Food container "not suitable for foods with a high fat or sugar content"
I'm considering getting some food containers, but I noticed most of them have this in the description:
Not suitable for foods with a high fat or sugar content
Why is that ? What could happen if I stored some, say, chicken fat - or plain sugar - in one of those ? They're microwave and freezer safe, so how come they can't handle fat or sugar ?
In addition, are there any rules of thumb for determining which foods have a high fat or sugar content ? It's not always obvious. For example, a dish having 1/3 mince meat - would it be high on fat - and therefore unsuited for the container ?
Best Answer
The best reason I can come up with is that microwaving items with oil and/or fat can lead to temperatures much higher than the 90C maximum that is recommended.
From the link:
- Microwave, dishwasher and freezer safe
- Suitable for temperatures up to 90c
- Not suitable for foods with a high fat or sugar content
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What should you avoid on food labels?
7 Nutrition Label Ingredients to Avoid- Trans-Fat. ...
- Partially Hydrogenated Oils. ...
- High Fructose Corn Syrup (HFCS) ...
- Artificial Sweeteners such as Aspartame, Sucralose, and Saccharin. ...
- Sodium Benzoate and Potassium Benzoate. ...
- Sodium Nitrites and Sodium Nitrates. ...
- MSG (monosodium glutamate)
What criteria must a food need to be labeled reduced sugar?
To use claims such as \u201creduced sugar,\u201d \u201cless sugar,\u201d or \u201clower in sugar,\u201d your product must follow these guidelines: The product contains at least 25% less sugar per RACC than a similar reference food (i.e. a \u201cregular\u201d version of the product).What types of fat are required by law to be on the food label?
The FDA has used \u201ctrans fatty acids\u201d and \u201ctrans fat\u201d interchangeably, the same way it uses \u201csaturated fatty acids\u201d and \u201csaturated fat.\u201d6 Though the FDA is slowly phasing out the use of trans fat, food manufacturers are still required to include it on nutrition labels.What 3 things should go on a label when storing food?
Dating for Food Storage All foods that require time and temperature control (TCS) should be labeled with the following: Common name of the food (ex: macaroni and cheese) Date the food was made. Use by date.The Truth About Low-Carb Diets and 'Slow Carbs'
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Answer 2
Although I am not an employee in the product development department of companies that make products labelled like this, I do have empirical experience with a product labelled as you describe.
When fat is present in a microwave and in contact with the container, the product's surface can deform in a way that retains food and thus poses a health risk. This can happen with a sauce that has just a little bit of fat floating on top. The product manager must ensure you do not buy this product if you have fat in your diet and are looking for something to use when reheating food as part of your lifestyle and thus they have labelled it to protect you from making an incorrect purchase. I justify this as the likely reason with an anecdote:
I once reheated food in such a container with a sauce that had a little bit of fat floating on it (maybe a tablespoon's worth). The plastic deformed where the fat was floating and did so in a way that it was no longer safe to use because of the risk of bacterial growth.
I think that is why they add a such a label and that is what could happen.
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