I have been using a dry powder cream subt in my coffee and realized it contained the partially hydrogenated veg. oil. I have a good recipe of instant coffee, creamora, sugar ( I use sugar twin), cocoa and cinn that I want to cont. making but need a dry subt for cream. I have tried dry soymilk powder but the flavor is awful. Any ideas?
PS: I am vegan!
What’s the matter with partially hydrogenated vegetable oil?
Partially hydrogenated oil contains trans fatty acids. Dr Walter Wilett, chairman of nutrition at the Harvard University School of Public Health, has found that trans fatty acids are just as dangerous as saturated fats like butter. Basically they clump up on your artieries!
But the reason for hydrogenation is to solidify or thicken the oil, so it pretty much is either that or tropical oils which are high in sat fats anyway and probably more expensive than whatever they use in creamer substitute.
They do make PHVO that doesn’t contain trans-fatty acids, but I doubt that whoever makes that creamer cares.
Offhand I can’t think of anything that would satisfy a vegan diet, but I’m not vegan. I was really just enquiring about the motivation to avoid PHVOs.
there goes my half and half suggestion.
Why do you need a dry sub.?
Dried coconut milk might work for you. Liquid coconut milk is used in creamers, and I seem to recall seeing coconut milk powder listed as an ingredient in some dry creamers.
Have you tried Fat-Free Cremora? No fats at all.
OTOH, all cremora products contain sodium caseinate, which is made from milk, so none of its really vegan.
Regarding the OP, though, do you really think 1/2 a teaspoon a day of Crisco is going to kill you?
I had heard that trans fats are actually much worse than saturated fats. I don’t know why, and I don’t remember the source.
Even the non-fat “Cremora” type products list partially hydrogenated fat as an ingredient. I have e-mailed to Kraft and they tell me this “Unfortunately we are unable to provide the exact amount or percentages of ingredients in our products. This information is proprietary”
(Is this legal?) Also, thanks for the info about the sodium cassenate being a milk product. I had forgotten that.
It is my understanding that one should keep the total fat to <50 grams and saturated fat to < 15grams. Trying to calculate that is difficult.
thanks
va