Emulsifiers & stabilizers
Palsgaard® CreamWhip 451 is a mixture of
Palsgaard® CreamWhip 451 is developed for use in
whipping cream with milk fat or vegetable fat.
Melt Palsgaard® CreamWhip 451 in the oil in the ratio
1:5 at 65-70°C. When the phase has become clear, pour it into the
cream or the rest of the fat phase.
Click download or on the picture to read more.