UHT NON-DAIRY WHIPPING CREAM

UHT NON-DAIRY WHIPPING CREAM

UHT NON-DAIRY WHIPPING CREAM
is widely used in bakery, dessert, and food-service applications for its stability, convenience, and consistent whipping performance. Producing a high-quality product requires careful control of formulation, processing conditions, ad storage parameters. The following article outlines the recommended manufacturing procedure and important considerations to ensure optimal whipping volume, firm peaks, and long shelf stability.


Step 1: Prepare the Water Phase

Combine water, sorbitol, and sugar, then heat the mixture to 70 ºC.

This ensures complete dissolution and proper blending of the ingredients.

Step 2: Prepare the Fat Phase

Melt the fat blend at 70 – 75 ºC.

Add Ekömul Krem 225 SE while maintaining this temperature.

Note: The fat mixture should have a slipping point of 34 – 36 ºC to achieve the correct textural characteristics.

Step 3: Emulsification

Slowly add the fat phase into the water phase while mixing continuously to create a stable pre-emulsion.

Step 4: Pre-Heating & Homogenisation

Pre-heat the mixture to 75 ºC, then homogenise at 400 / 50 bar (total 400 bar).

Higher pressure improves fat globule size reduction, leading to superior whipping quality.

Note: At pressures below 200 bar, the final product may not achieve firm peaks or desirable overrun.

Step 5: Pasteurisation

Pasteurise the emulsion at 95 ºC for 5 minutes to ensure microbiological safety and stability.

Step 6: Cooling & Filling

Cool the product to 10 ºC before filling.

Controlled cooling helps prevent fat destabilisation and maintains emulsion integrity.

Shelf-Life

12 months from the date of manufacture when stored under recommended conditions.

Storage

To maintain product quality throughout shelf-life:

·      Store in a cool, dry environment at temperatures below 10 ºC.

·      Packaging must remain sealed and unbroken.

·      Keep away from direct sunlight, moisture, and strong odours

Lump Formation

Over time, lump formation may occur due to the natural characteristics of the product. This is influenced by both storage temperature and duration.

·      Adhering to recommended storage conditions significantly reduce the risk.

·      Any lumps that may form do not affect the product’s whipping functionality.

Conclusion

Producing high-performance UHT non-dairy whipping cream requires strict control of temperature, homogenisation pressure, and storage conditions. Following the above procedure ensures a product capable of delivering excellent overrun, firm peaks, and a full 12-month shelf-life.


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