Technical Functionality
Creaminess & Sensory Performance
Cream powder 51% delivers:
A rich and creamy mouthfeel comparable to liquid cream.
Improved fat distribution in matrices such as ice cream mixes, soups, savory sauces, and bakery fillings.
Enhanced flavor due to the high milk fat content.
Solubility & Reconstitution
The product exhibits:
Excellent solubility in both hot and cold systems.
Low dusting and fast wetting characteristics for easy processing.
Stable dispersion without forming lumps, improving line efficiency in continuous processes.
Process Stability
Cream powder 51% supports:
Consistent viscosity contribution in soups, sauces, and ice cream mixes.
Homogeneous incorporation in chocolate and bakery applications.
- Ideal for Applications Requiring Cream Powder
The product is particularly suitable for customers looking to add cream in powdered form when:
Shelf stability of liquid cream is an issue
Storage and logistics of refrigerated ingredients must be avoided
A standardized fat content is required
Precise dosing is important for batch consistency
Application Areas
- Ice Cream & Frozen Desserts
Supports fat structuring and creamy texture.
Contributes to overrun control and stable melting properties. - Soups, Sauces & Savoury
Provides a stable creamy appearance and rounded mouthfeel.
Enhances viscosity without masking savoury flavours. - Bakery & Bakery Fillings
Provides cream functionality without water activity addition.
Supports uniform texture and improved fat distribution in doughs and fillings. - Chocolate & Confectionery
Offers an economical alternative to full cream milk powder.
Enhances cream notes and provides controlled fat input for conching and tempering processes.
Packaging & Shelf Life
Cream powder 51% is packed in gas flushed packaging, ensuring:
- Extended shelf life
- Oxidation protection
- Product stability under ambient storage conditions
- Available from stock per pallet for efficient supply chain planning
Key Benefits Summary
- 51% cream content for rich taste and mouthfeel
- Reliable option for applications requiring cream in powdered form
- Excellent solubility and process stability
- Suitable for ice cream, chocolate, bakery, soups, sauces & savour
Application Trials & Samples
We are currently conducting application trials with selected partners.
If you would like to evaluate Cream powder 51% in your formulation, please contact Sander Verweij or Jeroen de Kunder, Rob Verbeek and Elske Ruijter. We are happy to support with samples, product data, and technical guidance.
