Testing and Comparing REVÓLEO™ Soft with Tropical and Dairy Fats in Confectionery and Ice Cream
Our fermentation-based fat, REVÓLEO™ Soft, serves as an alternative for tropical fats in diverse food applications: bakery, confectionery, dairy, and culinary. But more specifically, it is a great ingredient for cakes, cookies, and ice cream. We were welcomed by the Ice Centre and Patisserie Academy to work together with Hidde de Brabander, Master Pastry Chef and Master Ice Cream Maker, on the performance of REVÓLEO™ Soft compared to palm fat, milk fat, coconut oil, and sunflower oil.
Working with Hidde de Brabander
NoPalm Ingredients' R&D team excels in fermentation processes and innovative formulations, but creating an exceptional delicious cake requires a different kind of mastery. That’s where we need to collaborate with experts in the culinary world. We were honored to work with Hidde de Brabander to explore how REVÓLEO™ Soft performs in confectionery and ice cream compared to traditional fats, testing a variety of recipes.
Hidde de Brabander is a Master Pastry Chef and Certified Master Ice Cream Maker, famous for his expertise in patisserie, chocolate, and ice cream creation. With decades of experience at top establishments, writing his own patisserie books, teaching at the Ice Cream and Pastry center, and television appearances, he inspires many culinary experts and enthusiasts.
Interesting Findings
Effective incorporation of air during creaming contributed to a light and uniform texture; the cake developed an appealing golden color indicating proper Maillard reaction and even baking.
The cookie dough maintained stability without oiling out, ensuring good structure and handling.
The ice cream demonstrated similar processability and structure to the reference recipe (coconut and sunflower oil) and shows great potential as an alternative to milkfat.
We spent two days working with Hidde, but one conclusion was made very quickly: REVÓLEO™ Soft performs very similarly to milkfat (butter).
Hidde de Brabander:
“I’m very positive. Today, we proved that NoPalm Ingredients’ fermentation-based fat works almost like butter. We showed that it performs well in cakes, cookies, and ice cream. This is a solid foundation to build on.”
And what about the taste?
Hidde de Brabander: “I always say ingredients need to work technically, be easy to use, and taste great. Your oil is neutral, so the flavor is missing. That can actually be an advantage, like a blank canvas where you can add the desired flavor together with the companies you're working with. There’s still work to do, but this is definitely the right starting point.”
We will continue testing different baking and ice cream recipes to discover how REVÓLEO™ Soft performs best across applications. Working with food experts to tailor flavor and functionality in final products is crucial in this next phase. More insights on exciting applications coming soon.