1、 The relationship between vegetable fat powder and coffee
Vegetable fat powder, also known as cream, is mainly composed of hydrogenated vegetable oil, glucose syrup and casein. The reason why vegetable fat powder is often accompanied by coffee is that it can enhance the instant and mixing properties of coffee, improve the flavor of coffee, give it “milk feeling”, and make coffee more delicious. Sometimes there is a more romantic name, coffee companion, when used with coffee, which reflects the “importance” of the plant fat powder for coffee.
There are various types of coffee on the market. According to the survey, most instant coffee contains plant fat powder, such as three in one, two in one, white coffee, latte, mocha, caramel, cappuccino, etc. In fact, according to the recent food labeling regulations, coffee containing plant fat powder will be marked with “vegetable fat powder” or “hydrogenated vegetable oil” in its ingredient list, which provides convenience for consumers’ right to know. Through more selection of ingredients list, we can also find a few instant coffee with “zero plant fat powder” among many coffee added with plant fat powder.
2、 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. 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.
3、 Is it true that there are no trans fatty acids in the label?
This is a “misunderstanding” that people can easily believe. According to some standards, if the content of trans fatty acids in 100 g or 100 ml food is no more than 0.3 g, it can be marked as “0”. Therefore, marking 0 does not mean that there is no trans fatty acid at all. 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.
4、 How much coffee is appropriate between the pros and cons?
Of course, coffee is not all good, caffeine in coffee can stimulate nerve excitation, has a “refreshing” effect; caffeine is also quite effective in reducing the risk of Parkinson’s disease. In addition, coffee also contains many other “active ingredients”, such as antioxidants. Roasted coffee beans have higher levels of antioxidants, which contribute to cardiovascular health. Therefore, to master the amount of coffee, we can achieve “advantages outweigh disadvantages”.