A little milk tea, except for the latte series, is made with non-dairy creamer

A little milk tea, except the latte series, is made of vegetable fat powder. More than a little, all milk tea shops are marked with “latte” or “fresh milk” or “fresh milk”. It is milk that is made. Those marked with the word “milk tea” are all made of milk essence (vegetable fat powder). All milk tea shops operate in this way, without exception.

Many tea lovers who like to drink milk tea say that the latte is not as good as the milk tea made with fat powder. Latte is lighter, but after drinking too much, you will feel greasy if you drink more vegetable fat powder. It can be seen that the taste of milk tea made by Zhizhi powder is very good, which has won the favor of consumers.

Vegetable fat powder, also known as milk essence, is a new product with refined vegetable oil, hydrogenated vegetable oil and casein as the main raw materials. The product plays a special role in food production and processing, and is also a kind of modern food.
According to different needs of users, low-fat, medium fat and high-fat products can be produced according to their standards in the production process.Main ingredients: hydrogenated vegetable oil, emulsifier, glucose syrup, sodium caseinate, sodium aluminosilicate.

Vegetable fat powder can improve the internal organization of food, increase aroma and fat, make the taste delicate and thick, so it is also a good partner of coffee products, can be used in instant Cereals, cakes, biscuits, etc., to make cake organization delicate and improve elasticity; biscuits can improve the crispness, not easy to oil.

It has good instant solubility, flavors and flavors are similar to “milk”, and can replace milk powder or reduce milk consumption in food processing, so that the production cost can be reduced on the premise of keeping the product quality stable.

In the production process of milk essence, the shape and taste of the finished product are better if the oil with high melting point is used. The fat in vegetable oil is mainly unsaturated fatty acid, so the melting point is low and liquid at room temperature. However, the melting point of vegetable oil can be increased by hydrogenation of some unsaturated bonds through catalytic reaction, thus increasing the stability of vegetable oil and its application in food processing. Hydrogenated oil is just conducive to the production of creamer, so it was once widely used, and the name of “fat powder” came from it.

Of course, it’s not good to overdo everything. As a promising end product of vegetable fat, we have started to produce corresponding products with zero trans fatty acids. As long as the corresponding intake is controlled, there will be no corresponding impact on the popular diet health. We do not need to worry too much! A little milk tea can still be drunk in moderation.