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Source
Animal-derived
Allergen
No
Role in food
Manufacturers add cultured pasteurized light cream to foods for its rich flavor and creamy …
What it is
Cultured pasteurized light cream is a dairy product made from milk. It is created by adding a starter culture of bacteria to light cream, which causes it to thicken and develop a tangy flavor. The cream is then pasteurized to kill harmful bacteria.
Why it's used
Manufacturers add cultured pasteurized light cream to foods for its rich flavor and creamy texture. It is commonly used in dips, sour cream alternatives, salad dressings, and baked goods to enhance richness and provide a smooth mouthfeel.
Health notes
Cultured pasteurized light cream is generally recognized as safe (GRAS) by the FDA as a food ingredient. It is a source of fat and calories. International bodies like JECFA have evaluated dairy products, and EFSA has evaluated lactic acid cultures used in its production. Consuming high amounts of saturated fat, which is present in cream, may be linked to increased risk of heart disease, according to dietary guidelines.
Allergen info
Cultured pasteurized light cream is derived from milk, which is one of the 9 FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.