Palsgaard ® CreamWhip 453 – excellent flexibility and stability " Palsgaard ® CreamWhip 453 offers maximum flexibility and stability in the production of protein-free UHT vegetable whipping creams, during both production, handling and storage” All bacteria require energy to live and grow. Energy sources such as sugar, starch, protein, fats and other compounds provide the nutrients. Using Palsgaard ® CreamWhip 453 as a development tool, the opportunity to formulate nutrient Flexible in use Palsgaard ® CreamWhip 453 is a flexible solution providing both acid stability as well as safety in the production of protein-free UHT vegetable whipping cream. low recipes is realistic e.g. by substituting sugars with high intensity sweeteners. This could open up for developments of vegetable whipping cream with extended shelf-life. Stable cream An important quality when producing UHT vegetable whipping cream is to avoid thickening of the liquid cream during shelf-life at fluctuating storage temperatures. The functional properties offered by Palsgaard ® CreamWhip 453 counteracts the many variations seen in the distribution, storage and handling of UHT vegetable whipping cream. This secures a stable product and helps avoid creaming and viscosity increase of the protein-free UHT vegetable whipping cream throughout the entire shelf-life of the finished product. 1 Acid stability In confectionary applications it is very common to mix the foam with fruit or fruit flavored ingredients prior to decorating the cake. This requires that your product is acid stable as otherwise the foam will get thin and inhomogeneous. When using Palsgaard ® CreamWhip 453 in the production of protein-free UHT vegetable whipping cream, manufacturers will experience a superior acid stability of the whipped cream. When adding e.g. fruit pulp with a low pH to the foam, it will still remain homogeneous with no evidence of coagulation. Stable foam Palsgaard ® CreamWhip 453 ensures a clean and unbroken piping definition resulting in an improved visual finish of the whipped cream. Palsgaard ® CreamWhip 453 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. 2 Safety Sourcing quality milk products can be a challenge either due to quality, veterinary issues or import restrictions. In addition milk ingredients often vary markedly in price. Avoiding milk ingredients in your vegetable whipping cream makes your sourcing plan less risky and less prone to cost variations.
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