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Comparing Non-Dairy Creamer and Trans Fatty Acids: A Professional Insight

Non-dairy creamer

1. Non-dairy creamer Non-dairy creamer is also called creamer and powdered oil. The main ingredients are hydrogenated vegetable oil, dextrin (starch hydrolyzate), a small amount of sodium caseinate, cream essence, emulsifier and so on. Oil-in-water (O/W) emulsion formed by preparation and emulsification, and then sterilized and spray-dried to form powdery or granular oil. Non-dairy creamer was first used in coffee mate, replacing milk when brewing coffee, also known as creamer powder. Due to its excellent dispersibility and emulsification stability, it is widely used in foods such as milk tea, milk powder, and oatmeal. Its main ingredient is hydrogenated vegetable oil, which is made from vegetable oil after artificial hydrogenation. Incomplete hydrogenation of vegetable oil will produce trans fat. If it is completely hydrogenated, it is not trans fat but saturated fat. Therefore, hydrogenated vegetable oil cannot be equated with trans fat. In order to avoid the risks of excessive intake of trans fats, the World Health Organization recommended in 2003 that the daily energy supply ratio of trans fatty acids should be less than 1%, which is equivalent to the energy base value of 8400 kJ per day for adults. The daily intake of trans fatty acids should not exceed 2.2 grams.

2. Trans fatty acid Trans fatty acid is also a kind of fatty acid. It is named after one or more “non-conjugated trans double bonds” in its chemical structure and is a kind of unsaturated fatty acid. Fats that contain trans fatty acids are called trans fats.

There are 2 types of trans fatty acids in daily diet: natural trans fatty acids and artificial trans fatty acids.

1) Natural trans fatty acids: produced in the biological fermentation process of the rumen of ruminants, and exist in some dairy products and meat. In dairy products, ruminant trans fatty acids only account for a small part (2%-5%) of the total fat content, and beef and mutton account for 3%-9% of all fat.

2) Production of artificial trans fatty acids: mainly vegetable oils are turned into solid fats through hydrogenation process. In order to prevent oil from rancidity and prolong the shelf life, the oil hydrogenation processing technology emerged in the early 1960s, and hydrogenated oil products such as margarine, margarine, and vegetable shortening were produced and widely used in food processing.


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