Whipping Cream Processing Plant

Whipped cream is whipped by a whisk or mixer until it gets light and fluffy. Whipped cream is often sweetened and sometimes flavored. It is also called Chantilly cream or crème Chantilly. It can also be used as a coffee creamer. Many 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.

Method used to Process Cream

The processing methods for whipping 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%Trans fatty acids. Partially hydrogenated oils are lower in Trans fatty acids. Hydrogenated fats prevent rancidity. This gives products like crackers & other snacks a longer shelf life.

Batching – This Includes adding melted oil, sugar syrup & other solid ingredient & mixing these ingredients thoroughly.

Homogenization - Homogenization of Whipping Cream using high-pressure homogenizers is employed to break large fat globules into smaller ones to incorporate newly adsorbed material to the fat-water interface. The process of pasteurization limits the growth of psychrotrophic 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 bring down the temperature of foodstuffs or fresh produce, freezing them very quickly. When you freeze the food, the water inside the food, get crystallize into ice. The longer the freezing process takes, the larger the ice crystals are. Larger ice crystals damage materials by causing phenomena like cell bursting, which affects quality and flavour of foods.