▁cr ème ▁é pa iss ie ; ▁Italian : ▁p anna ▁add ens ata ) ▁is ▁defined ▁as ▁cre am ▁thick ened ▁using ▁thick ening ▁agents . ▁ ▁United ▁Kingdom ▁ ▁In ▁the ▁United ▁Kingdom , ▁the ▁types ▁of ▁cre am ▁are ▁leg ally ▁defined ▁as ▁follows : ▁ ▁United ▁States ▁In ▁the ▁United ▁States , ▁cre am ▁is ▁usually ▁sold ▁as : ▁ ▁Most ▁cre am ▁products ▁sold ▁in ▁the ▁United ▁States ▁at ▁ret ail ▁contain ▁the ▁minimum ▁perm iss ible ▁fat ▁content ▁for ▁their ▁product ▁type , ▁e . g ., ▁" H alf ▁and ▁half " ▁almost ▁always ▁contains ▁only ▁ 1 0 . 5 % ▁but ter f at . ▁Not ▁all ▁gr ades ▁are ▁defined ▁by ▁all ▁juris dict ions , ▁and ▁the ▁exact ▁fat ▁content ▁ranges ▁vary . ▁The ▁above ▁figures , ▁except ▁for ▁" man ufact urer ' s ▁cre am ", ▁are ▁based ▁on ▁the ▁Code ▁of ▁Federal ▁Reg ulations , ▁Title ▁ 2 1 , ▁Part ▁ 1 3 1 ▁ ▁Process ing ▁and ▁add it ives ▁C ream ▁may ▁have ▁thick ening ▁agents ▁and ▁stabil izers ▁added . ▁Th icken ers ▁include ▁sod ium ▁alg inate , ▁car rage en an , ▁gel at ine , ▁sod ium ▁b ic ar bon ate , ▁t et ras od ium ▁py roph osph ate , ▁and ▁alg in ic ▁acid . ▁ ▁Other ▁processing ▁may ▁be ▁carried ▁out . ▁For ▁example , ▁cre am ▁has ▁a ▁t endency ▁to ▁produce ▁o ily ▁glob ules