Using non-dairy creamer as a coffee companion in coffee is mainly used to improve the taste, provide balanced nutrition and give the product a "milky white feeling".
What exactly is non-dairy creamer? Ingredients: The first ingredient is "glucose syrup", which is a slightly sweet mixture produced by starch hydrolysis and can thicken the solution. The second component is hydrogenated vegetable oil, which is a semi-solid oil formed by artificial catalytic hydrogenation of soybean oil or rapeseed oil. The third ingredient is sodium caseinate, followed by three food additives: stabilizer, emulsifier and anti-caking agent.
After artificial catalytic hydrogenation, most of the natural unsaturated fatty acids in vegetable oil become saturated fatty acids, and the unsaturated fatty acids contained in them may lose their natural cis-structure and produce unnatural "trans fatty acids".
Nutritionists believe that trans fatty acids are more dangerous than saturated fatty acids, because saturated fatty acids will only increase blood lipids, but will not reduce beneficial HDL cholesterol. Some recent studies show that trans fatty acids may also increase the incidence of breast cancer and diabetes, and may affect the growth and development of children and the health of the nervous system. So it is better to drink less.