Also known as whipped cream or thin cream, it is separated from whole milk and has a natural rich frankincense. In the process of separation, the fat in milk will float on the upper layer and become cream because of the different specific gravity. The fat content of animal cream is 30%-38%, and its nutritional value is between whole milk and butter, so it is more expensive.

2. Vegetable cream

Also known as margarine, vegetable butter, etc., it is often used as a substitute for whipped cream, which was invented by American Weiyi in 1945. Vegetable butter is mostly made by adding artificial spices, preservatives, pigments and other additives after hydrogenation of vegetable oil.

If you pay close attention to the ingredient label of plant cream, you will find that there is no milk fat and cholesterol in it, but there are trans fatty acids. Excessive intake will lead to increased cholesterol and increase the incidence of cardiovascular diseases.

The distinction between the two methods:

Take a look.

Natural cream is yellow in color and difficult to shape, so it is more common in appearance; The color of margarine is white, and the cake shape will be more diverse and delicate, and all kinds of difficult shapes can be done.

Second taste.

Margarine is very sweet and rich in taste, but in fact it is the "credit" of essence; Moreover, margarine tastes sticky, and some people live, giving people the most direct feeling is greasy. Natural cream has a light taste, a natural and fresh milk flavor, no artificial spice flavor, and melts in the mouth, giving people a gentle feeling when eating.

Three touches.

When natural cream and margarine are applied to the skin, natural cream can be absorbed, but margarine can't.

Reference to the above content? Baidu Encyclopedia-Cream, People's Network-Margarine and natural cream are very different, so you can eat healthy.