Why does vegetable fat powder make coffee “dark”?

Although it is valuable to improve the taste of coffee, hydrogenated vegetable oil, one of the main components of vegetable fat powder, is not a “friendly” substance to the body. This starts with hydrogenated vegetable oil, one of the main components of vegetable fat powder.

Generally speaking, vegetable oil is mostly liquid, which is mainly due to its high degree of unsaturation. In order to make vegetable oil from liquid to solid, so as to make the stability and processing performance of vegetable oil better, vegetable oil hydrogenation technology came into being. The hydrogenated vegetable oil has the advantages of good stability, convenient transportation and strong processing performance, which is favored by food processing industry.

How can hydrogenated oil come from?

In 1910, someone invented this method: vegetable oil containing polyunsaturated fat was heated at high temperature, and hydrogen atoms were added to polyunsaturated fat molecules to form a more stable oil, which could be solid or semi-solid at room temperature. This heated hydrogenated vegetable oil is called hydrogenated oil or hydrogenated vegetable oil.

The advantages of hydrogenated vegetable oil are: high temperature resistance, not easy to deteriorate, long-term storage, solid or semi-solid at room temperature, which can significantly extend the shelf life of processed food, easy to shape and bright color. Therefore, it is regarded as a breakthrough invention, which is favored and welcomed by the food processing industry. It is widely used in fried chicken, French fries, popcorn, quick-frozen pizza, biscuits, cakes, coffee partners and other foods.

However, in recent years, it has been found that it is in the hydrogenation process of vegetable oil that not all unsaturated fatty acids can be “obediently” tamed into saturated fatty acids. There are always some leaky fish that produce trans fatty acids in this process.

At present, it is found that trans fatty acids are the “worst” fatty acids. Excessive intake of trans fatty acids can reduce the “good cholesterol” in the human body, increase the “bad cholesterol” causing vascular infarction in the human body, and induce cardiovascular and cerebrovascular diseases, such as hyperlipidemia, atherosclerosis, hypertension, coronary heart disease, etc., and greatly increase the risk of heart disease.

Other studies have shown that trans fatty acids metabolize more slowly than ordinary fatty acids, have a stronger ability to cause obesity, and may interfere with the metabolism of other essential fatty acids. It may even reduce insulin sensitivity and induce the occurrence of type 2 diabetes.

Knowing the manufacturing technology of vegetable fat powder, we say that one of them is worthy of attention

The plant fat powder itself should be tasteless and pure. If the fragrance is added to the coffee companion, the taste of coffee will become messy and rough.


If the trans fatty acid is marked as 0, does it contain no trans fatty acid?

This is a “misunderstanding” that people can easily believe. 0.0 g of fatty acid in the national standard does not mean that the content of fatty acid in the formula is not higher than that in the national standard formula of 0.0 g, so it does not mean that there is no trans standard formula for fatty acid content of 100 g. The choice of coffee containing plant fat powder may increase the intake of trans fatty acids.

Obviously, the less trans fatty acids you eat, the better. It is generally recommended to control them below 2G a day. There is a calculation that “1 + 2 instant solution is about 15g, and at least 45 pieces are needed to reach the limit.” However, there are many ways and foods for us to eat trans fatty acids, such as refined vegetable oil and fried food. So it is necessary to reduce unnecessary intake of foods that may contain trans fatty acids.

The right way to add cream: less, less

Who suggests that the percentage of energy provided by trans fatty acids in total dietary energy should be less than 1%. When the content of trans fatty acids in general food is less than 0.3g/100g, it can be marked as 0.

We often eat cakes, cakes, biscuits, bread, salad dressing, French fries, chips, popcorn, chocolate, ice cream and so on contain a certain amount of trans fatty acids. Ruminant body fat is the main natural source. 2% – 9% of trans fatty acids can be found in the fat of beef and mutton. A small amount of trans fatty acids are also found in milk and dairy products.

These foods have their own trans fatty acids, and creamer belongs to the “manual added” trans fatty acids, which are not good products, so don’t add too much.