Many people like to add some coffee partners when drinking coffee, which makes the taste of coffee smoother and richer. Many people also choose instant coffee directly, which is convenient and delicious. However, nutritionists point out that this eating method may cause harm to human health and is not suitable for long-term use. Coffee partners and even many instant drinks contain "non-creamer", which is usually made of glucose syrup, hydrogenated vegetable oil and sodium caseinate, as well as food additives such as stabilizers, emulsifiers and anti-caking agents. Hydrogenated vegetable oil contains trans fatty acids. Studies in the field of nutrition have found that trans fatty acids can increase blood viscosity, promote thrombosis, raise cholesterol, promote arteriosclerosis, increase the incidence of type II diabetes and breast cancer, affect the normal growth and development of infants and adolescents, and may adversely affect the development of the central nervous system. If you are used to drinking coffee, try not to use coffee companion, but add hot whole milk directly to coffee, which not only has the same flavor, but also has higher nutritional value. In addition, most ready-to-eat foods, such as especially sweet cereal and sesame paste, also contain trans fatty acids, and bubble tea is made of creamer, which also needs vigilance. At present, the main ingredient of the familiar "coffee companion" (commonly known as "creamer") is non-dairy creamer. Non-dairy creamer, the general name of vegetable oil powder, has many kinds, different functions and wide uses. Its production history can be traced back to 1950s, and it has been widely used in baking food ingredients, cold food ingredients, candy ingredients and solid beverage ingredients. Using non-dairy creamer as a coffee companion in coffee is mainly used to improve the taste, provide balanced nutrition and give the product a "milky white feeling". What is this? Ingredients: The first ingredient is "glucose syrup", which is a slightly sweet mixture produced by starch hydrolysis and can thicken the solution. The second component is hydrogenated vegetable oil, which is a semi-solid oil formed by artificial catalytic hydrogenation of soybean oil or rapeseed oil. The third ingredient is sodium caseinate, followed by three food additives: stabilizer, emulsifier and anti-caking agent. After artificial catalytic hydrogenation, most of the natural unsaturated fatty acids in vegetable oil become saturated fatty acids, and the unsaturated fatty acids contained in them may lose their natural cis-structure and produce unnatural "trans fatty acids". Nutritionists believe that trans fatty acids are more dangerous than saturated fatty acids, because saturated fatty acids will only increase blood lipids, but will not reduce beneficial HDL cholesterol. Some recent studies show that trans fatty acids may also increase the incidence of breast cancer and diabetes, and may affect the growth and development of children and the health of the nervous system. So it is better to drink less.
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