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Reduced cream is a New Zealand canned dairy product. It was originally sold by Nestlé , but other companies in New Zealand have created their own reduced cream products. Typical ingredients are skimmed milk, cream, and thickener 401 ( sodium alginate ).
Kiwi onion dip's creation has been credited to Rosemary Dempsey, a home economist for Nestlé New Zealand in the 1950s or 60s. [1] [2] Dempsey was charged with finding new uses for products slipping down the sales charts, in this case onion soup mix, and tried a variety of other Nestlé products before hitting on the successful combination with reduced cream.
Reduced cream is a cream product in New Zealand, often used to make Kiwi dip. Other items called "cream" Some non-edible substances are called creams due to their consistency: shoe cream is runny, unlike regular waxy shoe polish; hand/body "creme" or "skin cream" is meant for moisturizing the skin.
A cup of coffee with sachets of Coffee-Mate non-dairy creamer and pure sugar (also shown are a stir stick and coffee cup holder). A non-dairy creamer, commonly also called tea whitener or coffee whitener or else just creamer, is a liquid or granular product intended to substitute for milk or cream as an additive to coffee, tea, hot chocolate, or other beverages.
An analysis of a survey done by the U. S. Department of Agriculture showed that consumers of reduced or low fat milk had greater intake of vitamins, minerals, and dietary fiber compared to the group of whole milk drinkers, yet zinc, vitamin E, and calcium were all under consumed in each group. The conclusion was that the whole milk drinkers ...
Cool Whip Original is made of water, hydrogenated vegetable oil (including coconut and palm kernel oils), high fructose corn syrup, corn syrup, skimmed milk, light cream (less than 2%), sodium caseinate, natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, sodium polyphosphate, and beta carotene (as a colouring). [12]
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Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. [1] The bacterial culture , which is introduced either deliberately or naturally, sours and thickens the cream.