What is the vegetable fat in milk tea after all?

Many milk tea shops don’t mention vegetable fat powder and milk essence. What kind of terrible thing is 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.

Main ingredients: hydrogenated vegetable oil, emulsifier, glucose syrup, sodium caseinate, sodium aluminosilicate.

Application range:Beverages: coffee drinks, milk drinks, instant milk powder, ice cream, etc.

Food: instant cereal, instant noodle soup, instant food, bread, biscuit, sauce, chocolate, rice flour cream, etc.

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 have shown that the partial hydrogenation of vegetable oil is actually the process of changing the 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.

However, total hydrogenation will not produce trans fatty acids. At present, the process of total hydrogenation is very mature. Recently, many countries have clearly put forward the issue of paying attention to trans fatty acids. Manufacturers are required to indicate the content of trans fatty acids in their products. The safety upper limit of daily intake (2G) and the proportion of trans fatty acids in food (1%) have been proposed. Ordinary consumers can understand the problem and pay attention to their daily diet.