can you make your own angel delight?

Fryer_2

This is a misunderstanding.

I think you are thinking of trans fats that are particularly bad for you, (nasty as you say) these are not found in 'fully' hydrogenated fats (as in Angel Delight). As with all solid fats, keep an eye on saturated fat levels in your product however. With regard to trans fats, you will generally find that UK products are all well below the legal limit of 2% for trans fats these days. It was 'partially hydrogenated' fats that got all the bad press and for good reason, as these could have high levels of trans fats. These should no longer be produced for the UK market, but watch the label. We still need hard fats for toppings if we like the whipped stability and creamy mouth feel in the topping. Also for baking they are essential. Best eaten as part of a balanced diet watching daily intake.

Thank You:rotfl:

lynzpower wrote: »

if you look at the ingredients its got that 'nastie' hydrogenated fats.

hydro fats, I think, helps to give AD that texture when rehydrated.

The only ingredient I can think of that creates that sort of airy texture is gluten in bread & cakes. I cant think of any other ingredient in scratch cooking that would produce those airy bubbles.

Personally, Id just buy it! I dont eat it often but when I do I love it. Butterscotch all the way. And I made a cheesecake out of it once with ginger biscuits & evap & skimmed milk & a bit of instant coffee. It was delish.

Fryer_2

This is a misunderstanding.:j

I think you are thinking of trans fats that are particularly bad for you, (nasty as you say) these are not found in 'fully' hydrogenated fats (as in Angel Delight). As with all solid fats, keep an eye on saturated fat levels in your product however. With regard to trans fats, you will generally find that UK products are all well below the legal limit of 2% for trans fats these days. It was 'partially hydrogenated' fats that got all the bad press and for good reason, as these could have high levels of trans fats. These should no longer be produced for the UK market, but watch the label. We still need hard fats for toppings if we like the whipped stability and creamy mouth feel in the topping. Also for baking they are essential. Best eaten as part of a balanced diet watching daily intake.

Thank You:rotfl: