Confectionery cream stabilizer

Confectionery cream stabilizer is a fat-in-water emulsion that is created by aerating and whipping regular cream. Whipped cream is a type of foam emulsion, and its quality depends on the stability of the foam created. Confectionery cream must maintain its stability and have a suitable structure at different stages of production and consumption. Also, due to the selection and balance of ingredients, the produced cream should have good durability, and the whipping time of the cream should be reduced, so the cream will keep its shape for a long time and not leak water. The stabilizers of Pooyan Green Food Company have all these features, and due to the creation of a complete emulsion and the exact proportion of the formulation ingredients in the stabilizer, the cream produced with this stabilizer is completely light and does not rub on the tongue.