About coffee partner, cream, fat powder coffee health

Fat powder
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.

Recent studies have shown that the partial hydrogenation of vegetable oil is actually the process of changing the unsaturated fatty acid of vegetable oil into saturated or semi saturated state. Trans fatty acid will be produced in this process, which can increase the low density lipoprotein in human blood, reduce the high density lipoprotein, induce vascular sclerosis, and increase the risk of heart disease and cerebrovascular accident. However, total hydrogenation will not produce trans fatty acids. At present, the process of total hydrogenation is very mature. Recently, when revising the composition of food pyramid in the United States, it has been clearly pointed out that attention should be paid to trans fatty acids, and manufacturers are required to indicate the content of trans fatty acids in products. For this reason, oil manufacturers have also developed new hydrogenation technology. Trans fatty acids will not be produced in the hydrogenation process, and have been used in some products to replace the original fat powder containing trans fatty acids. The World Health Organization and European and American countries have made suggestions and regulations on the safe upper limit of daily intake (2G) and the proportion of trans fatty acids in food (1%)

coffee-mate
Many people like to add milk when they drink coffee. The color of coffee with milk will become lighter and the visual effect will be better. In terms of taste, coffee with milk is also more popular. At first, the container for milk was called “cream”. Later, people called the milk added to coffee “cream”. But the liquid milk needs to be refrigerated, so it is not convenient to use. In the 1960s, Nestle developed something called “coffee companion” instead of milk as “cream”, which is translated into “cream” in Chinese. Because it’s powder, it doesn’t need to be refrigerated, so it’s very popular. Later, other companies also produced similar products, but “coffee companion” is a registered trademark of Nestle, which can not be used. It is usually directly called “non dairy cream” or more precisely, called “coffee whitener”.

Although coffee partner is called “non Dairy” products, it actually contains milk ingredients. The most important ingredient, casein, is the main protein in milk. When coffee companion was developed, casein was only a by-product of cheese production, and its price was low, and no one treated it as “milk product”. In recent years, due to the high nutritional value of casein and the soaring price, manufacturers have been looking for cheaper protein to replace it. At present, similar products produced with soybean protein and wheat protein have entered the market and become the real “non granny essence”.

In the past, this product was only used as a coffee whitener instead of milk. Later, some people took it directly to drink, and others added it to cakes, cream and other foods as food raw materials. Because its shape and the product after flushing are very similar to milk powder and milk powder after flushing, it is also called “creamer” by Chinese people. In industry, it is called “fat powder”.

The difference between cream and milk powder
Milk powder is directly from the natural milk spray drying, as a natural agricultural and livestock products, there is a certain standard ratio, do not allow to add anything else (except seasoning milk powder and functional milk powder). When milk or milk powder is used in coffee, its purpose is to play: whitening, thickening, smoothing, and bitter and astringent effect, it is a kind of “cream”. However, although the vegetable fat powder used in the same coffee use is also a kind of “milk essence”, it can be customized without a certain standard proportion. It is mainly composed of hydrogenated vegetable oil, sugar and casein The nutritious value of white greens, which is made up of emulsifiers, stabilizers, flavors and pigments, is generally lower than that of milk powder. However, there are also some unsaturated fatty acids, which are specially designed for the milk powder of infant formula, and are not hydrogenated and rich in linolenic acid.

Coffee cream, core indicators:
1、 Whitening effect: it is related to the amount of casein, the size of fat globule and the technology of microcapsule.
2、 Solubility: it is related to particle size, particle diffusivity, emulsifying effect and the number of coke particles.
3、 Thickening: related to the amount of protein.
4、 neutralization: related to emulsifying effect, selection of raw materials and proportions, and essence.

The purpose of the preparation of vegetable powder for general coffee use is to meet the above requirements. Casein is used to embed fat globules rather than provide nutrition. Generally, only 2-4% casein is needed for 30% fat. In general, the end-of-life plant fat industry in the product catalog is more about function and application, and there will never be any statement that nutrition or milk powder can be replaced. As the vast majority of vegetable fat powder is used in the category of leisure drinks and non-staple food, it is not suitable to test it with nutrition standard, just as it is to test candy and cola with nutrition standard.

The name “cream” has its historical origin. The English word cream is cream. The milk, condensed milk, milk powder and fresh cream added to coffee are all called cream, and the vegetable milk and vegetable fat powder are all called non dairy cream or cream. Therefore, cream “cream” is a general term. It does not have to be milk or milk ingredients. At best, it is a subdivision of “animal milk essence” and “plant milk essence”. If you really want to cheat, it is also called milk powder. As for the literal requirement, the name “milk” must contain milk ingredients. This is too picky. “Coconut milk” also emphasizes that 100% of the original juice is not mixed with milk powder. There is no fish in the famous Sichuan dish “fish flavored eggplant”. The community with no flower is also named “XX flower garden”. Only a small number of illegal businessmen directly change the packaging of plant milk essence as milk powder to sell is deception.

In fact, there is no direct relationship between the fear of hydrogenated essence oil and the domestic oil. 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.

But later scientific research showed that hydrogenated oil contained more trans unsaturated fatty acids. These trans fatty acids are not good for human body, but harmful to health, so the use of hydrogenated oil has been opposed. However, trans fatty acids are not very harmful. FDA, who and other agencies believe that eating 2 grams of trans fatty acids a day has no significant impact on human health, so it is allowed to have a certain amount of trans fatty acids in food. If the cream is only used as a coffee whitening agent, the human body’s daily intake is very difficult to exceed 2G; therefore, there are still many creamers in the U.S. market that are produced with hydrogenated oil. If you drink milk powder or use it as raw material to make other food, you may eat too much trans fatty acid, which is not good for human body.

After all, the only way to produce creamer like this is to keep the melting point of the oil high enough, not only relying on hydrogenated oil. In fact, even ordinary vegetable oil can be made into qualified products. Now the production of cream, may not use hydrogenated oil. What’s more, new hydrogenation technology can also provide hydrogenated oil with zero trans fat.

human health
Recent studies have shown that the partial hydrogenation of vegetable oil is actually the process of changing the unsaturated fatty acid of vegetable oil into saturated or semi saturated state. Trans fatty acid will be produced in this process, which can increase the low density lipoprotein in human blood, reduce the high density lipoprotein, induce vascular sclerosis, and increase the risk of heart disease and cerebrovascular accident. However, total hydrogenation will not produce trans fatty acids.

At present, the process of total hydrogenation is very mature. Recently, when revising the composition of food pyramid in the United States, it has been clearly pointed out that attention should be paid to trans fatty acids, and manufacturers are required to indicate the content of trans fatty acids in products. For this reason, oil manufacturers have also developed new hydrogenation technology. Trans fatty acids will not be produced in the hydrogenation process, and have been used in some products to replace the original fat powder containing trans fatty acids. The World Health Organization and European and American countries have made suggestions and regulations on the safe upper limit of daily intake (2G) and the proportion of trans fatty acids in food (1%)