Emulsifiers and stabilisers for UHT whipping creams

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
  • Fat content as low as 12%
  • Considerable cost-savings
  • Healthier products without compromising on taste and functionality
  • Overrun as desired
  • Firmness
  • Foam stability
  • Improved piping definition
  • Enhanced sensory properties
  • Acid-stability in protein-free vegan whipping creams
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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, the 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/stabiliser 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.

Also in very low-fat whipping creams

The combined efforts of our two latest additions to the series, emulsifier blend Palsgaard® CreamWhip 431 and stabiliser blend Palsgaard® 412 will allow you to create delicious non-dairy whipping creams with a fat content as low as 12%, offering you considerable cost-savings in addition to good storage stability, excellent whipping properties and longer shelf-life/stand-up time of the whipped cream. 

Find out more in this article

Learn the secret behind successful non-dairy whipping creams

Learn the secret behind successful non-dairy whipping creams

Emulsifier/stabiliser overview

  • Palsgaard® CreamWhip 431
    DESCRIPTION

    Palsgaard® CreamWhip 431 is a custom-designed emulsifier blend developed for use in non-dairy whipping cream using palm-free, PHO-free, vegetable fat.

    To be used in combination with Palsgaard® CreamWhip 415 in non-dairy creams with a standard fat content. 

    To be used in combination with Palsgaard® CreamWhip 412 in non-dairy creams with a low-fat content down to 12%.

    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
    • Palm-free and PHO-free
    • Non-GMO
    • Kosher / Halal certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.

  • Palsgaard® CreamWhip 412
    DESCRIPTION

    Palsgaard® CreamWhip 412 is a custom-designed stabiliser blend for low-fat non-dairy whipping cream with milk fat or vegetable fat and with a fat content as low as 12%. 

    Recommended for use with Palsgaard® CreamWhip 431.

     

    KEY FEATURES AND BENEFITS
    • Produces creams with down to 12% fat
    • Offers savings of up to 30% in raw material cost
    • Low-fat, creamy and delicious
    • Low-fat with functional properties like a standard fat non-dairy whipping cream
    • Good storage stability
    • Excellent whipping properties
    • Excellent storage stability
    • Optimized recipe
    • Non-GMO
    • Kosher / Halal certified
    • Produced in CO2-neutral factories

     

    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.

  • Palsgaard® CreamWhip 415
    DESCRIPTION

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

    KEY FEATURES AND BENEFITS
    • Prevents creaming during storage
    • Improves the stand-up properties of the whipped cream
    • Ensures the stabilization of the whipped cream prolonging the shelf-life
    • Non-GMO
    • Kosher/Halal certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.

  • Palsgaard® CreamWhip 440
    DESCRIPTION

    Palsgaard® CreamWhip 440 is a mixture 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
    • Non-GMO
    • Kosher/Halal certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.