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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Posted to rec.food.cooking,rec.food.baking,rec.food.preserving,misc.consumers,sci.med.nutrition
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Dave Bugg is a total jack-off -- WTF does cream in the local store contain carrageenan, polysorbate, preservatives, and mono/di- glycerides when milk doesn't?!
On Nov 4, 7:23 pm, "Green Xenon [Radium]" >
wrote: > Dave Bugg is a sicko! > > Answer my questions properly! > > I asked question! I want answers! > > Give me!!!! Now!!! > > WTF does cream in the local store contain carrageenan, polysorbate, > preservatives, and mono/di- glycerides when milk doesn't?! > OK, Green Asshole. I'll tell you why. The carageenan, polysorbate and mono/di-glycerides stabilize the cream. They keep it from separating into butter and buttermilk in transit. Think, churning. Well, maybe the carageenan is there to make whipped cream stiffer too. None of those are anything weird or unhealthful, though they might detract slightly from the aesthetics of the cream. I've never seen cream with "preservatives." --Bryan |
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