08 Mar Alternatives to produce non-dairy whipping cream
Non-dairy products are becoming more and more popular, therefore this market is growing, incorporating new types of consumers. In 2015 alone, non-dairy milk sales grew almost 10% and it is expected to continue its upward trend. There are two good reasons for it. First of all, the benefits of those products against dairy ones and, secondly, the increase of demand from vegans, vegetarians and lactose intolerant people. At allfoodexperts® we constantly receive challenges related to these products. In fact, we currently have one for developing a non-dairy whipping cream stabilizer that we present at the end of the article.
Whipping cream, an ingredient very appreciated for its application in cuisine, ice-cream and bakery, is one of the key products of non-dairy industry, among other advantages, because it is easy to commercialize around the world. Several studies have demonstrated their benefits too, like its stability, good texture and appearance, and its good resistance to room temperature. But producing a good substitute of dairy whipping cream is usually a great challenge because of its main qualities, overall the whipping time, overrun, texture and stability. So far, vegetable oils appear to be the best substitute for traditional cream, hence the important role of stabilisers and emulsifiers in the manufacturing process of non-dairy whipping cream.
Researchers of the University Putra Malaysia developed a non-dairy whipping cream using palm kernel, palm kernel olein and palm stearin. Their study shows that these ingredients could achieve the stability of usual dairy cream and demonstrated that non-dairy whipping cream is also more appropriate in tropical climates, due to the sensitivity of milk to high temperature and humidity. In this sense, other studies about vegetable oils in food technology propose that an interesterified blend of hydrogenated palm kernel oil and palm oil could give a good whipping performance, stability and mouth feel. Actually, both of them are more stable than traditional dairy creams.
Josefin Lundin researched in her degree project work how fat systems affect the properties of non-dairy whipping creams. According the study, compared to dairy whipping cream, the plant-based ones can be tailor-made, you can modify their properties, and they are cheaper. This work indicates also that fat has a very important role in non-dairy whipping creams and that a fat solution with hard structure, high crystallization temperature and a high solid fat content at a wide range of temperatures provide the whipping cream with best properties, as a short whipping time, a rigid foam, and a good foam stability.
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Are you an expert who can develop products for non-dairy whipping cream?
allfoodexperts® has published a new challenge for this product! If you are an expert in non-dairy products, you have the chance to work hand in hand with the R&D department of a company specialized in powder blends based in Spain and India. This company is looking for a stabilizer from a vegetable or milk source for a non-dairy whipping cream. Also, it must have low fat content (18 %) and sugar (20%), and stability for 48 hours and overrun 400%.