The main component of vegetable fat powder is hydrogenated oil. The purpose of hydrogenated oil is to increase the melting point of oil, change plasticity, enhance antioxidant capacity and prevent aftertaste. The method is that the unsaturated double bond of oil is added with hydrogen in the presence of catalyst. The reason is that in the early 20th century, the supply of butter based oil was in short supply. In order to alleviate the shortage of cream base material, German scientists realized the technology of hydrogenated oil in 1902.
Phospholipids also belong to esters, belonging to complex triglycerides, which contain more unsaturated bonds and are very easy to oxidize. Because they contain hydrophilic bonds such as bile base, phosphate group and amino group, they have certain hydrophilicity. Phospholipid itself is a white substance, but it is easy to be oxidized to light yellow, yellow or even brown in the air. If it turns brown, it means that most of the materials have deteriorated and can not be reused.
Commercially, phospholipids usually come in two forms: a liquid mixture containing 35% vegetable oil and a solid powder without oil. Because of the protection of oil, liquid phospholipids are relatively stable and can be stored for a long time at room temperature. Powder phospholipids (also known as powdered phospholipids) are basically oil-free, and must be kept away from light, sealed, waterproof, and must not exceed 35 degrees Celsius.
To sum up: the vegetable fat powder is very stable and should not be oxidized, but it has no emulsifying property. It is hydrophilic and has other emulsifiers. It can not be replaced by phospholipids. The key is that vegetable fat powder is used to replace cream, which has a good taste. Phospholipid can not be replaced by phospholipid, which can be used as emulsifier.