Dairy

>> Whipping Creams

Normally dairy fats are used in the production of whipping creams and toppings but more and more producers want to replace the expensive dairy cream with vegetable fats, which are cheaper and from a nutritional point of view even healthier. We have developed a fat for use in the production of whipping cream with improved structural rigidity, heat resistance and taste. They are typically based on hardened lauric fats stabilizing the solid fat crystals, trapping air cells in order to produce stable whipped foam. As the fat is lauric based, no aeration is required. They can also be tailor made for individual customers for specific applications.

 

Our products and their applications are:

Sub-Applications Products Characteristics Pack Size
Whipping Cream IFFCO PRO SCO 35 Hardened lauric based fat. Good aeration property. Excellent heat resistance. 20 kg carton
Whipping Cream, Enrobing Fat IFFCO PRO SCO 39 Hardened lauric based fat. Good aeration property. Excellent heat resistance. Excellent flavour release. 20 kg carton

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