Lower fat offers lower costs
For the production of lower-fat options, the portfolio comprises Palsgaard® CreamWhip 431, which is an emulsifier blend free of palm oil and partially hydrogenated oils (PHO) and Palsgaard® CreamWhip 412, which is the stabiliser blend.
At present, the prices for vegetable fats are extremely high, Thomas confirms, and this has pushed up the manufacturing costs for producers wanting to create non-dairy whipping creams.
When used together, Palsgaard’s CreamWhip duo can reduce the fat in non-dairy whipping cream right down to 12%, and in tandem with this, the raw material costs drop considerably.
Thomas says: “A rule of thumb is that with every 1% you drop in fat content you can save 2.3% in raw materials.
“It means that if you go from 25% fat to 12% fat you save about 33% in costs for your recipe, and that’s a significant cost saving.”
He says: When you look at the market for whipping cream there is barely anything out there with a lower fat content than 20% that performs like a full fat cream like ours.
“What we have been able to do is go all the way down to 12% fat without compromising with the creaminess and mouthfeel and this really is such an exciting development for the industry.
“Not only were we able to halve the fat content, therefore offering excellent health benefits, but we can also guarantee significant cost-savings and other benefits such as a long shelf-life and better foam stability, which means it can work well in decorative cake making.”
PALSGAARD® CREAMWHIP 431 AND 412 KEY FEATURES:
- Custom-designed emulsifier blend for low-fat non-dairy whipping cream
- Custom-designed stabiliser blend for low-fat non-dairy whipping cream
- Palm-free
- PHO-free
- Allergen-free and non-GMO
- Kosher / Halal certified
- Produced in CO2-neutral factories
PALSGAARD® CREAMWHIP 431 AND 412 KEY BENEFITS:
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Cost-effective non-dairy whipping cream formulations
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Healthier products without compromising on taste and functionality
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Low-fat, creamy and delicious creams
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Excellent whipping properties and storage stability – also at ambient temperature (20°)
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Longer shelf-life/stand-up time of whipped cream