Overview
Antonenko and Bal-Prylypko developed two health-oriented sauces that replace wheat flour with a polydextrose, gum arabic and protein-fat mixture and compared their safety with traditional milk and white sauces. Table 2 gives lead, copper and zinc for the four sauces, all within Ukrainian limits. Cadmium, arsenic and mercury are described as absent, with no values or detection limits.
Key numbers
- Lead: “0.02” mg/kg in all four sauces, against a stated limit of 0.1 mg/kg (Table 2, p. 762).
- Copper: 0.12 (control milk sauce) versus 0.04 mg/kg (experimental milk-pumpkin sauce) (Table 2).
- Zinc: 0.42 to 0.51 mg/kg across the four sauces (Table 2).
Methods (brief)
Elements were measured by GOST standard methods (GOST 26932-86 for lead, 26933-86 for cadmium, 26930-86 for arsenic, 26927-86 for mercury). The paper does not name the instrument, sample counts, detection limits or any quality control.
Evidence Fitness
Weak evidence: one value per laboratory-made sauce, no dispersion, no QA and a basis that is not stated. The study is experimental, not a market survey. Milk and white sauces are a loose proxy for brown-gravy, which is not linked. Table 2 also lists strontium-90 at 45 Bq/kg for one sauce, above the stated 20 Bq/kg limit, although the text says radionuclides were within limits.