IFF launches stabilizer for plant-based cream alternatives

By Jim Cornall contact

- Last updated on GMT

IFF says VEGEDAN WP 1800 withstands heat-shock, has good whipping speed and long-standing foam firmness. Pic: IFF
IFF says VEGEDAN WP 1800 withstands heat-shock, has good whipping speed and long-standing foam firmness. Pic: IFF

Related tags: vegan, plant-based, Dairy alternatives, Cream, Iff, Coconut

IFF has launched a new product for the dairy alternatives market.

The vegan stabilizer, VEGEDAN WP 1800, is a customized, protein-free solution, which is stable throughout shelf life, and was developed to cater to the growing consumer demand for plant-based whipping creams that comes with a vegan label.

IFF said it designed it for use with coconut fat. According to Mintel market insights, new cream products containing coconut grew 20% from 2018 to 2020.

The company said VEGEDAN WP 1800 withstands heat-shock, has good whipping speed and long-standing foam firmness.

“One of the challenges manufacturers often face is the viscosity build-up over time due to temperature variations. With VEGEDAN WP 1800, plant-based whipping creams will remain stable for up to nine months, so manufacturers can expand their geographical reach with confidence,”​ said Kim Dahl, senior application specialist, IFF.

With VEGEDAN’s capacity for stable air incorporation, the cream is transformed into a stable, firm foam within 90 seconds of whipping.

“Consumers experience a highly indulgent product, while the high overrun and absence of protein in the stabilizer solution actually reduce costs,”​ Dahl said.

While VEGEDAN WP 1800 is primarily used in chilled whipping cream applications, it is also possible to use it at an ambient environment due to its high temperature tolerance, making it suitable for a wider range of applications and climates, IFF said.

Related topics: Emerging Markets, Ingredients

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