The proportion of water in field jam for sale here is up to 80%, according to the results of Matís' measurements for the Consumer Association. Acidic burn jam is richer in water than new and the water content turned out to be slightly higher than required in ÍSGEM, a database on the chemical content of food (more about ÍSGEM).
The consumer association received a complaint that burnt jam contained too little meat but more water and gelatin. Therefore, the Consumers' Association decided to have the amount of water measured in four types of burn jam and Matís took care of the measurements.
The result was as follows:
SS burnt jam
75.7 g / water in 100g
Good burn jam 74.9 g / water in 100g
Sviðasulta SAH products Blönduós 76.1 g / water in 100g
Noatún burnt jam sour 80.3 g / water in 100g
In Matís' results says that the sour burnt jam is clearly richer in water than the new burnt jam, as more jelly has been seen between the burnt pieces in the pickled jam than the others. It says that water uptake in the pickling process can also partly explain the difference in water content. Values for burnt jam are published in the ÍSGEM database (the Icelandic database on the chemical content of food.
Values for new field jam are
74.8g water / 100g and for acidic burn jam 77.8g water / 100g.
„Samkvæmt reglugerð um kjöt og kjötvörur eru kjötsultur soðnar vörur úr kjöti og öðrum hráefnum og/eða aukefnum og mynda hlaup eftir hitun. Notað er matarlím/gelatín í þessar vörur eins og fram kemur í innihaldslýsingum. Ediksýra kemur fram í innihaldslýsingu fyrir nýja sviðasultu frá SAH afurðum en ætla má að það passi ekki fyrir þessa afurð,“ segir í niðurstöðum Matís Innihaldslýsingu vantaði á umbúðir súru sviðasultunnar frá Nóatúni. „Slíkt er að sjálfsögðu ekki í samræmi við gildandi reglur, enda ber að geta innihalds í samsettum vörum eins og sviðasulta er,“ segir á heimasíðu Neytendasamtakanna.
The news first appeared on the Consumer Association's website, www.ns.is/