02 Dec 2021 --- Emulsifier specialist Palsgaard has developed two new functional solutions for non-dairy whipping cream used in cakes and fillings. The ingredients are touted for their low-fat and shelf life extension properties, alongside significant cost reductions. The first ingredient is an emulsifier blend free of palm oil and partially hydrogenated oils (PHO), Palsgaard CreamWhip 431. It is complemented by Palsgaard CreamWhip 412, a custom-designed stabilizer blend for low-fat non-dairy whipping cream made with vegetable fat, offering a fat content as low as 12%.
