Emulsifiers and stabilizers for creams

Dairy creams and vegetable fat creams are commonly used for whipping, cake decoration and for a wide range of cooking purposes. Coffee and tea whiteners also need special attention with regard to their protein stabilization when they are added to hot and acidic environments. The right Palsgaard emulsifier and stabilizer systems can be selected according to the unique application of the cream.

Palsgaard emulsifier and stabilizer systems influence the:

• Overrun of the whipped cream
• Firmness of the whipped cream
• Foam stability
• Mouth feel
• Protein stability in warm and acid conditions

Palsgaard offers a wide selection of emulsifiers and stabilizers for use in:

• UHT whipping creams
• UHT coffee creams
• Sweetened condensed milk