Stabilizer for whipping cream

Hi all. I’m using INS 386 Disodium EDTA /ETHYLENE DIAMINE TETRA ACETATES and E304 fatty acid esters of ascorbic acid (ascorbyl palmitate) in whipping cream project. Is it not permitted to use in whipping cream? Please advise

Stabilizers for whipping cream means those that retains its functionality to the end user like whipping and aeration stability.
please clarify what you really have in mind…

1 Like

hi Roy. In my current project, I’m using stabilizer like INS 386 and E304, xanthan gum, hydroxypropyl methyl cellulose. Of these INS 386 and E304 not permitted to use according to regulation? else any dosage level to use in compliance with regulatory affairs?

Consult your food laws the recommended dosage and other ingredient thats acceptable…Every country had different food laws

1 Like