Vegetable fat powder is a kind of water-soluble powdery oil made by embedding vegetable oil in natural polymer food raw materials, using microcapsule embedding technology, and using advanced high-pressure homogenization and drying equipment. Oil content, extended product shelf life, good fluidity, and high nutritional value. In recent years, high value-added natural vegetable fat powders are very active in product development and application fields, such as MCT powder, CLA powder, coconut oil powder, hemp oil powder, DHA oil powder, etc., which are rich in unsaturated fatty acids, among which ω -3 and omega-6 fatty acids have the effects of improving infants’ vision and neurodevelopment, lowering blood pressure and cholesterol, preventing cardiovascular disease risks, etc., gradually increasing the market demand and market capacity of natural vegetable fat powder, and are widely used in special medicine. In the food fields such as food, baby food, weight management food, etc., natural vegetable fat powder ushered in broad development prospects.
Professor Zhang Jian from the Institute of Nutrition and Food Safety of the Chinese Center for Disease Control and Prevention believes that the consumption of grains and cereals of Chinese residents has dropped slightly, while the consumption of animal foods such as pork, beef and mutton has almost doubled in the past 10 years. The growth rate of fat intake is quite amazing. Chinese people who love to eat pork have increased saturated fatty acids and monounsaturated fatty acids in their bodies, resulting in an unbalanced intake of the three major fatty acids, resulting in an increase in the incidence of chronic diseases year by year.
Data show that from the late 1960s to the late 1990s, the energy derived from animal food rose from 674kJ (161kcal) per person per day to 1406kJ (336kcal), which means that animal food consumption has increased sharply in the past few decades, because Animal foods are rich in saturated fatty acids. The problem caused by this is that the intake of saturated fatty acids increases, and low-density lipoprotein cholesterol (LDL-c) and triglycerides also increase. Therefore, balanced intake of dietary fatty acids has become an important way to prevent metabolic syndrome, and the reasonable selection and application of vegetable fats has become the first choice among many solutions.