1. Fat powder
Vegetable fat powder also known as cream, powder oil. The main ingredients are hydrogenated vegetable oil, dextrin (starch hydrolysate), a small amount of sodium caseinate, cream flavor, emulsifier and so on. Powdered or granulated oils formed by emulsified O /W emulsion are then sterilized and spray dried.
Vegetable fat powder was first used in coffee partner, in the coffee brewing era for milk, also known as cream powder. Because of its excellent dispersibility and emulsifying stability, it is widely used in milk tea, milk powder, cereal and other foods. The main component of hydrogenated vegetable oil is made from vegetable oil after artificial hydrogenation. Incomplete hydrogenation of vegetable oil will produce trans fat. If it is completely hydrogenated, it will not be trans fat but saturated fat. Therefore, hydrogenated vegetable oil cannot be equal to trans fat.
2. Trans fatty acids
Trans fatty acid is also a kind of fatty acid. It is named after one or more “non conjugated trans double bonds” in its chemical structure. It is an unsaturated fatty acid. Fats containing trans fatty acids are called trans fats. There are two types of trans fatty acids in daily diet: natural trans fatty acids and artificial trans fatty acids.
Natural trans fatty acids: produced in the rumen of ruminants in the biological fermentation process, exist in some dairy products and meat. In dairy products, ruminant trans fatty acids only account for a small part of the total fat content (2% ~ 5%), while beef and mutton account for 3% ~ 9% of all fats.
All in all, the main ingredients of vegetable fat powder are glucose syrup, hydrogenated vegetable oil, sodium caseinate, and others are trace amounts. Trans fatty acids come from hydrogenated vegetable oils. Why is vegetable oil hydrogenated? Hydrogenation is catalytic hydrogenation, which can reduce the melting point of the product. At the same time, removing the double bond in fatty acid will make the product more stable. We usually eat a certain brand of oil, 1:1:1 refers to polyunsaturated, monounsaturated and saturated fatty acid ratio is like this.
When making vegetable fat powder, it is better to use saturated fatty acid, so it is hydrogenated. During hydrogenation, CIS and trans can be controlled by process. At the same time, on the nutrition label, when it is less than 0.3%, it can be expressed as zero. So when choosing a product, look at the label. There are also big brand products.
This is the difference between the two. In the process of daily food selection, you can check the corresponding composition table, understand the end products of vegetable fat, and control the intake of the corresponding ingredients, which will not cause too much impact on daily life, so as to obtain appropriate food and beverage health experience.