Which of the two types of cakes, the delicate and fluffy or the rough and slabby, would you love? The former, of course. But experts warn consumers that fluffy cakes are made with an additive called cake oil, which is harmful to human health when consumed in excess.
It is reported that the same flour and eggs to make a fine, creamy cake that is not easy to melt, the key depends on the content of an additive called cake oil. I walked into a cake store on Hongqi Road in Shaoyang City, Hunan Province, the store's pastry chef is doing cream cake, the cream is not placed in the refrigerator but very casually placed on the operating table, but it does not melt at all. When asked about the reason, the master said, is added to the cake oil, otherwise the cream melted will not be able to sell. But as for how much should be added, pastry chef casually said, "Anyway, are about to estimate the addition, estimated that almost can be."
In the end, the cake store is not all done this way? In Shaoyang City, Dongfeng Road, another cake store, marketing personnel to the author talked about how delicate their cakes, how good the taste. Asked about its wonders, the marketing staff is quick: nothing confidential, is in the flour mixed with cake oil. "What is cake oil?" I then asked. "Is a special ingredient, quite nutritious." The marketer replied. Looking closely, the cakes here are really delicate without any holes, and they do arouse people's appetite. The owner of this pastry store told the author, do not join the cake oil cake looks very dry, the middle of the gap is very large, not very beautiful, and after adding cake oil cake will become delicate, the gap will also become smaller, so that the cake looks more "sellable". It is in order to achieve this purpose, almost all the cake store will be in the cake and western-style pastries in a large number of use of this additive.
It is reported that the real cream in the refrigerator can only be put two hours will melt, and most cake stores do cream cake can generally be put two or three days, because of the addition of a large number of cake oil, so that the cream can be stored for a longer period of time.
It is understood that the main component of the cake oil is a chemical compound --- monoglycerides plus palm oil emulsifier. One of the palm oil is a saturated fatty acid oil, which can cause cardiovascular disease in humans with long-term use. In the western pastry industry, cake oil is mainly used with eggs, flour, water, mixing, made of cake, but also with vegetable oil, water, milk powder together to make the so-called "whipped cream", made of a variety of patterns, coated in the cake surface and sandwich. This additive is also cheaper, 10 kilograms of a barrel of the market retail price of about 80 yuan.
According to nutrition and health experts, cake oil is not a nutritious raw material, but a less toxic, relatively safe food additives. In the "national food additives consumption health standards (GB2760)", the use of this additive is clearly defined, the general maximum use of 6g / kg. Although there are such clear provisions, but the actual use of the actual added how much, the consumer is not well defined. Although moderate consumption has no effect on the human body, but after all, it is a synthetic chemical product, excessive consumption will have side effects. Consumers are unaware of the situation, long-term consumption of cakes with excessive additives, easy to cause high blood cholesterol, atherosclerosis, cardiovascular diseases.
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