Functional and economical solutions for vegetable fat and mixed fat creams

Published: 24-Nov-2023

They store better, keep longer and offer clear cost benefits: cooking and whipping cream based on vegetable fat and milk protein have several advantages compared with conventional cream

The final products are more stable and feature attractive properties. What’s more, vegetable fat is generally available at all times.

Stabilising specialist Hydrosol offers many different stabilizing and texturing systems for individual product solutions, and its latest development is a system for making mixed fat cream.

Manufacturers can learn about these concepts at FiE in Frankfurt, at booth 3.1D160.

Hydrosol also offers new ideas for applications, for example a whippable vegetable fat cream to which a fruit juice concentrate can be added while whipping, for a fruity cream alternative with stable foam that is ideal for desserts, cakes and cupcakes. 

Functional advantages

With the Stabimuls ICR stabilising and texturing systems, manufacturers can make whipping creams that have substantially higher whipping volume and a firmer foam structure than conventional cream.

Freeze-thaw-stable variants are also possible. The systems in the Stabisol Vega range give cooking creams with flexible 10-30% fat contents. They are heat- and acid-stable and won’t flock out, even in the presence of alcohol.

Economical solutions

More and more dairies are benefiting from this success and many are expanding their portfolios with vegetable fat products. Milk fat is an expensive raw material that is limited in quantity and is also used for many other things.

In addition, vegetable fat cream is an ideal alternative in regions where there is no fresh milk. The products themselves are stabler than milk cream. Despite high whipping volumes of up to 400% they keep their stability for a long time.

Furthermore, with these stabilisers, it is possible to make vegetable fat creams that can be stored at room temperatures of up to 25 °C. They can even be whipped at room temperature without prior cooling, depending on the formulation.

New mixed fat cream

The latest variant is a combination of dairy and vegetable fat. “We’ve succeeded in avoiding the problem of self-impeding fat crystallisation of milk and vegetable fats,” said Katharina Burdorf, Team Lead Product Management at Hydrosol.

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With the help of the new functional systems in the Stabimuls series, a whippable mixed fat cream can be obtained that tastes extremely similar to conventional whipping cream.

At the same time, it has a lighter mouthfeel than most vegetable fat creams and higher foam stability than conventional cream. These advantages make it especially suitable for the food service market.

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