Address: Westbahstrasse 5/9, 1070, Vienna, Austria Phone: (+43) 01-9430308 (+43) 01-9430309 Email: office@hanit-co.com
Shape the future of your industry
Hanit CMC gives whipped cream body and a smooth texture.
In whipped cream Hanit carrageenan increases foam stability through interacting with casein micelles, therefore this fact makes cohesions happen between membranes and the serum. The use of Hanit carrageenan gives the whipping property and storage stability of your product a big improvement.
Hanit agar has found its use in whipped cream as a stabilizer with high melting point. It also prevents the separation and keeps the toppings firm and in a nice shape.
Hanit stabilizers give whipped cream a high whipping volume and luster, provide homogeneous and firm foam structure and prevent it from drooping. Our stabilizers give you the possibility of applying fat to a lesser degree with no need to compromise on whipping features of your product. It also enhances the texture as well as distribution of flavor in mouth.