When I was a child the ingredient list of whipping cream looked like this:
Now some look like this:
- mono and dyglycerides
- carboxymethyl cellulose
To decode a few of those:
- carrageenan = a thickening agent made from seaweed. Some say that it interferes with your guthealth. It’s used to improve the consistency/ texture of things (and was most recently part of the mass exodus that had people steering away from commercially manufactured almond milk). You can read about it here as well as a balanced article on the two types of carrageenan that exist (and how different they are).
- mono and dyglycerides = similar to Transfats these are “commonly used to combine ingredients containing fats with those containing water, two types of ingredients that don’t ordinarily combine well” (source). It’s made from seaweed and some claim it’s carcinogenic.
- carboxymethyl cellulose = A synthetic thickener and taste enhancer (it’s creamy) which is soluable in liquid.
- polysorbate = another emulsifier used to mix fat and water.
The “new and improved” list of ingredients claim to make the cream easier to whip.
I hadn’t noticed this until the weekend when a friend pointed it out. You can still buy cream like the first option (such as this which is NOT a sponsored link in any form).
I don’t know which you’d prefer; for me I’ll be sticking with Door #1 for as long as I can…