Because cake oil is a chemical synthetic product, long-term consumption of food made of cake oil is still harmful, which is manifested in human hyperlipidemia, arteriosclerosis, cardiovascular diseases and other diseases.

Cake oil, also known as cake emulsifier, is a food additive. The dosage of this additive is clearly defined, and the maximum dosage is 6g/kg. But consumers don't know how much is actually added in the production process, so it is recommended to eat less of this cake.

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The use of cake oil ingredients:

The main ingredient of cake oil is a chemical synthetic product-monoglyceride plus palm oil as emulsifier. Palm oil is a kind of saturated fatty acid oil, which will cause cardiovascular diseases in human body if used for a long time. In the western-style pastry industry, pastry oil is mainly made of eggs, flour and water, and can also be made of vegetable oil, water and milk powder into so-called "fresh cream", which can be made into various patterns and smeared on the surface and interlayer of cakes. The price of this additive is also relatively cheap, and the retail price of a barrel 10 kg is around 80 yuan.

References:

Cake oil Baidu encyclopedia