Vegetable butter is generally made from vegetable oils such as soybeans and processed with water, salt and milk powder.

Vegetable butter, also known as hydrogenated oil, phylloxera, phylloxera cream, etc., is usually widely used in the baking of foods such as bread, cheese, margarine, cakes and cookies.

Vegetable fats mostly contain unsaturated fatty acids, low melting point, similar to the oral temperature, and low phytolipids content of vegetable cream, so the better phytolipids cream melt in the mouth, and the cake made is especially light, refreshing, and sweet, but not greasy.

Difference between vegetable cream and animal cream

1, appearance: the color of vegetable cream is very white; the color of animal cream is yellowish.

2, taste: vegetable cream eat up greasy sense of paste mouth; animal cream eat up refreshing melt in the mouth.

3, flavor: vegetable cream has a kind of cream flavor; animal cream is milk flavor.

4, material: vegetable cream is margarine; animal cream is natural.

5, value: vegetable cream has little nutritional value; animal cream is milk extract has nutritional value.

6, price: animal cream is more expensive than vegetable cream.

7, production: vegetable cream is easy to whip, high temperature resistance, easy to do modeling; animal cream is not easy to whip, do modeling is difficult, extremely high temperature resistance.

8, preservation: vegetable cream can be frozen, can also be stored at room temperature; animal cream is not resistant to storage, need to be stored at a low temperature of 2 to 8 degrees Celsius.