The Dongshi Foundation recently released the results of a survey of creams on the market. Of the 37 kinds of cream-related products on the market, only 18 is mainly "milk fat". Although more than half of the products are called fresh cream, creamer and so on. They are actually "margarine" made of various vegetable oils or mixed oils of animals and plants. When consumers buy, they are not only easy to doubt confusing names.
Worryingly, many of these margarine products are commercial products, which are directly sold to coffee shops, west point bakeries, food factories, restaurants and so on. In the end, it is difficult for consumers to tell what kind of cream they are eating.
Cleverly distinguish the types of cream
Chen Mingru, a professor in the Department of Animal Science and Technology of Taiwan Province University, explained several cream processing products:
Butter is the purest cream. At present, it is stipulated that more than 80% of the ingredients must be cream, with the least artificial additives. The legal name of Taiwan Province Province is "Cheese". Cream only needs 10% from cream. Because of its high moisture content, it is allowed to add food additives such as emulsifier and thickener. Its uses include cake decoration and coffee mixing. The price of margarine such as milk marlin is relatively low, and more than 80% of the ingredients come from vegetable oil. In order to keep vegetable oil solid at room temperature, it must be hydrogenated. Incomplete hydrogenation will produce trans fat, and complete hydrogenation will also cause high saturated fat, both of which are harmful to health. Add yellow pigment, milk protein, perfume, emulsifier, antioxidant and stabilizer. Vegetable oil can also be "simulated" into cream, such as the creamer of coffee. Some margarine is made from a mixture of animal and vegetable oils, which may come from the fat layer in animals, such as butter. Three suggestions for buying cream
Chen Xinghe, deputy director of the Nutrition Group of Dong Shi Foundation, reminded that many cream products transformed from vegetable oil are labeled as "cholesterol-free" and "zero trans fat", which does not mean that they are healthier. She pointed out: "Vegetable oil does not contain animal cholesterol. Recently, the hydrogenation technology of vegetable oil is better, and trans fat can be avoided, but it also means that it will be converted into saturated fat, which will also increase the risk of cardiovascular disease. "
Xu, director of the Nutrition Group of Dong Shi Foundation, said that margarine may be ubiquitous in all kinds of foods, including bread, praise, biscuits, baking, corn soup and ice cream. Excessive intake of trans fats may increase the risk of Alzheimer's disease and infertility. Because the relevant laws and regulations of Taiwan Province Province have not standardized the names of cream products on the market, raw materials, processing methods and other products are all called "cream", which is difficult for consumers to identify. Xu called on the government to improve relevant standards and standardize naming as soon as possible.
Chen Mingru said that everyone must consume 15g of fat every day, and saturated fat should not exceed 10% of total calorie intake every day, but artificial additives are not necessary for human body, so it is recommended to choose cream products with less artificial additives. For consumers to choose cream, the Dong Shi Foundation put forward the following three suggestions:
Look at the ingredients clearly from the label and buy goods with high milk fat content and few additives. Reduce the intake of processed products containing hydrogenated oil. To reduce or avoid taking oil from "cream" on the market, it is recommended to take oil from natural vegetable oils such as olive oil, nuts and fish.