CREMA CENTROAMERICANA CULTURED CREAM

Pasteurized cream is a dairy product that provides a rich source of high-quality fats and proteins. The pasteurization process ensures safety by eliminating harmful bacteria while preserving nutritional value. It is a key ingredient in cultured cream products, contributing to texture and flavor.

Lactic acid is a naturally occurring compound used to enhance flavor and preserve food. It is produced through fermentation and is generally recognized as safe. In cultured cream, it contributes to the tangy taste and acts as a preservative.

Salt is a common seasoning and preservative used to enhance flavor. It is essential for various bodily functions but should be consumed in moderation. In this product, it contributes to taste and preservation.

Locust bean gum is a natural thickening agent derived from carob seeds. It is used to improve texture and stability in food products. Generally recognized as safe, it is a common additive in dairy products.

Carrageenan is a thickening agent derived from red seaweed, often used in dairy products. It has been associated with digestive issues and inflammation in some studies. Despite its natural origin, its safety is debated, especially in processed foods.

Cultures are beneficial bacteria used in the fermentation process to produce cultured dairy products. They contribute to the development of flavor and texture. These bacteria can also support gut health.

Annatto is a natural coloring agent derived from the seeds of the achiote tree. While generally considered safe, it can cause allergic reactions in sensitive individuals. It is used to impart a yellow or orange color to foods.