Solutions:
Palsgaard® CheeseSpread:
Indicated for cream cheeses. Provides texture, aeration and water retention capacity, protein stability and mouthfeel.
Indicated for yogurt and yogurt drinks. Provides firmness, viscosity, creaminess, water retention capacity and protein stability.
Offers reduced total cost and highly versatile products. They are suitable for both low-protein chocolate milk drinks, low calorie chocolate milk drinks and coffee milk drinks.
Indicated for recombined and rehydrated products such as milk with a high calcium content, sweetened condensed milk and sugary creams.
Indicated for airy desserts. Provides a rigid and stable structure to the foam to provide the correct quality and mouthfeel. It also resists storage at low temperatures.
Indicated for whipping cream with milk fat or vegetable fat. They influence overrun, firmness, foam stability, mouthfeel and protein stability in hot and acidic conditions.
