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%)
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 drink it directly, and others add 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”.