Vegetable fat creams are cream-like oil-in-water emulsions, whilst non-dairy creams are as the name suggests, completely free of dairy constituents. Vegetable and non dairy creams are both widely used to substitute to dairy creams. Industrial bakers, patissiers and foodservice kitchens choose these alternatives, known for their stability that makes them ideal for fillings, coverings and decoration. Vegetable and non dairy creams are used in a great many applications, from fine patisseries to decorated cakes and desserts.
There are two types of vegetable and non dairy creams based on different heat treatment technologies: sterilisation and pasteurisation. The products are sterilised with UHT technology and can be stored at ambient temperature, with a shelf life of nine months.