Thin cream: milk as raw material, separated from the fat-containing part, with or without the addition of other raw materials, food additives and nutrient enhancers, processed to make the fat content of 10.0%-80.0% of the product.

Cream (butter): milk and (or) thin cream (fermented or unfermented) as raw materials, with or without the addition of other raw materials, food additives and nutrient enhancers, processed products with a fat content of not less than 80.0%.

Anhydrous cream (anhydrous butter): milk and (or) cream or thin cream (fermented or not) as raw materials, with or without the addition of food additives and nutrient enhancers, the fat content of not less than 99.8% of the products made by processing.

Margarine (margarine): refers to the refined edible vegetable oil after hydrogenation as the main raw material, add water and other auxiliary materials, emulsification, rapid refrigeration and made of natural cream characteristics of plastic products.

Standard Requirements

China’s relevant national standards for cream and margarine quality indicators have been stipulated, see the following table.

Table 1 Partial index requirements of China’s relevant national standards for cream and margarine

Notes:

1. Fat of anhydrous cream (%) = 100% – water (%)

2. Acidity: not applicable to products made from fermented thin cream;

3. non-fat milk solids (%) = 100% – fat (%) – water (%) (salt cream should also be subtracted from the salt content)

The difference between vegetable cream and animal cream

The mention of plant-based ingredients often gives the impression of natural and healthy; when it comes to animal-based ingredients, it will be easy to think of greasy and fatty. However, it is just the opposite when it comes to the choice of cream. The cream extracted from milk is the natural cream, while the hydrogenated and synthesized vegetable fats are margarine. What are the differences between vegetable cream and animal cream?

1. The difference between whipping rate and whipping temperature

Whipping temperature: the temperature of the cream before whipping animal cream can not be higher than 10 ℃, but lower than 7 ℃ will affect the stability of the cream and whipping volume, and the room temperature is required to be below 18 ℃ for the best, so generally have to open the air conditioning plus pads of ice water to play. Vegetable cream is not required at all, take out the thawed cream temperature between -2 ℃ to 8 ℃, room temperature between 6 ℃ to 28 ℃, can be whipped.

If the requirements are not too high, then room temperature at 28 ℃, cream temperature at 10 ℃ or more, can still be whipped, but the whipping volume will be slightly lower than the optimal whipping temperature.

Whipping rate: This is the rate of expansion of the cream after mixing at high speed. Cream is whipped by the influx of large amounts of air, which causes the cream to expand and become solid. The whipping rate of animal cream is very low, the maximum expansion will only be 1:2, generally speaking, can only be beaten to 1:1.5, that is to say, the volume of 1 liter of cream, after beating, can be filled with 1.5 liters of air, so that the volume of whipped cream to reach 1.5 liters. However, vegetable cream has a minimum expansion of 1:3, and if whipped at the right temperature, it can go up to 4 times or more.

For example, to frost an 8-inch cake (without laminating), it takes about 250 ml of animal cream, and it is easy to over-beat it and waste it when you are not careful. But if you use vegetable cream, then only 125 ml is enough, and not afraid of over-beating].

2. Difference in storage conditions

When it comes to storage, animal cream is more delicate. Vegetable cream can be frozen and stored, but when animal cream is frozen and stored, the oil and water will separate and be scrapped! And refrigerated temperature is high, the cream to deteriorate; low, to oil-water separation; cold and hot, it will become curdled. So it is generally between 0 ℃ and 5 ℃. Preservation period is also shorter than vegetable cream.

3. Price difference

The price difference between vegetable cream and animal cream is very big, animal cream is more than double of vegetable cream.

For many cake stores, the use of vegetable cream can significantly save costs, and the stability and plasticity is better than that of animal cream! If you use animal cream to make the product, the selling price is high, and it is troublesome to keep it, which affects a certain amount of sales! On the market, the basic private cake studio will be more inclined to health, only to choose animal cream!

Take an example: a package of animal cream are 40~60 dollars, plus carefully selected other materials, fresh fruit, etc., the cost of the finished product is not expensive! And if you use vegetable cream then only a few dozen dollars can be!

4. Difference in operating difficulty

Because the stability of animal cream is not strong, and the temperature requirements are high, so the difficulty index of animal cream laminating is really high! In this spit a little moe personally “abused” experience, especially in the summer, not yet framed a flower, cream has begun to melt, not to mention the completion of the whole cake. So if you can eat a cake made of animal cream, you should cherish it!

But this is not the case with vegetable cream, which maintains its shape very well no matter what the temperature is. That’s why most of the cakes displayed in the window of cake stores are made of vegetable cream!

5. Difference in nutritional value

Animal Light Cream It is higher in fat and contains nutrients such as vitamin A, protein, lactose, minerals and calcium because it is extracted entirely from fresh milk. Its main component is milk fat, milk fat contains more than thirty percent of unsaturated fatty acids.

Vegetable cream is a special processed margarine, no dairy ingredients, and contains a large number of trans fatty acids, in addition to hydrogenated oils are more harmful to the body, can be absorbed by the body, but is not easy to metabolize, which will lead to health problems.

How to distinguish between vegetable cream and animal cream?

1. Color

Vegetable cream: due to artificial synthesis, the color is mostly bright white, whiter than animal cream.

Animal cream: Pure cream is natural milky white, slightly yellowish.

2.Odor

Vegetable cream: Because it is not a dairy product, its flavor comes from the added flavorings and fragrances, so it does not smell milky or “fresh”.

Animal cream: as a natural extract, there will be a natural smell of milk, the higher the grade of animal cream, the richer the amount of milk fat, so the more milky flavor, and even sensitive nose will feel a milky flavor.

3. Taste

Vegetable cream: sweetness comes from artificially added flavors and synthetic syrups, so it is more sweet and greasy, and after eating it, you will feel a layer of grease in your mouth, so eating vegetable cream will feel very greasy, and you don’t want to eat it after eating one or two mouthfuls of it!

Animal cream: because the melting point of animal cream is lower than the human body temperature, so there will be the taste of melt in the mouth, and itself is not sugary, need to add sugar and so on in the whipping for flavoring, so the sweetness will not have a sense of greasiness, very refreshing.

[Then why do some people find vegetable cream delicious? E …… I think it’s because vegetable cream is made according to the public’s taste, so the “creaminess” is lighter! But anyone who has ever eaten animal cream knows that there is a huge difference in taste between the two, and the flavor of vegetable cream can never be compared to that of animal cream. For those who like vegetable cream ……. Moe said it is puzzling, after all, will not take their own health jokes.]

4. Modeling texture

Vegetable cream: high plasticity and stability, so you can do complex flowers, and the shape is very three-dimensional firm.

Animal cream: cotton texture, the temperature is slightly higher on the melting, modeling is not stable, it is difficult to do complex and three-dimensional sense of strong shape.

5. Experiment

5.1 Hand rubbing method: take a small amount of cream coated in the palm, rubbing.

① animal cream will quickly disappear in the palm, only a small amount of oil remaining in the palm of the hand, like applying hand cream;

② vegetable cream after kneading for a long time is still in the palm, with the prolonged kneading, vegetable cream will even form in the palm.

5.2 Sinking method: pour equal amounts of animal cream and vegetable cream into 20 ℃ water, observe the two phenomena.

Plant cream sinks to the bottom of the water, while animal cream floats on the water surface;

① plant cream: there is a clear precipitate, white.

② animal cream: partially floating on the water surface, partially dissolved in water, creamy yellow.

5.3 Heating method: weigh the same weight of vegetable cream and animal cream, and put them into the microwave oven for 2 minutes.

① vegetable cream: in the microwave process was foamy, the volume rapidly increased, and became cloudy with suspended milky white liquid, with the aroma of flavorings.

② Animal cream: it becomes liquid, and when you take it out at the end of the microwave, there is a layer of milk skin on the surface, and it has a strong odor of hot milk.

To summarize, animal cream has better taste and nutritional value than vegetable cream, but the operation is troublesome, poor stability and higher price. I hope that the partners in the product development and production according to the need to choose the right cream Oh.