Optimum stability and whipping properties Palsgaard® CreamWhip 415 / 451 is a solution of emulsifier and stabilizers developed specially for use in UHT vegetable whipping creams to give a smooth and soft foam Enhanced whipping properties Palsgaard has developed Palsgaard® CreamWhip 415 and Palsgaard® CreamWhip 451, a combination of emulsifiers and stabilizers that creates the perfect balance between whipping properties and product stability. Producing UHT vegetable whipping cream based on Palsgaard® CreamWhip 415 / 451 ensures improved whipping properties such as whipping time, overrun and whipping tolerance. Figure 1 shows the overrun and stability of the foam when whipped first three minutes at speed II and subsequently at speed III in a Hobart N50CE. The curve illustrates overrun and foam stability when whipped at speed III. As illustrated the maximum overrun of the foam is reached after only 60 seconds of whipping at speed III. After the maximum overrun is reached, continuous whipping for even 90-120 seconds longer will not influence the foam structure. Figure 1: Overrun and foam stability using Palsgaard® CreamWhip 415 / 451 260 240 220 200 180 160 140 0 30 60 90 120 150 Whipped in a Hobart N50CE mixer. Time at speed III (sec.) Improved stability 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 improves the stabilization of the whipped cream. This prevents draining from the foam and hence enhances the storage stability of the whipped cream. Soft foam As illustrated in figure 2 Palsgaard® CreamWhip 451 offers a soft foam with little stickiness. The force needed to press the foam down one mm per second is only 200 gr. Figure 2: Firmness of whipped UHT vegetable whipping cream produced with Palsgaard® CreamWhip 415 / 451 800 600 400 200 0 2 4 6 8 10 12 - 200 Analysed in a TaXT2 texture analyser. Down pressure (mm/sec.) Overrun (%) Force (g)
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