Manufacturers of non-dairy whipping cream no longer need to worry about shelf stability: IFF has just introduced VEGEDAN® WP 1800, a vegan protein-free stabiliser to cater to the growing consumer demand for plant-based whipping creams.

VEGEDAN® WP 1800 has an excellent ability to withstand heat-shock, offers superior whipping speed and long-standing firmness of the foam.

“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,” says Kim Dahl, senior application specialist, IFF.

Giving up dairy doesn’t mean giving up indulgence too. With VEGEDAN® excellent capacity for stable air incorporation, the cream is transformed into a stable, firm foam with just 90 seconds of whipping, making it the perfect long-lasting decorative topping. “Consumers experience a highly indulgent product, while the high overrun and absence of protein in the stabilizer solution actually reduce costs,” Dahl explains.

The ingredient was developed in particular for coconut fat, one of the most popular among consumers. 
While VEGEDAN® WP 1800 is primarily used for chilled whipping cream applications, it also works when the cream is at room temperature, thanks to its high temperature tolerance. This extends the range of applications and climates where it can be put to successful use.

In addition to VEGEDAN® WP 1800, IFF offers a wide range of starter cultures, probiotics, protective cultures, stabilizers, proteins and enzymes for the dairy alternatives market.

To find out more about IFF's portfolio visit dupontnutritionandbiosciences.com