Is creamer harmful to the human body?

Non-dairy creamer (partially) is harmful to the human body, and non-dairy creamer is a new type of product with refined vegetable oil or hydrogenated vegetable oil, casein and other main raw materials.

The basic principle of hydrogenation of oils and fats is to add metal catalysts (nickel, copper, chromium, etc.) when heating vegetable oils with many unsaturated fatty acids, and hydrogen gas is introduced to make the double bonds in the unsaturated fatty acid molecules combine with hydrogen atoms to form fatty acids with a low degree of unsaturation, and the result is that the melting point of oils and fats increases (hardness increases).

Because hydrogen is added to the above reaction and the oil is "hardened", the oil obtained by this treatment is called "hydrogenated oil" or "hardened oil" because of its different properties from the original one, and the process is called "hydrogenation".

Extended information: Hydrogenated vegetable oil is mostly used in supermarkets, fast food restaurants and Western-style fast food restaurants, and the french fries and chicken fried from it are not easy to be oxidized (spoiled) and have a good flavor.

Because it not only extends the shelf life, but also makes the pastry crispier; At the same time, due to its high melting point and ability to maintain a solid shape at room temperature, it is widely used in food processing, especially in the fast food industry (such as KFC and McDonald's). However, with the strengthening of people's awareness of the dangers of trans fats, some catering companies are also improving, such as KFC abandoning hydrogenated vegetable oils and choosing safer fats such as palm oil.

Non-dairy creamer. Hydrogenated vegetable oil.

Casein. and other new products as the main raw materials.

Partial hydrogenation of vegetable oils is actually the process of turning the unsaturated fatty acids of vegetable oils into a saturated or semi-saturated state, which is produced in this process.

Trans fatty acids.

It can increase LDL in the human blood and decrease HDL, inducing.

Hardening of the arteries. Increased heart disease

Cerebrovascular accident.

of dangers. Extended Materials.

Introduction to non-dairy creamer related terms.

1. Hydrogenated vegetable oil.

It is an artificial oil, including the well-known.

Creamer. Non-dairy creamer, margarine, cocoa butter substitute, etc. It is catalyzed by the addition of hydrogen to ordinary vegetable oil at a certain temperature and pressure.

The hardness of the hydrogenated vegetable oil is increased, the shape of the solid is maintained, and the plasticity, fusion, and emulsification are enhanced, which can make the food more crispy. At the same time, it can also extend the shelf life of food, so it is widely used in food processing.

2. Emulsifier.

A class of compounds that can make a mixture of two or more immiscible components form a stable emulsion. The principle of action is that during the emulsification process, the dispersed phase is dispersed in the continuous phase in the form of microdroplets (micron scale), and the emulsifier reduces the interfacial tension of the components in the mixed system.

Non-dairy creamer can be eaten, but not excessively; Non-dairy creamer is harmful to the human body.

Non-dairy creamer contains trans fatty acids. Excessive intake of trans fatty acids is not good for human health, can cause cardiovascular disease, increase bad cholesterol, reduce the content of good cholesterol, interfere with the metabolism of essential fatty acids, and may cause some cancer.

The basic fat content of non-dairy creamer is between 20 and 75, and the non-dairy creamer in bubble tea, coffee mate, and nutritional cereals is generally 32, and the non-dairy creamer with a fat content of about 30 is also the most common.

As long as the intake of non-dairy creamer is within a reasonable range, it will not affect the body. Non-dairy creamer is an unhealthy product, once the non-dairy creamer is ingested excessively, it will cause some harm to the body, and a small dose of lipid powder in a general milk tea shop will not cause any harm to the body. The principle of this ingredient is the same as that of the pigments and preservatives contained in packaged foods, and if you consume it every day, it will definitely not be good for your health, and eating it once in a while will not affect your body.

Non-dairy creamer has a clear benefit: it is cheaper. In addition, the properties of hydrogenated vegetable oil itself are soluble in water, easy to flavor and flavor, easy to store and transport (solid and stable at room temperature). During the baking process, hydrogenated vegetable oils make it easier to puff pastry and the bread softer.

The dosage of non-dairy creamer is prescribed.

The national standard for the amount of non-dairy creamer added is: GB28050-2011 "National Food Safety Standard General Principles for Nutrition Labeling of Prepackaged Foods", in which the clause of [4 Mandatory Labeling Content] stipulates that "when food ingredients contain or partially hydrogenated oils and fats are used in the production process, the content of trans fats (acids) should also be indicated in the nutrition content list".

In addition, the article stipulates that "the daily intake of trans fatty acids should not be exceeded, excessive intake is harmful to health." Recently, when the United States revised the composition of the food pyramid, it has been clearly stated that it is necessary to pay attention to the problem of trans fatty acids, requiring manufacturers to indicate the content of trans fatty acids in products.