Ultra-pasteurized Light Cream

Ultra-pasteurized light cream is a dairy product made from cow's milk, containing between 18% and 30% milk fat. The 'ultra-pasteurized' process heats the cream to a very high temperature for a short time. This treatment significantly extends its shelf life compared to regularly pasteurized cream.

Manufacturers use ultra-pasteurized light cream to add richness, a smooth texture, and a creamy flavor to various food products. It is commonly found in desserts, sauces, soups, coffee creamers, and some baked goods. Its extended shelf life makes it a convenient ingredient for commercial food production.

Light cream is a common food ingredient regulated by the FDA. As a dairy product, it is generally recognized as safe when consumed as part of a balanced diet. It contains saturated fat, and the Dietary Guidelines for Americans (2025-2030) suggest limiting saturated fat intake to less than 10% of daily calories. No specific acceptable daily intake (ADI) has been set for light cream by JECFA or EFSA, as it is considered a food rather than a food additive.