Margarine, also known as hydrogenated oil, is hydrogenated from vegetable oil. Liquid vegetable oil becomes plastic semi-solid margarine, which is convenient to make and store and has been widely used in our daily food.
Previously, it was thought that hydrogenated oil was composed of unsaturated fatty acids, and it contained no ingredients harmful to health, so it was safe to eat. However, recent research shows that the hydrogenation of vegetable oil is actually a process in which unsaturated fatty acids of vegetable oil become saturated or semi-saturated, and trans fatty acids are produced in this process, 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. Recently, when the composition of the food pyramid was revised in the United States, it was clearly stated that attention should be paid to trans fatty acids, and manufacturers were required to indicate the content of trans fatty acids in products.
Therefore, margarine is not completely harmless and should not be eaten more.
Gil Michaels is a transliteration of margarine, which is margarine. Oil extracted from plant seeds (similar to salad oil) is hydrogenated to reduce unsaturation and become solid fat, and then added with essence to become margarine which looks and tastes like butter. The price of ice cream is lower than butter. Some margarine is also salted. In theory, margarine can completely replace butter, but in fact, because margarine is not as mellow as natural butter and has a slightly lower melting point, it is generally only used to make crispy oil.
Non-dairy creamer, commonly known as "creamer", is mainly composed of syrup, vegetable oil, sodium caseinate and emulsifier. Milk essence is basically divided into three types: hot-melt type, cold-water instant type and foaming type. Widely used in seasoning, nutritious cereal, infant formula rice flour, sesame paste, soybean milk crystals, peanut crystals and other solid brewed foods, as well as milk drinks, bubble tea, coffee companions, ice cream, freezing, baking, candy and so on. It is an indispensable raw material for developing convenient and delicious modern food. The familiar Nestle coffee companion is 100% non-milk powder, which can be seen in his ingredient list. The basic fat content of creamer is between 20% and 75%, and the fat content of non-milk powder used for bubble tea, coffee companion and nutritious cereal is generally 32%, and the fat content of non-milk powder is about 30%.
Cream is a yellow or white fatty semi-solid food extracted from milk and goat milk. Basically divided into animal cream and vegetable fat cream. Animal cream is obtained by separating fat from milk. Vegetable cream is made of vegetable oil such as soybean, water, salt and milk powder. Animal butter is an oil "differentiated" from milk. The fat content is very high, which does not conform to the concept of modern healthy diet. Although it has the advantage of natural and fragrant taste, it is advisable to eat less to avoid getting fat or raising cholesterol. Whole milk contains 4% fat. If the whole milk is placed quietly, the fat particles in the milk will float on the top of the milk, which is yellowish milk. Boil the milk and leave it away from the fire for a while, and the cream will form a layer of milk skin on the milk; Cream can be separated by stirring whole milk with a centrifugal stirrer.
Cream contains many times more fat than fresh milk. There are generally two kinds of whipped cream on the market. One is light cream, the fat content is five times that of fresh milk. It is often added to coffee, black tea, western-style red vegetable soup and other drinks, and is also used to make chocolate candy, western-style cakes, ice cream and so on. In addition, there is a kind of thick cream, which can be beaten loose with an egg beater and squeezed into cream to spend on cakes. Cream is a high-calorie food because of its high fat content, and the content of vitamin A is correspondingly high, but the contents of protein, lactose, minerals, calcium and phosphorus in cream are correspondingly low.