Stabilizing Systems for Cream and Vegetable Fat Cream
You can depend on Hydrosol’s sophisticated stabilizing systems, designed with extensive expertise and experience specifically for the following products:
Cream
Our liquid stabilizer ensures easy, non-clumping dispersion and effectively prevents fat creaming. It also stabilizes whipped cream so that it retains the perfect consistency.
Vegetable fat cream
We provide stabilizing systems for whipping vegetable fat creams with various fat contents (from 10 % to 30 %), as well as special products like creme cuisine for cooking and double application cream for both whipping and cooking. Our solution for a mixed fat cream for a multitude of applications combines cream and vegetable fat, and features an especially appealing milky taste.
