The harm of instant coffee big white coffee is more terrible! Coffee fans beware! Instant coffee in English

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Have you ever wondered what is in instant coffee that is convenient and easy to brew?

There is always an oversized bag of Nestle in the office. I advise you to stop drinking instant coffee, not because it is not strong enough, but because it is not real coffee at all, and it is very unhealthy.

Where did instant coffee come from?

Instant coffee was invented much earlier than you might think. New Zealanders David Strang invented and patented the earliest instant coffee in 1890 and improved it in 1901 by Kato Satori, a Japanese scientist working in Chicago, USA. Since then, George Washington, an American who has nothing to do with the founding father of the United States, invented the technology for mass production of instant coffee and brought it to market in 1910.

3-in-1 coffee is harmful, white coffee is even more terrible! Attention, coffee fans!

TutorABC expands recruitment to challenge monthly salary 80K--250K Join us now!

George Washington instant coffee advertisement

But the real development of modern instant coffee technology was in 1938, in order to deal with the problem of coffee bean surplus, the Brazilian government worked with Nestle to develop a more advanced spray drying method for instant coffee manufacturing. The specific method is to use hot steam to evaporate the water in the coffee bean extract, leaving the dry extract, which can quickly dissolve in hot water, and takes up less space and volume in the process of storage and transportation, so it is more resistant to storage, so it is popular in the mass market.

Nestle Coffee Advertising Instant Coffee was first widely used in the battlefield of World War II, when Allied soldiers used instant coffee as a daily drink, which was both convenient and refreshing, and brought instant coffee to the world.

What's the difference in instant coffee?

First of all, the raw materials for the production of instant coffee are mainly "low-end" Robusta beans (because of their bitter taste and high caffeine content), and only diseased, broken and malformed eliminated beans are used to produce instant coffee.

Of course, there have been some "boutique instant" in recent years, which we will mention later, but the overall situation has not changed, and instant coffee is still produced with the best coffee beans. Secondly, the roasting degree of instant coffee beans is often not enough, stay in a relatively primary stage, can not give full play to the aroma.

Finally, most of the aroma substances in coffee disappear when extracted with high temperature steam, and most manufacturers add flavors to make up for the lost aroma in the process of extraction, concentration or drying. Therefore, instant coffee is about equal to artificially extracted bitter spices, and the nutrition of natural coffee beans is basically destroyed, and there is no natural aroma and mellow taste.

To make matters worse, "coffee companion"!

Instant coffee itself is almost "junk food", but even more rubbish is the so-called "coffee companion". It includes a variety of "three-in-one" instant coffee, which is a mixture of sugar and coffee companions in instant coffee.

The common Nestl é 2-1 instant coffee ingredients list coffee companion, that is, the so-called "cream", the main ingredients are hydrogenated vegetable oil, corn syrup, casein, spices, food colors, etc., the function is to increase the milk flavor in the food, instead of pure dairy products to reduce costs.

Hydrogenated vegetable oil is intended to reduce the unsaturation of vegetable oil so that it can remain solid and conducive to production and processing, but because of the need for high temperature and high pressure in production, as a result, a large part of non-hydrogenated vegetable oil has changed from natural cis structure to trans structure and into trans fatty acids.

The hazards of trans fatty acids include:

The inhibitory effect of ① on growth and development is easy to cause fetus and children to suffer from essential fatty acid deficiency.

② induces cardiovascular disease, which increases the content of low density lipoprotein in the blood and reduces the content of high density lipoprotein.

③ is easy to cause fat accumulation, leading to obesity.

④ induces the expression of proto-oncogenes and leads to cancer.

Among them, especially the cardiovascular harm is very great, people consuming trans fatty acids are much more likely to suffer from heart disease such as coronary heart disease or obesity than the general population. Need to be reminded that many businesses consciously avoid "trans fatty acids" and use other ingredients to mark them. At present, there is no doubt that trans fatty acids are found in the list of ingredients, such as hydrogenated vegetable oil (including hydrogenated palm oil, etc.), refined vegetable oil (including refined palm oil, etc.), shortening, refined shortening, cocoa butter, vegetable cream, margarine, vegetable fat powder and so on.

You can go to the supermarket to investigate, at present, 100% of the common "three-in-one" instant coffee and bottled coffee drinks on the market are added with plant fat powder, which are not listed here. In addition, I also found the following situation.

Don't blindly believe in "white coffee"

In recent years, due to the rise of online shopping, many Southeast Asian brands of coffee with its low price, sweet taste, quickly occupy the domestic market, one of the outstanding is the so-called "Malaysian white coffee". Common brands include "Old Street", "Yichang Old Street", "Yibao" and so on. In addition, such as Vietnam "G7 coffee" and so on, it is also very popular.

Many people think that white coffee tastes sweet and mellow, and manufacturers also take the opportunity to advertise that white coffee tastes better than black coffee and has the advantages of not getting hot. In fact, this is definitely a kind of over-propaganda and whitewashing. According to the legend of the residents of Ipoh, Malaysia, a tin miner surnamed Wu in China developed this coffee in the 19th century. Coffee beans fried with a small amount of vegetable butter and sugar are lighter than those fried by other methods, so they are called white coffee.

Why stir-fry coffee beans with vegetable oil and sugar?

This is mainly because the traditional coffee beans grown in Southeast Asia are Robusta, which tastes more bitter and sour than Arabica, and the caffeine content is twice as high, so it is not good to drink directly. It has long been used as a blend with Arabica, and the price is relatively low. In order to improve the taste, the locals came up with the idea of stir-frying with cheap margarine and sugar.

Using margarine to stir-fry repeatedly at high temperature has the same actual effect as hydrogenated vegetable oil. coupled with sugar, it can be said that white coffee is a "three-in-one coffee" of the original process from the very beginning. While we can buy instant white coffee on the market, in order to differ from the general instant coffee in taste, we deliberately add more plant fat powder and sugar, which is more harmful to our health! -

Nestle gold suit is different from traditional instant coffee, these fine instant coffee no longer use high temperature extraction method, but use low temperature to remove moisture, that is, we often say "freeze-drying" method, which can better maintain the aroma of coffee itself. there is no need to add spices.

"Kangjian" collected 28 items of three-in-one, two-in-one and filter-hanging ground coffee products for analysis and comparison, discussed from the perspective of food nutrition and coffee quality, and put forward the following five reminders.

What you think of as sugar-free coffee is actually high in fat

Per person's daily calorie intake from fat should only account for 10% of the total calories, no more than 30% at most. When the fat-calorie ratio of a product exceeds 30%, it enters the dangerous range of "high fat", cautioned Liu Qinyu, an assistant professor in the Department of Nutrition Science at Fu Jen University.

In the investigation and analysis, Kangjian found that whether it is three-in-one or two-in-one coffee, the proportion of fat content is almost all too high. According to the nutrition labeling data of the three-in-one coffee sold in the market, both the real pot Mantenin and the Benazon classic Mantenin have a fat-calorie ratio of more than 30%.

What is even more amazing is that behind the "sugar-free" two-in-one coffee, there is actually the truth of "high fat". You may think that sugar-free two-in-one coffee is healthier, but the numbers can talk. Two-in-one coffee all have more than 30% fat calories, and even more than 50% of fat calories in the real pot classic sugar-free two-in-one and UCC charcoal-fired two-in-one.

Compared with filter-mounted grinded coffee, which kind of coffee you drink determines your fat intake.

two. Convenient three-in-one and two-in-one, containing 60% Murray 80% cream and sugar

Cream, sugar and coffee beans all have carbohydrates. Comparing the content of carbohydrates (sugar density), it was found that the proportion of carbohydrates in three-in-one, two-in-one and filter-hung coffee differed 6 times and 8 times, and the difference was sugar and cream.

Take filter coffee as an example, the sugar density is 0.1, which means that only 1 gram of a packet of 10 grams of coffee powder is carbohydrate and comes from the coffee itself.

However, three-in-one coffee and two-in-one coffee are completely different. The sugar density of three-in-one coffee is as high as 0.7 and 0.8, that is to say, in a 20-gram three-in-one coffee, 16 grams are carbohydrates, and most of them come from sugar and cream, almost like sugary drinks.

Although two-in-one coffee has no sugar, cream also has carbohydrates, so the sugar density is slightly lower than that of three-in-one coffee, but it is also around 0.6. only the charcoal-fired two-in-one of UCC is lower (sugar density 0.4).

If the portion difference is not taken into account, the calorie of each brand of three-in-one coffee in a single package can reach 1.6 times; compared with filter coffee, the calorie difference is more than 20 times.

Take the UCC original flavor comprehensive convenient brewing coffee (filter hanging type) as an example, the calories are only 4 calories, but the calories of UCC's selected comprehensive three-in-one are 78.6 calories, a difference of 20 times; Seattle instant manning and Benazon classic mantenin are both more than 90 calories, the difference is as much as 23 times.

The calorie density is the heat generated per gram of food, if the density is more than 4, it is a high-calorie food.

The survey found that:

The calorie density of each brand of ▼ three-in-one coffee exceeds the standard.

The number of ▼ two-in-one coffee is polarized. it is true that the calorie density of UCC and Benazon sugar-free two-in-one coffee is a little low, which is 3.8 and 3.2 respectively, but the calorie density of Nestl é and Brown two-in-one coffee has risen to more than 5.

The calorie density of ▼ filter coffee varies from 0.4 to 0.6.

In the process of data analysis, it was also found that the calorie labels of some brands were different from those calculated according to the actual calculation of the three major nutrients. Liu Qinyu said bluntly, "how can we let consumers know what is in coffee?"

three. Unable to verify the quality and content of coffee

In fact, instant coffee powder, whether three-in-one or two-in-one, has the disadvantage of insufficient aroma from the very beginning. "the most important thing in drinking coffee is the aroma, but the aroma will be destroyed in the freeze-drying process of instant coffee, leaving only a bitter taste," said Zhuang Hongzhang, who won the 2010 Asian Coffee Masters Competition and is now deputy manager of Man Coffee.

Both Zhuang Hongzhang and Wang Yuwen suspect that the coffee beans used to make three-in-one and two-in-one coffee may be the lowest quality beans, because in terms of price, low-cost coffee is difficult to have both quality.

Wang Yuwen estimated the factory price as the retail price of 1/4. Assuming that a pack of three-in-one is 12 yuan, the factory price is 3 yuan, deducting the packaging is 1 yuan, as well as sugar, cream and profit, coffee is only about 50 cents. But making a cup of 120cc grinded coffee costs 10 grams of 7 Murray beans, 45 cups of coffee for 1 pound, and 9 yuan for a pound of coffee beans. So it is the ratio of 9 yuan to 50 cents for coffee, in other words, the cost of ground coffee is 18 times that of three-in-one.

And when it is ground and mixed with sugar and cream, the three-in-one coffee makes it more difficult to judge the quality of coffee.

Would it be better if you choose to use the three-in-one quality of Arabica coffee beans? That's not necessarily true, Wang Yuwen explained. Variety does not represent quality assurance, because quality is also related to collection technology and quality control. Zhuang Hongzhang warned that of course you can choose Arabica, but it is impossible to confirm whether its content is 100% or 5 Murray 10%.

How to judge the content of coffee? According to the Food Hygiene Management Law, when there are two or more kinds of food contents, they should be marked according to their contents from high to low. Therefore, the one with the most usage ranks first and the one with the least.

According to the analysis of the three-in-one and two-in-one contents of various brands, it is either "cream, sugar, coffee" or "sugar, cream, coffee". Only Seattle instant latte and mochat three-in-one coffee ingredients rank first.

Two-in-one coffee is mainly composed of UCC charcoal roasted two-in-one and mocha sugar-free latte, and the rest are "cream, instant coffee".

four. In addition to cream and sugar, there are starch and spices.

Liu Qinyu points out that the biggest problem with three-in-one coffee is cream. Most of the ingredients of three-in-one coffee are cream, granulated sugar and instant coffee, which appear to be simple, but in fact cream contains artificial additives such as glucose syrup, hydrogenated vegetable oil, casein sodium, stabilizer, emulsifier and anti-caking agent.

In addition to the complex ingredients of cream, in fact, "three-in-one" coffee is "six in one" or even "seven in one". Because some products add pigments, spices, salt, etc., and some add starch additives such as maltodextrin and dextrin fiber to increase the consistency of coffee, Liu Qinyu said. Among them, Benazon classic Mantenin's sugar-free two-in-one coffee, but also added the sweetener ─ maltol.

In the plasticizer incident, all kinds of syrup and emulsifiers are artificial additives that make people smell, and some sugar substitutes are also controversial about health hazards. If you want to eat real food, you'd better stay away from artificial additives.

five. How to make a good cup of coffee by yourself?

When we really don't have time and want to make three-in-one and two-in-one coffee simply and quickly, is there a smarter and healthier way to drink it? "No!" The experts said categorically. "We don't drink it and we don't dare to drink it. after drinking ground coffee, we can't go back when we know it's good," Wang Yu-wen sighs.

Zhuang Hongzhang has stopped touching three-in-one coffee since he came into contact with ground coffee. Wang Yu-wen hasn't had a three-in-one drink in nearly 20 years, and at most he takes a filter-style coffee bag with him when he goes abroad.

If you want to make your own coffee, coffee experts suggest you master the following three points

1 choose the filter-hanging ground coffee with simple ingredients.

Wang Yuwen suggests that filter coffee is a convenient choice for people who don't have the time and equipment to make coffee. But it is best to buy the earbags made by the coffee shop, because compared with the big food companies, the coffee shop has a smaller market and less inventory, and the coffee powder will be relatively fresh, and you can check the powder for abnormal shape and smell fuel consumption before drinking it.

(2) the smart filter cup uses the follicle principle, which saves time and does not need to practice the technique.

Zhuang Hongzhang uses a smart filter cup when he has no time to make coffee slowly, similar to the traditional coffee filter cup but with a tenon at the bottom of the cup. Just put the filter paper on the cup, pour in the coffee powder, rinse hot water and stir for 1 minute. Put the filter cup on the mug, and the card tenon buckle begins to drip and filter. Before and after 5 minutes, you can make 2mur4-person coffee.

For those who are not used to black coffee, it is recommended to choose good sugar and milk and add it appropriately.

Wang Yu-wen suggests that using fine rock sugar will not affect the original taste of coffee. Chuang Hung-chang likes to use marshmallow and fructose. The taste can be very pure but the aroma can be suppressed. With granulated sugar, the taste of coffee can rise.

If none of the above methods are suitable for you, and you still want to buy three-in-one or two-in-one instant coffee, it is recommended to check whether coffee is listed first on the food label on the package, and make sure there are no additives other than cream and sugar.

Comparison of two raw materials: zero fat milk V.S casein

Three-in-one coffee with zero fat milk

Instant coffee, granulated sugar, cream containing zero fat milk (syrup, vegetable hydrogenated oil, zero fat milk, potassium dihydrogen phosphate, milk protein concentrate)

Three-in-one coffee with casein

Instant coffee, granulated sugar, vegetable cream (syrup, vegetable hydrogenated oil, natural casein (milk), potassium dihydrogen phosphate, emulsifier)

* three-in-one coffee with zero-fat milk is added with concentrated milk protein powder to replace milk protein (casein). In the three-in-one coffee with casein, emulsifier is added instead based on the fact that casein is not soluble in water. In other words, use other additives to replace sodium.

In short, coffee lovers, for the sake of your health, be sure to abandon all kinds of cheap instant coffee on the market, be sure to drink it, just drink something good--