Palsgaard ® CreamWhip 453 – no protein No protein Protein is an important functional ingredient in emulsion formation and structure building during production of UHT vegetable whipping cream. However, sometimes a proteinfree product is requested either for nutritional or for technological reasons. In that case the type of emulsifier and stabilizers used 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 ® Palsgaard ® CreamWhip 453 • • • • • improves whipping properties ensures stabilization of the liquid cream ensures stabilization of the whipped cream creates a smooth and firm foam improves piping definition production of protein-free UHT vegetable whipping cream. Even without the well-known functionalities of milk protein, Palsgaard CreamWhip 453 provides manufacturers of ® With no dairy ingredients required for the production of UHT vegetable whipping cream when using Palsgaard ® CreamWhip 453, this opens up the possibilities for producing products accepted by milk allergy sufferers as well as vegetarians, just to name a few. protein-free UHT vegetable whipping cream with the same excellent functional properties as seen in our solutions for conventional UHT vegetable whipping cream. " High performance, stable functionalities and a deep knowledge are the building blocks behind 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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