Cream substitute, with hydrogenated vegetable oil and soy protein
Category: Dairy & Egg Products State: Liquid
Nutrition Highlights
Serving Size
Calories
20
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Fat | 13 (66.1%) |
| Carbohydrate | 6.8 (33.6%) |
| Protein | 0.6 (2.9%) |
| Total | 20 (100%) |
Serving: 1 container, individual [15g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 12 (77.3%) |
| Carbohydrate | 1.7 (11.4%) |
| Fat | 1.5 (10.0%) |
| Protein | 0.2 (1.0%) |
| Ash | 0.06 (0.4%) |
| Total | 15 (100%) |
Serving: 1 container, individual [15g]
Benefits
-
Provides protein and fat to support growth and development. The soy protein provides plant-based protein
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The vegetable oils provide essential fatty acids and fat for energy
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As a substitute for dairy cream, it can be used by those who are lactose intolerant or vegan
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The hydrogenated oils provide stability and prevent separation, giving it a smooth texture
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The soy protein and vegetable oils together provide a creamy mouthfeel similar to dairy cream
Risks
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High in saturated fat from hydrogenated vegetable oil which can increase risk of heart disease
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Contains soy protein which some people may be allergic or sensitive to
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Hydrogenated oils contain trans fats which are considered unhealthy and may increase risk of heart disease
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High in calories and fat which can contribute to weight gain if consumed in large amounts
-
May contain hormones, antibiotics and pesticide residues depending on sourcing of soy and vegetable oils used
Additional Information
Cream substitute, liquid, with hydrogenated vegetable oil and soy protein is a food product that aims to mimic the taste and texture of traditional cream while offering some potential nutritional benefits. However, it is important to consider the risks associated with its ingredients as well.
One of the primary attributes of this cream substitute is that it is made with hydrogenated vegetable oil. Hydrogenation is a process that converts liquid vegetable oil into a solid or semi-solid form, which increases the shelf life and stability of the product. However, hydrogenation also leads to the formation of trans fats, which are known to increase the risk of heart disease. Consuming trans fats should be minimized or avoided altogether, as they raise bad cholesterol levels (LDL) and lower good cholesterol levels (HDL).
On the other hand, this cream substitute also contains soy protein, which can provide some nutritional benefits. Soy protein is a complete protein, meaning it contains all essential amino acids that the body needs for growth and repair. It is also a good source of vitamins and minerals, including calcium, iron, and potassium. Additionally, soy protein has been associated with various health benefits, such as reducing the risk of heart disease, improving bone health, and supporting weight management.
However, it is important to note that not all soy protein is created equal. Some cream substitutes may contain genetically modified soybeans, which may have potential risks associated with them. It is advisable to choose cream substitutes made from organic or non-GMO soybeans to avoid potential health concerns.
Furthermore, the use of a cream substitute, even with soy protein, does not provide the same nutritional benefits as natural dairy cream. Dairy cream is a source of essential vitamins like A, D, E, and K, as well as minerals such as calcium, phosphorus, and magnesium. These nutrients are essential for various bodily functions, including bone health, blood clotting, and immune system support. Cream substitutes typically lack these essential nutrients unless they are specifically fortified.
In summary, the nutritional benefits of cream substitute, liquid, with hydrogenated vegetable oil and soy protein include the presence of soy protein, which offers a complete protein source and potential health benefits. However, the risks associated with hydrogenated vegetable oil, particularly the formation of trans fats, should not be overlooked. Additionally, the lack of essential vitamins and minerals found in natural dairy cream is a significant drawback. It is advisable to consume cream substitutes in moderation and opt for healthier alternatives whenever possible, such as natural dairy cream or plant-based alternatives made with healthier oils and without trans fats.