Cream

• Skilled techniques are needed to foam cream because the quality of fresh cream greatly varies with given feed and seasons.
• The foamed fresh cream is unstable and difficult to decorate and easily defoams.

So, imitation cream was developed by adding a non-fat milk solid component, an emulsifier and a stabilizer to vegetable oil. It has sold well because of pure white color and light flavor.
Furthermore, a compound cream having the advantages of both fresh cream and imitation cream, has been put on the market. Recently, good quality compound cream has become a major product.
Cream is a typical product of O/W emulsion.

Representative cream products are coffee whitener and whipped topping. The fat content of coffee whitener is low because the emulsion is more easily broken as coffee is an acidic solutions and usually served at high temperature.

Requirements for coffee whitener are:
-high dispersibility
-non oil-separable
-non feathering by aggregation of milk protein
-whitening effects
Combined use of K-30, W-10 and S-300(B) are suitable for this purpose.

Both emulsification and de-emulsification effects are needed for an emulsifier of whipped Topping.
Emulsifier helps the formation of coating membrane from the protein complex on the emulsification of whipped topping so as to make a strong coating membrane sufficiently resistant to high temperature sterilization and cooling.
The strongly-stabilized fat balls adsorb on the surface of air bubbles to make a network, resulting in the stabilization of foam.
And de-emulsification creates the skeleton like structure of cream by coagulating oil drops in the emulsion and affects taste and shape retention.
Accordingly, it is necessary to investigate the properties and the amount of the emulsifier to be used.

We are ready to provide K-30 and J-4081 for emulsification and OL, J-0381 for de-emulsification.