What’s Really Inside Your Cream Biscuit? Spoiler Alert: It’s Dalda, Not Dairy Cream
That gooey, sweet filling between your favorite cream biscuits may feel like a comforting childhood treat — but brace yourself — it’s NOT cream. It’s not even close.
In a shocking revelation that’s sparking debate across households and health circles alike, the “cream” in most cream biscuits is actually a blend of low-cost fats, artificial flavors, and chemicals — with Dalda (hydrogenated vegetable oil) often being the key ingredient. Not only is this misleading, but it also poses significant health risks, especially when consumed regularly by children and teens.
Let’s take a deep dive into what’s really hiding between those crunchy cookie layers.
The Truth Unwrapped: What’s Inside That “Cream”?
When you read the back of your favorite cream biscuit pack, you’ll often find vague ingredient labels like:
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"Vegetable fat"
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"Hydrogenated oil"
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"Edible starch"
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"Artificial vanilla/strawberry/chocolate flavour"
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"Emulsifiers and stabilizers (E322, E471, E150d...)"
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"Permitted food color"
So, where’s the milk cream?
Nowhere.
That luscious white or pink “cream” isn’t dairy at all. It’s a cocktail of sugar, trans fats (like Dalda), synthetic emulsifiers, and petroleum-derived food colors. The real cream you imagine — made from milk — is completely missing.
What Is Dalda, Really?
Dalda is a brand name synonymous with vanaspati ghee, which is made from hydrogenated vegetable oil. It was created as a cheap alternative to ghee (clarified butter) during colonial times.
Here’s why it’s troubling:
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High in trans fats: Linked to heart disease, obesity, and diabetes
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Zero nutritional value: No protein, vitamins, or real energy
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Hard to digest: Sticks around in the body longer than natural fats
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Banned or regulated in many countries due to health risks
When Dalda is used in biscuits, it gives the filling that smooth, greasy mouthfeel — fooling your taste buds into thinking it’s rich and creamy.
Why This Matters: Especially For Kids
Cream biscuits are aggressively marketed to children, often with colorful wrappers, cartoon characters, and promises of fun. But behind that marketing lies a reality that most parents are unaware of.
Health Risks of Regular Consumption:
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Increased cholesterol and risk of childhood obesity
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Hyperactivity due to artificial colors and preservatives
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Dental problems from excess sugar and starch
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Hormonal imbalances from synthetic additives
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Digestive troubles due to lack of fiber and real nutrients
And because kids often eat these biscuits as snacks or school-time treats, the damage becomes chronic and cumulative over time.
How To Spot Fake “Cream” On Labels
When shopping next time, flip the pack and look for these red flags:
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No mention of dairy or milk solids
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High trans fat or saturated fat percentage
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Ingredients like vanaspati, hydrogenated oils, E numbers
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Artificial flavours and colors listed without specifics
If you don’t see milk, cream, or butter in the first five ingredients, it’s not real cream — it’s chemistry disguised as comfort food.
Healthier Alternatives To Try
You don’t have to give up sweet treats altogether. Just make better choices:
Try this instead:
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Whole-wheat biscuits with nut butters or fruit spreads
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Homemade cream biscuits using fresh cream and jaggery
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Organic brands that use real dairy and natural sweeteners
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Date and nut bars, coconut laddoos, or yogurt parfaits
Your body — and your children’s future — will thank you.
Final Scoop: Creamy Lies Need Crunchy Awareness
The next time you open a cream biscuit, remember: what you’re eating is not “cream” but a cost-cutting mix of Dalda and chemicals wrapped in a sugary disguise. It may taste good in the moment, but the long-term cost to your health could be massive.
So, let’s stop being fooled by clever packaging and nostalgic flavors. Read the label. Question the ingredients. Demand better.
Because you deserve real food, not fake cream.
