In recent years, food ingredients "non-dairy fat" began to frequently enter the public's field of vision. Although people still know little about it, they all correspond it to the public enemy of health, "trans fatty acids", and have a resistance psychology.

What exactly is non-vegetable fat, what effect does it have on human health? What is the relationship with trans fatty acids? With these questions, let us gradually uncover the mystery of non-vegetable fat.

With the development of the food industry, non-dairy creamer has become one of the important processing materials, and the scope of application continues to expand. It has been widely used in: instant coffee, nutritious oatmeal, sesame paste, nutritious rice flour, soy milk powder, modulated milk powder and other solid beverage industries; milk, soy milk, milk tea, coffee, yogurt and other beverage industries; ice cream, ice cream and other cold food industries; candy, chocolate, pudding and other snack food industries; powder flavor, vitamin complex and other raw materials industry; instant noodles, instant rice noodles, instant soup and other condiment industry and bread, biscuits, cakes and other baking industry.

I believe that everyone is familiar with the above foods. People are usually worried because they contain non-dairy creamer, but in fact, trans fatty acids are the real threat to human health. The two cannot be confused. Let us explore the difference between the two. Relationship.

First of all, we must be clear that non-dairy creamer cannot be directly equated with trans fatty acids.

Vegetable fat powder is a kind of food raw material permitted by China's laws and regulations. The ingredients conform to GB 2760-2014 National Food Safety Standard Food Additive Use Standard, and the raw material quality standard meets the requirements of QB/T 4791-2015 Vegetable fat powder.

Vegetable fat powder is considered unhealthy by many consumers. The main reason is that hydrogenated vegetable oil is used in the production. If the production process of this raw material is not well controlled, it is easy to produce trans fatty acids.

How Trans Fatty Acids Are Producated

Naturally occurring animal and vegetable oils and fats generally contain a variety of unsaturated fatty acids, which are chemically active and prone to oxidation and other reactions, affecting the quality of oils and fats. In order to meet the quality requirements for the production of oils and fats, a common solution is to hydrogenate them to improve the thermal stability and oxidation stability of the oils and fats.

However, the actual situation is that the treatment of fats and oils has higher requirements on hydrogenation pressure, hydrogenation temperature and the use of catalysts. For example, if the temperature is too high and the raw materials are unstable, cis fatty acids will undergo isomerization to generate different types of trans fatty acids under the influence of high temperature, metal ions and other factors.

How to eliminate trans fatty acids

With the development of modern science and technology, the production of non-tallow can control the production of trans fatty acids by improving the process and the quality of raw materials, so as to achieve the effect that the finished product does not contain or contains only trace amounts of trans fatty acids.

The common methods include improving oil hydrogenation and refining technology. By using more advanced equipment, reducing the reaction temperature and increasing the reaction pressure, combined with the use of oil raw materials with lower unsaturated fatty acid content and higher stability, the production of trans fatty acids can be effectively inhibited while maintaining the oil quality.

It can be seen that whether the non-creamer is added or not is not the main reason that affects our health. Whether we can achieve scientific production in technology and control the content of trans fatty acids is the top priority for our health protection.