Cream is formed due to the oil –in –water emulsion of fat globules. This cream is obtained from agro based products comprising of palm, soya bean and groundnut. It is considered as a non-dairy cream. There are various uses of this cream. Today, the non-dairy cream is used on a large scale in various eateries and other restaurants. It is also called as whipped cream or frozen cream. Whipped cream is cream that is whipped by a whisk or mixer until it is light and fluffy. Whipped cream is often sweetened and sometimes flavored with vanilla.
Whipped cream is often called Chantilly cream or crème Chantilly. It can also be used as a coffee creamer. A lot of ice-cream and coffee shops make use of this cream to a high extent. Non-dairy cream is proposed to substitute dairy milk or creams which are used as additives for hot chocolate, tea, coffee & other beverages. Whipped cream is available as a pasteurized product that contains 35-40% fat with a minimum of 30% fat that is required before it is successfully whipped.
Processing Methods & Equipments
Non diary cream also undergoes quite a few processes before it is produced. The processing methods for non-dairy cream are as follows:
Reception of hydrogenated oil & solid ingredients – Hydrogenation will convert “cis” double bonds to “trans” double bonds, producing Trans fatty acids. Hydrogenated vegetable oil that is solid at room temperature can contain 15–25 percent Trans fatty acids. Partially hydrogenated oils are lower in Trans fatty acids .Hydrogenated fats prevent rancidity. This gives products like crackers and other snacks a longer shelf life.
Batching – This Includes adding melted oil, sugar syrup & other solid ingredient & mixing of these ingredients thoroughly.
Homogenization – Homogenization of Non Dairy Cream using high pressure homogenizers is employed to break large fat globules into smaller to incorporate newly adsorbed material to fat-water interface.
The process of pasteurization limits the growth of psychrotrophs which produce heat stable lipases & extend shelf life of product.
Ageing – In this process, the cream is taken at 4°C for more than 4 Hours to get the desired consistency.
Packing & storage at below -18 °C – This is done in order to increase the shelf life of the product and give it a long life. The products can then be packed using cup filling and sealing machines.
Blast freezing & cold storage – Blast freezers, also known as shock freezers. This type of freezer is used to very rapidly bring down the temperature of foodstuffs or fresh produce, freezing them very quickly. When you freeze food the water inside crystallises into ice. The longer the freezing process takes, the larger the ice crystals. Larger ice crystals damage materials by causing phenomena like cell bursting, which affects quality and flavour of foods.
Goma Engineering, Mumbai offers complete Non Dairy cream, Non-dairy Frozen cream, Non-dairy whipping cream plants right from the reception of liquid products to the melting of oil, homogenisation, pasteurisation, ageing and filling, to blast freezing. We provide a solution for the manufacturing of Non Dairy Cream, on Dairy & Non Dairy Frozen cream & Whipping cream from smaller capacity (Lab/ R & D Model) to commercial production 5,000 LPH.