Translations:Cream/15/en

Regulations allow cream to contain acidity regulators and stabilizers. For whipping cream, allowed additives include skim milk powder (≤ 0.25%), glucose solids (≤ 0.1%), calcium sulphate (≤ 0.005%), and xanthan gum (≤ 0.02%). The content of milk fat in canned cream must be displayed as a percentage followed by "milk fat", "B.F", or "M.F".