Emulsions of whipped creams should be stable at room temperature without significant thickening, and yet need to be aerated into a smooth, firm foam suitable for decoration purposes. Palsgaard has many years of experience in this complex area. In fact, we've assisted many customers to produce exactly the stability and functionalities they were hoping for.
Palsgaard offers a wide range of emulsifier and stabilizer blends for UHT whipping creams, all marketed under the name Palsgaard® CreamWhip. The series cover a range of products individually adapted to meet customer requirements for enhanced whipping properties in vegetable based whipping creams as well as acid stability in protein free UHT vegetable whipping creams. But that's not all. We also provide an expert application service at dairy application centers on three continents to help you address product challenges or take advantage of new market opportunities.
We've made a wide selection of our most popular recipes for UHT whipping creams available online. These recipes are often used as starting points for working with new customers, and are then adjusted to fit local sensory preferences, raw materials and production facilities.
You can download our selected recipe suggestions and the matching product profiles on this page.
For advice on how to adapt the recipes to fit your needs, and to order samples of our emulsifiers and stabilizers for UHT whipping creams, please contact your local Palsgaard partner.
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