This is a stabilizer formulation for frozen cakes that suppresses the separation of whipped cream!
【Features】 - It is a powdered stabilizer formulation that improves the shape retention of whipped cream and similar products. - It is particularly effective in preventing water separation and shape collapse during freezing and thawing. - It has a neutral flavor that does not interfere with the taste of the ingredients. 【Usage Examples】 - Adding about 2% to cream for frozen cakes helps suppress water separation and improves shape retention. - It is suitable for use in frozen desserts such as frozen cakes, as it can also prevent water separation during freezing and thawing. - By adjusting the whipping method and the amount added, it can become a mousse that can be frozen. *The photo shows an image of the product used in the final product.
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basic information
【Product Specifications】 Packaging: 1 kg x 5 bags / case cardboard Shelf Life: 450 days from the date of manufacture Storage Method: Please be cautious of powder scattering, moisture, and water exposure. Example of labeling on the final product: "Stabilizer (locust bean gum), (contains wheat, dairy ingredients, and gelatin)" (For actual labeling methods, please contact the relevant public authorities, etc.)
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Applications/Examples of results
Frozen cake cream Frozen mousse Frozen Bavarian cream, etc.
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Company information
Our company is a sales company for food flavorings and food additives. Since our establishment, we have set up a research and development department and have always made proposal sales our motto. We are engaged in the development of new products that meet customer demands and the development of original products by contacting overseas manufacturers (especially in Europe) and importing materials. Based on applied research and new information, we respond quickly and flexibly, working on the development of our own products.
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