TOP Smart

11 Jan

Margarine - does it safe for milk protein allergy?

My friend's husband has a milk protein allergy. She came yesterday very excited. "I've made a flaky dough for my husband using some margarine", she said,-" and he was very happy with the taste!" Since most of margarine brands contain milk protein, I was curious what brand she used. " I Can't Believe It's Not Butter!" she answered my question,- "if it's not butter - it has no milk, right?"
The rule number one that I'm always teaching my patients and students is:

= Do not assume that name describes the product content.=

A lot of time it's not. Does my name describe any of my principles? No. The same way food product's name doesn't have to be too reliable or detailed. The way to figure out what the product consists is to look into ingredients.


What ingredients may show us the presence of milk protein?

First, presence of any type of milk (including whole, reduced-fat, low-fat, fat-free, powdered, condensed, and evaporated; also Goat’s, sheep’s, and other mammalian milks and their products).
• Also, butter, butter fat, butter solids,
• Buttermilk
• Cheese (any) and cheese flavor
• Cream (heavy, light, sour, whipping, whipped)
• Half-and-half
• Custards
• Ghee
• Ice cream
• Pudding
• Yogurt

And smaller ingredients:
Caseinates (all forms)
Hydrolysates (casein, milk protein, protein, whey, whey protein)
Lactalbumin, lactalbumin phosphate, lactoglobulin, lactoferrin
Milk derivative, milk powder, milk protein, milk solids, nonfat milk solids, nonfat dry milk
Rennet casein
Whey (all forms, such as cured whey, lactose-free whey, demineralized whey, sweet dairy whey, whey protein concentrate, whey powder, whey solids)
Recaldent (an ingredient in whitening chewing gum)
Simplesse (a fat substitute)

On January 1, 2006, the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) became effective. This law requires manufacturers to clearly identify on their food labels if a food product has any ingredients that contain protein derived from any of the eight major allergenic foods and food groups: milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, or soybeans. It helps. However, to use it the right way one has to learn how it works. Food manufacturers are required to label foods in one of two ways, if allergenic foods are present:

1. In the list of ingredients, put the name of the food source of the major food allergen in parenthesis after the common or usual name of the ingredient when that name does not already appear in the ingredient statement.
For example:
Ingredients: Enriched flour (WHEAT flour, malted barley, niacin), sugar, whey (MILK), eggs, vanilla, natural and artificial flavoring, salt, lecithin (SOY), mono-and diglycerides.
2. Immediately after or adjacent to the list of ingredients, put the word "Contains" followed by the name of the food for each of the major food allergens present in the food’s ingredients.

Let's check ingredients of product that made my friend so excited:

Third row states "Cream Buttermilk", at the end of the fourth row we also see (milk) - means that there are two sources of milk in this food.


On the picture below you can see (U)D at the right lower corner. It means kosher dairy - another way to learn that this product contains milk.


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