DMV International has patented an application known as ‘Medium fat cream’ for the use of DMV’s Textrion DELITE in decoration cream.
DMV claims that this application lowers the cost of production of desserts and instant foods along with enhancing their shelf life and sensory properties.
Research provides that the cost can be reduced by the replacement of milk fat with an unsaturated emulsifier, which not only improves the shelf life of the dairy products but also gives a better texture to the products.
To quote Jan Hendrik Roskam, Patent Manager at DMV International:
Food scientists working at Innovium, DMV International’s recently opened innovation centre, found that with the use of a specific unsaturated emulsifier, they could lower the fat content while maintaining the organoleptic and stability properties of full fat whipped cream.
This innovation is not a new concept as many food manufacturers use vegetable fats in place of dairy products as the former does not require refrigeration and is easy to use. The patent might click with the food manufacturers with the extended feature of improving the sensory properties of the products.
