Emulsifiers and stabilisers for UHT whipping creams

Put our expertise to work for your business

Key features
  • Custom-designed emulsifier/stabiliser blends for UHT whipping creams
  • Available as RSPO SG certified
  • Palm-free options available
  • Non-GMO
  • Kosher / Halal certified
  • Produced in CO2-neutral factories
Key benefits
  • Overrun as desired
  • Firmness
  • Foam stability
  • Improved piping definition
  • Enhanced sensory properties
  • Acid-stability in protein-free non-dairy whipping creams

Achieve the perfect balance

Stability versus whipping properties represents a key compromise for manufacturers of UHT whipping creams. If the emulsion of the whipping cream is too stable, this will affect the whipping properties negatively. And if the aim is only to achieve the best possible whipping properties, stability of the cream will be lost. Palsgaard® CreamWhip offers a range of well-tested products that enable the perfect balance.

Years of dedicated work and development in the production of emulsifier / stabilizer solutions for UHT whipping creams has led to Palsgaard becoming one of the preferred suppliers for this application area. Whether you are searching for solutions for the production of UHT whipping creams based on vegetable or dairy fat, with a soft or a more firm foam, or if the goal is to make a UHT whipping cream entirely without proteins, Palsgaard® CreamWhip is the solution.

Learn the secret behind successful non-dairy whipping creams

Learn the secret behind successful non-dairy whipping creams

Emulsifier/stabiliser overview

  • Palsgaard® CreamWhip 415
    DESCRIPTION

    Palsgaard® CreamWhip 415 is a blend of stabilisers developed for use in whipping cream with milk fat or vegetable fat.

    KEY FEATURES AND BENEFITS

     

    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.

  • Palsgaard® CreamWhip 440
    DESCRIPTION

    Palsgaard® CreamWhip 440 is a blend of emulsifiers developed for use in whipping cream with milk fat or vegetable fat.

    KEY FEATURES AND BENEFITS
    • Prevents creaming during storage
    • Improves the whipping properties of the cream
    • Ensures the stabilization of the whipped cream prolonging the shelf-life
    • Makes it possible to use a lower percentage of fat without compromising on the whipping properties
    • Creates a smooth and firm foam
    • Available as RSPO SG certified
    • Non-GMO
    • Kosher / Halal certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.