Vegetable-based cream for whipping and cooking

Higher volume, lower costs

Our functional systems from the Stabimuls series can help you make vegetable-based whipping cream with exceptionally high volume, for very lucrative products such as cannoli.

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Vegetable-based cream: Trending enjoyment with a price advantage

Stabimuls Vega keeps vegetable-based whipping and cooking cream in shape.

With Stabimuls Vega you can make vegetable-based whipping cream with outstanding product properties for cake, fruit, desserts or ice cream, or for use in sauces, soups and casseroles. The whipping volume can be adjusted between 100 and 400% as desired. What’s more, the vegetable-based cream keeps longer and is up to 40% cheaper than dairy cream.

Vegetable-based cream made with Stabimuls Vega goes great with yogurt and fruit, or dressed up with sugar and juice. The foam stays fresh-looking and appetising for a long time. There is no water release, and the product looks freshly whipped. This stabiliser complex is also ideal for hot regions. The whip volume can be improved and the whipped cream remains stable and keeps its shape for a long time, even at temperatures up to 40°C. This is a real advantage when there are gaps in the cooling and distribution chain.

We will be glad to develop a custom solution for you – ask us!

Tel.: +49 (0) 41 02 202 003
info@hydrosol.de

Cream products
ApplicationStabilising systemPropertiesDosage
Cream & Cream productsLaboron S-68-1010Liquid stabiliser, easy, lump-free dispersion, prevents fat creaming and stabilises whipped cream0.15 - 0.30%
Cream & Cream productsStabisol CT 6System to prevent the fat from creaming and stabilise the whipped cream, very low dosage0.015 – 0.025%
Vegetable-based whipping cream
ApplicationStabilising systemPropertiesDosage
Vegetable-based whipping cream 8 - 16 % fatStabimuls ICR 150 OATSystem for vegan vegetable-based whipping cream suitable for the EU, high whipping volume, with oat protein, very low fat content, few E numbers, pleasant texture and taste1.7 - 2.0 %
Vegetable-based whipping cream with 20 - 25 % fatStabimuls ICR 20 ISystem for vegan vegetable-based whipping cream with high whipping volume, creamy and full mouthfeel, high stability of the whipped cream, freeze-thaw stability of the liquid cream2,5 %
Vegetable-based whipping cream with 25 – 28 % fatStabimuls ICR 9 MSSystem for very high whipping volume, very creamy and full mouthfeel, sharp contours, addition of up to 35% sugar syrup (50% conc.) possible2.4 - 2.5 %
Vegetable-based whipping cream with 25 - 28 % fatStabimuls ICR 250 KASystem for vegetable-based whipping cream with suitability for the EU, a high whipping volume and particularly milky taste2.5 %
Vegetable-based whipping cream with 25 - 28 % fatStabimuls ICR 134 PASystem for vegan vegetable-based whipping cream with high whipping volume, high stability of the whipped cream and low viscosity liquid phase1.3 - 1.4 %
Vegetable-based whipping cream with 25 - 28 % fatStabimuls Vega SSI 15 EUSystem for vegan vegetable-based whipping cream with suitability for the EU, high whipping volume and high stability of the whipped cream1.5 %
Vegetable-based whipping cream with 25 - 28 % fatStabimuls ICR 300 CNUTSystem for vegan vegetable-based whipping cream suitable for the EU, high whipping volume and few E numbers, end product without palm kernel fat, up to 40% vegetable drinks can be used instead of water in the recipe, can be produced without sugar2.0 %
Crème cuisine
ApplicationStabilising systemPropertiesDosage
Crème cuisine with 5 - 10% fatStabisol CFKS 18System for heat and acid stable crème cuisine with a creamy and full mouthfeel1.5 %
Crème cuisine with 10 - 25% fatStabisol CFKS 15System for heat and acid stable crème cuisine with creamy texture and very good whitening power1.3 – 1.4 %
Crème cuisine with 10 - 30% fatStabisol Vega 456System for crème cuisine recombined with milk and/or vegetable fat, very creamy mouthfeel and heat and acid stability1.5 – 2.5 %
Crème cuisine with 10 - 30 % fatStabisol Vega 121System for crème cuisine recombined with milk and/or vegetable fat, also possible in vegan, heat and acid stability at low dosage, a cost-effective alternative1.0 – 2.0 %
Double-Application-Cream
ApplicationStabilising systemPropertiesDosage
Double-Application-Cream with 25 - 32% fatStabimuls Vega DAC 4System for a high whipping volume and good cooking properties, can be combined with proportioned milk fat for a milky taste and a creamy mouthfeel3.0 – 3.5 %

Brochures

Interested in vegetable-based alternatives to dairy cream?

We’ll be glad to provide detailed information on our foam stabilisers and emulsifiers for vegetable-based whipping cream with individually adjustable whip volume.

The brochure gives you further information on the benefits of our Laboron Vega stabiliser complexes for vegetable-based whipping and cooking cream.

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