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.
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
New possibilities for trending concepts
By changing the proportions of emulsifiers, hydrocolloids and vegetable proteins, it is possible to make different vegetable-based cream products with specific properties.
|Cream & Cream products||Laboron S-68-1010||Liquid stabiliser, easy, lump-free dispersion, prevents fat creaming and stabilises whipped cream||0.15 - 0.30%|
|Cream & Cream products||Stabisol CT 6||System to prevent the fat from creaming and stabilise the whipped cream, very low dosage||0.015 – 0.025%|
|Vegetable-based whipping cream with 20 - 25 % fat||Stabimuls ICR 20 I||System 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 cream||2,5 %|
|Vegetable-based whipping cream with 25 – 28 % fat||Stabimuls ICR 9 MS||System for very high whipping volume, very creamy and full mouthfeel, sharp contours, addition of up to 35% sugar syrup (50% conc.) possible||2.4 - 2.5 %|
|Vegetable-based whipping cream with 25 - 28 % fat||Stabimuls ICR 250 KA||System for vegetable-based whipping cream with suitability for the EU, a high whipping volume and particularly milky taste||2.5 %|
|Vegetable-based whipping cream with 25 - 28 % fat||Stabimuls ICR 134 PA||System for vegan vegetable-based whipping cream with high whipping volume, high stability of the whipped cream and low viscosity liquid phase||1.3 - 1.4 %|
|Crème cuisine with 5 - 10% fat||Stabisol CFKS 18||System for heat and acid stable crème cuisine with a creamy and full mouthfeel||1.5 %|
|Crème cuisine with 10 - 25% fat||Stabisol CFKS 15||System for heat and acid stable crème cuisine with creamy texture and very good whitening power||1.3 – 1.4 %|
|Crème cuisine with 10 - 30% fat||Stabisol Vega 456||System for crème cuisine recombined with milk and/or vegetable fat, very creamy mouthfeel and heat and acid stability||1.5 – 2.5 %|
|Crème cuisine with 10 - 30 % fat||Stabisol Vega 121||System for crème cuisine recombined with milk and/or vegetable fat, also possible in vegan, heat and acid stability at low dosage, a cost-effective alternative||1.0 – 2.0 %|
|Double-Application-Cream with 25 - 32% fat||Stabimuls Vega DAC 4||System for a high whipping volume and good cooking properties, can be combined with proportioned milk fat for a milky taste and a creamy mouthfeel||3.0 – 3.5 %|