The traditional process of plant-based cream is one that produces large amounts of trans fatty acids. The earliest vegetable cream in the hydrogenation process will produce trans fatty acids, later on the production process has been improved, from the original high temperature and high pressure to the later low temperature and high pressure method, coupled with the cream production process of the catalyst change, so not all of the vegetable cream belongs to trans fatty acids.

Vegetable cream is processed with vegetable oils such as soybeans and water, salt and milk powder. As a pre-churned product used in birthday cakes, bread sandwiches, mousse cakes and other food products, vegetable cream has been widely used in the baking field. The traditional process of vegetable cream produces a large amount of trans fatty acids, which have been restricted in countries around the world.

Trans fatty acids are produced during the hydrogenation of vegetable cream, which is not a natural fatty acid, it is an unsaturated fatty acid. TFAs have no health benefits and are not a required nutrient for the human body.

Currently, China does not have detailed regulations on the content of trans fatty acids, but China's Ministry of Health once explicitly stated that hydrogenated fats and oils should not be used in baby food, and the maximum content of trans fatty acids in food should be less than 3% of the total fatty acids.