The stabilizer was specially designed for use with coconut fat, a clear consumer favorite in the plant-based cream market, said IFF. According to Mintel market insights, new cream products containing coconut grew 20% from 2018 to 2020.
Called VEGEDAN WP 1800, IFF’s new stabilizer is a protein-free solution which offers “unbeatable performance,” including superior whipping speed, long-standing firmness of the foam, and ability to withstand heat shock.
“One of the challenges manufacturers often face is the viscosity build-up over time due to temperature variations. With VEGEDAN WP 1800, plant-based whipping creams will remain stable for up to nine months, so manufacturers can expand their geographical reach with confidence,” said Kim Dahl, senior application specialist, IFF.
According to IFF, VEGEDAN can transform a plant-based cream into a stable, firm foam within 90 seconds of whipping time “making it the perfect long-lasting decorative topping,” said the company.
“Consumers experience a highly indulgent product, while the high overrun and absence of protein in the stabilizer solution actually reduce costs,” Dahl explained.
While VEGEDAN WP 1800 is primarily used in chilled whipping cream applications, it is also possible to use it at an ambient environment due to its high-temperature tolerance, noted IFF, extending the range of applications and climates where it can be put to use.
Interested in dairy alternatives and ‘animal-free’ cheese?
Checkout part two (Oct 20) of FoodNavigator-USA’s FREE 3-part broadcast series, Disrupting the meat and dairy case: from plant-based bacon to ‘real’ cheese (minus the cows), featuring:
- Takoua Debeche, chief research & innovation officer, Danone North America
- Matias Muchnick, CEO and founder, NotCo
- David Bucca, founder and CEO, Change Foods
- Nathaniel Benchemhoun, VP Business Development, BioMilk
- Carole Bingley, technical specialist, RSSL
- Jessica Knutzon, senior marketing manager, Americas, CP Kelco