The new product called Premitex XLN-10013 is designed for any producer of non-dairy, vegetable whipping cream intended for use in applications such as cake decoration, pastry fillings and ice cream.
Explaining how the Spanish company plans to distinguish the new product on the market, spokesperson Verónica Ortiz de Rozas Steinenböhmer said that it stands out on cost and physical characteristics.
On cost, Premium Ingredients claims that Premitex XLN-10013 is cheaper than traditional dairy cream and any other vegetable cream alternative.
Regarding physical properties, Steinenböhmer said the product has very high overrun of more than 250 per cent. This figure expresses the percentage of expansion of cream that can be achieved from an amount of air incorporated into it.
Steinenböhmer told FoodNavigator.com that the market average is a maximum overrun of 200 per cent.
The spokesperson added other physical properties to the list of market attributes, saying that unlike conventional cream that is very soft and struggles to hold its shape for very long, its vegetable alternative is relatively high strength.
In addition, she said the blend maintains its strength through time and “can withstand freezing and thawing cycles to maintain stable emulsion without breakage.” Premium Ingredients added that under temperature stress it is resistant to syneresis, a process causing watery pockets and dryness.
Finally, Premium Ingredients claims that Premitex XLN-10013 offers high versatility in terms of how much fat and sugar can be used in the recipe to create a desired texture suitable for the end product. In particular, the company said it is whippeable in low pH environments and low fat (20 per cent) recipes.
Premitex XLN-10013 is sold as a powder and can then be distributed by cream producers as a liquid emulsion in tetra brick containers or as a frozen, whipped product.