Pure milk or milk essence—the truth of vegetable fat powder

Many people don’t look at the ingredients list when they buy things, and some people say they can’t understand it. Today, I’ll help you manage one of the major additives in the ingredient list – vegetable fat powder! Many people may be unfamiliar with the end of vegetable fat. They don’t know what kind of products will be added. Is it a good additive or a bad additive? Vegetable fat powder is often used in coffee beverage, milk beverage, instant milk powder, ice cream, instant cereal, instant noodle soup, instant food, bread, biscuit, sauce, chocolate, rice flour cream, etc.

Properties of vegetable fat powder
Vegetable fat powder, also known as milk essence, is a new product with refined vegetable oil, hydrogenated vegetable oil and casein as the main raw materials. The fat powder has good water solubility, multi emulsion and multi dispersion, and forms uniform milk liquid in water. Vegetable fat powder can improve the internal organization of food, increase aroma and fat. It is delicate, thick and full of milk flavor. It is also a good companion of coffee products. It can be used in instant Cereals, cakes, biscuits, etc. to make the cake delicate and elastic. Biscuits can improve the crispness, not easy to oil.

1. The fat content can be adjusted at will, ranging from 5% to 75%. The oil varieties can also be selected according to the needs.
2. The functional properties (water solubility, emulsification, foaming) are excellent, which can meet the processing needs of different food fields.
3. The flavor is diverse, and the product can be flavored, toned, seasoned or fortified with vitamin microelements.
4. Microencapsulated products are easier to store, not easy to oxidize, good stability, and not easy to lose flavor.
5. It can replace expensive milk fat, cocoa fat or part of milk protein to reduce the cost.

What are the uses of vegetable fat powder
Vegetable fat powder, also known as milk essence, is a new product with refined vegetable oil, hydrogenated vegetable oil and casein as the main raw materials. The product plays a special role in food production and processing, and is also a kind of modern food. High quality vegetable oil and casein are used in milk powder, coffee, oatmeal, seasoning and related products. Although it can improve the taste of food, it contains a lot of harmful substances.

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 on human health have shown that partial hydrogenation of vegetable oil actually turns unsaturated fatty acids of vegetable oil into saturated or semi saturated state. Trans fatty acids 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.