Pain Point 1: Milk fat cream loses its aroma when refrigerated and melts easily.
Animal cream loses its natural milk aroma when refrigerated and becomes soft within an hour at room temperature, making it difficult to maintain the shape of the frosting.
Lock in the aroma and stabilize the flavor. The milk aroma remains after 7 days of refrigeration, and it does not collapse at 25°C for 4 hours, maintaining the shape of the frosting.
Pain Point 2: Vegetable fat cream has a chemical taste and foams easily at high temperatures.
Plant cream often has an artificial flavor and separates into oil and water at 180°C, leaving oil stains.
Natural vegetable fat flavor, using fermented milk aroma to replace synthetic flavoring, does not foam at 180°C and has no off-flavors.
Pain Point 3: Plant-based cream is bland and lacks the rich flavor of milk fat.
Soy and coconut-based cream have a watery texture and lack the rich aroma of milk fat, resulting in low consumer acceptance.
Enhance the flavor to imitate milk fat, simulating the rich and smooth texture of milk fat and masking the fishy taste of plants.
Solve the problems of loss of natural milk fat aroma, chemical taste of vegetable fat, and foaming at high temperatures. Suitable for milk fat, vegetable fat, and plant-based cream.