Anjia thin cream consists of thin cream, milk solid (milk), emulsifier (mono-and diglycerol fatty acid ester, Tween 80) and stabilizer (guar gum, xanthan gum and carrageenan).

Thin cream is the fat part of milk, which is an O/W emulsion obtained by separating skim milk from milk.

Extended data

When the cake is made of animal cream, it is naturally milky white and slightly yellow in color; In terms of aroma, the higher the animal cream grade, the richer the milk fat content and the stronger the milk flavor.

Because vegetable cream is artificially synthesized, its color is mostly bright white, which is whiter than animal cream. Vegetable cream is a synthetic essence prepared according to the taste of the public, which smells "fragrant".

Of course, whether it is artificial plant cream or natural animal cream, the fat content is very high. It is recommended to eat it in moderation, 2-3 times a week, about 30 grams each time.

Anjia official website-New Zealand imports Anjia UHT sterilization and whipped cream.