Imitation cream: vegetable alternative to whipped cream

1. People have all kinds of reasons for leaving whipped cream. Then you quickly end up with a plant-based alternative. But what are the options? And what are the health benefits?

2. People have all sorts of reasons for leaving whipped cream. Then you quickly end up with a plant-based alternative. But what are the options? And what are the health benefits?

1. Let's start by correcting a common misunderstanding: fat is definitely not unhealthy. What is unhealthy is too much fat, whereby 'too much' strongly depends on the type of fat involved. Saturated, unsaturated, Omega-3, 6 or 9, it all has an effect. One thing is certain: we need fat in our diet, otherwise we will get sick. This also applies to other nutrients, such as carbohydrates and proteins. The following applies to all of them: it must, just too much is not good.

Cream is fat

1. The legislator is very clear about cream: cream is by definition made from cow's milk and has a fat content of at least 10 percent. In practice, however, very little cream can be found with so little fat. Whipped cream, for example, must already contain at least 30 percent fat according to the Commodities Act (otherwise it is also not stiff to beat); 35 percent is more common and whipped cream with 40 percent milk fat is no exception. When a recipe states that cream must be added, this actually always means full cream whipped cream. This is especially important in hot dishes: because of its high fat content, whipped cream can be heated without any problems without curling, with leaner milk products this chance is much greater. Preparing hot dishes with creams that contain less fat than whipped cream is therefore a lot more difficult.

2. The legislator is very clear about cream: cream is by definition made from cow's milk and has a fat content of at least 10 percent. In practice, however, very little cream can be found with so little fat. Whipped cream, for example, must already contain at least 30 percent fat according to the Commodities Act (otherwise it is not stiff to beat); 35 percent is more common and whipped cream with 40 percent milk fat is no exception. When a recipe says that cream must be added, this actually always means full cream whipped cream. This is especially important in hot dishes: because of its high fat content, whipped cream can be heated without any problems without curdling, with leaner milk products this chance is much greater. Preparing hot dishes with creams that contain less fat than whipped cream is therefore a lot more difficult.

Alternatives?

1. The fat in cream has two important nutritionally speaking functions: it enhances flavor and saturates. If you eat something prepared with cream, you will soon feel satisfied. In fact, that's a very good property: in fact, it ensures that you need less of full-fat cream for the same effect. Those who use light varieties will tend to eat more easily. Nevertheless, there may be reasons to look for an alternative product. A major reason for this may be cow's milk allergy or lactose intolerance, conditions that are increasingly being diagnosed in humans in recent times. This does not mean, however, that they also occur more than before; chances are that in the past, the complaints were simply not considered that way.

2. The fat in cream has two important nutritionally speaking functions: it enhances flavor and saturates. If you eat something prepared with cream, you will quickly feel satisfied. This is actually a very good property: in fact, it ensures that you need less of full-fat cream for the same effect. Those who use light varieties will tend to eat more easily. Nevertheless, there may be reasons to look for an alternative product. A major reason for this may be cow's milk allergy or lactose intolerance, conditions that are increasingly being diagnosed in humans in recent times. This does not mean, however, that they also occur more than in the past; chances are that in the past, the complaints were simply not considered that way.

Vegetable or animal?

1. Those who are lactose intolerant have to rely on a plant-based alternative to cream. In practice, you will soon end up with soy cream, which is now available at every supermarket. A less common alternative is cream from almond milk, which is more expensive but also tastier according to many. Almond cream is especially a godsend for people who fear that their normal diet is already consuming too much soy. Coconut cream is also a possible alternative, but that has the disadvantage of a very pronounced taste. In addition, coconut cream is very high in calories. If the problem is a cow's milk allergy, there is also the possibility to use cream made from goat's or sheep's milk. This is usually not available in the supermarket; the health food store usually has it. These products also have a more pronounced taste than cream from cow's milk; for those who only know the latter, it takes some getting used to.

Healthier?

1. Anyone who eats varied and not too much does not actually have to worry about any type of cream in terms of health. Light varieties seem healthier, but you are inclined to use more of them and they also often contain binders to prevent curling, so that instead of fat you get calories from carbohydrates. Anyone who has to look for alternatives for reasons of allergy or intolerance should be aware that plant-based alternatives do not naturally contain a number of building materials that are found in animal cream, especially vitamin B12. Those who are lactose intolerant and also eat a vegetarian diet will have to eat enough eggs or take supplements.

2. Anyone who eats varied and not too much does not actually have to worry about any type of cream in terms of health. Light varieties seem healthier, but you are inclined to use more of them and they also often contain binders to prevent curdling, so that instead of fat you get calories from carbohydrates. Anyone who has to look for alternatives for reasons of allergy or intolerance should be aware that plant-based alternatives do not naturally contain a number of building materials that are in animal cream,

3. Anyone who eats varied and not too much does not actually have to worry about any type of cream in terms of health. Light varieties seem healthier, but you are inclined to use more of them and they also often contain binders to prevent curling, so that instead of fat you get calories from carbohydrates. Anyone who has to look for alternatives for reasons of allergy or intolerance should be aware that plant-based alternatives do not naturally contain a number of building materials that are in animal cream, in particular vitamin B12. Those who are lactose intolerant and also eat a vegetarian diet will have to eat enough eggs or take supplements.

4. Anyone who eats varied and not too much does not actually have to worry about any type of cream in terms of health. Light varieties seem healthier, but you are inclined to use more of them and they also often contain binders to prevent curling, so that instead of fat you get calories from carbohydrates. Anyone who has to look for alternatives for reasons of allergy or intolerance should be aware that plant-based alternatives do not naturally contain a number of building materials that are in animal cream,

5. Anyone who eats varied and not too much does not actually have to worry about any type of cream in terms of health. Light varieties seem healthier, but you are inclined to use more of them and they also often contain binders to prevent curling, so that instead of fat you get calories from carbohydrates. Anyone who has to look for alternatives for reasons of allergy or intolerance should be aware that plant-based alternatives do not naturally contain a number of building materials that are in animal cream, in particular vitamin B12. Those who are lactose intolerant and also eat a vegetarian diet will have to eat enough eggs or take supplements.

6. Anyone who eats varied and not too much does not actually have to worry about any type of cream in terms of health. Light varieties seem healthier, but you are inclined to use more of them and they also often contain binders to prevent curling, so that instead of fat you get calories from carbohydrates. Anyone who has to look for alternatives for reasons of allergy or intolerance should be aware that plant-based alternatives do not naturally contain a number of building materials that are in animal cream,