Résumé:
The development of the field of reconstituted milk creams has given rise to analogue
creams, products similar to milk creams where dairy fat is replaced by vegetable fat. The
present work, carried out at the food technology laboratory level, consists of a comparative
study of a cream selection of recent dates, present on the Algerian market. It consists of a
physico-chemical evaluation with a particular interest in the determination of their fatty acid
composition. The physicochemical parameters (water content, pH, salt content, melting point
and ash content) revealed that the analyzed products are for the most part in compliance with
the standards and the values determined by the authors. The chromatographic analysis (GC)
allowed the classification of the different creams analyzed according to their fatty acid
composition and the identification of the type of fat or oil used: The CF1 cream appears to be
composed of a mixture of milk and vegetable fat, which prohibits its name "crème fraîche".
CF2, CF3, CF4 creams appear to be composed of palm oil, coconut and soy respectively. The
CF5 cream is composed of a mixture of oil (palm kernel, palm and / or its fractions) having
undergone hydrogenation and inter-esterification.
