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Vegetal creams: an alternative to dairy creams. A review. Properties expected from creams are changing due to a market becoming increasingly dynamic and specific. Taking this into account, nowadays vegetal creams are increasingly appearing as an interesting alternative to traditional dairy creams to satisfy these needs. The aim of this paper is to give an overview of the current knowledge about creams and, in particular, vegetal creams. Parameters such as formulation and processing, which have a huge impact on the physicochemical properties of creams, are also discussed.