About Chantifix

Louis Francois Chantifix is a professional whipped cream stabilizer that improves the texture, structure, and shelf life of whipped cream. Made from a simple blend of dextrose and sodium alginate (E401), Chantifix is odourless, tasteless, and easy to use — making it ideal for chefs who want a stable, light whipped cream without altering its flavour or richness.

Sourced from brown seaweed, sodium alginate acts as a natural thickening and emulsifying agent. When added during whipping, Chantifix helps the cream hold its shape longer, improves its mouthfeel, and prevents overwhipping — resulting in consistently smooth, airy cream for piping, layering, and plating.

Use:

How to Use:

1. Pour the whipping cream into the mixing bowl.

2. Begin whipping at low speed.

3. Gradually sprinkle Chantifix into the cream while it whips.

4. Increase speed and whip to desired texture.

Chantifix is suitable for both standard (low-texture) whipping cream and already-textured or high-fat creams.

Recommended Dosage:

Application:

• Whipped cream for piping or topping

• Stabilized Chantilly cream for pastries and verrines

• Mousses and light fillings that require long-lasting volume

• Decorative elements for plated desserts and cakes

• Whipped cream for storage or refrigerated service

Observations:

• Fine white to cream-coloured powder

• Odourless and neutral in flavour

• Improves emulsion, structure, and air retention

• Inhibits overwhipping and separation

• Plant-based stabilizer (sodium alginate from seaweed)

• Clean-label friendly and easy to incorporate

Elaborations:

• Long-lasting whipped cream for eclairs, mille-feuille, or tart toppings

• Layered Chantilly in verrines or entremets

• Light mousse with stabilized structure for refrigerated service

• Whipped cream swirls for plated desserts or beverages

Differences from Similar Products:

• Compared to supermarket whipped cream stabilizers, which often contain gelatin (an animal-derived product), starches, or artificial thickeners, Chantifix is entirely plant-based and vegan-friendly — made only from sodium alginate (from seaweed) and dextrose (from corn).

• Many commercial stabilizers can leave behind gritty textures or an off-taste. Chantifix is odourless, tasteless, and integrates smoothly, preserving the cream’s natural flavour and texture.

• Unlike some stabilizers that require careful temperature control or additional emulsifiers, Chantifix works reliably across different cream types — even those with varying fat content or additives.

• While other professional options may focus solely on stability, Chantifix also enhances lightness and mouthfeel, making whipped cream more pleasant and airy, not just stiff.

• Designed for chefs, it allows for better control over whipping time, longer hold, and improved resistance to overwhipping, especially useful in hot kitchens, pastry production, or long service times.

Origin:

Sodium alginate extracted from brown seaweed, combined with dextrose to ensure easy dispersion and integration during whipping.

Maison Louis Francois: A Legacy of Culinary Innovation

Trusted by pastry chefs and culinary professionals for over a century, Maison Louis Francois creates ingredients that support performance and precision. Chantifix is a staple for modern kitchens, helping chefs deliver light, stable, and professional-quality whipped creams every time.