On the issue of vegetable fat powder and trans fatty acids, first of all, I would like to make a systematic explanation to you: China’s 5000 years of extensive and profound food culture, her diet culture and cooking skills are part of the history of world civilization. With the development of science and technology and productivity, they are experiencing pains and losing their dignity and trust. But this spiritual journey also stimulates Chinese food people to rethink what they are doing now.
In a written response to the daily economic news, Nestle, the leader of China’s instant coffee market, said: “the trans fatty acids contained in the daily diet of Nestle coffee partner products can be ignored, and Nestle coffee partner is completely safe and edible.” However, the reporter also found that nestle in some foreign regions on the official website, but is vigorously promoting the harm of plant cream.
Since the plant cream was known as “DDT”, vegetable fat powder also suffered immediately. The ingredients of vegetable fat powder include hydrogenated vegetable oil, which is widely used in the Chinese market as milk tea additive. Vegetable fat powder, also known as milk essence, is a new product mainly made of hydrogenated vegetable oil (a kind of product with great harm to human body) and casein. The product has a special role in food production and processing, and contains a lot of trans fatty acids.
There is no clear standard for the use of hydrogenated vegetable oil in China. If there are words like “hydrogenated vegetable oil”, “vegetable butter”, “shortening” on the ingredient list, it means that the food contains trans fatty acids. In addition, the main ingredient of milk tea and coffee companion is “hydrogenated vegetable oil”.
When it comes to trans fatty acids, I’ll give you a general introduction:It sounds like a very negative name, but it is actually named after its molecular structure, which is very neutral. Fat is a combination of fatty acids and glycerol. Fatty acids look like a long chain of carbon atoms, with hydrogen atoms on top of them. The valence of carbon atom is 4, which can form 4 covalent bonds with other atoms, and hydrogen is 1 valence. Because the carbon atom in the middle of the chain is connected with two carbon atoms, it can also bind two hydrogen atoms at most. If every carbon atom in the chain combines with hydrogen atoms as much as possible, we say that the fatty acid has reached the saturated state, which is called saturated fatty acid.
Animal fats and some vegetable oils (including coconut oil, palm oil and cocoa oil) are rich in saturated fatty acids. In the saturated state, the carbon atoms in the chain are connected to each other by a single bond. In some fatty acids, two carbon atoms in the middle of the chain are connected with each other by double bonds. At this time, these two carbon atoms are combined with only one hydrogen atom respectively, and they are in unsaturated state. We call this kind of fatty acid unsaturated fatty acid. These two carbon atoms connected by double bonds are called cis fatty acids if their hydrogen atoms are on the same side. If they have hydrogen atoms on both sides, they are called trans fatty acids.
Traditional vegetable fat powder, namely hydrogenated vegetable oil fat powder. Because the oil used is the product of hydrogenation of common vegetable oil at a certain temperature and pressure, it has high melting point, high hardness and can keep solid shape at room temperature, so it has become the main raw material for producing vegetable fat powder. Since its appearance in 1910, traditional vegetable fat powder has been widely used in a variety of food production due to its convenient use, low price and partial or total substitution of animal cream. However, the fatty acids in vegetable oils are more saturated during hydrogenation, and cis fatty acids become trans fatty acids. Therefore, traditional fat powder contains a lot of trans fatty acids.
For a long time, it has been thought that trans fatty acids come from vegetable oils, which will not lead to obesity like animal fats, and it is harmless to eat more. Until March 6, 1993, a research group led by Professor Walter Willett of the Department of nutrition, Harvard University School of public health, published a research report entitled “the relationship between trans fatty acid intake and heart disease risk” in the lancet. The report pointed out that trans fatty acids can increase the amount of serum low-density protein, reduce the number of high-density protein, thus changing two The incidence rate of coronary heart disease increased.
Modern studies have shown that trans fatty acids can increase low-density lipoprotein in human blood, reduce high-density lipoprotein, induce vascular sclerosis, greatly increase the risk of cardiovascular and cerebrovascular diseases, and it is also a major inducement for many diseases such as hypertension, hyperlipidemia, hyperglycemia, obesity, Alzheimer’s disease and breast cancer. Some scientists have compared the harm of trans fatty acids from hydrogenated vegetable oil to DDT, which has long been banned in the world. Since 2003, Denmark, the United States, the Netherlands, France, Sweden, Canada and other countries have legislated to prohibit or restrict the use of trans fatty acids, which has set off a worldwide “anti-dumping” trend. European and American countries have legislated on artificial fat.
In 2003, Denmark first legislated to ban the sale of ingredients containing more than 2% trans fat.
On October 30, 2006, New York City held a hearing on this issue, and the city’s health committee finally decided that from July 1, 2008, the city’s restaurants should not use more than 0.5g of artificial trans fat in each food.
In January 2008, Calgary, Canada, decided that the trans fat content in the oils used in restaurants and fast food restaurants should not exceed 2%.
In April 2008, Switzerland followed Danish legislation to restrict the sale of trans fat food.
In July 2008, Arnold Schwarzenegger, the governor of California, signed a bill banning the use of trans fats in restaurants in the state. The bill will take effect in 2010.
In China, the harm of trans fatty acids to human health has attracted the attention of relevant departments. The national standard gb28050-2011 “national food safety standard general principles for nutrition labeling of prepackaged food” stipulates that “when the food ingredients contain or use hydrogenated or partially hydrogenated oils in the production process, the content of trans fatty acids shall also be indicated in the nutrition composition table”, and it is stipulated that the content of trans fatty acids shall be indicated in the nutrition composition table The content of trans fatty acids in foods with or without trans fatty acids should be less than or equal to 0.3g/100g (solid) or 100ml (liquid).
This shows that China’s “anti counter” action has begun. When the national standard for hydrogenated food (gb50) or “safety standard for hydrogenated food” was issued on December 2011, the content of the “safety standard for hydrogenated food” in the “general safety standard of China” (gb50.4) shall be used Content “. In addition, article d.4.2 stipulates that “the daily intake of trans fatty acids should not exceed 2.2g, excessive intake is harmful to health. The intake of trans fatty acids should be less than 1% of the total energy per day. Excessive intake of trans fatty acids can increase blood cholesterol, thereby increasing the risk of cardiovascular disease The national standard will be formally implemented from January 1, 2013.
Due to the promulgation of a series of laws and regulations and people’s constant pursuit of healthy food, the new variety of non trans fatty acid vegetable fat powder is very popular. For the sake of Chinese people’s healthy diet and Chinese food going to the world, we firmly believe that in the near future, this kind of fat powder without trans fatty acids will certainly affect the whole food industry!