Emulsifiers and stabilizers for UHT whipping cream

    Emulsions of whipped creams should be stable at room temperature without significant thickening, and yet need to be aerated into a smooth, firm foam suitable for decoration purposes. Palsgaard has many years of experience in this complex area. In fact, we've assisted many customers to produce exactly the stability and functionalities they were hoping for.

    Palsgaard emulsifier and stabilizer systems influence:

    • overrun of the whipped cream
    • firmness of the whipped cream
    • foam stability
    • mouth-feel

    Put our expertise to work for your business

    Palsgaard offers a wide range of emulsifier and stabilizer blends for UHT whipping creams, all marketed under the name Palsgaard® CreamWhip. The series cover a range of products individually adapted to meet customer requirements for enhanced whipping properties in vegetable based whipping creams as well as acid stability in protein free UHT vegetable whipping creams. But that's not all. We also provide an expert application service at dairy application centers on three continents to help you address product challenges or take advantage of new market opportunities.

    Read more about our dairy application centers.

    Try our recipe suggestions for UHT whipping creams

    Palsgaard has an extensive library of recipes for UHT whipping creams - and we gladly share them with you. These recipes are often used as starting points for a partnership with new customers, and are then adjusted to fit your local sensory preferences, raw materials and production facilities. 

    For advice on how to tailor the recipes to fit your needs, and to order samples of our emulsifiers and stabilizers for UHT whipping creams, please contact our office in Shanghai.

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    Get more info in our Palsgaard® CreamWhip brochure

    Go deeper with this technical article