Emulsifier specialist Palsgaard has developed two new functional solutions for non-dairy whipping cream used for cakes and fillings. The ingredients are touted for their low-fat and shelf life extension properties, alongside significant cost reductions. The whipping creams are healthier products without compromising on taste and functiona-lity. They shall offer a good structure and creaminess as well as very good whipping properties and high storage stability.

The first ingredient, Palsgaard CreamWhip 431, is an emulsifier blend free of palm oil and partially hydrogenated oils (PHO). It is complemented by Palsgaard CreamWhip 412, a custom-designed stabilizer blend for low-fat non-dairy whipping cream made with vegetable fat, offering a fat content as low as 12 %.

Claus Hansen, Application Manager of Dairy and Ice Cream, said: “We found that the combination of our two new solutions can actually drive the fat content all the way down to 12 %, so we ended up with a low-fat product. Reducing the fat is a key benefit for consumers looking to lower their calorie intake. But on the other hand, we can also lower the cost of the product by about 35 % from a standard non-dairy whipping cream with 25 % fat.”