What do you do wrong with plant cream? Why do you target it?

Museum (IDbowuzazhi)

Recently, it is very popular and nostalgic. Jay Chou's concert is still so high. Men, women, and children hummed Wang Xinling's "Love You" again, making me a little bit unable to distinguish whether this is 2022 or 2002.

How old are you in 2002?

I was 9 years old. At that time, the cake was this style of painting:

There must be a few flowers mounted from cream on the cake, which is red and big. It may be a bit rustic from the current aesthetic vision, but it is absolutely festive. Pictures from the network

However, it is the current cake shop. It rarely decorates this way. It is more about pile fruits, decorations, piles of macarons on the surface ... Is it impossible for the cake master to decorate the technology, or is there no craftsmanship in the cake industry?

No, no, it's really not the laziness of the cake master -it is not the same as the cream used in the past, so the flowers mounted are not a style of painting!

The style of the birthday cake now

What exactly is plant cream?

In the past, many of the cakes were plant cream -it was made of plant oil, and water, sugar, edible flavors and other additives were added. Now, animal cream has become the mainstream. It is also called whitening or cream, which is separated from whole milk milk.

Can you distinguish animal cream and plant cream?

Pictures from the network

Milk contains 3%-4%fat. Four or five thousand years ago, people had stated raw milk, and the lower density fat rose to the surface to collect it, which was cream.

Animal cream is not pure "oil". The fat content is generally between 10.5%-38%, and there are also a few cream fat content. After passing, the cream is used for cakes (Whipping Cream), and the fat content is about 35%.

The cream in the passing

Pictures from the network

Historically, animal cream is less expensive, and humans have been thinking about trying to find it.

The first breakthrough is the butter with milk as the raw material. In 1902, German chemist Norman turned liquid vegetable oil into solids based on the "hydrogenation reaction" theory. In the following decades, the cheap and storage artificial butter has swept throughout Europe. By the 1920s and 1930s, a considerable part of the soybean oil in Europe was taken as artificial butter.

The wheat cream cake popular in the 1980s used artificial butter

In 1945, the Americans Robert Yiyi invented the plant cream, which is the plant cream. In the early 1990s, fat -planting cream entered China, and white off -cut cakes and wheat cakes gave place. Many first cakes/breads of the post -8090s are added with plant cream.

Slowly, the Chinese gradually got rich and paid attention to the health of plant cream. The shops using animal cream made cakes also followed.

Many of the cream bread I ate when I was a kid is a clip of plant cream. The taste is slippery and the wax texture is very strong. But that's the taste of childhood, not forgotten. Pictures from the network

The food industry miracle to the public enemy of the whole people

In fact, in the decades after the emergence of plant cream, it and the vegetable oil hydrogenation technology it represented by it have always been regarded as a miracle of the food industry. The reason is very simple. In terms of making decorative cakes, it is really good! Intersection

First it stable. The flowers mounted by plant cream are large and beautiful, and can be maintained for a long time; animal cream basically only embellish a circle of flowers, and it must be kept refrigerated. It will become soft and deforming at room temperature for a while.

Pictures from the network

Secondly, the sending rate is quite high. The expansion rate of animal cream is generally 1: 1.5, and it can be sent to 1: 2 very powerful; plant cream can generally be sent to 1: 3, and the temperature can even be sent to 1: 4. Obviously, making a cake, animal cream is much more than plant cream.

What's more, animal cream is much more delicate than plant cream. Animal cream cannot be frozen, and when the air conditioner is turned on, it must be padded with ice water. Plant cream can be frozen and saved. The cream can be sent at -2 ° C-8 ° C and room temperature at 6 ° C-28 ° C.

Animal cream is sweet and smooth and tender.

Another point, plant cream is cheap. Even now, 1L plant cream is about 20 pieces. Animal cream of the same capacity is 40-50 pieces. If it is some imported big brands, it is more expensive.

Of course, plant cream also has disadvantages. The melting speed of its entrance is slower than the animal cream, a big mouthful, and a little bit of confusion; it is particularly addicted when eating the first mouth, but it will be greasy when eating more. Taste.

Picture from: "Please answer 1988"

But its biggest disadvantage is trans fatty acids. Because of this, after 50 years of popular plant cream, from the "miracle of the food industry" to the "public enemy of the food".

There are two types of trans fatty acids in food. One is a natural source, mainly the meat, fat, milk and dairy products of anti -ravioli (such as beef, sheep); the other is produced in food processing, such as cooking oil hydrogenation, refining, and cooking with high oil temperature. Essence

Fatty acids in vegetable oil are basically cashmere fatty acids. Due to crafts, not all cashmere fatty acids will become saturated fatty acids, and the structure of partial unsaturated fatty acids will change, from cliché to transfiguration. fatty acid. In the past two or three decades, human beings have really realized the harm of trans fatty acids. Studies have found that when trans fatty acid intake reaches 2%of the total heat, it will greatly increase the incidence of coronary heart disease. Subsequently, some studies found that in addition to increasing the risk of cardiovascular disease, trans fatty acids may increase the probability of obesity.

As a result, trans fatty acids have become public enemies, and many countries have formulated laws to prohibit the use of hydrogenated vegetable oils, or forcibly indicate the content of trans fatty acids in foods.

These foods will also have trans fatty acids in these foods

Photo source see watermark

Can the plant cream can't be eaten in one sip?

Because of trans fatty acids, plant cream is almost equal to the poison -what "plant cream is chronic poison" and "plant cream poison over pesticides" and other rumors have continued. Is it so terrible?

It must be explained that plant cream ≠ hydrogenated vegetable oils are trans fatty acids. Not all plant creams are hydrogenated vegetable oils. Hydrogenation is indeed the most common process of planting vegetable cream, but it will also use unwanted vegetable oils such as palm oil to produce plant cream.

The flat alternative of chocolate is also a kind of hydrogenated vegetable oil

With the improvement of processes and catalysts, the content of trans fatty acids in hydrogenated vegetable oils is greatly reduced, and it can even be achieved without trans fatty acids. Many of the plant creams or foods containing hydrogenated vegetable oils are now marked in a significant position.

Of course, this zero is not none at all. In 2011, my country clearly requested that when the food ingredients contain or use hydrogenation and (or) some hydrogenated grease, the nutritional component table should be marked in the nutritional component table. content. However, when the content of 100g or 100ml ≤0.3g, it can be labeled as 0.

Prosperous fatty acids cannot be stained at all. As mentioned earlier, in addition to hydrogenated vegetable oils, natural food and high -temperature cooking may produce a small amount of trans fatty acids, which is absolutely not realistic.

The World Health Organization recommends that the intake of trans fats should not exceed 1%of the total energy intake, and the limited edition of one person a day is about 2 grams.

Therefore, plant cream can not be eaten in one bite, but learn to look at the ingredient table and pay attention to the intake. If there is a "hydrogenated vegetable oil" in the ingredient table, the content of trans fatty acids is marked in the nutrition label, and it can be calculated accordingly. Even if the anticipated fatty acid bidding is zero, it can be calculated at 0.3g/100g to reduce the intake maximum.

Many products will indicate the content of trans fatty acids, so remember to see the ingredient table

Plant cream should not be eaten, and natural animal cream cannot be eaten. The cholesterol and saturated fatty acids are also caused by obesity and cardiovascular disease.

In short, whether it is plant cream or animal cream, it must be eaten in moderation. If you eat too much, it is not very healthy.

Reference materials:

[1] "Pre-packaged Food Nutrition Tag" GB28050-2011

[2] Wei Cuiping, Wang Yingyao, Luan Xia. The current status of the research and preparation technology of artificial cream [J]. Chinese food and nutrition, 2011, 17 (6): 4. 4.

[3] The production and development of artificial cream products [J]. China Oil, 1997, 22 (2): 3..

[4] Guo Guiping, Wangyou. The source of counter -fatty acids, harm and measures taken by countries [J]. Chinese food and nutrition, 2005 (11): 2. 2. 2.

[5] Su Hai, Yu Jianhua. Real fatty acid and cardiovascular disease [J]. China Cardiovascular Disease Magazine, 2007, 35 (6): 3..

[6] Zheng Yi, He Yahong, He Yiguo. The impact of oil and fat on fried food in fried foods [J]. Food science, 2020, 41 (6): 6.

[7] Ruan Guangfeng. There is no need to panic for trans fats [J]. Volkswagen Health, 2017 (5): 2. 2. 2.

[8] "Plant cream" poisonous pesticides "? Let's go smoothly first ", Guolkwang

Written article | Wei Yiyi

Part of the picture From | Tuwa Creative

WeChat Edit | Happy

Reprinted content only represents the author's point of view

Does not represent the position of the Institute of Physics of the Chinese Academy of Sciences

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Source: Museum

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