Premium Ingredients develops Premitex XLN for non-dairy whipped topping

24 April 2012

Premium Ingredients, a Spanish company specialised in food functional ingredients based blends, has introduced Premitex XLN, a new product range for the production of non-dairy whipped topping.

The new product range includes Premitex XLN-10013, Premitex XLN-11015, Premitex XLN-12014, and is based on blends of hydrocolloids and/or emulsifiers, in addition to a small quantity of another non-dairy ingredients.

The company said that Premitex XLN product range features various properties such as overrun and stability for the vegetable fat-based cream.

These characteristics are believed to make the non-dairy whipped topping a good substitute for the traditional dairy cream in various food applications, including bakery toppings, bakery fillings and ice cream, reported

The Premitex XLN-10013 and Premitex XLN-12014 are pasteurized treatment resistant, stable to freeze/thaw cycles, while Premitex XLN-11015 is UHT treatment resistant, the company said.

Premium Ingredients claims that its new range is more cost effective than the traditional dairy cream or vegetable cream, and freeze or thaw is stable before and after whipping.

Non-dairy whipped topping is a highly whippable liquid emulsion, which is typically hydrogenated with vegetable fat such as hardened palm kernel oil.

The fat to be used in the topping has to respond to a few characteristics ascertaining the optimisation of principal characteristics such as overrun, whippability and stability.

Premium Ingredients focuses in the design, production and marketing of functional food ingredient blends, concentrating on the use of gelling agents and thickeners, emulsifiers, milk, meat and vegetable proteins, selected specialty starches, fibers and other functional ingredients and / or additive.

The company serves various applications such as processed meat, sauces, dairy, beverages, processed cheese, processed fish and ingredients.

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