Few months ago i use Palsgaard® 1388 to make a cream cheese. But the emulsion always getting bad.
So i try to do it again and change the palsgaard with DMG & Lecithin mixture with the same amount and the emulsion result is great.
And i try the palsgaard again randomly in more liquidy stuff : creamer, and the result is good.
I just don’t understand, what’s possibly wrong here?