Vegetable fat whipping cream opens up a wide range of possibilities. With Stabimuls ICR 134 PA, Hydrosol has developed a solution that provides excellent stability, high whipping volume, and a rich, creamy mouthfeel. Beyond delivering a great sensory experience, vegetable fat also offers substantial cost advantages over conventional cream. The system ensures low liquid-phase viscosity, which enhances aeration and results in a smooth, pleasant texture. This stabilizing system was specifically developed for vegetable fat creams and guarantees high whipping volumes and long-lasting foam stability.

·       Great stability of the whipped cream

·       High whipping volumes

·       Low viscosity of the liquid phase

·       Low dosage of stabilizing system