What Oleocreamᵀᵀᴹ
does for ice cream
Oleocreamᵀᵀᴹ replaces or supplements the fat phase with a sunflower-oleosome cream system that already exists in a stable, native emulsion form. The result in finished ice cream is a rich, creamy mouthfeel that lingers on the palate, sustained creaminess throughout the eating experience, and a healthier nutritional profile with lower saturated fats compared to coconut-based systems. Indulgent flavour systems like caramel, chocolate, hazelnut, and salted caramel are particularly strong matches, making them a natural starting point for partial fat replacement.
Rich, indulgent creaminess
A fat-driven mouthfeel that water-and-protein systems cannot reproduce, delivering rich, indulgent creaminess throughout the eating experience.
Benefits
for plant-based ice cream
manufacturers
Improved fat profile
Unsaturated sunflower fat replaces saturated tropical fat, supporting nutrition claims while improving creamy texture and indulgence.
Cleaner, shorter ingredient list
Fewer stabilisers and emulsifiers needed to keep the system together, because the oleosome carries its own native membrane.
Highly adaptable to different
flavour directions
Delivers a creamy and indulgent sensory experience from vanilla to chocolate, caramel and beyond.
What sets us apart
Native oleosome structure
Sunflower oleosomes are nature's own pre-stabilised oil bodies. Preserving that membrane is what produces a rich, creamy sensory profile in frozen systems.
Validated at 50% inclusion in hybrid ice cream
Vanilla and caramel-sea-salt concepts have been developed at roughly half OleoCream ᵀᵀᴹ in the fat phase, with approval from a UK customer pathway.
Sunflower seeds and water, nothing else
Oleocreamᵀᵀᴹ is made through a water-based extraction process, no solvents, no additives.
Industrial supply format
EU production with an annual capacity of 1,000 MT, packed in 250 L and 1,000 L aseptic bag-in-box pallicons (CHEP), designed for industrial ice cream manufacturers.
Ice cream
Plant-based ice cream that scoops and tastes like the real thing.
Oleocreamᵀᵀᴹ delivers the fat-driven creaminess that water-ice and starch-based plant ice cream cannot, in all flavours from vanilla to tiramisù.
The challenge in plant-based ice cream
Ice cream is, sensorially, a fat product. The slow melt, the coating on the spoon, the way the mouth warms a perfect scoop: all of it depends on a structured fat phase. Plant-based ice cream often misses this. Coconut-fat systems give some structure but bring a tropical aftertaste, a hard, brittle texture from the cold, and a melt that disappears instantly instead of coating the mouth; protein systems can feel chalky; starch and hydrocolloid systems read as icy or gummy. Consumers buy plant-based ice cream once for ethics, and a second time only if it actually tastes like ice cream. R&D teams in this category are looking for a fat phase that behaves like dairy cream, scoops cleanly at retail temperatures, and works across indulgent flavours.
100% Oleocreamᵀᵀᴹ as the fat phase.
Maximum plant-based creaminess in a single ingredient. Best suited today to flavoured ice creams (dark chocolate, coffee, salted caramel, hazelnut) where any residual notes are masked by the flavour system.
Pure, Blend or Tech
Which one fits your production process?
30–70% Oleocreamᵀᵀᴹ alongside coconut or another plant fat. The validated commercial sweet spot for ice cream: softer scoop than coconut-only, improved nutritional profile, and a clearly creamier mouthfeel than a coconut benchmark.
Under 20% Oleocreamᵀᵀᴹ on top of an existing fat system. Use it where a current SKU underperforms on creaminess but the recipe and supply chain cannot be rebuilt this season.
Oleocreamᵀᵀᴹ vs coconut oil
in plant-based ice cream
Coconut oil is the conventional fat in plant-based ice cream because it is solid at freezer temperatures and provides structure on the bar or in the tub. It also makes ice cream over-firm
at -18°C, carries a tropical flavour, and is high in saturated fat. Oleocreamᵀᵀᴹ is the European, unsaturated, oleosome-based alternative to coconut oil in ice cream. In Hybrid format with coconut, it softens the scoop, slows the melt, and lifts the cream-like mouthfeel without losing the structural role coconut still plays.
Building a plant-based
or hybrid ice cream?
Tell us your flavour roadmap and target overrun. We will propose a Pure, Blend or Tech starting point, a sample size, and an industrial path from pilot to launch.
By filling in the request form you can order a ice cream application brief, order a sample or get in touch with our R&D team.
FAQ
Yes, particularly in Blend format. Vanilla is more demanding on neutral flavour than chocolate or caramel, so a blend with coconut usually delivers the best balance today.
It depends on the format and flavour. Roughly 50% of the fat phase as Oleocreamᵀᵀᴹ has been validated for hybrid ice cream; chocolate, caramel, and hazelnut formats tolerate higher levels, with some reaching 100% Oleocreamᵀᵀᴹ in Pure format.
Yes. Sunflower oleosomes are rich in unsaturated fats and need fewer stabilisers than typical plant-based fat systems. Final claims depend on the full recipe and your market.