The fat content in milk tea is also high, especially the average fat content of milk tea is 6.3 g/100 ml, and the highest cup can reach 41g. For healthy adults with energy intake of 2000kcal/d, it is suggested that the fat intake should not exceed 66 grams a day, and one cup of milk tea has reached two thirds, followed by obesity.

Trans fatty acids in milk tea are not good for health: we often say that fat is a triglyceride formed by fatty acids and glycerol. Trans fatty acid is also a kind of fatty acid, named after its chemical structure has one or more "non-conjugated trans double bonds", and it is an unsaturated fatty acid. Fat containing trans fatty acids is called trans fat.

Vegetable oil hydrogenation technology began to be commercialized more than a century ago, initially replacing "unhealthy" lard as "shortening" Partially hydrogenated vegetable oil is semi-solid at room temperature, which can meet the requirements of technology and taste. The advantages of partially hydrogenated vegetable oil in food technology don't stop there. For example, the cake pattern made of margarine can be more gorgeous and not easily deformed.

The use of partially hydrogenated vegetable oil can also improve the taste of food, for example, biscuits are crisper and milk tea is more lubricated. Trans fats can only be produced by incomplete hydrogenation of vegetable oils, and saturated fats can only be produced by complete hydrogenation, so hydrogenated vegetable oils cannot be equated with trans fats. Of course, complete hydrogenation will greatly increase the saturated fat content and should not be eaten too much.

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