Cream
Standardized whole dairy food regulated under 21 CFR 131. Pasteurized to eliminate pathogens.
What it is
The fat-rich liquid separated from milk. FDA standards of identity (21 CFR 131.150 / 131.155 / 131.157) classify by milkfat content: heavy cream ≥36%, light whipping 30–36%, light cream 18–30%, half-and-half 10.5–18%.
Adds richness, body, and mouthfeel; whipping and emulsifying base; ingredient in sauces, soups, baked goods, and ice cream.
Why it's flagged
- High saturated fat — relevant only at whole-diet level
- Milk allergen requiring disclosure
- Lactose content affects intolerant individuals
What regulators actually say
"Heavy cream is cream which contains not less than 36 percent milkfat. It is pasteurized or ultra-pasteurized, and may be homogenized."
"No more than 10% of total energy intake [should come] from saturated fatty acids ... saturated fatty acids can be found in fatty meat, dairy foods, and hard fats and oils such as butter, ghee, lard, palm oil and coconut oil."
Regulatory status
United States — FDA
Standard of identity — 21 CFR 131.150 (heavy cream), 131.157 (light whipping cream)
European Union — EFSA
Permitted; standard dairy product
Scan it before you buy it
Get Ube on iOS or Android — point at any barcode, see what's actually in there.
Get the app