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|
|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|
The solution of Avebe is: