A plant-based whipped cream made from potato

Whipped cream is a dairy product used as a sweet treat on cakes, ice cream, coffee, hot chocolate, milk tea etc. Everyone enjoys it once in a while as a cream topping or dessert. Whipped cream usually consists of at least 30% fat. The quality of the cream is determined by the taste, aeration and stability of the foam.

There is a strong demand for dairy and allergen free alternatives without sacrificing on mouthfeel and stability. Within Avebe a plant based whipped cream has been developed. In this alternative an optimal balance of stability, aeration and viscosity has been achieved by emulsifying potato starch (Octenyl succinic anhydride modified) and/or potato protein, creating a smooth and white cream topping.

Some compositions that provide firm aerated and stable whipped creams are shown in the following table.

Ingredient A [%] B (%) C (%)
Fat (palm fat) 30 30 30
Sugar 10 10 10
Eliane MC160 (OSA Eliane) 1.5 1.5 0
Eliana C200 (potato starch) 0 0 1.5
Solanic 300 (PPI) 0 1.5 1.5
Monics (monoglyceride) 0.2 0 0.2
Water 58.3 57 56.8


The solution of Avebe is:

  • Based on starch and/or protein from local potatoes
  • Clean taste and creamy mouthfeel
  • Plant-based
  • Allergen-free
  • Suitable for vegans and multiple type uses
  • Non-GMO
  • More stainable than dairy and soy based whipped cream
  • Processability and consumption quality are comparable to dairy cream