Creme entiere

Cream is a dairy product rich in fats and provides a creamy texture to foods. It is a source of fat-soluble vitamins like A, D, E, and K. When sourced from grass-fed cows, it may contain higher levels of omega-3 fatty acids.

Modified starch is used as a thickening agent in many processed foods. It is derived from natural starches but undergoes chemical or physical modifications. These modifications improve its stability and texture in food products.

Pectin is a natural polysaccharide used as a gelling agent in foods. It is commonly extracted from fruits like apples and citrus. It helps in stabilizing and thickening products without adding calories.

Carrageenan is a seaweed-derived additive used to thicken and stabilize foods. It has been linked to digestive issues and inflammation in some studies. Its use in food products is controversial due to potential health concerns.

Milk proteins are added to enhance the protein content of dairy products. They provide essential amino acids necessary for muscle repair and growth. However, they may cause allergic reactions in individuals with milk protein allergies.

Lactic ferments are beneficial bacteria used in the fermentation of dairy products. They help in the production of lactic acid, which acts as a natural preservative. These bacteria can improve gut health by promoting a healthy balance of gut flora.