Understanding non-dairy whipping cream
The typical fat content of non-dairy whipping cream is around 25%, and it is usually made from ingredients such as vegetable fat, plant or milk proteins, sugar, sugar alcohol, emulsifiers and stabilisers and added flavours.
The fact that milk protein is on this list means of course, that these whipping creams cannot be referred to as vegan. In general, they are known as non-dairy whipping creams, but manufacturers can also use the terms ‘whipped topping’, ‘non-dairy cream’, ‘topping base’, ‘imitation whipping cream’ and ‘vegetable cream’.
Lowering the fat content of non-dairy whipping cream is not easy and therefore to date, the lowest fat options in this sector still tend to contain around 20% fat.
But Palsgaard has now developed two new functional solutions for non-dairy whipping cream, which can be used together to help reduce the fat content down to 12%.
The new Palsgaard® CreamWhip duo also helps to significantly lower the costs, as Thomas Hvid Kruuse, Palsgaard’s senior application specialist, explains.
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.