Meadow Cheese has launched a new cream stabiliser solution which enables food manufacturers to stabilise cream in-house to produce whipping cream with reduced fat, saturated fat and cost.
With limited supplies of pre-stabilised cream available on the market and whipping cream easily purchased, the new cream stabiliser solution gives food manufacturers considerable cost savings and the opportunity to ‘value engineer’.
Use of the new cream stabiliser allows the total fat content of cream to be reduced down to as little as 28% fat (16% stabiliser solution, 75% cream and 9% skimmed milk). The functionality and stability of the cream is not compromised by using the solution and can even extend the whipped cream’s organoleptic shelf life.
For more information please contact Meadow Cheese.