What is coffee partner’s 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 has a certain role in food production and processing. Vegetable fat powder has good solubility, emulsification and dispersion performance, and has no repellent effect with other raw materials. However, its rich trans fatty acid has certain harm to human body, which needs to be paid attention to.

Vegetable butter is a kind of trans fatty acid. If you drink it occasionally, it’s OK, but the trans fatty acid will stay in the human body for 51 days before being discharged from the body. In addition, regular consumption of foods containing trans fatty acids increases the risk of cardiovascular and cerebrovascular diseases in the future. Like milk tea, biscuits, egg yolk pie, some cakes contain trans fatty acids, but the names are different. For example, margarine, margarine, shortening, hydrogenated vegetable oil, Tsinghua palm oil, vegetable fat powder, cocoa butter substitute, etc.

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 a fine taste and thick lubrication. 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. 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.

Although the coffee companion is vegetable cream, there is no clear indication that it cannot be used. In addition, some manufacturers have been able to produce zero trans fatty acid vegetable fat powder products, which is a very promising catering project. The future development of the industry is very promising. We need not worry too much about the end products of vegetable fat, as long as we control the corresponding intake, there will be no big problem.