[Bite Chemical] Application of hydrogenated oil in cold food

Hydrogenated oil, also called “vegetable cream” and “vegetable butter” Non-dairy fat powder”. Currently, it is widely used in food baking fields such as bread, cheese, margarine, cakes and biscuits. Hydrogenated oil produces a large amount of trans fatty acids, which increases the risk of cardiovascular disease, diabetes, etc. Countries around the world have imposed restrictions.

Let’s learn about the application of hydrogenated oil in cold food:

Foods such as ice cream:

General ice cream content The fat content of high-fat ice cream can reach about 12%. The quality of oil directly affects the processing technology and quality of ice cream. Any hydrogenated fat with a melting point of 25% to 32°C can be used to process ice cream. The greater the difference in solid fat content between hydrogenated fat at 15°C and 25°C, the more suitable it is for ice cream.

Frozen milk drinks:

Milky and opaque frozen drinks, such as bagged milk, often contain some oil, and their purpose is to increase the consistency of the product. It is best to use fresh cream for this oil. Nowadays, the means of controlling the hydrogenation process are constantly improving. Vegetable oil can have physical properties similar to butter through selective hydrogenation, so it can be used in frozen milk drinks.