Where did the milk tea that dominates the "drink world" come from? A journey across the continent

On a busy street or a quiet alley, holding a cup of steaming hot or iced milk tea in hand, chewing the pearls and tortoise jelly, looking for the leisure or comfort of the moment. The changes in the ingredients of this seemingly simple drink, milk tea, also have amazing scientific stories and cultural evolution.

1. The Origin of Milk Tea: A Journey Across Continents

The origin of milk tea can be traced back to the Mongolian Plateau. On the cold grasslands, nomadic people first invented a drink that mixed tea, milk and salt. This primitive milk tea was not only a food, but also a source of nutrition for survival. With the opening of the Silk Road, this drink began to spread to the world.

2. Modern milk tea: changes in ingredients

1. Milk revolution: from pure milk to "plant milk"

Traditional milk tea mostly uses fresh milk, but with the development of the food industry, "non-dairy creamer" has quietly appeared. This creamer made from vegetable oils and fats has quickly occupied the milk tea market due to its low cost and easy storage.

Speaking of non-dairy creamer, its emergence originated from the food industry's pursuit of cost and shelf life. In the early days, traditional milk often needed to be stored at low temperatures, and its transportation and storage costs were high, while non-dairy creamer could be stored at room temperature for a long time, which greatly reduced production and circulation costs. However, now, under scientific research, some potential health risks have been discovered behind this convenience.

2. The evolution of sweetness: from natural to artificial

Initially, the sweetness of milk tea came from natural sucrose. But with the development of the modern food industry, high fructose corn syrup (HFCS) came into being. The history of high fructose corn syrup can be traced back to the 1970s. At that time, the US agricultural department sought to reduce the production cost of sugar and developed high-yield, low-cost genetically engineered corn through genetic engineering technology. This syrup derived from genetically engineered corn quickly became the darling of the beverage industry because of its high sweetness and low cost. This corn can be converted into extremely sweet high fructose corn syrup through a complex enzymatic process.

We now know that excessive intake of high-sugar foods has an impact on health. For example, the American Heart Association's scientific statement published in Circulation shows that high sugar intake is significantly associated with obesity, metabolic abnormalities, and cardiovascular disease risk. The association recommends that women should not consume more than 100 calories of added sugar per day, and men should not exceed 150 calories.

3. Hydrogenated vegetable oil: the hidden worry behind a delicious taste

The emergence of hydrogenated vegetable oils stems from the food processing industry's strong pursuit of oil stability and shelf life. Through hydrogenation, vegetable oils have a better texture and taste. In a study published in The Lancet, researchers found that for every 2% increase in calories from trans fatty acids, the risk of coronary heart disease increases by 23%. This finding provides an important scientific basis for us to understand the harm of trans fats.

The hydrogenation process of vegetable oil changes the molecular structure of oil and produces some trans fatty acids that are difficult for the human body to metabolize. This type of fatty acid has been found to not only lower "good cholesterol" but also increase the risk of cardiovascular disease.

4. Sweeteners: The science of sweetness

In addition to fructose syrup, modern milk tea sometimes uses trace amounts of artificial sweeteners. For example, aspartame, sucralose, erythritol and other sweeteners have become the first choice for many low-sugar drinks due to their zero-calorie properties. A study published in the journal Trends in Endocrinology and Metabolism showed that frequent and excessive intake of artificial sweeteners may lead to metabolic disorders and increase the risk of weight, metabolic syndrome, type 2 diabetes and cardiovascular disease.

3. Changes in modern milk tea: Return to its original nature

In today's technologically advanced era, many people are increasingly aware that as long as food is clean and the simpler its preparation, the healthier it is. Modern milk tea is also quietly returning to tradition, with more and more tea drinks starting to use natural ingredients and reducing the use of additives.

For example, some old brands are quietly changing the formula and ingredients of milk tea. Some emerging brands are also launching "pure milk tea": using fresh milk, natural tea leaves, controlling sugar content, and not adding artificial colors and additives. This trend of returning to simplicity not only reflects people's pursuit of health, but also reflects the progress of the food industry.

Finally, a cup of milk tea is sometimes more than just a drink, but also a microcosm of civilization, technological progress and the pursuit of health. From the salt tea of ​​grassland nomads to the pearl milk tea or tortoise jelly milk tea in modern cities, this salty or sweet drink also carries our scientific journey of continuous exploration and change.

References

1. Mozaffarian, D., et al., “Trans fatty acid intake and risk of coronary heart disease in women.” The Lancet, 2006.

2. Johnson, RK et al., “Dietary sugar intake and cardiovascular health: a scientific statement from the American Heart Association.” Circulation, 2009.

3. Swithers, SE. “Artificial sweeteners produce metabolic syndrome.” Trends in Endocrinology & Metabolism, 2013.

4. Chinese Nutrition Society. Guidelines for Edible Oil Intake, 2019.