Recent studies show that partial hydrogenation of vegetable oil is actually a process in which unsaturated fatty acids of vegetable oil become saturated or semi-saturated, and trans fatty acids are produced in this process, which can increase low-density lipoprotein and decrease high-density lipoprotein in human blood, induce arteriosclerosis and increase the risk of heart disease and cerebrovascular accident. However, total hydrogenation will not produce trans fatty acids, and this process of total hydrogenation is very mature.
Recently, when the composition of the food pyramid was revised in the United States, it was clearly stated that attention should be paid to trans fatty acids, and manufacturers were required to indicate the content of trans fatty acids in products. The World Health Organization and European and American countries have made suggestions and regulations on the safe upper limit of daily intake (2g) and the proportion of trans fatty acids in food (1%).
Characteristics of non-dairy creamer
Made of high-quality vegetable oil and casein, it is used in milk powder, coffee, cereal, seasoning and related products. Although it can improve the taste of food, it contains a lot of harmful substances.
Non-dairy creamer can improve the internal tissue of food, increase flavor and fat, and make the taste delicate and smooth. It is a good companion of coffee products and can be used in instant cereals, cakes, biscuits and so on. To make the cake organization delicate and elastic; Cookies can improve the crispness and are not easy to produce oil.
Refer to the above content: Baidu Encyclopedia-Non-dairy creamer