Let's make whipped cream
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Neige de lait in French or neve di latte in Italian, as referred to in very old texts and both meaning milk snow, has been used in recipes since the 15th century. Withstanding the test of time, whipped cream is still one of the most beloved dessert toppings. What starts with milk ends as a silky delicacy with the help of whipped cream equipment and specified manufacturing processes.
Which whipped cream technology do you need?
Flexible mixing system for whipped cream and pastries
Delicacies such as meringue, ganache, and marzipan undergo various p…
Batch processing system for emulsions and suspensions
Emulsions enhance foods with a creamy mouthfeel and richer flavors. …
Complete cutting, mixing, emulsifying and heating system
From laboratory scale to large volume food or cosmetic production…
Homogenization and emulsifying system for fine foods
Texture and consistency are critical to foods with delicate compositi…
Temperature-treatment mixer for bakery & gastronomy
The production of creams, sauces, ragouts, ready-to-bake, and simi…
Mixer for aeration of confectionery and bakery products
Aerated products can be difficult to mix thoroughly without reduci…
Centrifugal mixer for batters and creams
Batters, creams and other delicate sauces and emulsions take time to mix, reducing …
Planetary mixer for confectionery and bakery production
For the best quality confectionary and bakery products, controllab…
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Contact usRaw 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
Once the heavy cream preparations are done, it is time to transform it into whipped cream through the process of whipping. Although one way to manufacture whipped cream is by aeration in a continuous in-line rotor-stator whipping device using a neutral gas, such as nitrogen, the more traditional method is mechanical whipping in large industrial whipping machines or high-speed mixers. The process of mechanical whipping introduces air bubbles while, simultaneously, proteins are adsorbed onto their surfaces.
Fat globules accumulate on its surface , forming a network of fat-globule aggregates. In order for the whipped cream to maintain its form and structure, it has to undergo a process of stabilization through the adsorption of an appropriate surface active material such as proteins and polar lipids. If this step is not done correctly, the whipped cream structure will gradually shrink.
Consistency challenges in whipped cream production
One of the challenges manufacturers face is the ultra-pasteurization of whipping cream, the process in which cream is rapidly heated to a temperature that kills virtually all organisms. It has the advantage of increasing product shelf life but affects the product quality. Another major challenge in whipped cream production is maintaining volume and texture during manufacturing.
An important role in maintaining quality and consistency is played by controlling mixing time, ingredient ratio, and proper incorporation of air. Furthermore, the product should not be exposed to temperature, and it is important to keep the temperature range between 7.5 and 12.5°C during the whole process
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.
One popular plant-based alternative to whipped cream is Aquafaba. But what is it?
Believe it or not, Acquafaba is the liquid from cooked or canned chickpeas. Surprisingly, it is just water – a component often discarded without much consideration when using beans or chickpeas in recipes. Aquafaba, however, possesses a light and airy texture reminiscent of traditional whipped cream, and it offers a fat-free, dairy-free, and gluten-free option, making it remarkably versatile and delectable, particularly for individuals adhering to vegan or dairy-free diets.
