Nowadays, people can often see the vegetable fat powder on the food label, which is a new type of food product with refined vegetable oil, hydrogenated vegetable oil and casein as the main raw materials. The product has special use in food production and processing, and is also a kind of modern common food.
The fat powder has good water solubility, multi emulsion and multi dispersion, forming uniform milk liquid in water. And can improve the internal organization of food, increase its flavor and fat, lubrication thick, delicate taste, and milk flavor, so it is a good partner of milk tea products.
Compared with the protein in milk, sodium caseinate has higher purity and better taste in vegetable fat powder. The protein content of different brands and types of fat powder is 2-4%, and some are higher. Compared with milk, the fat content is higher, about 30%. When we see that the fat content of plant fat powder is nearly 10 times higher than that of milk, isn’t it a bit scary?
However, we should not ignore one factor. When making milk tea with vegetable fat powder, the amount used is about 30-40g. In a cup of milk tea, the fat content is only 12 grams at most. Although the fat content of milk is low, the highest fat content will be more than 10g when drinking 250ml milk. So, when someone says that the fat content of a drink made of vegetable fat powder is high, we can really hit him in the face.
In terms of taste, the higher the protein, the better the smoothness and the heavier the milk flavor. The higher the fat content, the higher the saturation of the beverage, which is what we often call mellow. In fact, the grease powder we feel is more lubricious than milk drinks. Part of the reason is that the fat particles become very uniform and small in the process of processing. Compared with the oil and protein in milk, they are more easily dissolved in water and evenly distributed in our drinks.