This stabilizer is formulated in a way that, due to its ingredients, it has the ability to absorb high amounts of water, which it maintains during a storage period of at least 6 months and a maximum of 9 months, preventing the breakfast cream from becoming watery. The texture of the cream produced with this product is completely uniform, cohesive, and shiny, and by considering the appropriate dosage of the stabilizer, it does not take on a jelly-like state at all, and it is used for all types of animal and vegetable creams with different fat percentages from 18 to 30 percent.
Due to the many sensitivities in the production of pastry cream, Thelma stabilizer can create a suitable emulsion in the cream, giving consumers a cohesive texture with high stability at ambient temperature. Also, the cream produced with this stabilizer is very light, has a good mouthfeel, and has very low stickiness.
