This stabilizing system was developed for vegetable fat creams with high whipping volumes and great foam stability. Up to 30% liquids and syrups can be added without compromising the quality of the final product. These products require UHT for manufacture. 

• Very high whipping volume possible (400%) 

• Perfect system especially for warm regions: stabilizer does not clump even stored at warm temperatures, and vegetable fat cream is suitable for warm storage