The difference between light cream and animal cream is the difference in milk fat content, concept, color, taste, and ease of operation.

Light cream is mostly synthetic cream, the color is mostly white but with a light yellow; cream is a kind of natural cream separated from the fat in milk, the color is mostly pure white. Generally speaking, the stability of cream whipped cream and light cream compared to less, so light cream is often used for framing, cream cream is often used in the body of the cake or food above.

Light cream, because it is artificial cream, will have a strong sense of greasiness when consumed in large quantities, and the milky flavor is relatively light; but cream has a rich milky flavor, and it is more delicate to consume, and it will not have a greasy feeling. Cream is basically sugar-free and contains proteins that can be absorbed by the body, so it won't stay in the body for too long and can be easily digested.

Light cream is healthier

Light cream is no flavor or a small amount of flavor, light cream is from the milk in the physical examination of the body, generally more commonly used in Western hot dishes. Cream butter is the fat content is generally 35%, whipped into a solid form is the cake decorated with cream on top. Light cream is the real animal cream, extracted from milk, nutritious, natural and healthy.

Milk fat cream stability, plasticity and visual effect are not as good as vegetable cream. But if you compare the taste, flavor baking stability and better than any edible cream flavoring; cream cream is far better than vegetable cream. And because of the relatively high saturated acid content of milk fat milk, so the trans fatty acid content is very low (the main component of plant fat cream, an important cause of obesity) on the human body more healthy.