Non-Dairy Whipping Cream Formulation

20% Non-Dairy veg. fat emulsion preparation:-

1- Fill the fat blend to the fat tank and start heating up to 75 c.

2- Fill the water tank with water and start heating up to 85 c.

3- Prepare 45% brix sugar solution at 65 c.

4- Transfer 35 kg fat blend at 70 c in a small mixing vessel and blend in 8.775 kg + 0.250 kg Polysorbate 60. ( vessel A)

5- Transfer 35 kg hot water 85 c in a small mixing vessel and blend in 45 kg liquid glucose. (Vessel B)

6- Transfer 65 kg blended fat at 65 c from the fat melting tank to the batch tank.

7- Add manually the contents of vessel A to batch tank.

8- Transfer 211 kg sugar syrup at 65 c to the batch tank.

9- Transfer 100 Litter of hot water at 85 c. to the batch tank.

10- Add manually the contents of vessel B. to the batch tank.

11- After 10 minutes holding and circulation transfer the contents of the batch tank to the run tank. (Batch Pasteurization tank)

12- Once the product temperature reaches 75 c for 20 minutes with the agitator and circulation, start sending the product to the high pressure homogenizer.

13- The pressure should be on two stages, 7500 psi by 500 psi total is 8000 psi.

14- The product outlet temperature of the homogenizer will be 78 c.

15- Then sending the product to the aging tank through the hot plate heat exchanger to cool it down.

16- The product temperature at the aging tank should be 5 – 7 c.

17- The product should be packed immediately.

18- Transfer the sealed bags to the freezer at -18 c.

19- Incubate it for 3 days. Then defrost it to reach 5-7 c. now you can use it.

20- Product overrun% around 350 - 400%