Reduced cream is made by combining skimmed milk, cream, and a thickener, often sodium alginate (401). This blend creates a lower-fat alternative to traditional thickened cream. Nestlé, for example, boasts their reduced cream contains 38% less fat than standard thickened cream.
The Process of Making Reduced Cream: A Simplified Overview
The exact manufacturing process for reduced cream varies depending on the brand, but the core principle remains consistent: reducing the fat content while maintaining a creamy texture. This is achieved through a combination of:
- Fat Reduction: The starting point is a blend of skimmed milk (milk with most of the fat removed) and cream (milk fat). The ratio determines the final fat content of the reduced cream.
- Thickening: To compensate for the reduced fat content and achieve the desired consistency, a thickener such as sodium alginate is added. This helps to create a smooth, stable texture that mimics the feel of full-fat cream.
- Mixing and Homogenization: The ingredients are thoroughly mixed and homogenized to ensure a uniform distribution of fat and thickener, resulting in a smooth, consistent product.
- Packaging: The final product is then packaged for distribution.
The specific proportions of skimmed milk, cream, and thickener, along with the homogenization techniques, are proprietary information and differ between manufacturers. However, the fundamental steps outlined above represent the core principles behind reduced cream production.
