Stabimuls Vega helps you make vegetable-based creams for whipping or cooking that meet professional requirements.
Vegetable-based cream: Trending enjoyment with a price advantage
Stabimuls Vega keeps vegetable-based whipping and cooking cream in shape.
With Stabimuls Vega you can make vegetable-based whipping cream with outstanding product properties for cake, fruit, desserts or ice cream, or for use in sauces, soups and casseroles. The whipping volume can be adjusted between 100 and 400% as desired. What’s more, the vegetable-based cream keeps longer and is up to 40% cheaper than dairy cream.
Vegetable-based cream made with Stabimuls Vega goes great with yogurt and fruit, or dressed up with sugar and juice. The foam stays fresh-looking and appetising for a long time. There is no water release, and the product looks freshly whipped. This stabiliser complex is also ideal for hot regions. The whip volume can be improved and the whipped cream remains stable and keeps its shape for a long time, even at temperatures up to 40°C. This is a real advantage when there are gaps in the cooling and distribution chain.