Palsgaard CreamWhip 431/ 412 low-fat non-dairy whipping cream emulsifier/stabiliser combination

Product description

Here's how to create non-dairy whipping creams with down to 12% fat without compromising on quality.
Please welcome the emulsifier/stabiliser team that delivers the calorie-reduced yet delicious whipping creams consumers desire, the longer shelf-life and whipping properties pastry chefs require and the and the cost-reductions manufacturers thought were impossible to achieve. With the combined strengths of palm and PHO-free emulsifier blend Palsgaard® CreamWhip 431 and stabiliser blend Palsgaard® CreamWhip 412 it all becomes possible.

Key features and benefits include:

Save up to 30% in raw material costs
PHO- and palm free
Cost-effective non-dairy whipping cream formulations
Healthier products without compromising on taste and functionality
Excellent whipping properties and storage stability
Longer shelf-life/stand-up time of whipped cream

Specifications

Categories	Emulsifiers / Lecithins; Stabilisers and Thickeners, Binders, Texturisers
Sales markets	Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America
Supplied from	Denmark
Product Applications	Dairy
Product Certifications	Halal; Kosher; Sustainable Seafood

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