The easy way to stable and creamy low-fat non-dairy whipping creams
Create non-dairy whipping creams with down to 12% fat without compromising on quality Please welcome the emulsifier/stabiliser team that delivers the calorie-reduced yet delicious whipping creams consumers desire, the longer shelf-life and whipping properties pastry chefs require and the cost-reductions manufacturers thought were impossible to achieve. With the combined strengths of palm and PHO-free emulsifier blend Palsgaard® CreamWhip 431 and stabiliser blend Palsgaard® CreamWhip 412 it all becomes possible.
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