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　　新京报讯 （记者廖爱玲）奶油蛋糕里用的究竟是什么样的奶油成分？昨日，国际食品包装协会对蛋糕中的“奶油”成分当场实验，发现一些蛋糕使用成本较低的植物奶油，其含有的反式脂肪酸可能危及健康。

Beijing - (The reporter Liao Ailing)Cream cakes is used in what kind of cream ingredients?yesterday,The international food packaging association of cake"The cream"Composition experiment on the spot,Found some cream cake using lower cost of plants,Its contain trans fatty acids may endanger health.

　　同是奶油蛋糕价格差别很大 With cream cake price difference is very big

　　记者昨日在丰管路、东大街等一带的蛋糕房注意到，虽然都标注的是“奶油蛋糕”，但同样尺寸，价格却相差好几百元。8寸蛋糕价格98元到300元不等，便宜的蛋糕奶油显得更亮白些。

Reporters yesterday in line/Cake room notice around east street, etc,Although the mark is"Cream cake",But the same size,Price is differ hundreds of yuan.8 inch cake price 98 yuan to 300 yuan,Cheap cake cream appears to be more bright white.

　　奶油蛋糕为何差价这么大？国际食品包装协会秘书长董金狮介绍，这是因为蛋糕中奶油不同，价高的是纯奶油，而便宜的可能是成本较低的植物奶油、植脂奶油等。

Cream cakes why price difference so big?The international food packaging association secretary general dong jinshi is introduced,This is because the cake cream in different,Price is high pure butter,And cheap margarine may be lower cost/Plant lipid cream etc..

　　不过，蛋糕店销售人员称，植物奶油蛋糕由于便宜，味道更香，买的人更多。

but,Cake shop salesman said,Plant cream cakes because of cheap,It is more delicious,To buy many more.

　　而在批发奶油等奶制品的锦绣大地物流港烘焙原料区、西餐糕点配料大厅里，对奶油、黄油等物质，很多原料经销商并不清楚其区别。从售价看，植物奶油成本比动物奶油要低三分之一。

Wholesale and in butter and other dairy products big country logistics port of baking ingredients area/Western-style pastry ingredients in the hall,The cream/Materials such as butter,A lot of raw materials dealers do not know the difference.Look from the selling price,Margarines, cost is a third lower than animal cream.

　　

植脂奶油含有反式脂肪酸危害健康 Plant lipid cream containing trans fatty acids are a health hazard

　　昨日，国际食品包装协会人员从蛋糕中取出“奶油”成分，通过手搓等4种实验方法，验证出在便宜的蛋糕里，用的正是成本较低的植物奶油。

yesterday,The international food packaging association, researchers from the cake"The cream"composition,Through the hand made of 4 kinds of experiment methods,Demonstrate in cheap cake,Cream is lower cost for the plants.

　　董金狮介绍，根据国家标准《食品安全国家标准稀奶油、奶油和无水奶油》，奶油与黄油是同一种物质，是最正宗的。而植物黄油和植脂奶油为同一种物质，一般作为奶油代替品。至于植脂末与奶精则是一类，以氢化植物油、酪蛋白为原料的新型混合类产品，用在咖啡、麦片中改善口感。

Dong jinshi is introduced,According to the national standard[National food safety standards fresh cream/Cream and anhydrous butter],Cream and butter is the same kind of material,Is the most authentic.The plant butter and cream for the same kind of material,Generally as a butter substitute.As for planting the fat end with cream is category,In hydrogenated vegetable oils/Casein as the raw material of the new hybrid products,In the coffee/Improve the taste of oatmeal.

　　“植物黄油、植脂奶油、植脂末、奶精一般会含反式脂肪酸，过多摄入可使胆固醇增高，增加心血管疾病危险”。董金狮称，像一些蛋糕店、烘培店用低成本的植物奶油，还有的则把纯奶油与之混用，但售价依然昂贵，这让商家获得高额利润，消费者却不知情，“蛋糕等烘焙行业亟须质监、工商加强整顿”。

"Plant butter/Plant lipid cream/Plant at the end of the fat/Cream will typically contain trans fats,Too much cholesterol intake can be increased,Increases the risk of cardiovascular disease".According to dong jinshi,Like some cake shop/Margarine bake shop with lower cost,Others with the pure cream mixture,But price is still high,The companies to obtain high profits,Consumers don't know it,"Cake baking industry such as the key in quality control/Industry and commerce to strengthen the consolidation".

　　■ 民生实验

S livelihood experiment

　　4种方法识别纯奶油 Four kinds of methods to identify pure butter

　　实验目的

Experimental purposes

　　通过观察，识别蛋糕中是何种奶油。

By observing the,Identify what kind of cream cakes.

　　观察法

Observation method

　　植物奶油颜色更白

Plants are more white cream color

　　实验过程：蛋糕使用纯动物奶油，呈自然的乳白色，略有发黄。而植物奶油由于是人为合成，颜色大多呈现亮白色，与动物奶油相比颜色更白。

Experimental process:Cream cake using pure animals,A natural milky white,A little yellow.And because plants cream is artificial synthesis,Bright white color most,More than animal cream color with white.

　　手搓法

Hand rubbing method

　　纯奶油很快融化

Pure butter melt quickly

　　实验过程：取动物奶油、植物奶油分别涂于掌心，进行揉搓。结果动物奶油很快消失在掌心，手掌内只剩余少量油脂，像涂了护手霜。而植物奶油揉搓很久后仍在掌心，随着揉搓加长，植物奶油甚至会在掌心成形。

Experimental process:Take animal cream/Plant cream coated in the palm, respectively,To rub.Results animal cream quickly disappeared in the palm,Palm only remaining within a small amount of grease,As with the hand cream.And margarine is still in the palm knead for a long time later,As knead lengthen,Margarines, and even in the palm shape.

　　加热法

Heating method

　　纯奶油变液态

Pure cream liquid

　　实验过程：分别称取相同重量的植物奶油和动物奶油，置于PP透明餐盒中，放到微波炉加热1分钟。此时，植物奶油呈泡沫状，体积迅速变大，而动物奶油却变成了液态。

Experimental process:Respectively according to take the same weight of plant butter cream and animals,Put in PP transparent boxes,In the microwave for 1 minute.At this time,Margarine is foamy,Volume quickly,While animal cream into a liquid.

　　沉水法

Heavy water

　　植物奶油沉水底

Margarines, sink to the bottom

　　实验过程：把等量的动物奶油和植物奶油分别倒入20℃的清水里，很快植物奶油沉到水底，动物奶油则漂浮在水面上。相同的实验在15℃、30℃清水里现象相同，而在40℃水里，动物奶油开始融化，但依然漂浮于水面上。

Experimental process:Put the same amount of butter and margarine into clean water of 20 ℃, respectively,Soon margarines, sink to the bottom,Animal cream floats on the surface of the water.The same experiment at 15 ℃/30 ℃ water phenomenon is the same,In 40 ℃ water,Animal cream begins to melt,But still floating on the water.

　　实验人员通过沉水法（图①）、手搓法（图②）、观察法（图③）等方法来鉴别纯奶油。

The experimenter by heavy water(Figure 1.)/Hand rubbing method(Figure 2.)/Observation method(Figure 3.)Methods to identify pure butter.

　　■ 实验解读

S test interpretation

　

　动物奶油蛋糕易变形 Animal cream cake is easy to deformation

　　质监部工程师李慧介绍，动物奶油含水分多、油脂少，易化，制作裱花蛋糕后形状不易保持。室温下存放稍长就变软变形，动物奶油蛋糕通常得放冰箱保存。

Quality department engineer li hui to introduce,Animal cream contained more water/Less fat,facilitation,Production after decorating the cake shape is not easy to maintain.Store at room temperature is a bit long will become soft deformation,You usually have to put a refrigerator animal cream cakes.

　　而植物奶油油脂多，不易化，易成型。所以室温下放置半天形状保持不变，入嘴后不易化的蛋糕一般是植物奶油制作的。

And plant oil cream,Not easy to change,Easy to shape.So placed along while shape remains unchanged at room temperature,Into the mouth is not easy to change after the cake is made of margarine.