Hi all,
I’m working on non-dairy whipping cream project. Currently i’m facing stability issue and during whipping it takes 7 mins to form stiff peaks.
Please advise on more stability and decrease in whipping time.
Thank you in advance.
Show your formulation so we can see if there a fault in it.
Hi Roy,
I’m using stabilizer at 0.6% and Emulsifier at 0.1%.
Its vague information.you provided .we aren’t fortune teller here to guess your problems fault with scant information.
We want formulation DETAILS including your method of preparation of cream with it so we can analyze the cause of the fault .
Saddani said" I am using stabilizers at 0.6% and emulsifier at 0.1% ."
Thats very broad description, non dairy creamers had many permutations in the formulation. in stabilizers and emulsifiers.
You are treating the solver like a blindman groping on the problem with such scant information…
Are you trying to insult us…?
Do you want the ingredients and composition proportions?
I FYI…your provided scant information wont help…if you read my suggestions earlier and you understood it well…its entirely up to you if you need help from.others to resolve the issue or you solve it yourself…
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