The use of cream stabilizer increases cream stability and reduces its syneresis during the maintenance period.
Breakfast cream
The use of cream stabilizer increases cream stability and reduces its syneresis during the maintenance period. Due to reaction with casein micelles, some stabilizers establish a bond between fat cells membrane and aqueous phase in cream and increase the integrity and stability of the emulsion. Therefore, it can be concluded that choosing a suitable stabilizer for breakfast cream increases efficiency and quality of the product. SCHWAN GROUP PARSEH Co., relying on knowledge of experts and providing a variety of cream stabilizers, is ready to provide customers with a suitable product as breakfast cream with desired taste and properties.
The codes designed in this company are as follows:
Pastry cream stabilizer is recommended for creams with a composition of more than 70% vegetable fat. By establishing a complex network in the cream, pastry cream stabilizer makes emulsion which provides a foam with coherent and strong texture by trapping and maintaining air bubbles in the complex network. Also, due to proper balance of the ingredients, the cream produced using this stabilizer has good durability with reduced whipping time. In addition, cream keeps its shape for a long time, without any syneresis. Moreover, due to the establishment of complete emulsion and the exact proportion of gummy materials in the formula of this stabilizer, the cream produced using this product is completely light and does not rub on the tongue.
