Traditionally, the cream used to make decorative cakes is pure fresh cream, also known as butter and butter. It is fat separated and processed from milk, with rich fragrance and good taste. Now many cake shops love to use vegetable cream, not only because it sounds pure and healthy, but also because it is convenient to process and cheap, which can be 23 times cheaper than fresh cream. However, the current research found that vegetable butter contains a lot of trans fatty acids, and long-term use will increase the risk of cardiovascular and cerebrovascular diseases and diabetes, and even hinder children's intellectual development, leading to Alzheimer's disease.

How do you distinguish vegetable cream cake from fresh cream? First of all, fresh cream is easier to melt than vegetable cream, because its plasticity is slightly worse and its melting point is lower. If you buy a cake that doesn't last long at room temperature and has a lot of water in your mouth, it is really pure cream. On the other hand, if the shape of the cake remains unchanged for a long time at room temperature and the entrance is not easy to melt, it is vegetable cream containing trans fatty acids. So the store told me to put it in the refrigerator and use whipped cream for the cake I ate within 2 hours. In addition, the light cream has a stronger fragrance, which is completely different from the vegetable cream made of essence.

In addition to trans fatty acids hidden in cake cream, there are some places to pay attention to. For example, you can't buy cakes. Because these meringues are probably made of margarine or shortening, and they also contain trans fatty acids. In addition, buy less cakes decorated with chocolate. Because these dark or white chocolates are mostly made of cocoa butter substitutes and also contain trans fatty acids.

Finally, Bian Xiao suggested that if it is really difficult to tell the difference, you can buy cheesecake instead of cream cake. Because cheese is not easy to adulterate, it has higher nutritional value.