The reason for this is the following：
1. Vegetable butter, also known as margarine, margarine and vegetable butter, is often used as a substitute for fresh cream. It was invented by American Wei Yi in 1945. Vegetable butter is mostly made by adding artificial spices, preservatives, pigments and other additives after hydrogenation of vegetable oil. If you look carefully at the ingredient label of vegetable cream, you will find that there is no milk fat and cholesterol, but there are trans fatty acids. Excessive intake will lead to an increase in cholesterol and increase the incidence of cardiovascular diseases.
2. Animal cream, also called whipped cream or whipped cream, is separated from whole milk and has natural rich frankincense. In the process of separation, due to the different specific gravity, the fat in milk will float on the upper layer and become cream. The fat content of cream is only 20%-30% of that of whole milk, and its nutritional value is between whole milk and butter, so it is more expensive.
Extended data:
Compared with vegetable butter, animal butter contains more water, less oil and is easy to process. After the cake is made, it is difficult to keep its shape, but it will become soft and deformed when stored at room temperature for a long time, so it needs to be stored at 0℃ to 5℃. However, vegetable cream contains no milk fat, has a higher melting point than animal cream, and has strong stability, so it can be made into various fancy shapes, even various three-dimensional shapes, and will not melt after being placed at room temperature for one hour.
Whether it is artificial plant cream or natural animal cream, the fat content is high, so it is recommended to eat it in moderation, 2-3 times a week, about 30 grams each time.
References:
People's Health Network-Animal ointment and plant ointment, don't be silly and confused.