The secret behind successful imitation whipping creams Over the past years imitation whipping creams have become increasingly popular due to a number of benefits, such as reduced fat content, better costin-use calculations and better foam stability which makes them easy to use and hence attractive bakers and caterers. However, producing successful imitation whipping creams requires not only the right fats but the right combination of emulsifiers and stabilizers. By Hanne K. Ludvigsen, Product & Application Manager, Dairy & Ice cream, Palsgaard A/S. WHIPPED CREAMS Whipped creams are widely used for cooking in households and in the catering sector, especially for desserts and cake decorations. The whipped creams may be in the form of dairy whipping cream or imitation whipping cream. Dairy whipping cream with above 35% fat is the original product; however, nowadays creams based on vegetable fat are commonly seen. These vegetable fat based products are called e.g. imitation creams, non dairy creams, topping creams or confectionary creams. The whippability of dairy whipping cream depends on the fat content as well as on the fat globule structure. The fat content should be above 35%, as dairy creams with lower fat contents do not whip into a stable foam. Further, the original fat globule structure should be maintained, meaning that the cream, in contradiction to most other dairy products, are not homogenised. If high shear is applied during processing the whippability is diminished, which can, however, be re-established by application of emulsifiers.
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