The first is the description of the ingredients of plant cream and animal cream.
Vegetable butter: margarine, mainly composed of vegetable fat and vegetable protein. Adding auxiliary materials such as emulsifier, stabilizer, sugar and pigment. Most importantly, vegetable cream is mainly composed of trans fatty acids, which will produce low-density fat after eating. Long-term consumption is not recommended.
Animal cream: High-concentration cream is extracted from fresh milk and is in liquid state. More natural and healthy.
Judging from the color difference between them.
Vegetable cream: bright white
Animal milk: natural milky white, slightly yellow.
Distinguish smell
Vegetable cream: light or fragrant
Animal cream: natural milk flavor. The higher the animal cream, the stronger the milk flavor.
Production and storage differences:
1. Compared with vegetable cream, animal cream contains more water and less oil, and is easy to process. After the cake is made, it is difficult to keep its shape, but it will become soft and deformed when stored at room temperature for a long time, so it needs to be refrigerated between 0℃ and 5℃.
2. Because vegetable cream contains no milk fat, its melting point is higher than that of animal cream, and its stability is strong, so it can be made into various fancy shapes, even various three-dimensional shapes, and it will not melt after being placed at room temperature for one hour.