Topping bases are instant products formed by new technology of spray drying. Based on vegetable oil, proteins and specific composition of vegetable emulsifiers. The raw materials and their proportions decide about topping key parameters such as: increase in volume, consistency, stability and taste.
They are used to prepare cold desserts where we desire the effect of aeration obtained by manual mixing. The effect of aeration improves the creaming, taste and most of all increases the volume of the finished product.
Topping base can be combined with hydrocolloids, modifying the structure, increasing the volume and stability. The addition of cocoa, fruit powders and aroma allow the creation of delicious desserts.
whipping time < 3 min
good increase in volume > 150%
product stability at room temperature
improvement in creaminess and full taste of the finished product
whipped cream substitutes