Vegetable whipped cream is mainly composed of vegetable fat (about 20%) and animal or vegetable proteins with high nutritional value, while animal whipped cream (natural cream) is made by concentrating milk fat extracted from fresh milk, and its main ingredient is animal fat (more than 80%). Animal whipped cream is high in cholesterol and has a high calorie content. The trans fatty acids in vegetable cream, when consumed, produce low-density fat, which can induce many diseases.
Vegetable fats mostly contain unsaturated fatty acids, low melting point, and the oral temperature is similar to that of vegetable cream, and the vegetable fat content of vegetable cream is low, so the better vegetable cream is melt in the mouth, the production of the cake is particularly light, refreshing, sweet but not greasy. And vegetable fats do not have a cow's odor. Hydrogenation extends the shelf life of food and keeps it flavor stable. But from a health point of view, it is not safe.