Vegetable fat powder, commonly known as “cream”, is mainly composed of syrup, vegetable oil, sodium butyrate and emulsifier. 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.
It can replace milk powder or reduce milk consumption in food processing, so it can reduce the production cost while maintaining the stability of product quality. Recent studies have shown that hydrogenation of vegetable oil is actually the process of transforming unsaturated fatty acid of vegetable oil into saturated or semi saturated state. Trans fatty acid 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. Recently, when revising the composition of food pyramid in the United States, it has been clearly pointed out that attention should be paid to trans fatty acids, and manufacturers are required to indicate the content of trans fatty acids in products.
Therefore, it is not totally harmful. As long as consumers control the daily intake of vegetable fat powder, it will not have a negative impact on the body. However, the food and drink added with the product of vegetable fat powder has a more acceptable taste and better flavor, so we can use it as appropriate.