Testimonials

I came across your website and have so far been very impressed. You have a great range of products, your prices are good and your orders are usually shipped on the same day. I am very happy with what I have ordered and will use your business again....

Fitness Quote

QUOTE: "If you change nothing, nothing will change." - Dr Phil McGraw

Submit

Home » Food Nutritional Information » Cream

CREAM

This is the Amino Z Food Database providing nutritional information on 10,000 foods typically consumed in an Australian diet. Information in each nutritional analysis includes:

Basic nutritional information
Glycemic Index
Vitamins and minerals
Amino Acids
Fatty Acids
Organic Acids
Carbohydrate Breakdown

Click here to add this search to your browser! Quickly search up any food in our database with a single click!

Result Pages: 1

Cream, Canned, Reduced Fat (Approximately 25%)

Australian produced canned cows milk cream. Supplied with a fat content >25%.

Cream, Double Or Rich

Dairy cream produced with a higher fat content (approximately 49%) than regular cream and sold labelled either as double cream or rich cream.

Cream, Imitation Or Mock (Non-Dairy)

Soft product with a creamy appearance and texture that is commonly used in baked goods in place of whipped dairy cream, but which is not dairy-based.

Cream, Pure (35% Fat)

Australian produced cows milk cream. Supplied with a fat content of 35%.

Cream, regular thickened, 35% fat, ultra high temperature treated

Ultra high temperature (UHT) treated Australian cream. Major ingredients include cream and vegetable gum. Produced by heating cream and thickening agents to 133-140 C for a minimum of 1 second prior to packaging, resulting in its extended shelf life and increased viscosity. Supplied with a fat content of 35%.

Cream, sour, extra light (>12% fat)

Commercially produced Australian sour cream. Prepared by culturing a combination of cows milk cream, milk and skim milk with lactic acid bacteria resulting in the sour flavour and decreased fat content compared to regular and light sour cream varieties. Contains >12% milk fat.

Cream, Sour, Extra Light (Approximately 12% Fat)

Cream, Sour, Full Fat, Commercial

Commercially produced Australian sour cream. Prepared by culturing cream or milk with lactic acid bacteria resulting in the sour flavour. Sour cream is not fat reduced.

Cream, Sour, Light (Approximately 18% Fat)

Commercially produced Australian sour cream. Prepared by culturing a combination of cows milk cream and milk with lactic acid bacteria resulting in the sour flavour and decreased fat content compared to regular sour cream. Contains >18% milk fat.

Cream, Thickened, 35% Fat

Australian produced thickened cream. Major ingredients include cream, gelatin and vegetable gum. Produced by separating milk into a highly concentrated milk fat stream (cream) & a non-milk fat stream (skim milk) and adding thickener to increase the viscosity. Supplied with a fat content of 35%.

Cream, Thickened, Light (18% Fat)

Dairy-based cream that has been formulated to have a reduced fat content compared to regular dairy cream. Contains gelatine and vegetable gum to thicken the product.

Cream, Thickened, Ultra High Temperature, 35% Fat

Cream, Whipped, Aerosol, Commercial (Approximately 28% Fat)

Commercially produced whipped cream. Prepared by mixing cream with a propellant (usually nitrous oxide) and various stabilisers, emulsifiers and sugar, and packing under pressure. Whipped cream is not fat reduced and contains ~28 fat g/100g.

Dip, Sour Cream Based, Commercial

Commercially produced Australian sour cream-based dip. Flavours and ingredients are unspecified.

Displaying 1 to 14 (of 14 articles)

Result Pages: 1