Non-dairy creamer is not a trans fatty acid, but it will produce trans fatty acids. Studies have shown that partial hydrogenation of vegetable oil is actually a process in which unsaturated fatty acids of vegetable oil become saturated or semi-saturated, which will produce trans fatty acids, while complete hydrogenation will not produce trans fatty acids. This full hydrogenation process is very mature. 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.
First, about plant powder.
1. Vegetable fat is a common food additive in milk tea and coffee. It is rich in hydrogenated vegetable oil, sodium caseinate, glucose syrup, emulsifier and stabilizer, which can change the structure of food and make the taste more delicate and mellow. However, non-dairy creamer contains more trans fatty acids, so excessive drinking should be avoided as far as possible. In fact, if you carefully read the instructions on the coffee partner, there are three small words on the front of the coffee partner: "non-creamer".
Vegetable fat, also known as creamer, is a new product with refined vegetable oil or hydrogenated vegetable oil and casein as the main raw materials. This product plays a special role in food production and processing, and it is also a modern food. Non-dairy creamer can produce low-fat, medium-fat and high-fat products according to the different needs of users.
2. Main ingredients of non-dairy creamer: glucose syrup, hydrogenated vegetable oil, sodium caseinate, sodium aluminosilicate and emulsifier.
(1) "glucose syrup", that is, the mixture of slightly sweet starch after hydrolysis can thicken the solution.
(2) "Hydrogenated vegetable oil" is a semi-solid oil formed by artificial catalytic hydrogenation of soybean oil or rapeseed oil.
⑶ Sodium caseinate, also known as sodium caseinate, sodium caseinate or casein, is the sodium salt of protein casein in milk and is a safe and harmless thickener and emulsifier. Sodium caseinate contains a variety of amino acids.
④ Sodium aluminosilicate, white amorphous fine powder or powder, made of volcanic lava and sodium hydroxide. This product can be used as an anti-caking agent, and can be used in vegetable fat powder according to the regulations of China, with the maximum dosage of 5.0g/kg.
3. Non-dairy creamer is rich in milk flavor and is often used to replace dairy products. As non-dairy creamer is a miscible additive, it can replace milk powder in food processing, so it can reduce the consumption of milk, ensure product quality and reduce production costs. Whether it is Brazilian coffee or American coffee, adding non-dairy creamer can make coffee taste more fragrant. Non-dairy creamer can not only add flavor to coffee, but also add rich flavor to baked goods, cream cakes, ice cream, peanut butter, milk tea, egg tarts and other foods. Because of its seasoning function, China and even Europe and America like this coffee companion, and the production cost of non-dairy creamer is very low, which is welcomed by some coffee manufacturers.
Second, trans fatty acids.
1. Formation of trans fatty acids
After artificial catalytic hydrogenation, most of the natural unsaturated fatty acids in vegetable oil become full fatty acids. If the hydrogenation of vegetable oil is incomplete and some double bonds change from natural cis structure to trans structure, some trans fatty acids will be produced. Nutritionists believe that trans fatty acids are more dangerous than saturated fatty acids.
2. Sources of trans fatty acids
(1) processed food accounts for 7 1% of daily intake. Among them, the vegetable oil used is the most, accounting for about 50%, such as plant margarine cake and milk tea containing non-milk powder. Other foods such as pizza, hamburgers, biscuits, fried dough sticks, bread, puffed food and chocolate also contain trans fatty acids. Mainly because partially hydrogenated oil is the raw material of many foods, including margarine, vegetable shortening, margarine and so on. In addition to processed foods, natural foods such as milk tea account for about 29%.
(2) Trans fatty acids also exist in natural foods. Mainly ruminant food, such as meat, fat, milk and dairy products of cattle and sheep. Although beef, mutton or milk contains trans fatty acids, it is still a good food and should not be choked to death because of trans fatty acids. It is unrealistic and unnecessary to blindly pursue "zero intake" of trans fatty acids.
How to avoid trans fatty acids;
Eat less processed food and fry less. Specifically, it depends on the nutritional ingredient list on the packaged food-whether trans fatty acids are 0 or not, or don't buy products with "hydrogenated vegetable oil, partially hydrogenated vegetable oil, hydrogenated fat and partially hydrogenated fat" on the ingredient list, and choose less "margarine, vegetable butter, margarine, margarine, creamer, non-dairy creamer, cocoa butter substitute and shortening".