what are "SARA LEE POUND CAKES"?

pardon my ignorance but, can anyone tell me what are the SARA LEE POUND CAKES?

Thanks.

http://www.saraleebakery.com.au/recipe.jsp?page=recplist&top=null&recp=141&rcat=SNCK


Image: http://cache.daylife.com/imageserve/020igoG3auc4T/610x.jpg

Thanks. Now I see, but are these avlble in HK?

I think it was "Nobody Does It Like Sara Lee".

It does seem this product contains trans fat - best avoided as transfats are slow poison.... FYI: http://en.wikipedia.org/wiki/Trans_fat




> 1. By law, do food items only need to show total/sat fat? I

> thought there were required to show total/sat/poly/mono

> but not trans.


I do not know what language is in the U.S. labeling law but I

can tell you that whatever Sara Lee has on it's label does

comply with U.S. law.


> I called Sara Lee and they said the remaining 3g are some

> combination of mono/poly/trans but could not give an exact

> figure. They also said they are only required to show total

> and saturated fat on the label.


They know what the trans fat content is, they just do not want

to tell you and they are not required to tell you. It's a

common misperception that only products that use partially

hydrogenated vegetable oil will have trans fat in them. If

vegetable oil is used, the process of baking is going to form

some trans fat. No food producer wants to have to list the

trans fat content on the label, it's the kiss of death.


> enriched bleach flour, sugar, butter, high fructorse corn

> syrup, mono- and diglycerides from vegtable sources, salt,

> milk protein concentrate, baking power, vanillin, annatto).

> What are mono/diglycerides?


Monoglycerides and diglycerides are fat (vegetable oil fat).

The butter is going to have some trans fat in it but it's the

good trans fat. Vegetable oil is mostly triglyceride but it is

often processed to produce mono and diglycerides. These forms

of fat have unsaturated fatty acids in them that will form

trans fatty acid when the product is baked.


Mono and diglycerides are used as emulsifying food additives.

They usually come from soy bean oil but other oils can also be

used to produce them. They give a nice "moist" product.


When you bake at home, you will usually use vegetable oil.

Mono and diglycerides give a much moister product than

vegetable oil does.


--

Marty B. "You are what you eat."

actually I think cane sugar = sucrose