CREAMFIX
Stabilization system for whipped cream
- Stable emulsion
Ensures fine and even fat distribution in whipped cream - High stability
Enables shape-retaining creams with uniform volume and smooth texture - Neutral in taste & color
Ideal for versatile applications without affecting the flavor profile - Moisture retention
Reduces drying out and maintains a creamy, fresh texture


Description
CREAM’FIX ensures reliable stabilization of whipped cream and creamy preparations. The sodium alginate solution improves fat distribution, enhances stability, and supports moisture retention – without influencing color or taste. This results in creams with even whipping, smooth texture, stable volume, and attractive gloss.
Article number | 170410 |
Packaging | Bag |
Package size | 25 kg |
Form | Powder |
MOQ | 100 kg |
Suitable for these applications
Properties
Properties
Function
Innovations
Process-safe stabilization of whipped cream
Cream’Fix was specially developed for the requirements of industrial whipped cream production. The alginate base reliably stabilizes the emulsion, prevents the sinking of fat droplets, and reduces syneresis. As a result, creams maintain their stability, volume, and even texture even during extended storage – regardless of production conditions such as temperature or process duration.
Versatile applications in bakery and desserts
Whether cake fillings, decorations, or whipped cream for desserts – Cream’Fix ensures stable texture and facilitates processing in industrial production lines. The formulation remains neutral in color and taste, preserving the authentic character of the cream. Thanks to flexible dosing, firmness can be individually adjusted to provide tailored solutions for different applications. This results in premium creams with optimal stability and consistently creamy mouthfeel.
