ingredient information
Cream Sweet Dehydrated
Dehydration (hypohydration) is defined as excessive loss of body water.[1] It is literally the removal of water (Ancient Greek: ?d??, hýdor) from an object. In physiological terms, it entails a relative deficiency of water molecules in relation to other dissolved solutes. Some definitions even require a rise in blood sodium concentration[2], but in reality a loss of body water usually accompanies a loss of solutes as well. Cream (including light whipping cream) is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets. Cream produced by cows (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white colour, cream. Cream from cows fed indoors, on grain or grain-based pellets, is white.