Dry cream

Dry cream is a product that is often replaced by milk cream. If ordinary cream is made from fatty and whole cow's milk, then their dry analogue is made from vegetable fats. Most often, in industrial production, dry cream includes palm, coconut or palm kernel oil.

Composition of dry cream

Oil containing vegetable fats is diluted with water and various flavors are added to the mixture, and then the mixture is dehydrated using production equipment. As a result, dry cream is obtained. The main advantage of dry cream is that this product is much cheaper to produce than real milk cream.

Also among the obvious advantages can be noted the low calorie content of dry cream, as well as the low fat content. Milk cream cannot be compared with dry cream according to these parameters. Dry cream has found widespread use in cooking. Primarily due to its chemical properties.

The main feature of dry cream is the incredibly long shelf life of the product. Dry cream can be easily mixed with different products and additives of any consistency. Dry cream dissolves perfectly and does not fold.

Most often, dry cream is used in the manufacture of confectionery and bakery products, as well as in the field of fast food and in the production of various drinks. Sometimes in cafes or restaurants for black coffee you will be offered packaged sugar and dry cream.

Based on dry cream, home baking cream can be easily made. To do this, you only need 4 tablespoons of chocolate-flavoured dry cream, a couple of glasses of water, 1 yolk and a tablespoon of flour. First, you need to dissolve the dry cream in water, and then add yolk and flour. Beat the cream mass with a mixer or whisk, and then cool. Homemade cream from dry cream can be used for cakes or as a filling in biscuits.

Think it's time to find out what is more good or harm from dry cream? Some nutritionists and even doctors spoke on the side of this product. It is pointless not to accept the obvious facts. The calorie content of dry cream is less, and the absence of cholesterol and fat makes the substitute a safer product than natural.

Supporters of the use of dry cream argue that thanks to the composition of dry cream, this product can become a source of calcium and phosphorus, as well as cream contains proteins and vitamins that saturate the body, improve well-being and give a charge of vigor.

Harm of dry cream

However, let's take a look at the benefits of dry cream on the other side. When making a milk cream substitute, manufacturers always use food additives and preservatives. These, in fact poisonous, chemicals are considered the main harm of dry cream. Allergy doctors believe that dry cream is not safe for people who suffer from allergic reactions to food dyes and supplements.