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.
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 cream stabiliser, simple handling when dispersing and good distribution||0,15 – 0,30 %|
|Cream, 30% fat||Stabisol CT 6||Stabilisation of cream to prevent creaming at low dosage||0,02 %|
|Cooking cream, 20% fat||Stabisol CFKS 9||Highly heat-stable||1,3 – 1.4 %|
|Vegetable-based whipping cream with 25–28% fat||Stabimuls Vega SSI 14 GF||High stability at low dosage, contains no gelatine||1,4 %|
|Vegetable-based whipping cream with 25–28% fat||Stabimuls ICR 9 MS||High reliability and stability in liquid and whipped phase||2,4 %|
|Vegetable-based whipping cream with 20% fat||Stabimuls ICR 20 I||High stability even without gelatine despite reduced fat content||2,5 %|
|Cooking cream with 12–25% fat||Stabimuls VEGA 406 FT||Vegetable fat cream as substitute for cooking cream. Good whitening||2,0 – 2,1 %|