ABSTRACT
This chapter discusses some of the important issues that need to be considered in formulating a cream alternative. Cream alternatives first came onto the market in Europe as short shelf life products for the bakery and catering sectors. They were formulated such that they could be used in both pouring and whipping applications, with the emphasis being on physical rather than organoleptic quality. The development of cream alternatives with the desired storage and subsequent in-use properties presents many challenges to the product developer. Outside of Europe the market for cream alternatives to compete directly with dairy cream is less well developed, although there is some growth of whipping creams in Japan, while in the United States the interest is mainly for coffee creamers. A large proportion of creams are sold for use as whipping creams. It is the development of these creams that presents the emulsion scientist with the greatest challenge.
