Emulsifiers and stabilizers for non-dairy whipping cream
Vegetable fat-based cream provides improved parameters such as overrun and stability (no syneresis at ambient temperature with the whipped product) and makes this non-dairy whipped topping an ideal substitute for traditional dairy cream in many food applications:
- Bakery Toppings: Resistant toppings ideals for sophisticated and lasting decorations with high stability at ambient temperature.
- Bakery Fillings: Excellent stability, in terms of syneresis, ideal for fillings stable at room temperature.
- Ice-Cream: Vegetable cream can be used alone or with dairy cream for ice-cream recipes. Due to thaw-cycle stability, the product is ideal for cost reduction and ice-cream texture improvement.
Easy processing
Non-dairy whipping cream applications using PREMITEX® XLN have been designed to improve the end product quality without any substantial modification of the conventional manufacturing process.
Emulsifiers and stabilizers for non-dairy whipping cream
The PREMITEX® XLN product range is based on blends of hydrocolloids and/or emulsifiers with a small quantity of another non-dairy ingredients, offering to the customers an optimized solution for vegetable whipping cream production.
