Plantain is not a trans fatty acid .

Vegetable oils are not trans fatty acids, but they do produce trans fatty acids. Research has shown that partial hydrogenation of vegetable oils is actually the process of turning the unsaturated fatty acids of vegetable oils into saturated or semi-saturated states, which produces trans fatty acids, but total hydrogenation does not produce trans fatty acids, and this total hydrogenation process is very well established. The United States in the revision of the composition of the food pyramid, has been clearly proposed to pay attention to the problem of trans fatty acids, requiring manufacturers to label the content of trans fatty acids in the product.

I. About Phytomass

1. Phytomass is a common food additive for milk tea and coffee. It is rich in hydrogenated vegetable oil, sodium caseinate, glucose syrup, emulsifiers, and stabilizers, etc., which can change the structural organization of the food and make the taste more delicate and flavorful. However, phytomass contains more trans fatty acids and you should try to avoid drinking too much of it in your life. In fact, if you look carefully at the description on the coffee mate, on the front of the coffee mate, there are three small words: "Phytate".

Plant fat not also known as creamer, is a new type of product with refined vegetable oil or hydrogenated vegetable oil, casein and other major raw materials. This product has a special role in food production and processing, as well as a modern food. Phytomass can be produced according to the different needs of users, and low-fat, medium-fat and high-fat products can be produced according to their standards in the production process.

2. The main components of phytomass:glucose syrup, hydrogenated vegetable oil, sodium caseinate, sodium silicate, emulsifier.

1) "glucose syrup", that is, starch hydrolysis produces a slightly sweet, but also can make the solution thicker mixture.

(2) "Hydrogenated vegetable oil", that is, soybean oil or rapeseed oil is artificially catalyzed hydrogenation to form a semi-solid fat.

(3) sodium caseinate, also known as sodium caseinate, sodium casein, sodium caseinate or casein, is the sodium salt of casein, the main protein in cow's milk, and is a safe and harmless thickener and emulsifier, sodium caseinate contains various amino acids.

(4) Sodium silicoaluminate, white amorphous fine powder or powder, is made from volcanic lava with sodium hydroxide and so on. This product can be used as anti-caking agent, China's regulations can be used for phytolipids powder, the maximum use of 5.0g/kg.

3. Phytolipids are rich in very strong milk flavor, commonly used in the replacement of dairy products due to phytolipids is a mixture of soluble additives, so in the food processing can be a substitute for powdered milk, so you can reduce the amount of milk, and can guarantee the quality of the product, and can also have the effect of reducing production costs. It can also reduce the production cost. Whether it is Brazilian coffee or American coffee, adding phytolacca can make the coffee taste more fragrant, phytolacca not only makes the coffee to increase the flavor, but also makes the baked goods, cream cakes, ice cream, peanut butter, milk tea, egg tarts and other foods to increase the rich flavor, it is because of phytolacca has a role in flavoring, so that China and even Europe and the United States are like this kind of coffee companion, and the phytolacca production costs are very low, by some of the coffee producers welcome. The coffee producers are welcome.

Trans fatty acids

1. Formation of trans fatty acids

After artificial catalytic hydrogenation, most of the natural unsaturated fatty acids in vegetable oils become saturated fatty acids, and if the hydrogenation of vegetable oils is incomplete, some of the double bonds are converted from natural cis structure to trans structure, which will produce some trans fatty acids. The nutritional community is convinced that trans fatty acids are more dangerous than saturated fatty acids.

2. Sources of Trans Fatty Acids

(1) Processed foods,*** accounting for 71% of daily intake. The highest source is the vegetable oil used, which accounts for about 50%, such as vegetable margarine cakes and milk tea with phytate. Others like pizza, burgers, cookies, doughnuts, bread, puffed food, chocolate, etc. also contain TFAs. This is mainly because partially hydrogenated oils are ingredients in many foods, including margarine, vegetable shortening, margarine, and so on. In addition to processed foods natural foods such as milk and tea account for about 29%.

(2) Trans fatty acids are also present in natural foods. Mainly ruminant food, such as cattle, sheep and other meat, fat, milk and dairy products. Beef and sheep meat or milk, although containing trans fatty acids, is still a relatively high-quality food, and should not be choked because of the trans fatty acids in it. The pursuit of "zero intake" of trans fatty acids is unrealistic and unnecessary.

How to avoid TFAs:

Eat less processed food and less frying. Specifically, look at packaged foods on the Nutrition Facts Table - trans fatty acids is 0, or do not buy the ingredients list of "hydrogenated vegetable oils, partially hydrogenated vegetable oils, hydrogenated fats and partially hydrogenated fats" of the goods, as well as less choose "margarine, vegetable butter, margarine, vegetable cream, Cream of wheat (horse cream), creamer, phylloxera, cocoa butter, shortening, etc.".