• Skip to main content
  • Skip to primary sidebar

Functional and economical solutions for vegetable fat and mixed fat creams

Asia Food Journal
  • Home
  • Latest News
  • Channels
    • Packaging
    • Processing
    • Ingredients
    • Industry
    • Automation
    • Guest Posts
    • Market Trends
  • Subscribe
  • Advertise
  • Event Calendar
  • Contact Us
    • Submit Guest Posts
Share
Leaderboard of Asia Food Journal




Functional and economical solutions for vegetable fat and mixed fat creams

November 28, 2023 by Asia Food Journal

vegetable fat

Courtesy of Hydrosol

Hamburg, November 2023 – They store better, keep longer, and offer clear cost benefits: Cooking and whipping cream based on vegetable fat and milk protein have several advantages over conventional cream. The final products are more stable and feature attractive properties. What’s more, vegetable fat is generally available at all times.

Stabilizing specialist Hydrosol offers many different stabilizing and texturing systems for individual product solutions, and its latest development is a system for making mixed fat cream. Manufacturers can learn about these concepts at FiE in Frankfurt, at booth 3.1D160. Hydrosol also offers new ideas for applications, for example a whippable vegetable fat cream to which a fruit juice concentrate can be added while whipping, for a fruity cream alternative with stable foam that is ideal for desserts, cakes, and cupcakes. 

Leaderboard of Asia Food Journal

Functional advantages

With the Stabimuls ICR stabilizing and texturing systems, manufacturers can make whipping creams that have substantially higher whipping volume and a firmer foam structure than conventional cream. Freeze-thaw-stable variants are also possible. The systems in the Stabisol Vega range give cooking creams with flexible 10-30 percent fat contents. They are heat- and acid-stable and won’t flock out, even in the presence of alcohol. There is also a version that combines both benefits – i.e., is good for cooking as well as whipping.

It might sound simple, but the production of vegetable fat cream is a complicated matter with many potential sources of problems. Katharina Burdorf, Team Lead Product Management Hydrosol: “One key factor is the fat quality. The melting range and solids component at a certain temperature play an important role in giving the final product a pleasant melt in the mouth.” Further important factors are the sugar quality, proteins, and emulsifiers. Even the hardness of the water can influence the end product.

There is high potential for faults in the technical process as well. “When making a vegetable fat cream, due to the composition it is best to homogenize only after heating. But for many operators that is not possible. We therefore developed solutions that circumvent the issue, so that vegetable fat creams can be made in upstream processes without problems,” said Katharina Burdorf. The filling temperature is especially critical. If it is higher than 10°C – as is the case on many production lines – fat crystallization is inhibited. “With our special stabilizing systems, companies can fill their products at temperatures up to 18°C. Thus we can solve two key problems, upstream homogenization and filling, with just one system.”

Economical solutions

More and more dairies are benefiting from this success, and many are expanding their portfolios with vegetable fat products. “Milk fat is an expensive raw material that is limited in quantity and is also used for many other things. In addition, vegetable fat cream is an ideal alternative in regions where there is no fresh milk,” explained Burdorf. “The products themselves are stabler than milk cream. Despite high whipping volumes of up to 400 percent they keep their stability for a long time.”

Furthermore, with these stabilizers it is possible to make vegetable fat creams that can be stored at room temperatures of up to 25°C. They can even be whipped at room temperature without prior cooling, depending on the formulation.

New mixed fat cream

The latest variant is a combination of dairy and vegetable fat. “We’ve succeeded in avoiding the problem of self-impeding fat crystallization of milk and vegetable fats,” said Katharina Burdorf. With the help of the new functional systems in the Stabimuls series, a whippable mixed fat cream can be obtained which tastes extremely similar to conventional whipping cream. At the same time, it has a lighter mouthfeel than most vegetable fat creams and higher foam stability than conventional cream. These advantages make it especially suitable for the food service market, for example for decorating cakes.

About Hydrosol

Hydrosol GmbH & Co. KG headquartered in Ahrensburg near Hamburg, Germany, is a fast-growing international supplier of food stabilizers, with subsidiaries around the world. Its specialists develop and produce tailor-made stabilizer systems for dairy products, ice cream and desserts, delicatessen foods and ready meals, as well as meat, sausage, and fish products. With an international network of 20 subsidiaries and numerous qualified foreign representatives, the company is represented in the world’s key markets. As a subsidiary of the independent, owner-operated Stern-Wywiol Gruppe with a total of twelve sister companies, Hydrosol can make use of many synergies.

The company has access to the knowledge of some 170 R&D specialists and to the extensive applications technology of the large Stern-Technology Center in Ahrensburg, Germany, as well as shared production facilities and the Group’s own logistics resources. This lets it offer customers a high degree of flexibility and innovation capabilities. With revenues exceeding 760 million euros and some 1950 employees around the globe, the Stern-Wywiol Gruppe is one of the world’s most successful international suppliers of food & feed ingredients.

Other Topics: Hydrosol, Ingredients, milk protein, mixed fat creams, sustainability, sustainable ingredients, vegetable fat

Related Articles

  • Sustainovation

    Courtesy of CP Foods

    CP Foods drives global appeal of “Sustainovation” at THAIFEX–Anuga Asia 2025
  • Lee Kum Kee at THAIFEX 2025

    Courtesy of Lee Kum Kee

    Lee Kum Kee at THAIFEX 2025: Connecting the world through Asian culinary culture
  • Arla Foods Ingredients and Alchemy Agencies

    Courtesy of Arla Foods Ingredients

    Arla Foods Ingredients and Alchemy Agencies sign new distribution agreement
  • Aliansi Kolibri

    Courtesy of Aliansi Kolibri

    Empowering communities, restoring forests: Singapore and Indonesia lead the way in sustainable Southeast Asia 
  • APIC 2025

    Courtesy of Indorama Ventures

    Indorama Ventures champions industry transformation and circular innovation at APIC 2025 
  • gold star

    Courtesy of Meliá Chiang Mai

    Meliá Chiang Mai gets the “Gold Star” for championing sustainability 
Leaderboard of Asia Food Journal

Primary Sidebar

Stay Connected

Your browser does not support the video tag. Learn More




🔥 Trending News

Blue Bottle Coffee announces opening of first Southeast Asian outlet in LUMINE
Farmlore in Bengaluru is unveiled as the winner of the American Express One to
Syensqo achieves breakthrough in mechanical recycling of PVDC multilayer
Blue Bottle Coffee announces opening of first Southeast Asian outlet in LUMINE

Trending News

Subsribe to Our News Letter

Subscribe To
Our Newsletter


By submitting this form, you consent to receive marketing emails from Asia Food Journal. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email.

© 2025 Harvest Information. All rights reserved. Privacy Policy.

Become an F&B industry insider

Your go-to resource for all the latest trends, innovations, and news about the food and beverage industry!

 

By submitting this form, you consent to receive marketing emails from Asia Food Journal. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email.

Disclaimer: Translations on this website are automated using Google Translate. While we strive for accuracy, please be cautious, as machine translations may contain errors. For critical or sensitive content, consider seeking professional human translation. We are not liable for any reliance on the translated content.