Fat powder, also known as cream, 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. The main components of Mingzhi powder are hydrogenated vegetable oil, emulsifier and glucose syrup. The application scope of food is also called milk essence. According to different needs of users, low-fat, medium fat and high-fat products can be produced according to their standards in the production process. Main ingredients: hydrogenated vegetable oil, emulsifier, glucose syrup, sodium caseinate, sodium aluminosilicate. What is vegetable fat powder? The following is a detailed introduction.
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.