Non-dairy creamer can improve the internal structure of food, increase flavor and fat, make the taste delicate, lubricated and thick, so it is also a good partner of coffee products, and can be used in instant oatmeal, cakes, biscuits, etc., to make the cake structure fine and improve elasticity; biscuits It can improve crispness and is not easy to leave oil. Non-dairy creamer has good instant solubility, and the flavor is similar to “milk” through flavoring. It can replace milk powder or reduce the amount of milk used in food processing, thereby reducing production costs while maintaining stable product quality.
Recent studies have shown that the partial hydrogenation of vegetable oils is actually a process of changing the unsaturated fatty acids of vegetable oils into a saturated or half-saturated state. During this process, trans fatty acids will be produced, which can increase the low-density lipoprotein in the human blood, high Density lipoprotein decreases, induces arteriosclerosis, and increases the risk of heart disease and cerebrovascular accidents. But full hydrogenation will not produce trans fatty acids, and the current full hydrogenation process is very mature. Recently, when the United States revised the composition of the food pyramid, it has clearly proposed to pay attention to the issue of trans fatty acids, requiring manufacturers to indicate the content of trans fatty acids in products. For this reason, oil manufacturers have also developed a new hydrogenation technology, which will not produce trans fatty acids in the hydrogenation process, and has been used in some products to replace the original non-dairy creamer containing trans fatty acids. Suggestions and regulations are made on the safe upper limit of daily intake (2 grams) and the proportion of trans fatty acids in food (1%).
Many people like to add milk to their coffee. The color of the coffee with milk will become lighter and the visual effect will be better. In terms of taste, coffee with milk is also more popular. At first, the container of milk was called “creamer”, and later people called the milk added to coffee “creamer”. However, liquid milk needs to be refrigerated, which is inconvenient to use. In the 1960s Nestle developed something called “coffee mate” to replace milk as “creamer”, translated into “creamer” in Chinese. Because it is a powder and does not need to be refrigerated, it is very popular. Later, other companies also produced similar products, but “coffee mate” is a registered trademark of Nestle and cannot be used. It is generally called “non-dairy creamer (non-dairy creamer)”, or more precisely, “coffee creamer”. Whitener (coffee whitener)”.