Single and double cream for cooking

Cooking creams are generally neutral pH products and can be found with different fat contents. They are mainly used as additions to soups or as a base for sauces during cooking. Most products used are higher in fat to prevent separation or “splitting” due to protein denaturation.

The trend today towards lower fat creams means that they are naturally less stable during cooking, and will require optimum processing technology and ingredient know-how in order to achieve the desired product.