You need a comprehensive look at the non dairy creamer, if you like milk tea
Non dairy creamer was originally intended to replace milk
Non dairy ceamer produced by the primary objective was instead of milk (or cream) to add to coffee. When hydrogenated vegetable oil just appeared, it was found that the hydrogenated soybean oil instead of milk can be the perfect solution to the problem, not only taste similar, and can make the whole coffee system more stable.
Creamer is divided into solid and liquid 2 kinds. Solid creamer is also commonly referred to as "non dairy creamer" , and the liquid creamer is usually referred to as "butter ball", "whipped milk", "coffee mate" and so on. Whether it is solid or liquid creamer, its fat comes from vegetable fat extraction.
The biggest problem of non dairy creamer is trans fatty acids
We need to sort out the ingredients of non dairy creamer: non dairy creamer is an artificial concoctions, the formulas from factories may have something similar, but not exactly the same, but the main ingredient is similar, are syrup, casein, hydrogenated vegetable oil, anti-coagulant, mineral salts, glucose syrup, emulsifiers and so on.
Should be mentioned that, casein is extracted from milk powder. During the extraction of milk powder, produce 80% casein, 20% whey protein. Casein is the role of emulsifier and foaming agent. Casein enables creamer can play good milk foam after add into coffee, and it also provides some similar milk taste and flavor. It should be noted that the fat in creamer is not derived from milk or milk powder, but mainly come through hydrogenated vegetable oils. In all, "creamer without milk" this view is inaccurate.
In the process of extraction plant proteins from hydrogenation of vegetable oil, trans fatty acids this monster appeared. Trans fatty acids have cardiovascular stress caused by long-term excessive consumption will cause harm to the body, this is the main harm of creamer. However, trans fatty acids are widely present in nature, even in breast milk also have this guy's shadow, and we eat cooking can also find some trans fatty acids. It is understood that trans fatty acids in milk accounts for about 4-9%, and the total fatty acids in human milk accounts for about 2-6%.
Even the bubble tea insiders know little about non dairy creamer, under the incomprehension of production process and ingredients, non dairy creamer is exaggerated or distorted by public comments, were persistent reports demonized, and finally make the whole society feel scared about non dairy creamer, hope to kill this product.
Non dairy creamer is necessary to enter the era of zero trans fatty acids
Development of the world in the food, without exception, in the direction of health and natural, as the tea industry, we also need to take advantage of this trend. Conversely, we grabbed hold of public opinion is the reason why, in the final analysis flawed on some of our raw materials.
If the United States provides per serving of trans fat content of 0.5g or less, and do not indicate trans fat content, while China's standard per 100 grams of food in less than 0.3 grams of trans fat content does not have to mark, which is why some marked "0 trans fatty acids" on the nutrition Facts creamer, which creamer trans fatty acid content of less than 0.3%, is not it does not.