The cream of cake is mostly vegetable cream, and the main component is hydrogenated vegetable oil, which contains a lot of trans fatty acids, commonly known as creamer, creamer or margarine. It is the product of hydrogenation catalysis of ordinary vegetable oil at a certain temperature and pressure.
Hydrogenation makes vegetable oil more saturated, or turns cis fatty acids into trans fatty acids. This oil is found in most western cakes and biscuits. The chemical structure of hydrogenated vegetable oil is trans-bonded, which does not have the nutrition of pure natural cream and is not good for human health.
Trans fatty acids are more harmful to human body than saturated fatty acids. For every 2% increase in trans fatty acids in the diet, the risk of cardiovascular and cerebrovascular diseases will increase by 25%. Other experiments have found that trans fatty acids may lead to Alzheimer's disease.
Hydrogenated vegetable oil does not exist in nature, and it is an oil that cannot be absorbed and digested by human body. Eating hydrogenated vegetable oil will do harm to the liver, and then destroy the human cell membrane, causing cell defects and affecting cell replication and regeneration in the future. Long-term and large-scale use will cause premature aging symptoms. There is no clear standard for the use of hydrogenated vegetable oil in China.