Coffee whiteners are produced in both powder and liquid form. They need to dissolve easily and freely in hot coffee to obtain the maximum whitening effect. And they have to withstand the acidic environment of the liquid without feathering, too.
Palsgaard's emulsifier and stabilizer systems improve:
protein stability in warm and acid conditions
dispersibility of powdered products
Put our expertise to work for your business
Palsgaard doesn't just supply a wide range of emulsifier and stabilizer blends for UHT coffee creams. We also offer an expert application service at our dairy pilot plants on three continents - each of which features up-to-date production equipment for testing and fine-tuning your recipes until you're completely satisfied with the result.
We've made our most popular recipe for UHT coffee cream available for you to work with. This recipe is often used as a starting point for working together with new customers, and is then adjusted to fit local sensory preferences, raw materials and production facilities.
You can download our selected recipe suggestion and the matching product profile on this page.