Creams
Dairy creams and imitation creams are used for whipping for e.g. cake decoration as well as for cooking purposes. The right Palsgaard emulsifier and stabilizer systems are chosen according to the application of the cream.
The emulsifiers and stabilizers influence the
- overrun of the whipped cream
- firmness of the whipped cream
- foam stability
- mouthfeel
- protein stability during heating of acid products
Coffee whitener
Coffee whiteners are available both in powder and liquid form. It is important for both types that they dissolve easily in hot coffee and withstand the acidic environment without separating.
Our emulsifiers and stabilizers improve the
- mouthfeel
- whitening effect
- protein stability
- dispersability of powdered products
Cream cheese
Cream cheese is used as a spread as well as an ingredient for cooking. As the different applications set different demands to e.g. texture and stability the right combination of emulsifiers and stabilizers will be recommended according to its use.
Our emulsifier and stabilizers improve the
- mouthfeel
- texture
- water holding capacity
- whippability
- protein stability during heating
