Imitation cream

Fine bakery and dairy products deserve a high-quality whipped cream for decoration and filling applications, where taste, stability and economy of use are paramount.

Imitation creams based on vegetable fat are often used in these applications, as dairy cream has less stability, lower overrun (yield of whipped product) and shorter shelf life. Up until now, the choice has been largely limited to local chilled creams or imported frozen products, which require thawing for several days before use.

Researchers at Danisco have developed a range of Grindsted functional systems for imitation cream, based on tailored blends of emulsifiers and stabilisers. These imitation creams offer an alternative in bakery and catering applications. Now it is possible to easily prepare whipped toppings and fillings using cost-effective chilled or long life imitation cream without storing and thawing frozen product.

The imitation creams offer good stability before and after whipping, along with short whipping time; high overrun; high foam stiffness; smooth surface (lack of visible air cells); good shape retention; good spreadability of foam; and a clean/neutral flavour.