Natural cream is obtained by separating the fat in milk and belongs to pure animal fat. Margarine is made by adding water, milk powder and other auxiliary materials after vegetable oil is hydrogenated. Natural butter contains a lot of saturated fatty acids and cholesterol, while margarine contains no cholesterol because its main raw material is vegetable oil.
2. High fever?
The calorie of margarine is 500 kcal per100g, while that of natural butter is 900 kcal per100g, which exceeds that of margarine.
Identify pure cream
1, observation method
Vegetable cream is whiter. Experimental process: the cake is made of pure animal cream, which is naturally milky white and slightly yellow. Vegetable cream is synthetic, and its color is bright white, which is whiter than animal cream.
2. Hand rubbing method
Pure cream melts quickly. Experimental process: Apply animal cream and plant cream to palm and knead. As a result, the animal cream quickly disappeared in the palm, leaving only a small amount of oil in the palm, like hand cream. Plant cream is still in my hand after a long time of rubbing. With the extension of kneading time, vegetable cream will even form in the palm of your hand.
People's Network-The cream is not good either.