Share and Enjoy !


Product review-D’lecta Dairy Cream
Summary Feedback
D’lecta Dairy Cream is a milk cream product and is used as an ingredient in preparation of dessert by many Indians especially during festivals and occasions.
The product contains milk solids and stabilizers.
The foodnetindia rating for this product:-
foodnetindia safety rating : 8 – (On a scale of 1 to 10 from very unsafe to very safe)
This product is quite safe for consumption. We find no major safety issues.
foodnetindia wholesomeness rating : 8 – (On a scale of 1 to 10 from very unbalanced nutrition profile to excellent nutrition profile)
The product contains milk solids. Mostly fat and some lactose and protein (whey and cassienates). These foods are wholesome and a source of healthy fats and protein.
Ingredients of concern in D’lecta Dairy Cream
E 452 (i)- Polyphasphates
E 407
They are sequestrants (metal binders), stabilisers and emulsifiers. Also used to retain water during processing and storage.They are salts of sodium/potassium/calcium/ammonium with phosphates. All are produced synthetically from the respective carbonates and phosphoric acid.
High concentrations of phosphates may disturb several metabolic processes as phosphate plays an important role in general metabolism.
Stabilizer E407
Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery. They are also used in beverages and butter. Their high concentration bring about flatulence and bloating.
Ingredients which are not a concern
Milk solids
Stabilizers (E446)
E339 (ii)
E331 (iii)

Disclaimer: The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information. foodnetindia encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.
Replies, if any, from the brand, will be published here ‘As is’