The stabilizers for sterilized (retorted) thickened cream products

Sterilised thickened cream products, containing 20 - 23% fat, are used as a butter substitute and spread on toasts and breads. These retorted products have a shelf life of 1 to 2 years. SKW BIOSYSTEMS, one of the largest food ingredients suppliers in the world, can offer stabilizers systems for this application. We recently developed specific solutions to autoclaved recombined creams sterilised made from skimmed milk powder and anhydrous butyric fat. These texture systems stabilize the emulsion and protect proteins during the heat treatment to avoid the main defects of these retorted products which include a granular appearance on can opening and a sandy texture on mouth. In this presentation, we will define the mechanism of stabilization, the effects of the process and the role of the different ingredients required to optimize the final texture. The most efficient combinations are like buffered salts like sodium phosphate (used for acidity regulation and calcium entrapment), polysaccharides such as sodium alginate, locust bean gum or carrageenan for their texturing properties, and emulsifiers to reduce the water/oil interfacial tension and improve emulsifying abilities. A specific range of stabilizers (LYGOMME(TM) ACT) is available to help you to produce these retorted thickened creams.