• Ultra heat treated (UHT) cream (aerosol): 35% fat. Heated to 132°C for one to two seconds and cooled to 10°C to extend its shelf life. Lasts for several months without refrigeration.
• Sour cream: 18% fat. It has a culture of bacteria added that thickens the cream and gives it a sour, tangy taste.
Average nutritional composition of standard/whipping cream
Protein 2%
Fat 38%
Carbohydrates Vitamins Minerals Water 3%
A, B group, D Calcium
Nutritional value of cream Proteins
Fat 55%
• A small amount of HBV protein is present
• A source of saturated fat • The amount of fat present depends on the type of cream
Carbohydrates • Contains a small amount of carbohydrates in the form of the disaccharide lactose (sugar)
• Lacks dietary fibre and starch Vitamins
Minerals Water
Tip!
If nutritional value of cream appears on the examination paper remember to include the function of each nutrient in your answer.
• Contains small amounts of B-group vitamins • Contains small amounts of vitamins A and D • Lacks vitamin C
• A source of calcium • Lacks iron
• Water content varies depending on the type of cream • The higher the water content the less fat present
Did you know
Whipped cream that has been sweetened or flavoured, e.g. with vanilla, is called chantilly cream.
