That sweet, creamy layer sandwiched between two crisp biscuits is what makes tea-time irresistible for many of us. Whether it’s the vanilla cream in your chocolate disks or the chocolate filling in your favourite cookie, that melt-in-the-mouth texture feels indulgent. But have you ever stopped to wonder if the “cream” in your biscuit is actually made from milk? The packaging often highlights words like “milky,” “creamy,” or “dairy-rich,” but what’s really inside might surprise you.A 2023 study published in Nutrients highlighted that many ultra-processed foods, including popular snack items like cream biscuits, rely heavily on hydrogenated vegetable oils, emulsifiers and artificial flavouring agents instead of natural ingredients such as real milk. These formulations are designed to imitate authentic dairy taste and texture while keeping costs low and shelf life long. This means your favourite “milk-flavoured” biscuits may not be as wholesome as their packaging suggests, offering more of a creamy illusion than genuine nutrition.
What is biscuit cream actually made of
Most cream biscuits use a base of refined sugar, palm oil, and emulsifiers. The creamy consistency that feels buttery comes from a mix of vegetable fat and flavouring agents, not from dairy cream. Powdered milk or whey solids might be added in trace amounts purely for marketing appeal, giving manufacturers a reason to call it “milk cream.”In reality, the composition leans more towards industrial fat blends than fresh milk. This helps increase shelf life, maintain smoothness at room temperature, and keep production costs low. However, the trade-off is that the nutritional profile suffers significantly compared to real dairy ingredients.
Why manufacturers avoid real milk in biscuit cream
Using actual milk or milk fat would require refrigeration and reduce the product’s stability. Biscuits are meant to last months, not days, and that’s only possible with non-perishable fat alternatives like palm or hydrogenated oil.From a business standpoint, it makes perfect sense. Real milk is expensive and perishable, while palm oil is cheap and shelf-stable. So when you see “milk solids” on the label, it’s often just a minimal inclusion to justify the name, not a true reflection of the product’s content.
Is biscuit cream healthy for daily consumption
Let’s face it, we don’t eat cream biscuits for their health benefits. Most commercial versions are high in sugar and trans fats, both of which have been linked to increased cholesterol and heart risk when consumed excessively. A couple of biscuits with chai occasionally is harmless, but making them a daily snack could impact long-term health.The sugar content alone in one or two biscuits can exceed a child’s recommended sugar intake for the day. Add to that the saturated fats and artificial flavours, and you’re looking at a treat best enjoyed in moderation.
How to identify real milk-based biscuits
Reading ingredient lists can reveal more than flashy packaging ever will. Look for phrases like butter, milk fat, or cream (milk) listed among the top three ingredients. If you see hydrogenated vegetable oil, palm oil, or vanaspati, you’re likely not eating real dairy-based cream.Some premium or artisanal brands use actual buttercream or condensed milk in their fillings, though these are typically more expensive and have shorter shelf lives. For the most part, mainstream biscuits found in supermarkets are designed for mass production and storage, not authenticity.
Healthier alternatives to regular cream biscuits
If you love the flavour but want a better option, try homemade sandwich biscuits with peanut butter, Greek yoghurt, or dark chocolate spreads. These provide a richer taste with protein and healthy fats.Alternatively, opt for whole-grain or oat biscuits with low-sugar fillings. Even a slice of whole-grain toast with honey or nut butter can replicate that sweet crunch without relying on synthetic cream.The truth is, most “creamy” biscuits you enjoy with your chai contain very little real milk. Their smoothness and taste come mainly from sugar, oil, and flavouring, clever chemistry rather than wholesome dairy. While they’re fine as an occasional treat, believing they offer the goodness of milk would be misleading.Next time you dip one in your tea, enjoy it for what it is, a delicious indulgence, not a source of nutrition. If you truly crave the creaminess of milk, you’re better off pairing your chai with fresh milk or a small piece of real dairy chocolate instead of reaching for that shiny packet on the shelf.Also read| How much chai patti is good for your chai: The perfect measure for taste and health
