Hydrogenated vegetable oil, the main raw material of non-dairy creamer, will produce trans fatty acids in the production process. This substance is harmful to human body, which can increase low density lipoprotein and decrease high density lipoprotein in human blood, induce arteriosclerosis and increase the risk of heart disease and cerebrovascular accident.
Harvard Medical School found that the intake of trans fatty acids greatly increased the risk of heart disease. Not only that, it also interferes with the metabolism of essential fatty acids, affects the growth and development of children and the health of nervous system, increases the risk of type 2 diabetes, and leads to female infertility and breast cancer.
In fact, "hydrogenated vegetable oil" does not exist in nature, which means that under natural circumstances, the human body cannot absorb and digest this oil. After eating, it will cause damage to the liver, and then destroy the human cell membrane, resulting in cell defects, affecting the future replication and regeneration of cells, and the harm to the human body is obvious.
Extended data
Characteristics of non-dairy creamer:
Made of high-quality vegetable oil and casein, it is used in milk powder, coffee, cereal, seasoning and related products. Although it can improve the taste of food, it contains a lot of harmful substances.
Non-dairy creamer can improve the internal tissue of food, increase flavor and fat, and make the taste delicate and smooth. It is a good companion of coffee products and can be used in instant cereals, cakes, biscuits and so on. To make the cake organization delicate and elastic; Cookies can improve the crispness and are not easy to produce oil.
Non-dairy creamer has good instant solubility, and its flavor is similar to "milk" when flavored with essence. It can replace milk powder or reduce the consumption of milk in food processing, so as to keep the product quality stable and reduce the production cost.
References:
Baidu Encyclopedia-Non-dairy creamer