat as other margarine too. The key difference: It is suitable for people who have to follow a certain diet, for example a cholesterol-lowering diet.

A look through Sweet

Sugar substitutes: are carbohydrates such as fructose, sorbitol, xylitol, mannitol, isomalt (palatinit). They are made from beet and
Made of table sugar or corn and potato starch. The body uses sugar substitutes largely independent of insulin, so they are still found
in many diabetic foods. (The current recommendations for diabetics now also allow "normal" sugar in moderation.) Disadvantage of these substances (except fructose): Who eats much of it, can get bloating or diarrhea. Most of these sweeteners are used in food production, especially in chewing gum. Fructose, sorbitol and palatinit are also available for home use.
Jam, marmalade, jelly: It used to be just jam. But since the EU, everything is much more complicated. The term "jam" is reserved for citrus fruits. Everything else is called "jam" (or "jelly", which is made only from juice). The addition "extra" means: The product has a higher fruit content.
Ice cream, cream ice cream: Ice cream is the commercial ice cream: without egg and with at least eight percent milk fat. Cream ice cream is actually only hand made by the pastry chef. There is at least half of butterfat and cream, also is plenty of egg in it (at least 270 grams of egg per liter) - the force in bags.
Marzipan, Persipan: Marzipan is made from peeled, finely ground almonds and sugar. Persipan uses shelled apricot, peach or mountain almonds instead of almonds.

Knew how...

Chocolate Furnished: completely wrapped in chocolate; that's for example with nuts, fruits, sweets.
Ultra High Temperature: If milk is heated to between 135 and 150 degrees Celsius for two to eight seconds, it will no longer contain any germs that can reproduce. Then it is in the closed pack for about six to eight weeks preserved - even uncooled. When heated, however, part of the vitamin B12 is lost. Also, the structure of the milk protein changes, but this does not affect the nutritional value.
Heat treated: Foods such as cream and sour cream are heated to at least 62 degrees Celsius to make them last longer.
Frozen: Many poultry are sold. It was only flash frozen to at least minus twelve degrees Celsius and is therefore also in the
Freezer does not last as long (note packaging imprint). So please do not confuse it with "frozen" poultry. That measures at least minus 18 degrees.