– improved stability " Palsgaard ® CreamWhip 415 / 451 offers a soft foam and an improved stability of the UHT vegetable whipping cream during production, handling and storage.” Stable cream One of the big challenges when producing UHT vegetable whipping cream is to avoid thickening of the whipping cream during shelf life at fluctuating storage temperatures. Manufacturers of UHT vegetable whipping cream will experience a very stable product when using Palsgaard ® CreamWhip 415 / 451. This helps avoiding creaming and viscosity increase of the UHT whipping cream during storage, distribution and handling. The functional properties of the emulsifier and stabilizer solution offered by Palsgaard ® CreamWhip 415 / 451 counteracts the many variations seen in the distribution and storage of UHT vegetable whipping cream, and thus secures a stable viscosity of the whipping cream throughout the entire shelf life of the finished product. Palsgaard ® CreamWhip 415 / 451 also improves the stabilization of the whipped cream. This prevents draining from the foam and hence enhances the storage stability time of the whipped cream. Soft foam As illustrated in figure 2 Palsgaard ® CreamWhip 415 / 451 offers a soft foam with little stickiness. The force used to pressure down the foam one mm per second is only 200 gr. The softness of the foam improves the spreadability of the whipped cream, making it easy to spread across e.g. a sponge. Figure 2: Firmness of whipped UHT vegetable whipping cream produced with Figure 2: Firmness of whipped UHT vegetable whipping cream ® Palsgaard CreamWhip 451 / 415 ® CreamWhip 415 / 451 produced with Palsgaard 800 600 Force (g) 400 200 0 Stable foam Palsgaard ® CreamWhip 415 / 451 ensures a clean and unbroken piping definition resulting in an improved visual finish of the whipped cream. " If a more firm foam is requested or if the UHT whipping cream is based on dairy cream, a combination of Palsgaard ® CreamWhip 415 / 440 should be used instead." 2 - 200 4 6 8 10 12 Down pressure (mm/sec.) Analysed in a TaXT2 texture analyser.
Download PDF fil