Whipped cream is a dairy product used as a sweet treat on cakes, ice cream, coffee, hot chocolate, milk tea etc. Everyone enjoys it once in a while as a cream topping or dessert. Whipped cream usually consists of at least 30% fat. The quality of the cream is determined by the taste, aeration and stability of the foam.
There is a strong demand for dairy and allergen free alternatives without sacrificing on mouthfeel and stability. Within Avebe a plant based whipped cream has been developed. In this alternative an optimal balance of stability, aeration and viscosity has been achieved by emulsifying potato starch (Octenyl succinic anhydride modified) and/or potato protein, creating a smooth and white cream topping.
Some compositions that provide firm aerated and stable whipped creams are shown in the following table.
| Ingredient | A [%] | B (%) | C (%) |
| Fat (palm fat) | 30 | 30 | 30 |
| Sugar | 10 | 10 | 10 |
| Eliane MC160 (OSA Eliane) | 1.5 | 1.5 | 0 |
| Eliana C200 (potato starch) | 0 | 0 | 1.5 |
| Solanic 300 (PPI) | 0 | 1.5 | 1.5 |
| Monics (monoglyceride) | 0.2 | 0 | 0.2 |
| Water | 58.3 | 57 | 56.8 |
The solution of Avebe is:
