Palsgaard® CreamWhip 453 - Ingredient solution for flexible and safe UHT vegetable whipping cream
solution for protein-free UHT whipping cream
Protein is an important functional ingredient in emulsion
formation and structure building during production of UHT vegetable
whipping cream. However, sometimes a protein free product is
requested either for nutritional or for technological reasons. In
that case the type of emulsifier and stabilizersused has to be
modified and other ingredients added to obtain the same overrun and
stability in the liquid cream as well as in the whipped product.
Palsgaard® CreamWhip 453 is specially developed for the production
of protein-free UHT vegetable whipping cream. Even without the
well-known functionalities of milk protein,Palsgaard® CreamWhip 453
provides manufacturers of protein-free UHT vegetable whipping cream
with the same excellent functional properties as seen in our
solutions for conventional UHT vegetable whipping cream.