3i Tech offers a streamlined manufacturing infrastructure for whipping cream processing, empowered by advanced machine technology.
Whipped cream, also known as Chantilly cream or crème Chantilly, is created by whipping cream until it becomes light and fluffy. Often sweetened and flavored, whipped cream is a popular choice in coffee shops, ice cream parlors, and as a coffee creamer. Non-dairy cream serves as an alternative to traditional dairy creams and milk additives for hot beverages like chocolate, tea, and coffee. Whipped cream typically contains 35-40% fat, with a minimum of 30% fat required for successful whipping.

Processing Method:
Reception of hydrogenated oil & solid ingredients: Hydrogenation transforms “cis” double bonds into “trans” double bonds, producing Trans fatty acids. This process aids in preventing rancidity and extends the shelf life of products.

Batching: Thorough mixing of melted oil, sugar syrup, and other solid ingredients.
Homogenization: High-pressure homogenizers break down large fat globules into smaller ones, facilitating the incorporation of newly adsorbed material to the fat-water interface.
Ageing: Cream is aged at 4°C for over 4 hours to achieve the desired consistency.
Packing & storage at below -18°C: Packaging is done to increase the product’s shelf life, with products sealed using cup filling and sealing machines.
Blast freezing & cold storage: Blast freezers rapidly lower the temperature of foodstuffs or produce, preventing the formation of large ice crystals that can compromise quality and flavor.
At 3i Tech, we provide comprehensive solutions for whipping cream processing, ensuring efficiency, quality, and
safety throughout the manufacturing process.