Is there a difference between non-dairy creamer and trans fat?

1. Plant fat powder plant 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.

In order to avoid the risk of excessive intake of trans fatty acids, who recommended in 2003 that the daily energy supply ratio of trans fatty acids should be less than 1%, which is equivalent to about 2.2 grams of trans fatty acids per day if converted according to the energy base value of 8400 kilojoules per day for adults.

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.

Production of artificial trans fatty acids: vegetable oil is mainly converted into solid fat by hydrogenation. In order to prevent rancidity and prolong the shelf life of oils and fats, hydrogenated oil processing technology was developed in the early 1960s to produce hydrogenated oil products such as margarine, margarine and vegetable shortening, which were widely used in food processing.

Trans fatty acids are found in foods made from hydrogenated vegetable oil, such as baked goods, biscuits, French fries, chocolate, ice cream and margarine.

A survey showed that the contribution rates of trans fatty acids in all foods containing plant hydrogenated oil were margarine (16.56%), cake and related products (23.82%), biscuits and cookies (9.78%), French fries (8.32%), potato chips and snacks (4.81%), and home shortening (4.28%). However, the intake of trans fatty acid related animal products accounted for only 20.6%.

The intake of artificial fatty acids in diet will have adverse effects on the body, causing or inducing cardiovascular diseases, type II diabetes and metabolic syndrome. It’s better to eat less of these products in daily life. In other words, daily diet control intake, for daily life is not too much impact.