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Manufacturing Delicious Imitation Whipping Creams

Published 30 June 2015 | By Palsgaard

Over the past years imitation whipping creams have become increasingly popular due to a number of benefits, such as reduced fat content, better costin-use calculations and better foam stability which makes them easy to use and hence attractive bakers and caterers. However, producing successful imitation whipping creams requires not only the right fats but the right combination of emulsifiers and stabilizers. This article explains the science behind imitation whipped creams and the effect of the emulsifiers and stabilizers.

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Manufacturing Delicious Imitation Whipping Creams