How to create non-dairy whipping creams with lower fat content and lower costs

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.”

Lower fat is better for your health, and this can make a product more attractive to consumers. The new Palsgaard® CreamWhip duo goes one step further, as Thomas explains.

He says: “Palsgaard® CreamWhip 431 and Palsgaard® CreamWhip 412 have a vegetable base and are made using natural raw materials. The emulsifier and stabilisers we developed for this duo are palm-free and PHO free, so there are no trans fatty acids. They are also allergen-free, and we are proud of this.

“We know some of our competitors are using lecithin, and often this means soy lecithin, which is an allergen. We don’t use soy lecithin because we found an emulsifier to replace lecithin altogether.

“Palsgaard® CreamWhip 431 and Palsgaard® CreamWhip 412 are allergen-free and as well as kosher, halal and produced in CO2 neutral factories.”

Shorten your product development time

Palsgaard has been in the business of whipping creams for decades, and Thomas and his team have helped hundreds of customers achieve perfect peaks in our many application centres around the world. To help you get started on your low-fat non-dairy whipping cream adventure, we have created a set of start-up recipes for you to try. Part of the secret to airy, soft mouthfeel combined with firm foam and a clean, unbroken piping definition lies in achieving the right emulsifier/stabiliser balance. Palsgaard® CreamWhip is the solution, no matter the challenge.