Cream refers to the dairy products which are obtained by centrifugal separation of milk, matured, stirred and pressed. Cream is mainly composed of milk fat, which is rich in nutrition and can be eaten directly or used as raw material for other foods such as ice cream.

Generally, the main components of cream are fat (80% ~ 82%), water (15.6% ~17.6%), protein, calcium and phosphorus (about1.2%), and fat-soluble vitamins A, D and E. The salted cream also contains salt. It should be uniform in color, dense and pure in taste. Water should be dispersed into fine drops, so that the appearance of cream is dry; The hardness should be uniform, easy to smear and melt in the mouth.

Vegetable fat cream is artificial cream, also known as vegetable fat cream. It is a kind of imitation of fresh cream with vegetable fat (hydrogenated coconut oil, refined palm oil and hydrogenated palm kernel oil) as the main raw material, adding emulsifier, thickening stabilizer, protein raw material, preservative, leavening agent, essence and fragrance, pigment, sucrose, corn syrup, water and salt, etc. through mixing, homogenizing, sterilizing and packaging.