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Hydrosol has introduced a new stabilising system from its Stabimuls ICR series, designed specifically for the production of mixed fat cream. The system enables manufacturers to effectively combine vegetable and dairy fats, addressing both cost and quality challenges.
As consumer spending habits shift towards budget-conscious choices, manufacturers are increasingly focused on cost-effective solutions that maintain product quality.
The integration of vegetable and dairy fats has historically posed significant challenges for manufacturers. The new system from Hydrosol aims to create a stable mixed fat cream with a fat content of 32%
According to Binia Postel, product manager at Hydrosol, this solution not only offers potential cost savings compared to conventional cream but also provides a flavour and texture profile similar to that of traditional dairy cream.
Manufacturers can customise formulations using various dairy components, such as milk or clarified butter, enabling them to adapt recipes to local ingredient availability.
The production of vegetable fat creams often raises questions for manufacturers due to its complexity. Postel notes that there is a growing demand for technical support as companies seek to navigate these challenges. Hydrosol’s research capabilities may assist manufacturers in overcoming production hurdles.
The new stabilising system also enhances product functionality, allowing producers in regions with limited dairy access to create mixed fat creams that perform comparably to classic whipping cream.
These products offer a lighter mouthfeel and improved foam stability, making them suitable for applications in the foodservice sector, including cakes and desserts.
Hydrosol’s new offering is part of a broader range of stabilising systems aimed at meeting diverse customer requirements, whether for whipping, cooking or dual-use applications.
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