The hydrogenation of foaming vegetable fat powder vegetable oil is actually the process of transforming the unsaturated fatty acids of the vegetable oil into a saturated or semi saturated state. During this process, trans fatty acids are produced, which can increase the low-density lipoprotein in the human blood, reduce the high-density lipoprotein, induce vascular sclerosis, and increase the risk of heart disease and cerebrovascular accidents. Recently, other countries have explicitly proposed to pay attention to the issue of trans fatty acids when revising the composition of the food pyramid, requiring manufacturers to indicate the content of trans fatty acids in their products. To this end, oil manufacturers have also developed new hydrogenation technology, which does not produce trans fatty acids during the hydrogenation process. It has been used in some products to replace the foaming vegetable fat powder containing trans fatty acids. The Health Organization and European and American countries have made suggestions and regulations on the upper limit of daily intake (2 grams) and the proportion of trans fatty acids in food (1%).

From the above introduction, we can actually understand the potential harm that foamed vegetable fat powder may cause to the human body, as well as the suggestions and regulations for the daily dosage of foamed vegetable fat powder. Users can learn more about it. Replacing milk powder with foamed vegetable fat powder greatly reduces production costs, but from another perspective, strict regulations should be made on the dosage of foamed vegetable fat powder. Milk tea foaming vegetable fat powder, biscuit foaming vegetable fat powder, ice cream foaming vegetable fat powder, and various types of foaming vegetable fat powder are abundant and can be purchased by everyone.