What is natural butter made of?

Cream is an indispensable ingredient in the process of making bread and pastries. The appearance of cream adds a lot of smooth taste to bread and other ingredients, and most people like to eat cream very much. The process of making cream is relatively simple. Cream is mainly divided into two categories, one is animal cream and the other is natural cream. These two types of cream are commonly used. What is natural cream made of?

Generally speaking, there are two main types of cream used in cakes, one is natural cream and the other is margarine. The quality of these two types of cream is very different. In the past, when people talked about plants, they often thought of them as natural and healthy, while when people talked about animals, they tended to think of them as greasy and fat. However, when it comes to choosing cream, it is just the opposite. Cream extracted from milk is natural cream, while cream synthesized from hydrogenated vegetable fats is an artificial product.

Contrary to the conventional idea that the more natural something is, the healthier it is, natural butter is an unhealthy food because it contains a large amount of saturated fatty acids, which increase the cholesterol content in the human body. Since margarine is made from vegetable oils, it does not contain cholesterol and is more in line with modern dietary health standards. However, the fatty acids produced in the hydrogenation process of vegetable oils are trans fatty acids (natural fatty acids are formal fatty acids), which are also unhealthy. And no matter what kind of cream it is, the calories it contains are very high, so it should be consumed in moderation in daily life and not in excess.

In appearance, natural cream is milky yellow; margarine is snow-white, and some are colored. In terms of aroma and taste, natural butter has a light milky aroma, low sweetness, smooth texture, and melts in the mouth; while margarine has a strong sweet aroma, high sweetness, and a sticky texture.

The difference between "margarine" and "natural butter" According to food safety experts, "natural butter" is extracted from milk and the fat is extracted. Generally, the fat content accounts for about 80%, and the rest is water or ingredients in milk. It tastes sweeter. However, "natural butter" is more expensive and the production is limited.