How to choose cream cake? Distinguish between natural cream and margarine
For cream cakes, the choice of cream is very important. Generally speaking, there are two kinds of cream used in cakes, one is natural cream and the other is margarine, and the quality of the two is very different. In previous concepts, mentioning plants often gave people a natural and healthy impression. When it comes to animals, it is easy to think of greasy and fat. However, the choice of cream is just the opposite. The cream extracted from milk is natural cream, while hydrogenated vegetable oil is artificial.
In recent years, margarine is popular because of its solid state, more patterns, lower price than natural animal cream and long shelf life. But its taste, flavor and nutritional value are far less than natural cream.
Kan Quanjian, a second-class professor at Southwest University, told Xinhua that natural cream is made from cream extracted from fresh milk and has a natural milk flavor, while margarine is made from partially hydrogenated vegetable oil and added with other additives. Compared with natural cream, it is not only cheaper, but also has no unique natural milk flavor of natural cream.
Nowadays, margarine basically uses artificial vegetable oil and some animal oil, water and seasonings instead of natural cream obtained from milk. In recent years, due to the improvement of technical level, margarine can almost reach the taste and quality? Confuse the real with the fake? The point is. However, there are almost no trans fatty acids harmful to people in natural butter, and this substance will be produced after hydrogenation of margarine, which is completely unacceptable to human body and will lead to multiple obstacles in physiological functions. Of course, this possibility is very small. Unless you eat biscuits, cakes, hamburgers and other foods three times a day, there will be no serious health problems. ? Yan said.
How to distinguish natural cream from margarine? These four steps are clearly distinguished.
Although the trans fatty acid content produced by margarine is very low, and the harm to human body is limited, consumers still need the ability to distinguish natural butter from margarine. Consumers can distinguish natural butter from margarine in several simple and easy-to-operate ways.
First, the color of natural paste is yellow, which is not easy to form, so it is common in appearance; The color of margarine is white, the shape of the cake will be more diverse and delicate, and all kinds of difficult moves are OK;
Second: margarine tastes sweet and rich, thanks to various flavors. It will be sticky to eat, giving people the most direct feeling that it is greasy; Natural cream has a light taste, natural and fresh milk flavor, no artificial flavor, and it melts in the mouth, giving people a gentle feeling when eating;
Third: natural cream and margarine are stained on the skin, natural cream can be absorbed, but margarine will not;
Fourth: water solubility Put natural butter and margarine into cold water, natural butter will dissolve, while margarine will not.
China Consumers Association has also suggested that natural cream is generally used in the ingredient description. Cream? Or? Cream? Mark. Is there any margarine left? Palm oil? Or other vegetable oil ingredients or sugar content, consumers can judge the type of cream according to the ingredient list when purchasing cream cakes.