Fresh milk and animal whipped cream What is the difference between vegetable whipped cream?

Some Western food ingredients say butter, that is, butter.

Overview: Whipped cream is divided into animal and plant-based, plant-based whipped cream is generally used for decorating, animal-based whipped cream is suitable for mousse cakes, whipped cream is a milky white liquid, which looks like milk.

1. Animal whipped cream is extracted from milk, and the fat content is between 47% and 10%, and the content is different for different brands. This cream depends entirely on the fact that the milk does not contain other complex components, and retains the calcium and some nutrients in the milk.

2. Vegetable butter is mainly hydrogenated from vegetable oil, including palm oil, corn syrup and other hydrogenated ingredients. Nutrition is not as rich as animal-based whipped cream. In addition, syrup has been put in the processing process, and the sweetness is higher than that of animal cream.

In terms of taste, it is relatively fresh and has a fresh flavor of milk.

Generally, animal products have a shorter shelf life than vegetable ones, and they cannot be frozen in the freezer, and they are separated from water and oil after freezing. Plant-based products can be frozen, and can be used directly after thawing.

Animal products have a higher water content than vegetable ones, so they should be used immediately after whipping, especially when making cake decorations. That's why most of the cake shops outside use plant-based cream.

In terms of price, plant-based products are cheaper, animal products are expensive, and most of them are imported.

However, it is recommended to try animal cream, because vegetable cream and hydrogenated oil contain a lot of trans fats, which are easy to clog blood vessels, and long-term use is not only easy to cause obesity, but also more likely to cause high blood pressure.

Hyperlipidemia. Arteriosclerosis.

and other cardiovascular and cerebrovascular diseases as well as diabetes.

Animal butter is healthier, and vegetable butter belongs to margarine.

It is animal butter.

Animal whipped cream has a delicate texture, and it is sugar-free, so you must add sugar to beat it when you use it, and it tastes like ice cream after ice, which is suitable for use in processes that need to be heated. The disadvantage is that the operability is poor and it is not easy to preserve, and it should be used up within about a month after opening, otherwise it will be sour;

Plant-based whipped cream usually contains sugar and can be whipped directly, but it is not suitable for heating, and it is easy to separate oil and water when heated. The advantage of plant-based whipped cream is that it does not melt easily after whipping and is relatively cheap, but it contains trans fats.

Eating more is not suitable.

Animal butter andMargarinecomparatively

Animal butter contains more moisture, less oil, easy to melt, the shape is not easy to maintain after making decorated cakes, and it will become soft and deformed when stored at room temperature for a little longer, and it needs to be refrigerated between 0 and 5. Because margarine does not contain milk fat, the melting point is higher than that of animal butter, and the stability is strong, so it can make a variety of fancy shapes, and even make various three-dimensional shapes, and can be kept at room temperature for an hour without melting and cracking.

To distinguish these two kinds of cream, the most intuitive way is to judge by hand rubbing: apply animal butter and vegetable butter to the palm of the palm and rub it, the animal cream will quickly disappear in the palm, and only a small amount of oil remains in the palm, like applying hand cream; The margarine is still in the palm of the hand after being rubbed for a long time, and as the kneading time is extended, the margarine will even take shape in the palm.

The above content reference: Encyclopedia - Cream.

Animal butter, wide row, because the vegetable cream is artificial, there is no freshness, and the animal butter soy sauce cow hand milk is taken out of the potato, so the fresh cream refers to animal butter.

When we buy cream or buy some desserts, we often hear two words, one is animal butter, the other is vegetable butter, many people think that there should be no difference between these two kinds of cream together, in short, they all belong to cream, but in fact, these two kinds of cream are very different.

The raw materials used are different, and the biggest difference between animal butter and vegetable butter isThe raw materials for making are differentTarget. As the name suggests, animal butter is extracted from milk through some extraction methods, and some parts with high fat content are extracted, and finally animal cream is formed.

Animal butter is among themIt does not contain any additives, and will not add some chemical stabilizers. Therefore, animal butter will taste goodBe healthier

In addition, if the animal butter is stored in a room temperature environment, it may be deformed or softened if it is not refrigerated, but there will be no change in texture and taste, so if the animal butter wants to be stored well, it must be stored in the refrigerator to achieve the best preservation effect.

And after talking about animal butter, it is natural to talk about vegetable butter, which is not randomly extracted from some plants, and is called vegetable butter because this cream is made ofVegetable proteins as well as some plant fats.

And on top of these, it is also necessaryIt is necessary to add some chemical stabilizers and emulsifiersIt can be made into the vegetable butter that everyone usually eats.

In other words, there is no relationship between margarine and milk, and there is not even any dairy product added, but it is synthesized artificially, so this cream contains a lot of trans fatty acids. After trans fatty acids enter the human body, they are not easy to be metabolized by the human body, which is not only easy to gain weight, but also has a great impact on physical health.

If you compare animal butter and vegetable butter together, you can see that the color of these two creams is very different. Animal butter is generally coloredMilky white or slightly yellowishBut in terms of taste, we can smell a very milky aroma.

And the margarine looks like it because there is no ingredient of milk in itVery white, and if it smells, it will not have a strong milky aroma, but will have a refreshing creamy taste, which is why people feel not tired when eating margarine.

The difference in stability If you want to make some more complex shapes in the process of making a cake, then you can't use animal cream, becauseThe stability of animal butter is not very goodIf the temperature is slightly higher, it will be deformed, and even melted, so the general cake looks colorful and changeable, and basically the vegetable cream is used, because the vegetable cream is relatively strong, and even if it is placed in a room temperature environment, it will not melt for 5 or 6 hours.

[Cake] Cream on the cake for the pros and generals.

Cream: animal butter and vegetable milk oil.

"Margarine" and "animal butter" are not related at all, and in all seriousness, they have nothing in common except for two words in their names.

1. The English name of vegetable cream is non-dairy cream, and it is mainly divided into water, vegetable oil, sugar, emulsifier, colloid, flavor, pigment, etc.

2. The name of British oil milk is whipping cream, and the main ingredient is fresh milk, which is a cream based on fat and fat.

Cake] animal cream: It seems unhealthy to hear the name, it must feel very fatty. The cattle have nothing to do with the fat on their bodies.

It comes out of the cow and has a very mellow taste. The taste is a light and sweet taste, the taste is refreshing, mellow and not greasy, and it feels like ice cream will melt naturally after entering the mouth. After tasting it, you will notice a faint and long-lasting milky aroma in your mouth.

This is incomparable to no amount of margarine or mixed cream. Moreover, it contains a variety of trace elements and does not contain trans fatty acids, which is considered a more healthy food.

The main ingredients of margarine are water, vegetable oil, sugar, emulsifier, colloid, flavor, coloring, etc. Contains trans fatty acids!

Distinguished from plasticity: margarine has high plasticity and stability, suitable for complex flower patterns, and three-dimensional modeling (mostly used for practice). Animal butter has a soft texture, unstable shape, and is easy to melt if the temperature is too high, making it difficult to make complex and three-dimensional shapes.

Difference from smell: margarine: light or fragrant.

Animal butter: natural milk flavor, the higher the animal cream, the more fragrant the milk flavor from the taste difference: vegetable butter:

It's sweet. Animal butter: melts in your mouth, you need to add granulated sugar when beating, and the taste is relatively refreshing.

Question: How to distinguish the real from the fake coconut flour?

Answer: Identify coconut flour with added flavor, that is, the more fragrant the product, the greater the possibility of adding flavor. Those fragrant drinks contain trans fatty acids, which are very harmful to the human cardiovascular and cerebrovascular system, so it is recommended to choose those with too strong aroma when purchasing.

Question: Is this true?

First of all, the calories are completely different, and the general animal butter entrance is relatively dense, and it does not give people a particularly greasy feeling, but the vegetable cream is processed by the day after tomorrow, and the storage time is relatively long, and then it is particularly easy to get greasy.

Margarine is made by human processing. It is not easily digested by the human body when eaten, which can lead to obesity. Animal butter is extracted from milk, it is particularly easy for the human body to absorb, and its nutritional value is also particularly high.

The method of extraction between the two is very different, and the taste is also different, the time of beating is also very different, and the taste of the prepared dessert is also different.

The main difference between animal cream and milk cream is the difference in the name.

The raw material of animal butter is milk, so animal cream is milk cream. This is due to the difference in salutation due to different regions. If you're not sure whether a product is animal cream or milk cream, you can check the product ingredient list to see what the main ingredients are.

Regular animal cream or milk cream is also called whipping cream in the market, so it is also possible to tell if the product is whipping cream by looking at the fat content of the product. If the fat content of the product is 30% to 36%, the product is light cream. If it is higher than 36%, the product is a high-fat cream, which can also be called heavy cream.

Heavy cream is not the same as whipping cream for practical purposes. The taste of heavy cream is more delicate and has the mellow aroma of milk, but it is expensive, has a slightly shorter shelf life, and is too high in fat content, so it is not suitable for obese people. Whipping cream is relatively cheap, has a long shelf life, and has a low fat content, so it is more suitable for commercial sales.

There are certain differences between vegetable whipped cream and animal whipped cream in the production of raw materials, stability, color, taste, calorie and composition, and margarine is processed from soybeans and other plants, which has high stability after whipping, is not easy to melt, and has a sweet and dense taste; Animal butter is obtained by separating the fat from milk, which melts easily at high temperatures and has a light and delicate taste.

Difference Between Vegetable Whipping Cream and Animal Whipping Cream.

1. The raw materials for production are different.

Vegetable butter is made from soybeans and other plants, added with water, salt, milk powder, etc., and is an artificially made product; Animal butter is a natural cream that is obtained by separating fat from milk and then processing it.

2. Different colors and tastes.

Vegetable butter is milky white, has a greasy taste, and is much sweeter than animal butter because of the added flavors and other food additives; Animal butter is naturally milky white, slightly yellowish, delicate and light in taste, rich in milky aroma, not as sweet as vegetable cream, and requires additional sugar when making it.

3. The composition is different in calories.

Vegetable butter contains a large number of unsaturated fatty acids, although the calories are only half of animal butter, but it will increase low-density lipoprotein, and eating too much will increase the incidence of heart disease and coronary heart disease, which is not very safe; The fat in animal butter is all natural, but it contains more cholesterol and will be higher in calories.

4. Stability and use are different.

Margarine has strong stability, and it is not easy to become soft and deformed when stored for a long time at room temperature, so it is generally used to decorate flowers and make cakes; Animal butter can easily melt and deform if the temperature is too high, and it needs to be stored at low temperature, and is generally used to make ice cream.

Animal butter is milky white, and margarine is pure white, which is well distinguished.

1.Color: In general, whipping cream is artificially made, with trans fatty acids being the main component; Animal butter is a natural ingredient that is separated from the fat in milk.

Compared to the two, whipping cream is whiter in color than animal milk. 2.Stability of beating:

The stability of whipping cream is stronger, and it is generally used for decorating, but the stability of animal cream will be poor, even if it is stored in time, the persistence time will not be too long, and it will be about 2 to 3 hours. 3.Taste:

Whipping cream will have a strong greasy feeling when eaten, with a lower milky flavor and more sweetness; Animal butter has a stronger milky flavor, a more delicate taste and a lower greasy feeling. 4.Health:

Animal butter is basically sugar-free, but whipping cream contains high sugar, and the main component of whipping cream is trans fatty acids, which is difficult to digest.