What are the main ingredients of milk tea?

In modern life, people like to drink some beverages to satisfy their taste needs. Among them, milk tea is a relatively popular drink in modern times. There are a large number of milk tea shops in almost every street and alley selling people's favorite milk tea products. This drink tastes very sweet and is very popular among people. Milk tea is made by blending various ingredients. Let’s take a look at the main ingredients of milk tea.

1. Milk . Fake milk is what we often call non-dairy creamer. The earliest milk tea was of course milk and tea. Later, people discovered that they could use non-dairy creamer instead of milk. The resulting milk tea was very similar to the milk tea made with milk in appearance and taste, and even provided a better sensory experience after drinking it, that is, the taste was smoother. In this way, milk tea can be made without milk, and its cost is greatly reduced. People can consume more milk tea with the same money, or spend less money to consume a cup of milk tea.

2. The main ingredients of non-dairy creamer: hydrogenated vegetable oil, glucose syrup, sodium caseinate and sodium aluminosilicate. Sodium caseinate is an emulsifier and sodium aluminosilicate is an anti-caking agent. The problem lies with the hydrogenated vegetable oil. According to the current hydrogenated vegetable oil process, most hydrogenated vegetable oils are partially hydrogenated, not fully hydrogenated. Some hydrogenated vegetable oils contain trans fatty acids, and countless scientific studies have found that trans fatty acids are directly positively correlated with human cardiovascular disease.

Excessive intake of trans fatty acids will lead to an increase in the level of low-density cholesterol in human blood, which will significantly increase the risk of cardiovascular disease. The harm of trans fat to health is the result of long-term accumulation. As long as you don’t eat too much, the risk to human health is completely controllable. To avoid the risks of excessive intake of trans fats, the World Health Organization recommended in 2003 that the daily energy supply ratio of trans fats should be less than 1%. Based on the basic energy value of 8,400 kilojoules required by adults per day, this is approximately equivalent to a daily intake of no more than 2.2 grams of trans fatty acids.