Hydrosol launched a new range of solutions for vegetable fat creams, designed to meet the growing demand for economical yet premium food options.
Mixed Fat Cream Solutions with Stabimuls ICR Series
At the forefront of Hydrosol’s offerings is a new stabilizing system from the Stabimuls ICR series, which simplifies the production of mixed fat creams by combining vegetable and dairy fats. The result is a highly stable product with a 32% fat content that delivers significant cost savings while maintaining the taste, texture, and functional qualities of traditional dairy cream.
“The positive response we received at Food Ingredients Europe highlights the strong market interest in mixed fat creams,” said Binia Postel, Product Manager at Hydrosol. By incorporating vegetable fat, the cream achieves notable cost advantages, while the inclusion of dairy fat provides a balanced and appealing flavor profile.
Tailored Recipes for Flexibility
Hydrosol has developed multiple recipes that adapt the stabilizing system to locally available ingredients. These recipes include combinations of milk and clarified butter or milk and cream as primary components. “This flexibility allows our customers to use ingredients they already have on hand, making production more accessible and cost-efficient,” Postel explained.
Comprehensive Support for Complex Production
Beyond providing cutting-edge products, Hydrosol offers in-depth support to manufacturers navigating the complex production process of vegetable fat creams. With years of specialized research, Hydrosol delivers tailored assistance and on-site service to address technical challenges.
“Our expertise allows us to guide customers through the intricate steps of bringing these products to market,” Postel said. This individual support has become an essential part of Hydrosol’s service package.
Advantages for Food Service and Global Markets
Hydrosol’s mixed fat cream solutions cater to a variety of applications, particularly in regions with limited access to milk or dairy cream. These creams offer a lighter mouthfeel compared to traditional vegetable fat creams, superior foam stability, and properties similar to classic whipping cream, making them ideal for cakes, desserts, and other food service applications.
Expanding Possibilities with Stabimuls ICR
The Stabimuls ICR series is not limited to mixed fat cream. Its versatile stabilizing systems allow manufacturers to create a range of vegetable fat creams tailored for different purposes, including whipping, cooking, or a combination of both.