Palsgaard ® CreamWhip 415 / 451 – great appearance Improved appearance Among producers of UHT whipping cream a main concern is always to protect well established and recognized brands. Functionality, stability and appearance are key concerns in that respect. Palsgaard ® CreamWhip 451 prevents coalescence of the fat globules. This helps ensuring just the right stabilization of the emulsion. Using Palsgaard ® CreamWhip 415 / 451 together in the production of UHT vegetable whipping cream, manufacturers will therefore experience a whipping cream with a very homogeneous appearance, meaning • • • no creaming no separation no viscosity increase Stable performance Palsgaard ® CreamWhip 415 / 451 are produced from carefully selected raw materials. This means raw materials that come exclusively from approved suppliers, and with a comprehensive control of the entire supply chain. Extensive control of incoming raw materials as well as intense quality control of the finished products is your guarantee of products with a stable performance every time. Palsgaard ® CreamWhip 415 / 451 means: • optimizing your resources, as you avoid time consuming and costly quality controls of not only several incoming raw materials prior to production but also of several suppliers in your supply chain • minimizing your risk, as you avoid costly rejections or the risk of sending non conforming products on the market • optimizing your costs and thereby increasing your profits The combination of the two products improves the piping definition of the whipped cream and provides a soft and very smooth foam. " High performance, stable functionalities and a deep knowledge is the reason why Palsgaard has become one of the preferred suppliers of emulsifier and stabilizer solutions for use in the production of UHT vegetable whipping cream. The Palsgaard ® CreamWhip product range is highly recognized and sought after in many parts of the world ."
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