Whipping agents

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Whipping agents

Application: BAKERY

Our product development department is working with drive on a wide range of whipping agents to meet the specific requirements of our customers and the current trends in society. Our products have all been developed for simplified and process-stable handling and are the functional guarantee for your creamy applications in the baking segment.

The very large portfolio of our Edifett® HWP whipping agents already offers you a wide range of possibilities and is used, for example, in desserts, mousses, cake fillings as well as cake decorations and is constantly being expanded with new, high-quality products.

Because the requirements for cream substitutes can vary widely around the world, the foam consistency can be adjusted to meet individual needs, depending on the application recipe and whipping method. Our whipping agents differ, among other things, in their fat base, protein content and emulsifier systems. The different levels of functionality and properties of our HWP products are clearly shown in the product overview below regarding to overrun, foam strength and acid stability.

But the whipping agents all have one thing in common: the result of our developments are highly functional ingredients with a long shelf life that ensure ideal stabilization and a pleasantly creamy and smooth mouthfeel.

Characteristics and benefits:

  Wide range of applications
  Suitable for vegetarians
  High convenience factor
  Various fat bases
  Acid stable, depending on product
  Whippable with water and milk
  Whipping temperatures of 0-25 °C possible
  Short whipping times and can not be overwhipped
  Can be whipped several times, depending on product
  Foam with high volume and good stability
  Creamy, light taste and pleasant mouthfeel
  Free-flowing
  Easy storage and handling, long shelf life

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Together we will find the suitable product and the right formulation for your end application. With the help of our Edifett® HWP product overview you can already get a first overview:

EDIFETT

EDIFETT

Shelf life Origin Characteristics / Applications Overrun Firmness Acid stability Certification
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Edifett® HWN 18 M GER hydrogenated coconut fat, ideal for catering applications, desserts, ice cream and cake fillings
✓ ✓
Edifett® HWP 007 18 M GER hydrogenated palm fat, for cream substitution, desserts and ready-to-eat products, standard product
✓ ✓
Edifett® HWP 007 SG 18 M GER hydrogenated palm fat, for cream substitution, desserts and ready-to-eat products, standard product
✓ ✓
Edifett® HWP 009 18 M GER hydrogenated palm fat, especially for custard cream
✓ ✓
Edifett® HWP 011-9 18 M GER hydrogenated palm fat, for cream substitution and desserts
✓ ✓
Edifett® HWP 014 MB 18 M GER non-hydrogenated palm fat, universally applicable for whipping area, premium product
✓ ✓
Edifett® HWP 015 SG 18 M GER hydrogenated palm fat, universally applicable for whipping area, premium product, price attractive
✓ ✓
Edifett® HWP 021 MB 18 M GER hydrogenated palm fat, ideal for cream substitution, desserts and soft ice cream, premium product
✓ ✓
Edifett® HWP 023 SG 18 M GER non-hydrogenated palm fat, universally applicable for whipping area, premium product
✓ ✓
Edifett® HWP 035 18 M GER non-hydrogenated palm fat, for desserts and cake decoration, premium product
✓ ✓
Edifett® HWP 037 18 M GER non-hydrogenated palm fat, universally applicable for whipping area, premium product
✓ ✓
Edifett® HWP 041 SG 18 M GER non-hydrogenated palm fat, universally applicable for whipping area, premium product
✓ ✓
Edifett® HWP 044 18 M GER non-hydrogenated palm fat, ideal for desserts and cake decorations, suitable for ice water applications, premium product
✓ ✓
Edifett® HWP 049 18 M GER non-hydrogenated palm fat, ideal for desserts and cake decorations, suitable for ice water applications, premium product
✓ ✓

Please contact us for a individual recommendation!

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