Pasteurized Cream

Pasteurized cream is the high-fat layer skimmed from milk, which has been heated to a specific temperature for a set time (pasteurization) to kill harmful bacteria. This process helps extend its shelf life and ensures safety for consumption. It is primarily composed of milk fat, water, and milk solids.

Manufacturers add pasteurized cream to foods for its rich flavor, smooth texture, and ability to add body and mouthfeel. It is commonly used in dairy products like ice cream, sour cream, and butter, as well as in sauces, soups, desserts, and baked goods to enhance richness.

Pasteurized cream is a common food ingredient regulated by the FDA as a dairy product, not an additive. It is generally recognized as safe when consumed as part of a balanced diet. As a natural food, it is not typically evaluated by bodies like JECFA or EFSA in the same way as food additives. There are no notable controversies regarding its safety at typical intake levels.