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UHT sterilized cream has become widespread in industrial applications because of the convenience associated with prolonged storage at room temperature. However, manufacturers usually apply a refrigeration process to UHT cream before sending it into distribution to improve stability during storage. The cream is also alcohol tested to control its suitability to heat treatment and storage.
UHT cream 35% fat which is mainly used for whipping must first be stored in the cold for several hours (usually 24 hours) before whipping to achieve a nice aerated whip.
Stabilizers such as carrageenan may be added to further stabilize the product. These agents improve the stability of the emulsion during the sterilization treatment and reduce creaming during storage. They also help achieve the desired texture.
1 L Carton
Cream, stabilizer: carrageenan
| Per 100 mL | |
|---|---|
| Energy | 1389 kJ - 337 kcal |
| Total fat | 35 g |
| Of which saturated fat | 23 g |
| Carbohydrates | 3.3 g |
| Of which sugars | 3.3 g |
| Proteins | 2.2 g |
| Salt | 0.09 g |
Made in France
Specially adapted for whipping
Particularly suited to bakery, pastries and viennese pastries industries
Also suitable for food service (export)
