Recipe: Reduced fat, fluid cooking cream

The consumer

Eli loves to spend time in the kitchen, especially when he’s cooking up one of his traditional family recipe tomato dishes. But recently he has gained a little too much weight – a little as a result of all that delicious home cooking – so he’s trying to make minor changes to his recipes that don’t affect the end result. He is eager to see if a low-fat cooking cream can maintain the standard achieved in his grandmother’s recipe. 

The market

59% of European consumers check out the nutritional information when they buy a product for the first time. 64% of those checking the label will look at the fat content while doing so.*

The prototype

This recipe proves that a lower fat content does not imply a lower performance:

• The cooking cream stays stable when cooked in heat or acidic condition.
• The recipe to get there is simple: skimmed milk, fresh cream (40% fat) and a tailored functional system.
• The functional system is designed for stabilizing low fat creams (down to 4% fat) and helps to achieve robust cooking performance.

The key solution

Lygomme^® functional stabilizing system

• A specifically designed blend of emulsifier and texturizers to stabilize fluid culinary creams.
• The ingredients were selected to deliver a robust & versatile solution for various UHT processes & long shelf-life products with extra cooking properties.
• Delivers good emulsification & shelf-life stability while still achieving enhanced viscosity, mouthfeel and protein protection upon cooking.
• Can stabilize lower fat creams (up to 4% fat) and can thicken and/or enhance cooking properties in acidic and alcohol conditions.
• Further tailoring of the blend can be done to meet base labeling requirements, cost-in-use and functional performance parameters.

 

**Cargill IngredienTracker™ 2025, Europe, 3000+ consumers