Danisco Develops New Emulsifier System
Vegetable whipping cream containing GRINDSTED WP 950 exhibits excellent shape retention and resistance to syneresis, ideal for cake and dessert decorations. Frozen cakes and desserts are another key application due to the top freeze/thaw stability.
01/05/07 Danisco has developed a new opportunity for the food industry to produce vegetable whipping cream with a dairy-like taste and great stability right through its shelf life.
GRINDSTED WP 950 Emulsifier & Stabiliser System overcomes all the challenges manufacturers face when producing vegetable whipping cream. The final product is high in consumer appeal and significantly more stable at ambient temperatures than dairy whipping cream based on butterfat.
Vegetable whipping cream containing GRINDSTED WP 950 exhibits excellent shape retention and resistance to syneresis, ideal for cake and dessert decorations. Frozen cakes and desserts are another key application due to the top freeze/thaw stability.
Superb whipping properties also create the possibility to maximise on overrun - an advantage resulting in lower production costs compared to the traditional dairy product.
In addition to enhancing quality, the system enables manufacturers to overcome well-known processing difficulties. Low viscosity is ensured and the formation of a cream plug avoided, all making a complex process considerably easier.
