Raw materials for the large-scale production of whipped cream

Large-scale manufacturing of whipped scream starts with obtaining the main raw materials – whole milk. In order to inactivate the heat-resistant lipase in the milk, which can lead to an unstable fat emulsion, the milk is pasteurized at 72°C for 15 seconds. Once the cream is separated from the milk, its fat content should be at least  35% to have the ability to be successfully whipped. In order to obtain crystalline fat, the cream is aged for 24 hours at 4°C.

The heavy cream is then ready for further processing, mixed with sugar, and homogenized in a high-shear homogenizer or high-pressure homogenizer to form a uniform, stable emulsion of fat and sugar crystals and desired viscosity. Since homogenization can negatively impact the whipping properties of heavy cream, it is recommended to add an emulsifier. The cream is pasteurized again and cooled down to 5°C, which is crucial for its high-quality whipping properties.

Whipped cream equipment and the final steps in the production

Plant-based whipping cream alternatives – Meet Aquafaba

Plant-based alternatives to whipping cream are becoming a more common sight on supermarket shelves. Unlike dairy whipping cream, commercial plant-based whipped cream is based on vegetable fats, in addition to salts, veggie protein, stabilizers, and water. To transform this list of ingredients into stable and fluffy whipped cream, the primary ingredients are actually emulsifiers, which are used to hold on to the water and fat they come across and create the structure of the whipping cream we all know.

Furthermore, whipped cream manufacturers try to make their products healthier by avoiding carrageenan or ingredients such as gums, artificial ingredients, or coloring agents.