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Cream

Cream - dairy products derived from whole milk by the separation of fat fraction. For the consumption of fresh produce cream on sale, usually pasteurized in fat, 10-20% (ordinary) and 35% (bold). Sales are also available canned and dried cream, the way the use of which is indicated on the label. Thanks to high-fat cream is a very nutritious product. They also contain 3.5% protein, 4.3% carbohydrates, mineral salts and vitamins (A, E, B1, B2, C, PP, etc).

Cream widely used in clinical nutrition.

They are used for the manufacture of sour cream and butter, and cooking a variety of culinary products. Cream recipes are included in some soups, purees, sauces, sweet dishes and confectionery products. Fatty cream easily vzbivayutsya in thick foam and is used mainly for cooking sweet foods and confectionery products. Cream 20% fat drink with coffee, so they called the «coffee».

Vegetable cream

In the food industry are applied with great period of storage «vegetable cream» - substitute natural cream, derived from vegetable fats (often used coconut, palm, or palmoyadrovoe oil). The composition of the mixture, however, includes milk proteins (mainly kazeinat sodium), giving the taste, color and aroma of natural cream. The composition «vegetable cream» includes acidity regulators, stabilizers, emulsifiers, flavorings and colorings.

Dietolog Svetlana Fus in an article published by the newspaper «News Ukraine» argues: «From a medical point of view, "vegetable cream" - is transizomernye fatty acids, very bad learner body. Products containing them, that is, the vast majority of industrial cakes, pastries and sweets are not encouraged to drink as transizomery are carcinogenic. »

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