Excellent stability. Can hold up in temperatures up to 30°C
Convenience. does not curdle after whipped 24 hours at +/-6°C.
High Overrun. Whips up more than 4 times its liquid volume hence making it very cost effective.
Can combine with virtually any flavours, colours or acidic ingredients.
No syneresis (does not release water and wet cake surface) which makes it’s very easy to use. Able to hold in temperature.
Unless many frozen pasteurized vegetable cream, Deli Whip is U.H.T processed and hence zero bacteria growth.
Freeze and thawed stable in whipped form. No cracks in cream after thaw.
About 30% less fat than traditional dairy cream of 35% fat, whilst maintaining full flavour. Less fat also means less cholesterol.