Benders'dictionary of nutrition and food technology

136crawfish Crustaceans (without claws), family Palinuridae, alsocalled spiny lobster, rock lobster, sea crayfish. See lobster.crayfish Crustaceans; freshwater crayfish are members of thefamilies Astacidae, Parasiticidae and Austroastacidae. Sea crayfish(crawfish) are Palinuridae.Composition/100 g: water 84 g, 301 kJ (72 kcal), protein 14.9 g,fat 1 g, cholesterol 107 mg, carbohydrate 0 g, ash 1 g, Ca 25 mg,Fe 0.6 mg, Mg 30 mg, P 218 mg, K 261 mg, Na 62 mg, Zn 1 mg, Cu0.2mg, Mn 0.1mg, Se 28.4µg, I 100µg, vitamin A 15µg retinol,B 1 0.05 mg, B 2 0.03 mg, niacin 1.9 mg, B 6 0.08 mg, folate 30 µg, B 122.1µg, pantothenate 0.6 mg, C 1 mg. A 40 g serving is a source ofSe, a good source of I, a rich source of vitamin B 12 .See also lobster.cream Fatty part of milk; 4% of ordinary milk, 4.8% of ChannelIslands milk. Half cream is similar to ‘top of the milk’, 12% fat,cannot be whipped or frozen; single cream, 18% fat, will not whipand cannot be frozen unless included in a frozen dish; extra thicksingle cream is also 18% fat, but has been homogenised to a thickspoonable consistency; whipping cream, will whip to doublevolume, 34–37% fat; double cream, will whip and can be frozen,48% fat; clotted, Devonshire and Cornish, 55% fat (of which66% saturated, 30% mono-unsaturated, 4% polyunsaturated).Soured cream is made from single cream; crème fraîche issoured double cream; ‘extra thick double cream’ is also 48% fat,but has been homogenised to be spoonable, and will not whip orfreeze successfully.cream, artificial A name given to:(1) emulsion of vegetable oil, milk or milk powder, egg yolk andsugar;(2) emulsion of water with methyl cellulose, monoglycerides,and other materials.cream, bitty Cream on the surface of milk appears as particles offat released from fat globules when the membrane is brokendown by lecithinase from Bacillus cereus, the spores of whichhave resisted destruction during pasteurisation.creamer, non-dairy Milk substitute used in tea and coffee (coffeewhitener or creamer) made with glucose, fat and emulsifyingsalts.A stable product dry or as liquid. May be made with casein,in which case it is not technically (or by US law) non-dairy.creaming Beating together fat and sugar to give a fluffy mixture,for making cakes with a high fat content. The creaming qualityof a fat is its ability to take up air during mixing.cream line index The cream line or layer usually forms about 6%of the total depth of milk. The cream line index is the ratio