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19.08.2019 - Foods

Stiftung Warentest: Vanilla Ice Cream

In the Stiftung Warentest edition of August 2019, a total of 19 vanilla ice creams in household packs were tested, including two organic products and three vegan variants. Below is a summary of the test parameters:

• Sensorics (appearance, texture, consistency, smell, taste, and mouthfeel)

One vanilla ice cream was negatively noticed due to a distinct caramel-like off-flavor in taste. The lightly creamy vanilla ice creams with a clear vanilla taste were rated positively.

• Flavoring

The amount of primary vanilla aroma substances and their characteristic accompanying components were also determined. Additionally, it was checked for synthetic flavoring substances.

• Contaminants

The following contaminants were checked: mineral oil hydrocarbons and the fat conversion products 3-MCPD- and glycidyl esters, which can be formed during the refining of vegetable fats.

• Microbiology
  The products were tested for total germ count as well as spoilage and pathogenic germs. Two products were microbiologically conspicuous.
• Packaging
  It was assessed how the packages could be opened and the content removed, but also if there was information on the packaging material and originality security.
• Declaration
  Furthermore, the completeness and correctness of the food law-required labeling elements were checked, including information on nutritional values, origin, and aroma as well as the readability and clarity of the information.
• Miscellaneous

The physiological calorific value, the content of milk fat, and foreign fat (such as coconut fat) were also determined. Products with labels such as “gluten-free,” “lactose-free,” or “without genetic engineering” met the respective legal requirements.

The results of the microscopic examination of the ground vanilla pods were unremarkable.

Frequent devaluations or unsatisfactory grades were mainly due to:

• In five of the tested products, hardly any vanilla could be detected. Two of these products contained too many non-vanilla flavoring substances. According to the EU Flavoring Regulation, “natural vanilla flavor” is only allowed to contain up to 5% non-vanilla flavoring substances. These are used to imitate or enhance the vanilla taste.
• Not all tested products tasted solely of vanilla. Pronounced caramel or zabaglione notes masked the vanilla taste. Another vanilla ice cream had a taste reminiscent of vanilla pudding powder.
• The tested soy ice cream contained more than four times the amount of sugar indicated in the ingredients list. Additionally, it is heavily contaminated with mineral oil hydrocarbons.

For more detailed information on the test series, refer to the Stiftung Warentest magazine No. 8/2019.

In our Tentamus laboratories, we regularly conduct the examinations. We provide you with quick and reliable results.
For questions, our customer advisors are very happy to assist you.
 

Source: Stiftung Warentest magazine No. 8/2019: www.test.de